One of my favorite visits in my recent trip to Wisconsin was our tour and tasting at Chalet Cheese Cooperative led by Master Cheesemaker Myron Olson, who is the only certified Limburger maker in the US (Myron is also certified in Baby Swiss, Brick and "German Brick," or bierekase). He is a tome of information, and a jolly, contented, white-mustached soul who is both proud and practical.
It’s so lovely when you like your neighbors. Granted, sometimes I don’t think I like all of mine, but there are some awesome ones in my building! One in particular, Melissa, is an excellent hostess who ALWAYS manages to have the perfect little plates, utensils, and pretty finishing touches at every event she hosts.
This past week, Melissa made this dessert – she called it lazy cannoli. It was delicious, easy, and downright enlightening. Even a kitchen klutz like me could make it. As someone who thinks about efficiency a lot, is this “lazy” or merely “highly efficient?" Anyway, try it for yourselves! Beware, though, you might not want to share it once you taste it.
Melissa’s “Lazy Cannoli” Recipe
15oz Whole Milk Ricotta Cheese
1/2 Cup Confectioners Powdered Sugar
Mini Semi-Sweet Chocolate Chips to taste (around 1/2 cup as well). You can grate a dark chocolate bar instead of using mini chocolate chips.
Optional: some diced Maraschino Cherries to taste
After a period of reflection and repair in the wake of Hurricane Sandy, the judges have reached their decision on our 2012 Scary Dairy Contest.
First prize goes to Erin Thorne's gooey tale of cheese voodoo
Erin Thorne's story "I'm Melting" starts strong, establishes characterization right off the bad and ends with the perfect blend of horror and dairy. The cheese is integral to the plot without being obvious.
Erin Thorne, with her tale of scorned love and Voodoo dolls of cheddar, wins first place. Her original idea and clever execution (of the words and of the antagonist) made the perfect Scary Dairy tale.
Kristi Petersen Schoonover:
Leaves whirl off the trees, darkness comes early, the briefly lighter mornings darken too. The sun rises closer to the south, and at noon gets lower every day. A walk through the woods is a walk through lots of leaves, before they start breaking down to leaf litter. The last of the apples come off the trees, a rich cider smell rises, reproaching us for the apples we didn’t pick. I saw a robin, bold and curious, with that intensely sweet song, sitting on the wall in a watery gleam of sun, king in his own territory, now the noisy summer visitors have gone. The fallow deer finish their rut, that disembodied roaring, a challenge to other bucks, and I guess alluring to the comfortable groups of does waiting the outcome with complacency.
There’s a cheese that took me a while to fall for, and it’s only made in the autumn and winter, from milk that’s suited for just this recipe. The cheese? Vacherin. It has a long history and comes from both France and Switzerland—though some American cheesemakers have adopted the idea and are making excellent domestic versions of the style.
It's November. My goal is that the creamery will be ready to rock on January 15th. We have yet to obtain ANY permits. Needless to say, I’m feeling anxious and frustrated with the slow pace at which things seem to be moving. On Monday I had a massive migraine for the first time in many months, hmm… I wonder what could be the cause.
Finn, an organic, double cream lactic-set cow's milk cheese, made by Charlie and Haydn of Neal’s Yard Creamery, may look a little familiar to any Zingermans Creamery customers as it closely resembles their Manchester cheese. While different pastures, milk, breed of cows, and the natural recipe adjustments all cheesemakers use to personalise their cheeses will set the two apart, they seem to share common ground. This is less of a surprise when you learn that part of the extensive research carried out by John Loomis, Paul Saginaw, and Ari Weinzweig involved a research visit to Neal's Yard Creamery to investigate cheese production.
What is Scary Dairy? It's the rasp of a grater wielded by a mad monger, a ghostly image imprinted on the face of the pizza, the cold panic of losing your bread in the burbling depths of the fondue.
Scary Dairy is our annual Halloween short story contest.
The rules are simple: spin a spooky cheese-centric tale of terror in the comment thread below, ~500 words or less. The best story will win a bag of cheesy Halloween tricks and treats. We will pick a winner November 1st.
Stephanie (our publisher) and I went to Cleveland this past weekend to work with Heinen's, a fantastic supermarket chain that's recently opened its first store outside of Ohio, in Chicago. We were there for a massive cheese & beer event for Cleveland Beer Week on Sunday, which Heinen's coordinated with Culture, 15 U.S. brewers, and 20 cheeses. It was an astounding success...more to come on that. This blog is about HEINEN'S.