Tasting Tuesday: Carr Valley Cheeses Part I: Single Milk Cheeses
April 10, 2013 - 3:56pm | 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!
Have Patience, Dear DIY-ers, for Fabulous Feta
April 5, 2013 - 2:04pm | by amanda
Fancy some feta? This briny, crumbly, aged cheese is ranked up there with baklava and moussaka. The Greeks did it right.
If you've followed this blog from the beginning, many of the cheeses were basic and great for cheesemaking-newbs. Now with these beginner cheeses up your sleeve, it's time to risk it all...with this not-so-hard DIY feta recipe. The most difficult part of this cheese? Waiting for it to be ready! Plan a week ahead. A week is all you need.
HOMEMADE FETA
Tasting Tuesday: Crema de Blue and Netherlands Cheeses
April 4, 2013 - 1:48pm | 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!
Crema de Blue
Cow's Milk - New Jersey
Mary's Dairy Diary April 2013
April 3, 2013 - 2:29pm | by Mary Quicke
The end of our long winter? The bitter sting in the winter’s tail last month makes the sweet weather of April all the more gorgeous. The late spring has the plants seem prescient – primroses, bluebells, blackthorn seemed to hold back their flowering, waiting till after the frost, only to come with a rush when the weather finally warms up. The leaves unfurl, the hedges bloom, the grass speeds up its growth, young rabbits appear, birds take on the busy air of those with many chicks to feed.
We’ve been hearing in the news about how many deer other people have, how much damage they are doing to fields and delicate habitats. I’m glad to hear it’s not just us. I love to see the deer, and you can have too much of a good thing.
Creamery is almost done
April 1, 2013 - 7:24pm | by seana and marissa
Yes the creamery is almost done for real, no April Fool's joke! It’s been quite a while since I last posted about our creamery project. Valentine's Day has come and gone, the annual California Artisan Cheese Festival is behind us, and I survived another birthday last week. In between all of that, we’ve been busy trying to wrap up this creamery project once and for all so we can focus on making cheese! I know the creamery will never really be DONE done, I’m not completely delusional. There will always be something - some new or unanticipated problem or need, always requiring more time, more energy, and more money, all of which are running pretty low for us right now. It’s been 75 days since getting our building permit, and so much has happened, I don’t know where to start. I have both good news and bad news. Which do you want first? Let’s start with the good.
North Bay Curds & Whey's Nameless Buffalo and Goat Masterpiece
April 1, 2013 - 1:50pm | by Veronique
Ever since Alissa Shethar, cheesemaker at North Bay Curds & Whey in Berkeley, announced that she was going to make buffalo milk cheese, I have been in a state of frenzied anticipation. Thank goodness she and I are both on the regulatory affairs committee of the California Artisan Cheese Guild! She was generous to bring in a wheel to share at our last meeting. At long last, I had my chance! And I got to take some home with me to photograph and share with you!
Queso Coronation Blogger Contest
March 29, 2013 - 12:51pm | by AmyWe're searching for 5 talented bloggers to get a sample of Coach's new aged raw goat's milk cheese and describe it so folks can take a stab at finding the perfect moniker for it.
HOW IT WORKS
We'll send you a sample of cheese and you'll get to taste it (or even share it with your friends if you're so inclined). Then you'll send us a blog post with descriptions, photos, and whatever else you think will help our readers understand the essence of the cheese. Your blog post will be featured on our website and promoted on our social media. Want even more free stuff? Not only will you get free cheese, fame, and (most likely) fortune, you'll also get to host a giveaway on your own blog.
Bringing Home the Bacon: DIY Tomato Bacon Chutney
March 29, 2013 - 10:07am | by amanda
It probably goes without saying, but bacon goes well with everything—especially cheese.
As promised, here’s cheese accompaniments part deux. This entry features a savory spread to give your crusty bread and cheese some spiciness and sweetness.
TOMATO BACON CHUTNEY
Blogger Rachael Hutchings of La Fuji Mama loves culture with a capital L-O-V-E, so she was enthusiastic when I asked her about using this delish chutney recipe. You can enjoy any cheese with this bacon chutney, but Rachael strongly recommends smoked goat cheddar—“Something that is creamy with a bit of tang to compliment the acidity of the tomatoes and smokiness of the bacon! It can be eaten on bread, with crackers, on a baked potato, or even to take a hot dog up a notch.”
Makes 3 ½ cups
Mushroom Ravioli with Beemster XO and Toasted Walnuts
March 28, 2013 - 1:49pm | by lauren
Despite the fact that my studio kitchen is barely large enough to turn around in, it's always difficult for me to say no to a shiny new kitchen toy. I also happen to have a talent for rationalizing the purchase of cool specialty equipment in the name of feeding myself; thus, the introduction of a beautiful pasta machine to my collection of gadgets, and the impetus for several rounds of ravioli experimentation! In honor of the season, I decided to make mushroom ravioli, flavored with parsley and spring onion, and studded with toasted walnuts. And with Beemster X-O in my arsenal, I couldn't resist whipping up a rich and creamy sauce to drizzle on top!
Meeting the Staff: Katie Aberbach
March 28, 2013 - 11:39am | by kate e.In this blog series intern Kate E. interviews the staff here at culture: the word on cheese to give you an inside look at a day in the life of this goofy group of cheese-lovers and their work on the magazine you've come to love. Have specific questions for or about our staff? Be sure to send them to staff@culturecheesemag with the subject line, "Meet the Staff".
With this post, we are being proactive. Please meet Katie Aberbach, culture’s new editor elect. She will be joining our team in a few weeks, and we decided interrogating her was the best way to welcome her into the fold.
