Issue No. 9

September 5th, 2010

Life before cheesemaking?

Who: Enid Ginn

Where: Australia, 2 hours north of Brisbane, in Queensland

By profession, I am a sports scientist—and that has an interesting twist. My specialty area is understanding the management of lactic acid production in elite athletes and developing training programs around this. I thought I was getting right away from the sport science field by diving into making cheese—only to find out that I am still managing lactic acid production!!!!!

City Sights

by Meaghan Colleary

To Do List: Support Farmstead and Artisan Cheesemakers at Your Local Greenmarket Living in New York City, an “urban jungle” that is sorely lacking in green come January, as soon as the first spring tulips pop up in Madison Square Park, I find myself yearning for anything or any place to bring me a little closer to nature. Living in a new apartment on 24th street right off of Park Avenue, I’ve found that place, just a quick 7-block jaunt south, at the Union Square Greenmarket. The Greenmarket is where those of us living in the “urban jungle” can find our inner locavore buying locally, even if we can’t grow it or make it ourselves.

What Grows Around, Comes Around

by Matt Logan

The surface of a smear-ripened cheese is without doubt the most commercially misunderstood, microbially mis-characterized, microflorally diversified and feral environment of any rind around. Despite our ability to safely and consistently produce these cheeses since their primarily medieval origins in the cooler European climes, Trappist and other soft to semi-hard washed-rind cheeses retain much more in common with the companionable wild-yeast Lambic beers of Belgium than most cheesemakers, let alone commercial culture companies or health officials, know.

Do Try This at Home

by Susan Marquis

Scamorza
As CE readers know, we’ve ventured into pasta filata—or stretched-curd—cheeses before, back in CE 3 when we spent time with Ragusano from Sicily. Scamorza (pronounced with a hard “c”) is another pasta filata cheese, this time from the broader region throughout Southern Italy and in Lombardy in northernmost Italy. Like Ragusano, Scamorza originated as a variant of Caciocavallo and is cousin to buffalo Mozzarella. During a workshop at the Vermont Institute of Artisan Cheese, Cheese Enthusiast learned from instructor Enzo Ferrara that the first record of Scamorza is found in Italian writings dating back to 1556, with frequent references in the 18th and 19th centuries.1

What’s Better Than Wine & Cheese?Beer & Cheese!

by Mark Poliner

For generations people have assumed wine and cheese are a pairing made in culinary heaven. So often, you hear phrases like “the wine and brie crowd”. And yet, Willy Gluckstern, a New York wine critic, has called wine and cheese “a train wreck in the mouth.” On the other hand, Garrett Oliver of Brooklyn Brewing and Fred Eckert have both written extensively of the complementary pairing of beer and cheese.

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