Issue No. 3
At One With The Land: Vermont Cheesemaking
by Susan Marquis
Driving through the hills of Vermont in November—with a scattering of snow starting to fall, gray mountains looming in the distance, icy streams rushing by and scattered towns poised sedately in the low light of early winter—you begin to understand why cheesemaking and this state fit together so well.
New Hampshire Cheese Guild
by Barbara Stewart
CONCORD, NH—It’s not always easy for people with an uncommon livelihood to find each other, even in a state as small as New Hampshire. Until recently, for example, the Granite State’s cheesemakers had no state-wide networking association or any other reliable way to meet. Now, they have a guild to call their own, thanks to the efforts of Gail McWilliam Jellie, Director of Agricultural Development for the New Hampshire Department of Agriculture, Markets, and Food (NHDAMF).
Who: Pattie Carrington
Where: Brooklyn and East Hampton, NY and, by
default, Lancaster, PA
Five Questions to Ask Your Cheesemonger
by Hope Adair
Walking into a cheese shop can be an overwhelming experience, even for a serious cheese enthusiast. You are likely to be greeted first by the smell, and then by a colorful selection of cheeses, some of which you’ve tried and some you haven’t. Assuming that you’ve done your homework and ended up somewhere that lets you sample the cheeses and has friendly and knowledgeable cheesemongers, these five questions will help make sure your experience is a great one.
by Charlotte Hirst
I recently visited the funky college town of Ann Arbor, Michigan. Ann Arbor is home to the wonderful Zingerman’s empire of goodness. Zingerman’s owners started as a deli in 1982 and have expanded to include a restaurant, bake house, and creamery. I took the creamery tour on my recent visit and brokered a deal to offer their cheeses in our store! Cheesetique is only one of two places where you can buy Zingerman’s cheese on the East Coast.
Do Try This at Home
by Susan Marquis
Last issue, Cheese Enthusiast spoke with Paul Stephan at Blue Ridge Dairy. Paul’s success in producing fresh Mozzarella and his second foray into raising water buffalo for milk inspired us to learn more about Mozzarella specifically but also pasta filata (stretched curd) cheeses more broadly. The pasta filata method involves ripening the curd to increase its acidity and then heating it with hot water until the cheesemaker can stretch the curd without breaking it. These cheeses are typically Italian and usually from central and southern Italy, as well as the islands of Sicily and Sardinia.
Raw Milk:USDA history
by Merryl Winstein
What a treasury of raw milk dairying and cheesemaking information the U.S. Department of Agriculture (USDA) has left us in the form of Farmer’s Bulletins from the early to mid-1900s. First published for a nickel, to assist farmers and homemakers of the day, these encouraging brochures are chock full of pertinent techniques for modern artisans. In contrast with contemporary USDA guidance, in these bulletins of a century ago, the word “milk” refers to raw milk, the customary nutritious milk in normal everyday use.
DVD Review:Cheese Slices
Cheese Slices, (Australian TV Series) hosted by Will Studd
Reviewer: Christopher Thompson
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