On June 3rd Murray's Cheese Shop - of Greenwich Village fame - plans to open a new kiosk location at the entrance of the Fred Meyer Store in Portland, OR. There will be over 300 specialty items to choose from including plenty of West Coast cheeses.
They’re also expanding their American Artisan Cheese offerings to include California specialty cheeses from Cypress Grove (Humboldt Fog, Truffle Tremor and six additional CG favorites) and Pt. Reyes; In addition to the Maple Leaf cheeses reviewed earlier today, the shop will offer 6 Award-winning cheeses from Wisconsin’s Sartori Cheese including their Sarvecchio, the most decorated American Parmesan.
We heard yesterday that many wheels of Parmigiano Reggiano and Grana Padano were casualties in Sunday's magnitude 6.0 earthquake that rocked northern Italy. Here's an update from The Huffington Post on the losses sustained:
In terms of economic impact, the artisanal cheese sector appears to be the hardest hit. At least 10 percent of Parmesan production has been impacted, according to early estimates by the Parmigiano-Reggiano Cheese Consortium, which annually generates (EURO)1.2 million in production revenues and (EURO)1.9 billion in consumer sales.
In all, some 10 collective Parmesan aging warehouse and cheese production sites have sustained damage in the quake, affecting 300,000 wheels, half of which are estimated to be at least a partial loss.
Cubes of Comté get tossed with apples, chicken, toasted walnuts, rice and lemon vinaigrette for a mouthwatering but easy-to-make salad that is perfect for your next picnic or potluck.
In a small bowl, combine the smashed garlic clove with the lemon juice and let sit while mixing the rest of the ingredients.
Quickes Traditional Cheddar Mite Machine: an English cheese producer’s home-grown solution to mite control.
Traditional cheddar, matured in cloth is prized the world over for its characteristic complexity of flavor. This flavor is derived in large part from the way the cheese loses moisture, maturing through the muslin cloth, as well as the flora of flavor-producing molds that develops on the cloth itself.
A consequence of having a cloth-wrapped cheese is that cheese mites (related to common dust mites) are a routine pest for traditional cheesemakers, affecting wheels from around 6 months old.
"The mite" is completely normal on cheese, and harmless when it is kept within certain limits. For instance, all blue Stiltons have it on the rind. However, when mite gets out of control, it has disastrous effects on the appearance of the product and can have a severe impact on sales.
Ayrshire cattle originated in the county of Ayr in southwestern Scotland prior to 1800. Early Scottish dairymen selected various strains of cattle—including both European and Channel Island breeds—to cross with the small, native cattle, using any available stock they felt would improve their animals’ utility. The result was an efficient dairy animal ideally suited to the harsh climate and poor- quality forage found on the exposed moors and barren moss of the Scottish Lowlands.
Ayrshires were first imported to the United States around 1822 by New England farmers in search of a dairy cow that could thrive in the region’s rough, rocky pastures and tolerate the bitter winters. Today there are registered Ayrshire breeders in 29 states and in other harsh climates across the globe, from the icy Scandinavian coast to the heat-scorched plains of Africa.
Michael Noonan, Ireland's Minister for Finance, got on trouble last week for saying that feta cheese was the only Greek product the people of Ireland ever put in their shopping baskets. Greece maintains that there is more trade between the two countries, but Noonan's standing by his statement:
Yesterday, Mr Noonan said international listeners to the online broadcast of the conference might not have understood the Irish position and tended to put International Monetary Fund programme states such as Greece, Ireland and Portugal “in the one box”.
In answer to a question on whether contagion would spread from Greece to Ireland, he sought to stress there was little economic, trade or banking connections between the two states. “I could have done that by running a bunch of statistics, but I thought it was better communication to refer to the [grocery] basket,” he told RTÉ Radio One’s This Week programme.
Italy's Emilia-Romagna region had a long night, camping out in the cold to stay clear of buildings during the after shocks of yesterday's magnitude 6.0 earthquake that killed seven people. Other casualties were wheels of Parmigiano Reggiano and Grana Padano:
The damage to agriculture and livestock, in what is one of Italy's most fertile food producing regions, was estimated to be at least 200 million euros, the farmers group Coldiretti said.
Stables, barns and animal pens were damaged and some 400,000 large wheels of the area's world-famous Parmigiano Reggiano and Grana Padano cheeses fell from shelves in warehouses where they were undergoing seasoning.
The quake could also affect milk and ham production in the area - famed for Parma ham - because of deaths and injuries suffered by cows and pigs, Coldiretti said.
Bob Eshman relays the story of how he and his family stumbled into being goat herders in the heart of the city, and then goat cheese makers.
Goats don’t bark or scratch. In our urban ecosystem, their odorless pellets work like plant steroids, replacing the need to buy fertilizer. They come when I call them, will stand on two legs for treats and enjoy a good scratch. As I write this, Goldie is rubbing her head against the card table I’ve set up in my backyard. In a moment, I’ll let her butt the palm of my hand. It’s a game we play.
This elegant main course is perfect for entertaining! Comté gets mixed with Dijon mustard, herbs and shallots to create a succulent filling for pork tenderloin. A simple pan jus is just the right finish. The pork can be stuffed and tied up to 24 hours in advance. Refrigerate; then bring to room temperature and season before proceeding.
Preheat oven to 425˚F. Line large baking sheet with aluminum foil and coat with oil.
PRI's Living on Earth has a great interview up with "fermentation fetishist" and microbe-connoisseur Sandor Katz.