A cheese company recently had some badly printed barcodes that wouldn’t scan at our registers despite being on file. It reminded me of the days when we had to price gun every product which, in turn, reminded me of a scene from one of my favorite movies. This is why POS systems are crucial.
1. There was a good interview with me about cheesemongering here. They somehow found an out-take photo from my book cover photo shoot by the awesome Myleen Hollero.
2. I love the little Comte man. But everytime I see this image:
I start singing this song, substituting “Comte” for “Police”.
It matters to me what Joe Strummer would have thought and I don’t think he would have approved.
3. The worst thing about that is that – except for the chorus my Comte song makes no sense. Why would the cops be chasing the Comte man? It is not like the internally coherent, “Buffalo Taleggio/Dreadlocked bison/Refrigerate on arrival/Refrigerate for survival” version of the Bob Marley classic I sing whenever we get Quadrello di Bufala in.
4. As for the current controversy regarding the EU wanting to reclaim cheese names, these three articles sum things up well:
The Guardian, The American Cheese Society and Lincoln Broadbanks from “The Better Cheddar”
But I would add that the people hurt most by this would be the largest US cheese companies. Most small-scale producers figured out long ago that naming your cheese after the European was a fool’s game (with some exceptions like Mozzarella. Cheddar is especially a joke in this case because they way that Cheddar is made in the US was invented in the US.). If Kraft comes out in favor of small producer issues — like making sure raw milk cheese can stay legal at 60 days aged — I would feel a lot more strongly on this issue.
5. Let’s just look at a cheese rind now:
Hi Everyone. I was up in Oregon on vacation with the family so I have not been around the internet lately. I had a great cheese trip planned — visiting Briar Rose Creamery on the first day of the year that they were getting goat milk — but snow prevented me from leaving the coast. Instead, I went to visit Tillamook which, though a lot less fun, was probably more useful for the book I am writing.
Look! Factory Cheddar:
167,000lbs of cheese a day is no joke. We sell about 4000-5000lbs of Tilly a year. At most cheese facilities we carry, buying that much cheese a year would get me a private tour. Here, I was up in the viewing section with the consumers ;):
It is worth noting that the two national brands of Cheddar that are thought of as “better quality” amongst consumers — Tillamook and Cabot — are both co-ops.
Look! I’m a Tillamook farmer!
I am not, however, a Blue Heron Donkey.
I visited this cheese company a couple of blocks from the Tilly factory. Causing me to laugh out loud — since i had just bought a lb of fresh curds from the Tilly factory — they were carrying Henning’s cheese curds all the way from Wisconsin! (I mean, they are better, but still…) I didn’t buy any cheese there but I bought some good chocolate truffles.
The rest of the vacation was spent vacationing. See:
This year’s batch is just hitting stores now. This is from the batch of Jasper Hill Winnimere that took first place at ACS in 2013. Heck, I voted for it.
The cheese world remembers:
(Part of) our last Rush Creek shipment of 2013. It’s always a great couple of months…
Ellen Cronin helps everyone keep it real. This is a picture of her note, tiled on my desktop screen at work. (It was not directed at me, but sorry, I cannot give you context here. ;) )