Category Archives: Uncategorized

Cesar Chavez

It’s Cesar Chavez Day in California. Here’s one article about why Chavez was such an important leader, but you can find many more poking around the internet. I’m sure.

Chavez was traveling around the East Coast when I briefly lived there and I was peripherily involved in the grape boycotts of the ’80s. Because of threats, Chavez required security during his speaking engagements. Due to the small amount of organizers involved in that issue in Ithaca NY at that time, I was drafted as one of the three most intimidating people, so I got stand on one side of him while he spoke and look for trouble in the crowd. No one really expected any, but I had time, while he spoke, to consider whether I would take a bullet for him. I was theoretically on board with the concept, but — luckily — was not tested.

We went out for pizza and beer afterwards.

Rainbow is closed in honor of Cesar Chavez Day. We had some internal debate a few years ago about the merits of closing vs. donating a days profits for the cause but highlighting the attempt to make it a national holiday seemed more important. It’s important to remember, as a “foodie revolution” takes place, who does the majority of the hard work, at least in states like California, to bring food to the table, and the work that unions and community organizations like the UFW have done in trying to prevent the use of some of the worst pesticides and harmful farming practices.

New facebook page

I started a new facebook page because during vacation it dawned on me that I really wish I hadn’t given the “Cheesemonger” facebook page the name of my book. For one reason, it’ll be confusing when my next book comes out. For another, it’s embarrassing commenting on other people’s facebooks as “Cheesemonger: A Life on the Wedge”.

Unfortunately, you can’t change the name of a page once it’s set up.

Soooo, I created a new facebook which will mirror everything on that other one for awhile, but eventually “Cheesemonger: A Life on the Wedge” will become dormant. It’d be awesome if you liked this new page.

Thanks!

Cheese Classes Coming Soon

I’m on vacation so I’m not doing regular posting again until the end of March. I am, like always, working on projects on-and-off during my time away from the counter. So, Dear Readers, I have a question for you.

I am starting to do cheese classes in various locations in the Bay Area. I can only announce one right now, “Cheesemonger and Father at the Cheese School” on June 14 (Makes a great Father’s Day gift, btw. Plus, my Dad is funnier than I am). I have another 5-6 outlined and in the works (including “Cheeses from
‘Cheesemonger,'” “Great Cheese Deals,””Wisconsin vs. California Round 1,”, “Wisconsin vs. California,” and “Cheddar: the People’s Cheese.”)

DSC00372

But I’ll put it out there to you folks… are there any classes that you would love to take? Any cheese questions that could be answered by a 1-2 hour, 7-10 cheese tasting? What have you always wanted to know about cheese?

Basically, what is your ideal cheese class?

I’ll soon have a list of classes on my website and be updating my calendar with cheese events, but I have the time this week to develop a whole bunch of classes, why not encourage me? I’d appreciate it.

Beautiful eye formation!

I just realized that I have never posted one of my favorite cheese pictures on this blog. I had it as an icon on my old one. Behold cheese glamor!

mansfield cheeese

Cheesemonger, Rent Control, and Rainbow

First off, I want to thank Bonnie at Bon Bouche for the awesome review. I am grateful for all the reviews of my book but when it’s reviewed as a work of memoir and food literature by someone in publishing, it’s always special.

I also got interviewed by the local website Haighteration. This was a victory because I managed to get Schnitzel and my cheese bookcase in the picture. Heh.

Finally, Rainbow had a small feature in the Chron. (Check out the video. I’m in it for about 1 second)

Purely Arbitrary Cheese Obsession of the Week: Meredith Dairy Feta

Now that the holidays and the food show are done, we can get back to weekly installments of my Purely Arbitrary Cheese Obsession of the Week. Originally, I started this series to write about whatever I had the most fun sampling out to customers over the weekend. Well, we finally got back the cheese that is always the most fun to sample.

meredith dairy feta

This is the Meredith Dairy Feta marinated in oil and herbs. This cheese is almost literally irresistible. I would estimate the 90% of the people who try it for the first time put it in their carts. It’s that good.

This batch is a blend of goat and sheep milk though that varies at times. It used to be sold under the brand name 34 Degrees but now is sold under the name of the actual producer, Meredith Dairy. It comes all the way from Australia and has long periods of being out of stock but we always bring it back. People have cried over this cheese numerous times. When they taste it for the first time and also when we tell them we won’t be able to get it for a couple of months.

We have tried to copy this recipe for those times we can’t get it, but we’ve never come close.

True to form, I started sampling this out at 7 PM on Saturday and pretty much emptied the shelf by our 9 PM closing time. At 8 PM, my co-worker Chickenhead and I were packaging up some membrillo and decided to try it with the feta. How was it? I couldn’t get out full sentences. I think what came out of my mouth was just an intelligible random assortment of swear words. It was that amazing.

I wish I had some right now. I may have to go to the store on my day off and get some. That’s how good it is.

One leaky Mozzarella

Can still make a big mess
one leaky mozzarella

A struggle in the mouth

Oh, Fancy Food Show… Always pretty much the same and yet always a must-attend event.

Forever cheese

Back in Ye Olde Dayes, when we were trying to build a cheese department, we roamed your aisles looking for cheese to stock our shelves. I’m still getting “VISIT OUR BOOTH!” mailings from people whose product I tasted once over a decade ago and never brought into the store. Back then a lot of folks wouldn’t even talk to us because we looked too weird or they’d never heard of our store. Now, I seldom visit a booth where I don’t already have an appointment.

That’s probably better for my stomach. No more of the freestyle grazing that means coffee on top of salsa on top of prosciutto on top of chocolate on top of “gourmet” pigs in “artisan” blankets…

I refuse to go all three days – for my own sanity – but it’s hard to do everything I need to do in two. I always skip Sunday because it’s amateur day. The show is supposed to be Trade Only but I am convinced that everyone gives their badges to their friends on Sunday because it’s crazy-packed and people tend to shovel down the samples in a non-professional kind of manner.

It’s still greasy cheese rind in my palm while I take notes but now I usually get to sit down while I do it.
cheese notes

Many of you were excited by the cheese that was described to me as a “struggle in the mouth”.* I figured out which one it was but I don’t want to say because we sell that cheese and I’ve never had one taste like that before. I think this one was, in fact, mishandled and that might make any cheese a struggle. It was crazy though. My brain kept alternating, “This is awesome. Spit it out! This is awesome. Spit it out! This is awesome. Spit it out!…”

My tasting notes are at work, but we did taste some awesome cheeses. I will write about those in the weeks to come so that I don’t misspell anyone’s name or anything. Did you go? What were your favorites? They don’t have to be cheese.

Apologies to anyone I missed at the show. We had a cooler disaster back at the store so I had to leave early on Tuesday to weigh cheese and then throw it in the compost dumpster. Yuck! Still, after a weekend of fancy-schmancy events, it does keep it real to come home reeking of bad cheese and not free wine.

*I’ve never quoted a facebook comment before but my old friend responded to that post with, “The history of all hitherto existing cheese is the history of cheese struggle: curds and whey; cheddar and swiss; blue and brie; in a word, oppressor and oppressed, stood in constant opposition to one another, carried on an uninterrupted, now hidden, now open fight, a fight that each time ended, either in a revolutionary reconstitution of cheese at large, or in the common ruin of the contending cheeses.” If I don’t record that this was my friend’s comment I will start thinking that I was that clever.

Catch me on TV (in Wisconsin)

Hey Wisconsin! One of the best readings I did for Cheesemonger: A Life on the Wedge was at Larry’s Market in Milwaukee. Part of that is airing on Wisconsin Foodie this week. Check it out and tell your friends.

P.S. I am really sorry about your Packers. They are my second favorite team.

Cheese Still Life: Cheddar

This week’s mild Cheddar order:
this week's cheddar