In this blog series our intrepid intern Molly will find and interview American cheesemakers attempting to re-create traditional European cheeses. Learn about the difficulties as well as the benefits of this type of cheese making, as well as how terroir and the idea of a cheese tied to a location so distant changes when that cheese is made in a new location. Also, each week you'll have a chance to win an issue of culture: the word on cheese. The winner of last week's prize was Noel!
For the past several weeks, I've been writing about American cheesemakers who have been inspired by European traditions. Some have gone to Europe to learn about cheesemaking, while others have loosely adapted European recipes to their liking.
Despite consuming vast amounts of cheese at San Francisco’s Fancy Food Show last week, I couldn’t resist signing up for Betty Koster’s class about cheese and tea pairing held at The Cheese School of San Francisco last Wednesday evening.
Betty and her husband Martin are proprietors of Fromagerie l’Amuse a business consisting of two cheese stores and an affineur operation located in the Netherlands. They have been at the forefront of raising the bar in terms of working with Dutch cheesemakers to improve existing recipes as well as encouraging the creation of new ones.
In addition to being an expert on Dutch cheeses, Betty has recently delved into the intriguing world of tea and cheese pairing which (hooray) turns out to be both fascinating and good for you.
5.30am. Last time I work up this early was to dance and chant with the Hari Krishnas I hung out with at university. No less of an ideology but with a little less saffron and waving incense, my incentive this morning is CHEESE.
Boots, hair nets and aprons on, we are greeted by 1,200 litres of warming milk. Dutch cheese farm Boerderij Hoekelum (www.hoekelum.nl) is producing Gouda with truffle and herbs this morning.
I'm surprised to find myself in Holland at all. As part of a small film team (www.whattookyousolong.org) traveling the world in search of camel cheese (yes, camel cheese) I don't bat an eyelid at being in Mongolia, Somalia or Uzbekistan. But the Netherlands?
From the first day we heard about Frank Smits we knew he was something special. A young dutch farmer battling government legislation and animal activists, pioneering the scientific research, inventing the machinery and importing the first camels to see Dutch soil, perhaps ever.