A new year, new goats, and creamery progress
February 2, 2013 - 8:16pm | by mollymk
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.
DIY 30-Minute Mozzarella for the Layperson
February 1, 2013 - 4:42pm | by amanda
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
Distant Cheeses, Local Farmers: Cheddar Across Continents
February 1, 2013 - 11:48am | by mollyIn this blog series our intrepid intern Molly will find and interview American cheesemakers attempting to re-create traditional European cheeses. Learn about the difficulties as well as the benefits of this type of cheese making, as well as how terroir and the idea of a cheese tied to a location so distant changes when that cheese is made in a new location. Also, each week you’ll have a chance to win an issue of culture: the word on cheese. Last week's winner was Jill Budzynski!
Valentine's Day Poetry Contest 2013
February 1, 2013 - 1:00am | by rebeccahp
It's that time again! Time to pen your poetic verses on the subject all of us know and love: cheese. That's right, our annual Valentine's Poetry contest is officially underway! We're appreciative of any style -- send us your haikus, free verse, limericks, sonnets, pantoums, whatever. Silly or serious, we'll take it, as long as it's inspired, and full of cheesy goodness (or hilarity, irony, declarations of love, whatever).
To submit your poem, sign in or sign up for the website, and leave a comment on this blog! All entries must be received by Monday, February 11th. The lucky winners will recieve a Fresh Goat Cheese Heart from Coach Farm (pictured). Need some inspiration? Check out last year's winners.
Good luck!
Meeting the Staff: Kate Arding & Elaine Khosrova
January 31, 2013 - 1:13pm | 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".
Announcing: Our Cheese Plate Party Winners!
January 30, 2013 - 3:16pm | by lauren
This may not come as news to many of you, but even though the holidays are over… it’s still winter. Days are short, temperatures (here in Boston, anyway) are miserably cold, and it feels like everything in the CSA box is a root vegetable. On the other hand, sometimes all it takes to get you out of that mid-winter rut is a little fiesta… even if your birthday’s still six months away.
Distant Cheeses, Local Farmers: Loire Valley Goat Cheeses and Wabash Cannonball
January 25, 2013 - 11:38am | by mollyIn this blog series our intrepid intern Molly will find and interview American cheesemakers attempting to re-create traditional European cheeses. Learn about the difficulties as well as the benefits of this type of cheese making, as well as how terroir and the idea of a cheese tied to a location so distant changes when that cheese is made in a new location. Also, each week you’ll have a chance to win an issue of culture: the word on cheese. Last week's winner was Bonnie Karoly!
Aah, the Loire valley. This region of Central France-- also known as the "Garden of France"--is a dreamscape in the mind of any cheese aficionado. For some, the name conjures visions of historic chateaus and rolling vineyards--for me, it's beautiful salads adorned with grilled slices of chèvre, and petite balls of goat cheese with fuzzy, wrinkled rinds that look like brains.
Meeting the Staff: Will Fertman
January 24, 2013 - 1:16pm | 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".
Roaming the Fancy Food Show in San Francisco
January 23, 2013 - 4:11pm | by Veronique
This year, I had the pleasure of working the Culture Magazine station at the Fancy Food Show in San Francisco, one of the largest specialty food shows around. Culture was tucked away as part of the World’s Best Cheeses booth, so I was happily nestled amongst some excellent food and people. Luckily, I was able to sample my way around the show as well. Here’s a short list of what tickled my palate over those three gluttonous days:
Cheeses:
Finally!
January 19, 2013 - 9:19pm | by seana and marissaI can’t believe we actually got the building permit! That laminated piece of paper has a lot of power….it held us up longer than we wanted, and also granted us permission to construct our dreams. Even as I held it in my hands it seemed unreal.
First in order of construction was removal of the weathered concrete floor. The echo of jackhammering rang throughout the ranch as the old floor was demolished. I fully intended to help lug chunks of loose concrete away to the dump truck, but when I walked up to the scene I quickly realized it required more muscle power than I had. Plus I didn’t have a dust mask, so I didn’t feel so guilty about leaving. Trenches were dug, drain pipes were laid, and inspection was passed. Yesterday the concrete guy planned the pouring of the new floor, which I know from experience is a detailed process that takes a lot of measuring and thinking and more measuring.
