I don’t usually post anything on Saturdays, but you all have to go read Jeanne Carpenter’s latest. Right now!
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Tagged cheese underground, grass fed, grass fed dairy, grass-based, jeanne carpenter
Mmmmm, the new Swiss cheeses rock my cheese world.
Tasting with Forever Cheese
Willi Schmid’s Jersey Blue
Pan Forte tower at the Fresca Italia booth
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Tagged cheese, cheese pictures, cheese pron, fancy food show, forever cheese, fresca italia, willi schmid
There was celebrating in the aisles!
Congrats Redwood Hill on 45 years!
Congrats Cypress Grove on 30!
I took a “Master Class” at the cheese school during Fancy Food week. It was taught by the awesome Zoe Brickley of Jasper Hill Farm, the same woman who put together this video:
Anyways the class was “Milk, from Grass to Vat” and it was a great trip through the chemical reactions that make cheese magic happen. While the class acknowledged that milk is just one (important) part of the cheesemaking process, the attention to detail on milk composition and the effects of things like feed, mold, yeast, holding time etc, was impressive.
And the cheese was good.
Before
(From top: Harbison (Jasper Hill milk), Harbison (Andersonville Farm milk), Winnimere (oops, not shown), Landaff, Txiki, Tomme de la Chataignerie, Quadrello di Bufala (aka “Buffalo Taleggio”) Cabot Clothbound (Kempton Farm), Cabot Clothbound (pooled milk from Cabot Co-op)
After:
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Tagged cheddar cutting video, cheese, jasper hill, milk, san francisco cheese school, zoe brickley
Gordon ("Zola") Edgar 