Each week we scan our Facebook page for photos submitted by our fans. For your chance to be featured on our blog, post a delicious, cheesy image to facebook.com/culturecheesemag
Our fan photo of the week goes to Emily Mayne whose [mostly eaten] cheese delighted us. We don't blame you, Emily! We find Stilton irresistible ourselves! And because we're scratching our heads about that early spring prediction, here's a stilton spring breakfast recipe to goad those flowers into blooming.
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".
February has a reputation for being wet and gloomy. I long for it not be that way, and grasp at the lighter mornings and evenings. The sun does more than scrape itself off the horizon. The morning chorus of songbirds kicked off earlier in the season than I remember. I know it’s birds defending territory, but it is a gorgeous start to the day as first one bird, then others join in till you get a swelling joyful sound.
And so it begins: five weeks of our winning foodie bloggers, sharing their personal spins on our Winter 2012 Cheese Plate! Our inaugural guest post comes from pastry chef-turned cookbook author, Garrett McCord, of Vanilla Garlic. Check back next Wednesday for our second post in the series, from Katherine Hysmith -AKA- The Young Austinian.
It’s been 20 days since we finally got the building permit, and there hasn’t been an idle day since. After all those months of waiting and trying to navigate through red tape and overcome bureaucracy, it’s actually happening. The creamery is really coming to life. The action has been fast and furious as we rush to bring the creamery into a functional state. We are pretty much working at a pace that pushes the limits of our budget, and especially our physical and mental stamina. Our muscles & joints have ached in new and interesting places, and we’ve only sustained minor cuts and bruises. It’s amazing though how the body can be so dead-tired, but the mind keeps racing. Well, mine does anyway. To paraphrase the lyrics of “Gin & Juice,” one of the greatest rap songs of all time: I’ve got my mind on my cheese and my cheese on my mind. Here is a recap of the big accomplishments of the past 20 days…
Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!
Tasting Tuesday: Sheep's Milk Pecorino and Reblochon
Pecorino de Pienza in Fossa
Sheep's Milk - Italy
In between the Superdome power outage, Beyonce's killer performance, and oh yeah, that nail-biting football game, I noticed an abundance of farm and dairy-themed commercials last Sunday night. Some were funny, some were powerful, and some were just downright weird. Watch all the advertisements below, and let us know which one was your favorite!
Pepsi Next: Party
It's a new year here at Georges Mill Farm, and one we are sure will be filled with exciting new things- including opening our doors as a licensed creamery! In the whirlwind of researching and buying materials, the holidays, the arrival of new goats at the farm, moving, and the various everyday crises and solutions that come with all of that, 2012 completely got away from me. And just when I felt like I had finally gotten used to it being January, its already February! Time is flying by, which is both exciting and scary for me as I look forward to opening in a couple of months, and then think about all that still must be done.
When my editor assigned me this DIY blog I figured, No problem. I was ready to tackle this project and impress friends with my cheese making skills. “What is that smell?” people would ask. “Why it’s that aged artisanal cheese that girl is holding! Did you make it yourself?” Indeed I did. “Astonishing!”
But then, pages of renneting, ripening, and brining, made me wonder, What in the name of Brie did I get myself into? I was never the kid who made friendship bracelets on the playground and Lego bricks looked more like candy than robot pieces. Me make cheese? Who was I kidding?
I was tempted to dump my unfound cheese making dreams down the drain until I was introduced to cheese makers of all levels in the blogosphere. Eventually I discovered less daunting cheese recipes that even I could handle.
And so, with a relieved sigh, I began my escapade into cheese making with homemade mozzarella.
DIY HOMEMADE MOZZARELLA