The Culture-verse Expands
May 9, 2013 - 4:44pm | by katie
Hello, culture-verse! My name is Katie, and I'm pleased to introduce myself as culture's new editor. I've been working in culture's Boston office for a month now. I'm still in settling-in mode, but I'm thrilled to be here.
As you may have read previously in this post, my background is in daily journalism — most recently I worked at the Washington Post Express. Each week, I edited the Dining section; every other week, I wrote a column on eating out. It was a delicious introduction into the world of food journalism.
Hello My Name Is...RAWSTRUCK!
May 9, 2013 - 3:12pm | by Amy
We needed a name and you, our readers, social media fans, and friends, helped us to choose one. Meet Coach Farm's new raw goat's milk aged cheese: Rawstruck.
This name was inspired by Michelle Morgan's suggestion of Rawsome. So thanks, Michelle! You can forever tell folks that you inspired the name for this delicious cheese.
Hello My Name Is...RAWSTRUCK!
May 9, 2013 - 3:12pm | by Amy
We needed a name and you, our readers, social media fans, and friends, helped us to choose one. Meet Coach Farm's new raw goat's milk aged cheese: Rawstruck.
This name was inspired by Michelle Morgan's suggestion of Rawsome. So thanks, Michelle! You can forever tell folks that you inspired the name for this delicious cheese.
Wine Lexicon for Cheese Lovers
May 9, 2013 - 2:04pm | by wfertman
Here at the culture offices, we're excited about wine.
Some of you may know it; a wonderful, traditional beverage, it offers a whole world of taste sensations, and has a noble history of its own. But we sometimes feel like it lives in the shadow of its more illustrious pairing pairing partner, cheese. In an attempt to bring some light to wine's sometimes obscure world, we'd like to offer this introduction to some common wine terms, translated for the cheese enthusiast.
Opening a Cheese-Shop … For Dummies
May 8, 2013 - 10:40am | by Amy
This guest blog series is by Andy Swinscoe, who recently opened The Courtyard Dairy in North Yorkshire, England.
Part One - choosing the right place
I wanted a cheese shop. Somewhere where I could sell the best cheese and mature/refine it as well.
But I couldn’t find where to locate it. To return to the north of England was the idea, if only to cut down on the refrigeration bills, but the north of England is not full of plentiful affluent suburbs like the home counties, full of people who would buy the cheese I wanted to sell.
Tasting Tuesday: Carr Valley Cheeses Part III Blues and Flavored Cheeses
May 7, 2013 - 12:42pm | by AmyEach week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!
Mexican Cheese Primer
May 3, 2013 - 2:06pm | by molly
Photo courtesy of Lactography
Carlos is a cheese expert and PhD candidate in politics who divides his time between New York and Mexico City. He's also a co-founder of Lactography, an organization that works to preserve Mexican cheesemaking traditions by developing regional trademarks and supplying local cheeses to markets and restaurants in Mexican cities.
Mary's Dairy Diary May 2013
May 2, 2013 - 11:04am | by Mary Quicke
The miracle of spring is here in May. The farm had a bleak and wintry look through to the end of April, every bit of our 52 degrees north of latitude – we are as far north as Newfoundland. Buds burst into a blasting cold gale, the grass shrivelled into purple bonsai, all the right shape but dwarfed. The wildlife had a hunted, hungry look. I saw a treecreeper, the shyest of birds, come towards our bird feeders, where normally only the bolder birds come. Now, with sun and balmy warmth, birds are singing loud all day, bumble bees are starting their busy summer. I had no idea how much those simple sounds lift my heart. Oddly enough, the house martins arrived 11 days earlier this year than last year – perhaps they know something we don’t.
Finally FINALED!
April 25, 2013 - 7:23pm | by seana and marissa
I am happy to report that our building permit is FINALED! It was Aristotle who said "patience is bitter, but its fruit is sweet." Yeah...I wonder if he endured a creamery build-out, because that pretty much sums up what it is like. Just to recap, we started the permitting process with the County of Marin back in September 2012; they finally issued a building permit to us on January 15th; we were done building the creamery and got licensed by the state of California 40 days later on Feb. 23rd; it took another 60 days after that to wrap up the septic issues in order to get the final blessing from the county; so from permit issuance to permit final, it took exactly 100 days. The County of Marin has lifted all the holds, done their last site inspection, and given their final approval, closing the book on this project once and for all....at least as far as they are concerned. We, on the other hand, still have a long to-do list!
Hello My Name Is... Ben LaCloche
April 25, 2013 - 9:32am | by Amy
Coach Farm is searching for a name for its new raw aged goat's milk cheese. Several bloggers received samples of the cheese so they could taste and describe it for our readers. Today's post comes from eight-year-old Ben LaCloche of Ben's Food Reviews.
At first sight, this white as snow cheese looked like a brie. When sliced it felt like an aged cheddar. Day one tastes: complex, tangy like a blue, salty and classic goat cheese taste. Texture: crumbly, dry, easy young rind. Day two brought about similar flavors, but the blue lessened. I think it would pair well with fresh fruit, preserves or on a salad. This cheese would be great on a spring or summer cheese board.
My idea for a name is Bianco Capra (white goat).
