Created by Eilis Maynard

Summer 2010 Crossword

Summer 2010 Solution

A glimpse into the wide world of cheese sports

Never fear that cheese lovers might be considered poor sports—not when the milk-based object of their affection is the star player in a roster of silliness staged around the globe. Here are just a few of the cheesy activities.

International Cheese Curling Championships
It may not be an Olympic event, but this variation of the much-loved winter sport draws a crowd at the Amish Country Cheese Festival in Arthur, Illinois, with participants hailing from as far away as Taiwan and China. Roughly based on the real thing, cheese curling entails rolling a four-pound round “stone” of Amish Baby Swiss down a “rink” and toward a target. Contestants use household brooms to clear any debris that may prevent the cheese from reaching its intended goal quickly. Winners take the four-pound cheese.
http://arthurcheesefestival.com

Cheese Rolling

A veteran cheese judge shares his technique for really tasting cheese

Tasting cheese may seem like a pretty elementary exercise—certainly it should be a pleasurable one. But accurately assessing a cheese like the pros do is not all that straightforward. Beyond flavor, there are numerous attributes to consider, including the look, texture, aroma, and feel of a cheese. Those of us on the cheese-judging circuit refer to the combination of these factors as the “eating quality” of a product. To judge fairly, I systematically pay attention to every dimension of a cheese. At the same time, I also have to recognize that I have preferences for certain cheese types and a bias against others; it’s important not to let my personal feelings get in the way of experiencing each cheese objectively.

Mix the capers, green onions, and cream cheese until smooth. Spread some of the mixture on one side of each bread slice. Heat skillet over medium heat. Top four of the bread slices with a slice of cheddar, 2 ounces of lox, and some pickle slices. Top with the remaining bread slices (cream cheese side down).
Melt 2 tablespoons butter in a skillet. Add two sandwiches (or as many as will fit) and cook for 3 minutes; flip carefully and grill until bread is browned and cheese melts. Repeat with remaining butter and sandwiches.

Courtesy Wisconsin Milk Marketing board

Chicken Spice & Marinade

Download Barbeque Chicken Flatbread Recipe

Makes 1 pound of butter:

3 pints organic heavy cream
Sea salt or kosher salt (optional)

Made from the milk of a 450-cow dairy herd near the shores of Lake Michigan, Saxony is a true American original. This complex cheese is crafted at Saxon Homestead Creamery, founded by a fifth-generation dairy farm near Cleveland, Wisconsin. Made using whole, raw cow’s milk, curds are cooked, pressed, and wrapped in a unique, light, washed rind in 12-pound wheels. Ripened a minimum of 90 days, this nutty and supple cheese peaks at between five and nine months. Saxony pairs best with fruity white wine and dessert wines.
http://saxoncreamery.com

See if you can find three cheese names in this statement: “Constant Bliss, a Revolutionary war scout, was killed in Greensboro in 1781. He was guarding the Bayley Hazen Military Road with his compatriot Moses Sleeper, who died with him.” If you’re a fan of Vermont cheeses, you instantly recognized Constant Bliss and Bayley Hazen (Blue), but did you guess Moses Sleeper is a new cheese from the innovators at Jasper Hill? This triple-cream cow’s milk cheese oozes a soft, fragrant paste with a milky, slightly grassy taste, perfect for spreading on a crusty baguette. Pure delight.
http://cellarsatjasperhill.com

Known for its award-winning sheep’s milk cheeses, Blue River Dairy of New Zealand introduces Curio Bay Pecorino to the U.S. market. Crafted from 100 percent pure sheep’s milk, this nutty, hard, sweet cheese captured the Champion Sheep Cheese Award in its debut at the 2009 New Zealand Cheese Awards. Aged for six to eight months, Curio Bay Pecorino has a natural rind and a straw-yellow paste and pairs beautifully with barrel-fermented chardonnay or pinot noir. Blue River New Zealand’s dairies, which milk East Friesian–cross ewes, are centrally located around Southland, well known for its lush, green farmland.
http://janafoods.com