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.
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!
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).
Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!
This year is a great year of European travel for me. I am visiting Switzerland, Germany, France, and England, so you can be sure I will be writing and tasting plenty! I update my Facebook and Twitter (@msscheesemonger) daily, and you can see more of my writings on my blog, http://misscheesemonger.com/.
It’s my last blog post on culture and I can’t believe how many recipes we’ve covered; cheeses, accompaniments, bread. It’s been fun but it's time to move on to other adventures. Leaving culture is bittersweet…just like Greek yogurt. This simple recipe is not a crock. All you need is a crockpot, plenty of milk, live cultures, and a good appetite.
HOMEMADE CROCKPOT GREEK YOGURT
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 Nicole Buergers of The Queso Queen.
It is my complete honor to describe the first raw milk cheese from Coach Farm to you! But first, who am I and why should you listen to me? My name is Nicole, a.k.a. the Queso Queen. A true curd nerd: I have a second part-time dream job at a local cheese shop. You can trust me. Although I may chèvre too many cheese puns on my Facebook page for your liking. Maybe I can wedge in a few more here…
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 Marie Flanagan of You Are Where You Eat.
When a box of cheese arrives at your doorstep, an average day gets upgraded to first-class - especially when it’s Culture Magazine sending you new cheese from Coach Farm. Earlier this month, I was selected by Culture Magazine during their Hello My Name Is...Blogger Contest to write about a new cheese. For this particular contest, they sent me a shipment of Coach Farm goat cheese, including a brand-new variety of raw goat’s milk cheese.