My whole life, I drank eggnog not even considering what the heck it was. I always assumed the 'egg' in eggnog was the 'egg' in eggcream—no egg at all, and probably no nog either.
I did like it though; Thanksgiving, Christmas and New Years (and sometimes Chanukah, too) Mom would truck down to Wilson's Farm out in Lexington and bring back a carton or two. Give it a sprinkle of nutmeg, and later on, a shot of whiskey or Southern Comfort, and I was happy. It was sweet, it was rich, what more could I ask for?
Wasn't until my mid-20's that the possibility of actually creating eggnog even crossed my mind. And the tip wasn't eggnog at all, but it's odd and excellent Southern cousin. It was a New Year's party, with a Texas hostess with Tennessee roots. When I slipped into the kitchen for a drink, she was tending a bubbling kettle of froth.
This is one massive wheel of cheese, and it arrived at the Concord Cheese Shop, in Concord, MA, on Thursday amidst great fanfare. A parade in celebration of the cheese drew many townsfolk, and the cheese made quite the entrance via a 200ft. red carpet. Enthusiastic fans and photographers cheered and snapped pictures of this 400lb crucolo cheese, and costumed children dubbed the Crucolo dancers tossed chunks of cheese.
This is the second annual arrival of a 440lb wheel of cruculo, and everyone's already excited for next year! See photos below.
I’m still thinking about the Saint Marcellin from last time.
With that being said, I’m beginning to realize how awesomely I scored with this blog series. I mean, how perfect is it, really? Honest, I’m not an undercover cheese connoisseur and the “discover my inner cheesemonger” blog pitch wasn’t born out of a coy strategy to scamper all over town and taste a bunch of brilliant cheeses—even though that’s essentially what I get to do…I guess all I’m trying to say is that I am very, very lucky.
Anyway, with all of that being said, I’m visited my third location back in Davis, at the Mace Davis Nugget Market with Colby Turner, Nugget’s cheese manager.
What an extraordinarily mild and glorious autumn! Now we are due some cold in December, but was it the most beautiful autumn ever? Or is every autumn that gorgeous if you stop and stand and stare? The hedgerows are still weighed down with the richest sloe harvest, the fattest haws, the brightest hips. The warm autumn meant grass kept growing, even my lettuce in the garden thinks it’s spring. Each frost singes the sappy growth, but everything has thrived: deer look sleek and fat, ready for the winter.
Can't say it isn't a thrill when my hometown paper gives my magazine some precious column inches...
There are magazines devoted to beer and wine, periodicals about baking and vegetable gardening, how-to monthlies on keeping backyard chickens and raising beef cattle. Stephanie Skinner decided to do a magazine on cheese and cheesemaking.
She was having dinner with friends a few years back when the idea occurred to her. “Stephanie started pounding her fist on the table and saying, ‘I don’t understand why there’s no cheese magazine,’ ’’ recalls Elaine Khosrova, editor in chief of Culture, the cheese-centric magazine that Skinner published to fill the void...
So recently, Will asked me to come up with some ideas for an ongoing online feature that will be on culture’s website. It took me a while, but a couple weeks ago I finally settled on a weekly blog/article featuring someone of interest in the food world. At first I was thinking that it would just be random bloggers that no one has really heard of. But since I am really looking to have fun and create interesting content for you to read, I decided to shoot for the moon. That’s when the adventure began. I started sending out a billion emails, that might be an exaggeration, only a million. The response I got, while still in progress, is quite promising. I have just completed an interview with Jonathan Gold, a popular and super cool food critic in LA and I have a bunch of well-known chefs signed on too. So keep a lookout, I will be posting one soon!
Last April I moved from a life in the bustling capital of the UK, London, to a windswept and rain-lashed hilltop just outside Ulverston in the Southern Lake District in England’s North West. I now make cheese with Martin Gott and Nicola Robinson at Holker Farm, just outside the village of Cartmel. They have a flock of Lacaune sheep and a few Dairy Shorthorn cows, with what must be the only cow/sheep milking parlour in the country.
It began with this tweet:
@CurdNerd 47 different specialties using Meiji Hokkaido Tokachi Cheese.
It lead to a strangely beautiful site from Japanese cheese manufacturer Meji. I have no idea what's going on, or what I'm supposed to do, but clicking around the map seems to pull up regional dishes prepared with Meji's products.
Honestly, I get a very "Everything goes better with Jell-o 1965" vibe from the site: here we have some clear soup, spiked with tiny white cheese cubes. Here it's pieces of fish and pickles interleaved with cheese. Pretty, but sometimes dubious combos, put out by a company trying hard to find new niches for their product.