It’s thrilling to be a part of Birth of a Cheese 2012 and want to thank Culture Magazine and Jasper Hill Farm for this opportunity.
With the cheese came a questionnaire to fill out with initial reactions to appearance, aroma, texture and taste. Wanting to impress, I found that challenging. Hopefully, the good folks at Jasper Hill won’t shake their heads and wonder about choosing me, “What were we thinking?”
Most of the cheese I taste is at the peak of its age and as the cheese maker wanted it enjoyed. To taste young cheese and then “follow” its aging is a special treat.
The three samples were in various stages of aging; all young; all on the way to becoming cheese… let me rephrase that… all on the way to becoming great cheese.
Hello! I'm Emily, a seventh grader from Los Angeles. I admit, I am probably the least experienced of the group, but a chance to try new and exciting cheeses just can't be ignored, no matter what your age or experience level. I am a teeny bit kooky, a twin, a bleu cheese lover, a bad cook, a fairly good writer, and now an official teenager.
So let's get right down to it... last night I opened three cheeses from Jasper Hill. Each came wrapped in brown paper so aside from the rough shape, all of us receiving these new cheeses had no idea what to expect.
What greeted us were three samples, each obviously the same cheese yet... not... exactly.
The weather is not what it has to be for all the farmers.
Now the busy time is coming. Every day looking forward what the weather is for the next whole week.
Rainy, rainy, rainy. Then I see my father shaking his head..
This weekend is for much farmers a weekend for making silage for wintertime. But we may not forget: nice weather in Holland, it’s never for a long time!
But this weekend nice weather is coming according to the weather station. The grass is high and ready to be mowed.
Yesterday I was cycling, I did see much farmers mowing, spreading and raking the grass with tractors and machines.
And when I was coming home from school, my father said: We are going mowing this weekend!
This is a nice period, the nice weather, the smell from the grass, the cows are outside and see the little sheep grow up.
Hi everybody! My name is Chris and I write the Artisan & Farmstead cheese blog Wedge in the Round: http://wedgeintheround.com/
Someday I hope to own my own shop. For now I eat, write, eat, eat and write a little then eat more cheese. I enjoy shooting pics of cheese, food and wine in general.
I'll be blogging my impressions of Jasper Hill's new cheese here at Culture. I cannot say thank you enough to Culture and Jasper Hill for selecting me to be a tester this year.
Three generous wedges arrived yesterday and I'm about to dive in for the first time. I'll let you know my first impressions soon.
Scandal is brewing in the British bar world, with liquor conglomerate Diego Diageo (maker of such familiar brands as J&B, Smirnoff and Guinness) apologizing to independent Scottish beermaker BrewDog for pressuring organizers to withhold their Bar Operator of the Year award at the very last minute. According to the Scotsman,
BrewDog, the Fraserburgh-based company which has gained a reputation for its handcrafted ales was voted top bar operator at a ceremony in Glasgow on Sunday. However, executives from Diageo refused to hand over the award – and tried to give it to another operator – even though BrewDog’s name was written on the trophy.
And the winner is...
Evan Kendall, of Carlisle PA!
It was a tough call, and judges were divided on the sandwich itself. While I waxed nostalgic for the Frankenfood of my own college days, at least one of our panel felt the soup/sandwich/condiment combo was "kinda gross."
Despite this, the general consensus was that Evan showed clear enthusiasm for the great American grilly (as befits a self-described beer & cheese geek), and significant ingenuity in raising the culinary level at the Dickinson College cafeteria. It was this bold and hearty spirit, as well as his bearded punim, which finally won our hearts.
Plus, of all the entries, he was the one most clearly in need of help.
How many greens can there be? The landscape changes every hour, fields and hedges and trees cloth themselves in more and more leaves. High spring springs forth everywhere. Daft baby rabbits tumble out of hedges, easy meat for hard pressed foxes, feeding an earth full of hungry cubs. Hen pheasants make nests too visibly in open hedges, and they and their eggs succumb too - the cock pheasants display to each other, with all the ladies gone, puffed up feathers and stiff legged stance.
The spring was started, all eighty sheep have lambed last month. At the moment we have 161 lambs. When they are born, we separate out the mother with her lambs in a pen for a week, to connect.
Then the family can go by other families of sheep. Before they go outside with the other families, we must trim their feet. We do it by ourselves, it is good for our relation with the sheep! We trim the sheep’s hooves every year after lambing.
The cows are beïng trimmed 60 days and 300 days after the confinement for precaution by problems with their claws.
We didn´t do all the cows by our own, the Business assistant comes to trim and check their hooves.
These people can do this faster and they have more experience. My father has also experience, but there is a lot to do on the farm, so sometimes he trims a cow when she´s lame.
Now the sheep have beautiful nails, also we have two goats with their kids.