tag:blogger.com,1999:blog-51539521368196445822024-03-13T01:34:14.482-07:00Shootin' the BriesLeah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-5153952136819644582.post-11739111404601797342016-01-21T19:53:00.000-08:002016-01-21T19:53:26.068-08:00My New Year's Resolution? Eat More Triple Crèmes!Happy New Year everyone,<br />
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I hope everyone's Holiday season was exceptional! Mine was fantastic. Lots of family time and super busy/fun days at work.<br />
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To help kick off the New Year, I had a Brie/Camembert tasting party for one of my Shootin' the Bries Meetups (http://www.meetup.com/Bay-Area-Cheese-Tasting-Meetup/). It was quite a success! This was the lineup:<br />
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We started with the plate in front and worked left to right - Delice de Bourgogne, Brie de Nangis and Le Petit. I wanted to feature all cow's milk bries for the first plate and show how different cheeses of the same style and milk can taste. The Delice de Bourgogne was very buttery, the Brie de Nangis had a bit more earthiness and the Le Petit had a little more funk.<br />
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The second plate was the "non-cow's milk" plate... from left to right - Fromage d'Affinois Brebis, Fromage d'Affinois Florette and Camembert di Bufala. The Brebis was 100% sheep's milk and was a little on the ripe side, so it had the nuttyness attributed to sheep's milk, but a little more bite than a younger piece would have. The Florette was 100% goat's milk, super mild and definitely an "intro" goat's milk cheese. Not tangy or gamey at all. And the Camembert di Bufala made of 100% Water Buffalo milk was a crowd favorite with it's approachable lactic flavors with a hint of mushroom. Our 17 month old guest Lucia loved the Camembert di Bufala!<br />
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And the last plate from left to right - Marin French Camembert and Hervé Mons Camembert. It was a fun contrast to try Camemberts right after trying several Bries to see the difference in flavor. Because cream isn't added to Camembert, you get a heartier, fuller tasting cheese with a little funk. The Marin French Camembert was quite a bit milder than the Hervé Mons Camembert, but both were incredibly tasty.<br />
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Now that I've gotten bit by the "bloomy rind bug" once again, I decided to feature a triple crème in my post today...<br />
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Cheese: Saint Angel<br />
Producer: Fromagerie Guilloteau<br />
Region: Côtes du Rhône, France<br />
Milk: Pasteurized cow's milk<br />
Rennet: Traditional (animal)<br />
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Yum yum yummy! I've always known that the Saint Angel and other Fromage d'Affinois cheeses from Fromagerie Guilloteau sold like hot cakes, but now I know why! After doing a little research, I found out about their "ultra-filtration" process they use in producing these cheeses. They actually remove a percentage of the water from the milk creating a more concentrated solution. They then add heavy cream to this thicker milk to reach a fat percentage of 75%. No wonder almost everybody I know loves this cheese!<br />
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The Saint Angel definitely falls into the "buttery" brie category. The rind is very thin and does not pass on much bitterness. If you let the Saint Angel ripen a bit, you'll get an ooey gooey cheese that will spill out once cut. The one that I cut open today was a little on the young side, but still creamy and delicious.<br />
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One of my favorite things to do for a special treat is to take a hunk of the Saint Angel and pour some Amarena cherries in heavy syrup over the top. It's pure bliss! Throw some sparkling wine and some fresh berries with it and you've got yourself a Valentine's Day treat sure to impress your cheese loving Valentine. On that note, I will leave you salivating... until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com1tag:blogger.com,1999:blog-5153952136819644582.post-65634276411549877822015-12-25T19:42:00.000-08:002015-12-25T19:42:55.840-08:00Merry Christmas!! Celebrate with Caciocavallo TartufoMerry Christmas loyal readers!<br />
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It's hard to believe that this is the fourth holiday season I have shared with you all. Quite a lot has happened since November of 2012, when I first started this blog. I'd like to thank you all for your support and encouragement over the years. I am pleased to say that my ACS Certified Cheese Professional status was renewed this year for another three years! I hope to see this blog continue to grow and see my business flourish as well as I continue to spread the love of cheese. Thank you all from the bottom of my heart.<br />
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Now, enough mushy stuff... on to the cheese!<br />
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I decided to feature a fun cheese that we received at the cheese counter this month that just seems to scream HOLIDAYS - the Caciocavallo Tartufo.<br />
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Cheese: Caciocavallo Tartufo</div>
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Region: Basilicata, Southern Italy</div>
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Milk: Raw cow's milk</div>
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Rennet: Traditional (animal)</div>
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A fun fact I learned in researching this cheese is that Caciocavallo means "cheese on horseback", and it gets its name from how it is aged. The cheese is tied at the top (see the first picture above with the rope) and then dangled over a wooden board to drain and age. It is aged for 4-6 months in caves and is exposed to air and microbes at all angles, allowing it to develop a sharp, tangy, spicy flavor. I love how the Murray's website describes this cheese: "...like mozzarella on steroids or provolone with better manners..." (http://www.murrayscheese.com/caciocavallo.html#) </div>
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The thing that makes this particular Caciocavallo so special, is the addition of the black truffles. I am normally not a fan of truffle cheeses because oftentimes, too much truffle oil is added. Not the case for this cheese. I thoroughly enjoyed it and thought the truffle added a decadent flavor, not an overbearing one. I recently paired the Presto Prosecco with this cheese and it paired beautifully. </div>
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Be sure to swing by your local Whole Foods Market cheese counter and get some of this tasty cheese while you can. It's only available for a limited time and it is well worth a taste. </div>
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Until next time... eat, drink and be happy! From my family to yours - MERRY CHRISTMAS!!</div>
Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0tag:blogger.com,1999:blog-5153952136819644582.post-51914360838705116042015-12-06T22:31:00.000-08:002015-12-06T22:31:40.899-08:00Tomme Fleur VerteWell, it's been about a month since I blogged about a cheese I am excited about, so I figured I should probably do so today...<br />
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Today I want to talk about an old favorite that is usually highlighted during the springtime, but is currently on promotion at all of the Whole Foods Market cheese counters in Northern California, the Tomme Fleur Verte.<br />
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Cheese: Tomme Fleur Verte</div>
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Producer: Le Chèvrefeuille, S.A.</div>
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Location: Perigord, France</div>
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Milk: Pasteurized goat's milk</div>
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Rennet: Traditional (animal)</div>
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The name "Fleur Verte" means "green flower" and it is in reference to how the whole wheel of Tomme Fleur Verte is presented. It is a wheel with scalloped edges (like a flower) that is completely covered in dried herbs (green) and pink peppercorns. The herbs are mainly thyme, tarragon and savory. The picture shown above showcases the chalk white paste with the dried green herbs around the outside.</div>
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You will notice that I did not describe the outside edge of the Fleur Verte as a "rind". This is because the Fleur Verte is a rindless cheese that is only aged for four days before being wrapped for shipment. It is a very moist, flavorful cheese that is not over the top in the goat "barnyard" flavor because it is so young. The herbs along the outside are completely edible and add a nice touch to the creamy paste. They are the main reason why I featured this fresh goat cheese during the winter because the herbs just seem to fit during the holiday season. Many folks talk about gooey, melty cheeses or hearty cheddar or funky blues during the colder months, so I wanted to feature something a little different. </div>
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I must admit that this was how much work station was right when I sat down to write this blog, but now that I'm wrapping up, the cheese is almost completely gone. It's so unbelievably tasty! When pairing a wine with this cheese, I would be sure to pick a wine that will play nicely with the cheese's acidity. My first instinct would be to pair a California Sauvignon Blanc with the Fleur Verte because they tend to have less of a mineral flavor and more of a fruit forward flavor which would balance out the tang of the Fleur Verte quite nicely. </div>
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This cheese is available year round at our cheese counters at Whole Foods Market, so if you're not in a fresh goat cheese mood this month, be sure to get a taste when the weather warms up again. Until next time, eat, drink and be happy! </div>
Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com1tag:blogger.com,1999:blog-5153952136819644582.post-65494736010620974022015-11-04T20:07:00.000-08:002015-11-04T20:07:09.849-08:00Petit Suisse - with fruit!Hello everyone,<br />
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I hope your November is going swimmingly. I have been on a big yogurt kick recently and discovered that we have a fresh cheese available in the cheese department at Whole Foods Market in Los Altos that is very comparable to yogurt - Petite Suisse.<br />
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The picture quality isn't the best, but this is what the product looks like. We do not have the plain version, just the version with fruit added (strawberry, peach and raspberry respectively).<br />
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Cheese: Petit Suisse<br />
Producer: Maîtres Laitiers du Cotentin Cooperative<br />
Location: Normandy, France<br />
Milk: Pasteurized cow's milk<br />
Rennet: None<br />
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This cheese is along the same lines of other fresh cheeses like Fromage Blanc and in this case, cream is added to up the fat content. This creates a wonderfully tasty, unctuous and filling treat. I tried to serve the Petit Suisse like this article (https://provencallife.wordpress.com/2012/02/28/how-to-eat-a-petit-suisse/) recommended, but the cheese was a little too soft and ended up like this:<br />
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Regardless, it is a fantastic treat. It was first made in Normandy in 1850 when a Swiss employee at a dairy of Auvilliers near Beauvais suggested adding cream to the cured to enrich the flavor of the cheese. Petit Suisse was the result and it contains at least a 40% fat content. Many customers who are mothers like to give these to their kids because they have a slightly higher calorie content, but are still palatable to young children.<br />
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I like to indulge in the Petit Suisse because it's a nice little snack that holds me over until my next meal. If you're a fan of yogurt and want to try something a little different, swing by Whole Foods Market in Los Altos and try these little gems!<br />
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Until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com1tag:blogger.com,1999:blog-5153952136819644582.post-4268828650872457052015-10-13T21:42:00.000-07:002015-10-13T21:42:03.796-07:00Robiola Sapore di BoscoGood evening!<div>
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As I was strolling by the cheese counter last week, I noticed that the "Robiola Sapore di Bosco" was on sale as a featured cheese. When I looked at the cheese, it was not at all what I was expecting to see with a name like "robiola". I'm used to the soft ripened, lovely mixed milk cheeses that we get from Piedmont. But the Robiola Sapore di Bosco is a whole different animal...</div>
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Cheese: Robiola di Bosco</div>
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Cheesemaker/affineur: Ambrogio Arnoldi</div>
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Location: Val Taleggio, Lombardy, Italy</div>
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Milk: Pasteurized cow's milk</div>
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Rennet: Traditional (animal)</div>
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This cheese is a washed rind cheese that comes in a petite 4" x 4" format. It looks and tastes a lot like Taleggio - another cheese made in Val Taleggio - but much tinier. Because of its size, the flavors of the washed rind are much more pronounced. I also noticed that it was a bit saltier than I was expecting, but that's again due to its size. The paste is nice and springy, but I'm sure with a little age, would get a touch on the runny side. </div>
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This cheese appeared in our stores at the perfect time! As it's Autumn, the pears and apples are available in abundance and they pair with the Robiola Sapore di Bosco so beautifully! It's also very tasty with cider (both alcoholic and non-alcoholic). It's a great deal right now (for the month of October) so be sure to swing by your local Whole Foods Market cheese counter and pick up this tasty cheese. </div>
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Until next time, eat, drink and be happy!</div>
Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0tag:blogger.com,1999:blog-5153952136819644582.post-80783009771532071012015-09-29T18:18:00.000-07:002015-09-29T18:18:00.963-07:00Kinsman Ridge from Landaff CreameryGood evening loyal readers!<br />
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After a two month hiatus from my position at Whole Foods Market and the beloved cheese counter, I have returned! I was extremely excited to visit the cheese counter to see what new and yummy cheeses we had on promotion. To my pleasure, I saw that a cheese aged at the Cellars at Jasper Hill was on promotion - the Kinsman Ridge from Landaff Creamery!<br />
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Cheese: Kinsman Ridge<br />
Cheesemakers: Deb and Doug Erb of Landaff Creamery (aged at the Cellars at Jasper Hill in Vermont)<br />
Location: Landaff, NH<br />
Milk: Raw cow's milk<br />
Rennet: Traditional (animal)<br />
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The milk used at Landaff Creamery comes from Springvale Farm - the farm founded by Doug's parents, Dr. and Mrs. Frederick A. Erb, DVM and taken over by Doug and Deb Erb in 1989. The veterinary office that Doug's father used to occupy is now the cheese making room for Landaff Creamery! Pretty cool right?<br />
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The Kinsman Ridge is inspired by St. Nectaire. It is a semi-soft, tomme-style cheese that has a beautiful natural rind. For some reason, I am really drawn to this particular style of cheese. I love the natural rind cheeses that demonstrate the characteristics of the caves in which they are aged. I smelled an earthy, buttery, musty aroma when I unwrapped the Kinsman Ridge. Upon putting a piece in my mouth, I was blown away with the complexity of this cheese. The paste was springy and smooth, with small eyes throughout. It reminded me of a savory, slightly firmer Taleggio without the as much yeast flavor present. I can see how St. Nectaire influenced the cheesemakers in the creation of this cheese, but I wouldn't say the Kinsman Ridge is nearly as funky as the St. Nectaire can be.<br />
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The first thing I thought of when I tried the Kinsman Ridge was that I needed to cook with this cheese. I could just taste how unctuous and lovely a macaroni and cheese or fondue would be if made with this cheese. I would also recommend using this cheese on any of your Oktoberfest cheese plates because it would pair very nicely with the myriad German beers that are being featured now.<br />
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Most of the cheese counters at the Whole Foods Markets in Northern California and Reno would have the Kinsman Ridge, so be sure to swing by your local WFM cheese counter and ask for a sample. I absolutely loved this cheese and I'm sure you will too!<br />
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Until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0tag:blogger.com,1999:blog-5153952136819644582.post-1877219651793782222015-09-18T15:24:00.000-07:002015-09-18T15:24:16.924-07:00Fat Bottom Girl - It Makes the Rocking World Go RoundHello hello hello!<br />
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I have returned alive and well! I am now happily married, nicely rested and ready to get back to work! Upon our return from our honeymoon, my <i>wife (!) </i>and I stopped at our local Whole Foods Market to get groceries and some cheese of course. I was very pleased to see that the cheeses from Bleating Heart Cheese had returned to our cheese counter and was quick to grab a couple pieces.<br />
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Today I am going to talk about the Fat Bottom Girl, the flagship cheese from Bleating Heart Cheese, because it is one of my favorites and I can completely relate to the name right now. I am definitely a "fat bottomed girl" after not working out like normal, traveling and eating very decadent foods on our honeymoon.<br />
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Cheese: Fat Bottom Girl<br />
Cheesemakers: Seana Doughty and Dave Dalton of Bleating Heart Cheese<br />
Location: Tomales, CA<br />
Milk: Raw sheep's milk<br />
Rennet: Traditional (animal)<br />
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I absolutely love the story behind how this cheese got its name. Here's the story from their website:<br />
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"The cheese's unique whimsical shape began as an accident when cheesemaker Seana was helping out at friend Marcia Barinaga's dairy. Seana had taken some cheeses out of their forms to be flipped, but then had to run out to get ready for the afternoon milking. Upon returning to the creamery, Seana saw the cheeses had flattened a bit under their own weight and were starting to get an asymmetrical shape with a fat bottom. It was a mistake, but it made her laugh. Seana quickly decided that she actually liked this funny look and continued to develop the process, coming up with the correct timing to achieve the desired fat bottom shape. Seana found herself frequently referring to those yet-to-be-named cheeses as "fat bottom girls," which is a song by Queen that had come up on Seana's iPod while working in the creamery. The name stuck." (http://www.bleatingheart.com/cheese/sheep-milk/fat-bottom-girl)<br />
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When I first unwrapped the cheese, I was hit with one of my favorite aromas - the musty, funky aroma of a washed rind cheese. It was not overly pungent like Morbier or Raclette, but still had the pleasant "tang" that I so love in washed rind cheeses. The paste is a gorgeous ivory with a little touch of yellow closer to the rind and has a wonderfully smooth consistency with little bits of tyrosine crystals throughout.<br />
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The flavor of this fantastic cheese portrays all of the good qualities of working with not only sheep's milk, but raw sheep's milk. When you take the first bite, you are met with the nutty, buttery qualities with which we are familiar from sheep's milk. But then you are transported into the world of the sheep whose milk you are enjoying. Depending on the season, you can taste different nuances of the greenery on which these sheep feasted.<br />
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I would absolutely pair this cheese with a nice local honey or a Saison farmhouse style ale. The sweetness of the honey would go wonderfully with the nuttiness of the cheese. The slight funk of the Saison would really play nicely with the touch of funk the Fat Bottom Girl has.<br />
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Most of the Whole Foods Market cheese counters in the Northern California region (including Reno) should have these cheese available, so be sure to stop by and ask for a sample. Until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0tag:blogger.com,1999:blog-5153952136819644582.post-5858363903395118082015-07-18T21:43:00.000-07:002015-07-18T21:43:19.123-07:00The Beauty of BethmaleGood evening!<br />
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For our July promotions, we received another really fun seasonal cheese at our cheese counter that I wanted to feature - Bethmale.<br />
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Cheese: Bethmale<br />
Affineur: Hervé Mons<br />
Location: Valley of Bethmale in Pyrenees, France<br />
Milk: Raw cow's milk<br />
Rennet: Traditional (animal)<br />
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This is another amazing cheese from the caves of Hervé Mons. It is only available during the summer/fall and is quite a treat. I bought a piece from the Santa Rosa store on Yulupa today and when I opened it up, I was met with the slightly funky, barnyard smell typical of washed rinds. The paste is slightly yellow which tells me that the cows were on pasture in the spring when they were milked.<br />
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The milk comes from several small, local dairies and when the process of making Bethmale begins, the milk is heated to 86°F, renneted and left for 45 minutes. It is then hand cut and put into a mold with thick cheesecloth. It is first hand pressed, flipped and hand pressed again. A heavy plank is then put on top of the forms overnight to expel more whey. The next morning, the cheese is taken out of the form, the cheesecloth is removed and is salted on one side. The other side will be salted the following day. After this process, the Bethmale is transferred to the maturing caves where it will be aged from 4-8 weeks. It is regularly flipped and washed with a brine solution leading to the pungent, sticky washed rind.<br />
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The Hervé Mons team was kind enough to send some little jars of traditional blueberry preserves from the same region as the Bethmale. My oh my, what a treat! </div>
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I did this tasting with my Mom and it maybe took us five minutes to finish all of the cheese. The cheese itself was slightly pungent, but more mushroomy and creamy. I would categorize this cheese as a semi-soft cheese because of its springy paste. So, this means it will melt incredibly well and be a great addition to your cooking. When I put the blueberry preserve over the top, I was completely blown away. The bright, acidic, juicy blueberries with the little bit of sugar along with the earthy, tangy, creamy cheese was an incredibly balanced pairing. The acidity of the blueberries cut the fat in the creamy Bethmale. It was like eating a blueberry cheesecake. Sooooooo incredible.<br />
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The Betmale is on sale for the month of July, so be sure to stop by your local Whole Foods Market cheese counter and ask for a sample! I'm sure you're going to love it. Until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0tag:blogger.com,1999:blog-5153952136819644582.post-78087724577456764512015-07-14T00:36:00.001-07:002015-07-14T00:36:12.599-07:00Sleeping Beauty from Cascadia CreameryHappy weekend loyal readers!<br />
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I hope your weekend has been treating you well. Today I wanted to talk about a newcomer to my cheese counter - the Sleeping Beauty.<br />
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Cheese: Sleeping Beauty<br />
Producer: Cascadia Creamery<br />
Cheesemaker: John Shuman<br />
Location: Trout Lake, WA<br />
Milk: Organic raw cow's milk<br />
Rennet: Traditional (animal)<br />
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Cascadia Creamery is a family run operation and they have revived a long tradition of artisan cheesemaking in the Trout Lake Valley that started almost 125 years ago. The Trout Lake Valley is an ideal location for cheesemaking because of the rich volcanic soil, lush grazing fields and temperate weather. All of the cheeses they make are 100% organic and raw!<br />
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The Sleeping Beauty is a natural rind cheese that is wonderfully smooth and elegant. I particularly loved the texture of the paste - it looked like it would be crumbly and dry, when in fact it was smooth and creamy. The natural rind lends some earthiness to the paste and I imagine this cheese would change depending on the season.<br />
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I would recommend eating this cheese with some crisp apples or pears and maybe a yummy cider. I could even see a nice light pilsner or pale ale playing nicely with this cheese. I also found a very decadent recipe for Sleeping Beauty Mac n Cheese on my friend Marcella's blog... check it out! http://www.marcellathecheesemonger.com/2014/03/29/sleeping-beauty-mac-n-cheese/<br />
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I hope you all get the chance to try this delicious cheese. Be sure to ask for it (and for a sample) at your local cheese counter! Until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0tag:blogger.com,1999:blog-5153952136819644582.post-55825252604885757462015-07-03T23:20:00.000-07:002015-07-03T23:20:11.504-07:00Spice Up Your 4th!Good evening everyone! Happy (almost) 4th of July!<br />
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When I asked my coworker Lucy what cheese I should feature for 4th of July, she immediately said "Scorpion Cheddar! People can burn their tongues as they burn in the sun". This made me laugh, so I decided to go with her advice.<br />
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Meet the current pepper cheddar that is the hottest on the market to date....<br />
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Cheese: Scorchin' Scorpion Cheddar<br />
Producer: Henning's Wisconsin Cheese<br />
Cheesemaker: Kerry Henning<br />
Location: Kiel, Wisconsin<br />
Milk: Pasteurized cow's milk<br />
Rennet: Microbial (vegetarian)<br />
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This cheese is spicy... so spicy that we had to put a sign up warning our customers! I just saw this sign today and I just had to take a picture. I actually wore gloves while I was cutting this cheese and prepping it for this blog post. "This cheese is no joke"!<br />
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When you first bite into this cheese, you're lulled by the creamy, cheddar flavor with which we're all so familiar, and then, the heat starts to creep up... I gave a taste to my team members yesterday when we first brought it in and many were fine at first, but every single person was surprised with how spicy the cheddar was. The Scorpion Pepper (a.k.a. Trinidad Moruga Scorpion) has a bit more than 2,000,000 Scoville Units - almost double the spiciness of a Ghost Pepper!!! It's currently listed as the second spiciest pepper in the world. <br />
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I took a picture of the inside of the Scorpion Cheddar sticker and the folks at Hennings were nice enough to provide a recipe for some diabolical macaroni and cheese... I haven't tried it myself yet, but it sounds incredible. If you like spicy food, try it!<br />
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I would absolutely pair this cheese with a crisp, hoppy double or triple IPA. Try Simtra or Hoparillo from Knee Deep Brewing or Ruination from Stone Brewing. These would all pair very nicely with the Scorpion Cheddar.<br />
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We aren't allowed to leave passive samples out for this cheese as it is so spicy, but if you'd like to try it for yourself, ask any of your local Northern California/Reno WFM Cheesemongers and we'd be happy to cut you a sample. I hope everyone has a great 4th!!! Until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com6tag:blogger.com,1999:blog-5153952136819644582.post-62397443966620840752015-06-26T21:40:00.000-07:002015-06-26T21:40:37.830-07:00#Lovewins Rogue CreameryHello everyone,<br />
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I apologize for being MIA for the last month. I had to move a bit unexpectedly, was debilitated with food poisoning and am just getting back into the swing of things.<br />
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Needless to say, after hearing the momentous news that the Supreme Court ruling today made same-sex marriage a right nationwide, I was ecstatic! I immediately started thinking about cheesemakers that I knew who were a part of the LGBT community and really wanted to do a blog post featuring a cheese made by one of said cheesemakers. After some brainstorming, I remembered that David Gremmels and Cary Bryant of Rogue Creamery in Oregon were not just business partners, but life partners as well. Luckily for me, I have a really yummy blue cheese from them picked specifically for Whole Foods Market that I decided to feature today.<br />
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Cheese: Oregon Blue<br />
Producer: Rogue Creamery<br />
Cheesemakers: David Gremmels and Cary Bryant<br />
Location: Central Point, OR<br />
Milk: Pasteurized cow's milk (originally raw cow's milk, but just recently switched to pasteurized)<br />
Rennet: Vegetarian<br />
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Now I have tried <i>several</i> of Rogue Creamery's cheeses and I have to say that my all time favorite is their award winning Rogue River Blue... but we can't always get this cheese as it is a seasonal cheese. This particular version of Oregon Blue is hand selected for Whole Foods Market based on a flavor profile (out of 30 different lots) agreed upon by David and Cathy Strange, our Global Cheese Buyer for Whole Foods Market, who also happens to be a lesbian - yay!!! I also talked to Tim Healy, one of Roque Creamery's wholesale representatives and my good friend, and he told me that the best of the best of the Oregon Blue recipe actually is set aside to become the Rogue River Blue - no wonder I love this cheese!<br />
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The Oregon Blue cheese is a perfect middle of the road cheese that is not too piquant or salty. It has a great balance of flavor with a paste that is reminiscent of sweet cream with a touch of salt and mellow, earthy but still very enticing veins of blue mold.<br />
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Some fun facts about this cheese - the milk is RBST free, it is gluten free, it is cave aged for a minimum of 90 days, is artisan made since 1957 and is Rogue Creamery's Classic Signature Blue Cheese. I also asked my friend Tim why the creamery recently switched this recipe to pasteurized milk as opposed to raw milk. He told me that this year, they combined their "girls" with another herd and David's partner, Cary, really wanted to pasteurize the milk just for one year to better control the variables and overall the quality. What an amazing sacrifice! Rogue Creamery is well-known for their passion in using raw milk and to maintain their high quality, decided to pasteurize their milk for one year. I actually wasn't aware of this until today and I respect the folks at Rogue Creamery even more than I did before.<br />
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I had a bit of a sweet tooth today, so I decided to pair this amazing blue cheese with some orange blossom honey.... soooooooooooo goooooooood! I was sampling it out to customers and definitely heard some blissful exclamations. </div>
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If you'd like to celebrate and support the LGBT community, please consider supporting Rogue Creamery in any way you can. They make several varieties of blue cheese as well as several cheddars and even some blue cheese powder! If you'd like to try some Rogue Creamery cheeses, swing by any of your local Whole Foods Markets and ask to try some cheeses from Rogue Creamery. Any cheesemonger will be able to point these out for you.</div>
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I'm so excited to be able to write about this cheese in celebration of the SCOTUS decision today. My fiance (a woman) and I are very excited to get married in August and not only be recognized in California, but the rest of the country as well. Cheers!</div>
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Until next time, eat, drink and be happy!</div>
Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com2tag:blogger.com,1999:blog-5153952136819644582.post-54072087939432340862015-05-28T19:52:00.000-07:002015-06-05T20:25:27.927-07:00Willoughby and Barr Hill GinLet me tell you a little story...<br />
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I've been starting to flirt with the idea of pairing spirits and cheese. I know it's not a brand new idea, but it's taken a hold of me and I want to run with it. I knew that I couldn't start doing this with mass-produced factory spirits just like I couldn't start my cheese pairing/passion/business with American slices...<br />
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Because I don't have a large amount of money, I usually reserve my alcohol purchases to a reasonable 22oz bottle of beer or a 750ml of wine. I've found some gems and I've found some stinkers, but they're at least within my price range. The only "spirits" that I could find in my price range really cannot be rightfully be placed in the same category as artisan spirits. I think of them more like kerosene... Once my palette for cheese, beer and wine really began to blossom and I could recognize the subtle nuances of each type, I knew I was ready to attempt the "spirit-world" (pun absolutely intended).<br />
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(I promise I'm getting to the cheese soon!)<br />
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Firstly, I have to give all credit to Mary Guiver for teaching me how to properly enjoy spirits. It's not just there for a shot - forgive me, this was my college experience - it's there for the enjoyment, just like any other beverage. Working with her for the short period that I did allowed me to start really trying and enjoying different spirits. I could easily point to which ones I cared for and which ones I would rather light on fire. Then, moving on to the Los Altos location gave me even more opportunity to try artisan spirits. We can't sample alcohol on the clock, but my schedule just so happens to fall into place where I get to participate in the active samplings done in my store once my shift is over. I've tried myriad amazing spirits and can't wait to experience more.<br />
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This is where I met Sarah Bryant, our incredibly passionate and fun Bay Area brand ambassador for Caledonia Spirits.<br />
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Sarah introduced me to the Caledonia Spirits company in Vermont that works very closely with the Vermont, Hardwick and Caledonia Country and the farmers/cheesemakers/dairy producers therein. Todd D. Hardie, the founder of Caledonia Spirits, actually started off as a beekeeper for 49 years! Sarah even brought in a tub of Caledonia Spirits Raw Honey they produce. He hired Ryan Christiansen as head distiller and Andrew Pinault as production manager. <br />
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They've created a beekeepers co-op, with small farmers from New York, North Dakota and Michigan in order to source the best possible product and keep up with our demand for the highest quality raw honey that go into their spirits. Todd was keeping 2000 hives and decided to give them to our bee-keeping friends, to support as many family farms as possible with our distillery. Caledonia Spirits is buying honey in 55 gal drums and processing (filtering, jarring, labeling) in house in Hardwick, VT to keep the cost of production for the beekeepers as low as possible. This allows us to sell over $100 of honey for ~ $60 as Vodka - and create many jobs in the process!! Todd Hardie is a visionary Founder/Beekeeper and as a farmer he knows that value-added products keep the farm sustainable. His wife and partner Tanya is actually the aunt of Mateo Kehler from Jasper Hill Creamery<br />
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This is where the cheese comes in.. after talking to Sarah about how the cheeses produced at Jasper Hill Creamery were produced in the exact same area as the honey and spirits produced at Caledonia Spirits. I took this nugget and ran with it... I bought the Harbison and the Willoughby once I was able to procure some of the Barr Hill Gin and immediately went home to try...<br />
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*That's a sexy picture right there... I do have to say that I will only be speaking of the Willoughby today as I thought it was the best pairing and Harbison has made an appearance on my blog several times...*<br />
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Cheese: Willoughby<br />
Original Producer: Marisa Mauro of Ploughgate Creamery<br />
Current Producer: Jasper Hill Farm<br />
Location: Greensboro Bend, VT<br />
Milk: Pasteurized cow's milk<br />
Rennet: Traditional (animal)<br />
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As mentioned above, the Willoughby was originally created/produced by Marisa Mauro of Ploughgate Creamery. In 2010, there was a creamery fire that resulted in a stop in production of this cheese. Jasper Hill Creamery, with Marisa's blessing, has resurrected this fantastic cheese and is continuously developing the recipe.<br />
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The Willoughby is a delicious washed rind cheese that is surprisingly small, yet maintains a relatively firm paste - and by firm, I mean it doesn't immediately ooze all over the plate. You can actually cut and portion this cheese up until about 9 weeks after its production. What I find incredible about this cheese is how rich the paste is (buttery, fudgy, herbal) while having a <i>very</i> thin washed rind that adds the earth and the funk to the flavor of the cheese without completely overpowering everything else.<br />
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I literally could eat the Willoughby with a spoon on my couch without any accompaniment, <i>but</i> I was super eager to pair it with the Barr Hill Gin. The Barr Hill Gin from Caledonia Spirits is made with pure grain spirits with only juniper berry and raw northern honey - the honey being added just before bottling. By itself, the Barr Hill Gin is wonderfully flavorful and you really do get hints of the raw honey. I had it straight in the snifter when I first brought it home and was over the moon.<br />
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When I tried the Willoughby and the Barr Hill Gin together, well, I was speechless. I never knew there was such thing as terroir in spirits, but pairing those two items together from the exact same region in Vermont, it felt like I was transported to the Northeast Kingdom. Like I was standing in a field listening to the wind sway through the grass, the bees buzz and the cows moo in the distance. It was an incredible experience.<br />
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So incredible in that our dog, Joe, was looking at me longingly the entire time I ate the Willoughby and drank the Barr Hill Gin. I'm sure to a dog, the aromatics were wonderful....<br />
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Well, that was probably one of my longest blogs in a while and I apologize for being long-winded, but I think everyone should go out and try this pairing. Not every Whole Foods in our region carries spirits, so be sure to call and ask if they carry the Barr Hill Gin before visiting. If you see the Willoughby in any of our cheeses cases, don't hesitate to pick up a wheel (they're only 8 ounces).<br />
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If you happen to try this pairing, please let me know what you think! Feedback is welcome for all of my posts, but as I delve into a world less familiar, I'd love to hear your thoughts! You can comment below or email me at shootinthebries@gmail.com.<br />
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Until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com1tag:blogger.com,1999:blog-5153952136819644582.post-40049741270021139832015-05-13T18:21:00.000-07:002015-05-13T18:21:08.670-07:00Gorwydd CaerphillyHello everyone!<br />
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I hope your week is going well so far. Today I wanted to talk about a fun cheese we are featuring this month - the Gorwydd Caerphilly.<br />
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Cheese: Gorwydd Caerphilly (pronounced GOR-with CARE-fully)<br />
Producer: Todd, Maugan and Kim Trethowan<br />
Location: Llanddewi Brefi, Ceredigion in Wales<br />
Milk: Raw cow's milk<br />
Rennet: Traditional (animal)<br />
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Todd Terthowan had originally studied archaeology before working for a stint at Neal's Yard Dairy. This is where he was bitten by the proverbial "cheese bug" and wanted to learn how to make cheese. He chose to learn to make Caerphilly as he had a Welsh Grandmother who had grown up right outside the town of Caerphilly and had made the cheese herself at one time. Todd learned how to make the Caerphilly from third generation Caerphilly maker, Chris Duckett, who was one of the few cheesemakers producing Caerphilly in the traditional manner on a farm. After spending 6 months with Chris, Todd returned to his parents' farm to start making the cheese himself.<br />
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In the making of the Caerphilly, the Terthowans get their milk from one supplier which gives them great control in the quality of the milk. They also just recently started using animal rennet to add to the complexity of the flavor. All I have to say is - good job! The cheese is beautiful and complex. I love the way the flavors are described in the DiBruno Brothers blog: (http://www.dibruno.com/blog/2010/11/10/gorwydd-caerphilly-the-turducken-of-cheese/)<br />
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"Bite #1: Begin by tasting the center; it’s all lemon sponge. This is the whitest part of the cheese and also the mildest. The texture is cakey, and the flavor calls to mind yogurt or crème fraiche — bright and milky.<br />
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Bite #2: Moving outward, you’ve got your gooey layer below the rind. It bulges a bit at room temperature and appears darker in color, with the same golden cast as a ripe Camembert. Take a nibble, and you’ll taste warm tones – sautéed mushrooms, roasted cauliflower.<br />
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Bite #3: On to the rind – which is edible. Here, you’ll taste earth, mushrooms, cave. Okay, it can be a little bitter, but that’s a good excuse to crack open some beer (try a citrusy ale or a dry cider).<br />
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Bite #4: Finally, eat all three layers together, and you’ll taste what makes cheese connoisseurs go crazy – a fracas of flavors and textures. It’s what makes this Caerphilly so special. A combination of light and dark, mild and wild, heavenly and earthly."<br />
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I couldn't have described it better myself!!<br />
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For the month of May, all NorCal/Reno Whole Foods Markets have the Gorwydd Caerphilly on promotion - so get some while you can! Be sure to ask for a sample, you won't be disappointed.<br />
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Until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com1tag:blogger.com,1999:blog-5153952136819644582.post-27258990024351673962015-05-05T22:02:00.000-07:002015-05-05T22:02:37.161-07:00Snow Camp: Cheese From My North Carolina AdventuresHello everyone!<br />
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I took the last couple of weeks off so I could travel around Napa, San Francisco and North Carolina with Lynn. It was a wonderful getaway. I figured that since I was on the other coast, I could talk about a cheese that was local to where I was. In this case, I chose the Snow Cap from Goat Lady Dairy.<br />
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Cheese: Snow Camp</div>
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Producer: Goat Lady Dairy</div>
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Location: Climax, NC</div>
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Milk: Pasteurized cow and goat's milk</div>
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Rennet: Vegetarian </div>
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One of my friends and past Official Conference Cheesemongers from the ACS Conference - Alexander Kast actually works at Goat Lady Dairy. But, every time I had seen him sampling their cheeses at various events, I hadn't been able to stop and taste their selection. I was really excited when I realized that I was close to their creamery and their cheeses were readily available at the Greensboro and Chapel Hill Whole Foods Markets. After looking over the selection and talking with the cheesemongers behind the counter at Whole Foods, the Snow Camp is the cheese I decided to feature.<br />
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What a sexy looking cheese! Right when I cut into it, the paste - or shall I say goo - oozed out onto the plate. The aroma of this cheese was very pleasant - with hints of mushroom and earth - nothing really over the top. The wheel I cut into was the at the perfect age in my opinion, with the rind being the structure holding the divine gooey paste inside. The flavor is a perfect balance with the cow and goat's milk. The cow's milk has the buttery, creamy, unctuous quality while the goat's milk gives a nice gamey, tangy touch of barnyard to balance out the richness. Such an amazing cheese! I wish I could get it more readily on the West Coast!<br />
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I decided to take it one step further since I was in North Carolina and pair the Snow Camp with a local beer. I decided to go with the Foothills Brewing People's Porter from Winston Salem, NC. The toasty, malty quality of the porter really paired nicely with the buttery, tangy Snow Camp. It reminded me of having roasted marshmallows while camping... You really have to try it!<br />
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That's all I have for now... I hope you all have chance to try this pairing! Until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com4tag:blogger.com,1999:blog-5153952136819644582.post-85641479831527100522015-04-15T21:55:00.000-07:002015-04-15T21:55:41.337-07:00Persillé du MalzieuHello everyone and happy tax day to all of my American readers!<br />
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Today started off a bit crazy for me as I was one of the thousands of Americans running frantically to the Post Office to make sure my taxes went out on time. Glad that's over!<br />
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It was nice coming in to work today as I found a much awaited treat from France - the Persillé du Malzieu.<br />
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Cheese: Persillé du Malzieu</div>
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Affineur: Hervé Mons</div>
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Location: Produced by a cooperative in Malzieu Ville, France</div>
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Milk: Pasteurized sheep's milk</div>
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Rennet: Traditional (animal)</div>
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This particular cheese was recommended to me by a customer. He said that he had had it at a different Whole Foods Market location and that we should bring it in. I asked my buyer very nicely to bring it in so we could try it. After waiting 8 weeks (that's how long it takes to get cheese shipped from France), it's finally here! I was very excited to try some. </div>
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As I crumbled a little piece off I could see that there was a lot of mold present, which means more flavor! The smell wasn't particularly strong, but the taste... oh, the taste. Strong and spicy with a nice salty, creamy balance. It walks a thin line of being too potent, but the balance in the cheese makes it amazing. </div>
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I love how Murray's cheese shop describes this cheese: "Spice is the variety of life, which is why we hunger for this rare, powerfully spicy blue. Produced just beyond the legally protected limits of Roquefort, this cheese is made of Lacaune sheep milk, like it's more famous neighbor, but captures a far greater flavor spectrum. Texturally, Malzieu sits heavy on the tongue, only to dissolve into a milky skim within seconds. The threat of excess salt, razing sharpness, and intense moldiness is present but always at bay. Beautifully balanced with rich, fatty milk, mushroom, and a long sweetness that should be complemented by a rich, oily dessert wine such as Sauternes or tawny Port." </div>
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The other difference between the Persillé du Malzieu and Roquefort is that Persillé du Malzieu is made with pasteurized sheep's milk instead of raw sheep's milk. For those folks who prefer their cheeses pasteurized, this is a great alternative. But if you're not keen on blue cheeses, I would recommend steering clear of this blue "giant". Lots of delicious flavor, but really quite strong.</div>
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If you'd like to try a piece, come on by the Whole Foods Market in Los Altos where we just freshly cut a wheel of this delectable cheese. I hope to see you all soon. Until next time, eat, drink and be happy!</div>
Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com1tag:blogger.com,1999:blog-5153952136819644582.post-88227380704219880332015-04-13T22:16:00.000-07:002015-04-14T10:22:41.266-07:00Mediterranean RacletteHello everyone!<br />
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I hope you all had a wonderful Easter and/or Passover. I've been busily planning my wedding as well as working with Business Insider on an article called: "What it's REALLY like to work at Whole Foods". If you're interested, you can find the link here: <a href="http://www.businessinsider.com/what-its-really-like-to-work-at-whole-foods-market-2015-4">http://www.businessinsider.com/what-its-really-like-to-work-at-whole-foods-market-2015-4</a><br />
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I was very honored that I was asked to do this interview and I'm really pleased with how it turned out. A HUGE thank you to all of my loyal readers who have helped make this blog what it is today. <br />
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Today I wanted to talk about the Mediterranean Raclette from Emmi Roth USA. <br />
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Cheese: Mediterranean Raclette<br />
Producer: Emmi Roth USA<br />
Location: Monroe, WI<br />
Milk: Pasteurized cow's milk<br />
Rennet: Traditional (animal)<br />
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The flavored cheeses are not cheeses I typically blog about. But, I am always impressed with the innovations the folks at Emmi Roth come up with for traditional recipes of cheeses - in this case, Raclette. Besides the Mediterranean Raclette, they also have a Roasted Garlic Raclette and a 5 Peppercorn Raclette. I have had the opportunity to try them all at ACS Conferences past and boy oy boy, are they delicious. <br />
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We just recently received the Mediterranean Raclette at our cheese counter and I decided to try it just on its own, without being melted. This version of the Raclette has a tomato basil garlic mix, sundried tomato and black olives. I was a little nervous about the black olives at first, but they added a nice tangy acidity without being overly salty. The paste was very smooth and creamy, not as "stinky" as some of the other Raclettes I have had. Needless to say, this cheese is AMAZING melted. Whether you use a Raclette machine, or if you just melt it into your pasta, you will thoroughly enjoy this cheese.<br />
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Two of my rockstar team members, Ernest and Ian, both enjoyed the tasting of the Mediterranean Raclette as well. The folks at Emmi Roth USA recommend that you pair this cheese with olives and peppadews, a Sauvignon Blanc or Pinot Grigio, or a Lager or Pilsner. All of these pairings sounds very appealing...<br />
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The Mediterranean Raclette is on sale for the month of April, so if you want to have a little fun with melted cheese, come pick up a wedge! I hope you all have a wonderful week. Until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0tag:blogger.com,1999:blog-5153952136819644582.post-34139176770972655412015-03-27T17:29:00.000-07:002015-03-27T17:29:10.694-07:00São Jorge DOPGood day fellow cheese people!<div>
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Today I've decided to talk about a Portuguese DOP status cheese, the São Jorge. Almost two years ago to the day, I wrote about the St. George from Matos Cheese Factory which is a local version of the São Jorge. You can flashback to my old blogpost on the St. George here: http://shootinthebries.blogspot.com/2013/04/a-local-gem-st-george.html<br />
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I find it a very fun coincidence that I am now writing about the original, which is an outstanding cheese deserving of emulation. And here we go!<br />
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Cheese: São Jorge<br />
Region: São Jorge Island, Azores, Portugal<br />
Milk: Raw cow's milk<br />
Rennet: Traditional (animal)<br />
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As its name implies, the cheese is made on the island of São Jorge in Portugal. The climate and soil on this island are ideal for dairying (the island has over 20,000 cows!), so the long tradition of cheesemaking makes total sense. The cows are milked twice a day and a right after each milking, cheesemaking commences. The evening milk is delivered around 8:30pm and the cheesemaking starts then and lasts until about 4am. That's dedication!<br />
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This cheese really embodies the characteristics of raw milk. You get the tangy, piquant acidity which is classic in raw milk cheeses, but you also get a wonderful creamy finish. If you're a fan of the "sharp" in sharp cheddar, you will adore this cheese. I find the paste to be quite fun as well. There are tiny eyes sprinkled all throughout leaving a cheese that reminds me of the surface of the moon!<br />
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Try this cheese with a nice crisp pilsner, or even a funky sour. But beware when trying this with a sour - depending on which one you choose, you may have a wonderful pairing or a "ouch" pairing with similar competing flavors. These are the types of experimental pairings that I like to try out on my own as I find some very unexpected gems in the mix.<br />
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We have this cheese on sale at my cheese counter and all other Northern California/Reno Whole Foods Market stores for just a few more days. Be sure to stop by your local store and try some out! Until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0tag:blogger.com,1999:blog-5153952136819644582.post-48869104447883590842015-03-19T15:45:00.000-07:002015-03-19T15:45:23.226-07:00Bellwether Farms San AndreasHello everyone!<br />
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Recently I've heard a lot of talk about earthquakes and when the next "big one" will hit. Thinking about earthquakes made me think of the San Andreas Fault, which led me to think about the cheese named after this active fault, the San Andreas from Bellwether Farms.<br />
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Cheese: San Andreas<br />
Producer: Bellwether Farms<br />
Location: Petaluma, CA<br />
Milk: Raw sheep's milk<br />
Rennet: Traditional (animal)<br />
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Bellwether Farms is a local creamery located in Petaluma, CA. They have been aging sheep's milk cheeses since 1992. Since then, they have branched out to cow's milk cheeses - like the Carmody and Crescenza - as well. They focus primarily on Italian style cheeses, but also make some decadent sheep's milk yogurt and other fresh products. I've honestly never met a Bellwether Farms product I didn't like.<br />
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The San Andreas is a Bellwether Farms evolution of the Pecorino Toscano. It's a touch drier, but has a wonderful creamy, nutty, and mellow flavor. You can tell after tasting this cheese that the cheesemakers at Bellwether Farms take great pride in the quality of their milk. The cheese is very straightforward with no "frills". The raw milk and natural rind really allow the flavor of this cheese to sing.<br />
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While tasting the San Andreas today, I was pleasantly surprised by the long finish. I found myself tasting the cheese long after I had swallowed my first bite. I would pair this cheese with a nice fruity Pinot Noir or Merlot. I would also consider using this cheese to kick my macaroni and cheese up a notch. </div>
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If you'd like to swing by the cheese counter at the Whole Foods Market in Los Altos tomorrow, we not only have this magnificent cheese, but we also have all wines $14.99 and up on sale for 20% off! If you buy six or more bottles, you get a whopping 30% off!!! I'm personally buying at least six cases of wine for my wedding... so don't miss out! </div>
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I hope to see many of you tomorrow! Until next time, eat, drink and be happy!</div>
<br />Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0tag:blogger.com,1999:blog-5153952136819644582.post-60774671878364977372015-03-11T19:44:00.000-07:002015-03-11T19:44:34.997-07:00Camembert di BufalaHello everyone!<br />
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I can't believe that it is already almost halfway into March! How time flies when we're having fun...<br />
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Today I wanted to talk about a cheese that is slightly out of the ordinary... the Camembert di Bufala from Italy!<br />
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Cheese: Camembert di Bufala<br />
Producer(s): La Casera<br />
Location: Lombardy, Italy<br />
Milk: Pasteurized buffalo's milk<br />
Rennet: Traditional (animal)<br />
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Upon unwrapping this cheese, I was very pleased with how beautiful the white, fluffy rind was. There were very few flaws and it looked closer to what I associate to be a Brie rind rather than a Camembert. Being led by the name "Camembert" I was expecting this particular cheese to have a bit more funk to its smell, but in actuality, the smell was rather earthy, sweet and pleasant. Just by pressing the rind a little bit, I could tell that there was an ooey gooey delicious cheese just waiting for me to enjoy.<br />
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As evidenced by the pictures above, I was right! The paste inside was the exact consistency I was expecting... runny, unctuous and creamy. The flavor though, due to the buffalo milk, was a bit different. I have had buffalo milk cheeses before and expected a touch of gamey-ness, but due to my myriad experiences with other bloomy rind cheeses, I was expecting a lot more of a buttery flavor. Instead, you get a very clean, grassy and, for lack of a better word, gamey flavor.<br />
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I oddly enough paired this cheese with some Fire Roasted Jalapeno pita chips, and it was amazing! They were a touch spicy for the cheese, but the cheese (after coming to room temperature) had enough oomph to stand up for itself.<br />
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If you are interested in trying something a little different than your normal Brie or Camembert, stop by your local Whole Foods Market in Northern California or Reno and pick up some of the Camembert di Bufala. You'll be taken on a cheese journey of which 99% of you have not ventured.<br />
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Have a great rest of your week! Until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0tag:blogger.com,1999:blog-5153952136819644582.post-73248816225723790682015-02-19T17:07:00.000-08:002015-02-19T17:07:46.553-08:00Le MaréchalHello everyone!<br />
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Happy Lunar New Year!!! I wish you all a very healthy and prosperous year.<br />
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Today I'm going to tell you all about a really delicious Swiss cheese called Le Maréchal.<br />
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Cheese: Le Maréchal<br />
Producer: Jean-Michele Rapin and family<br />
Location: Granges-Marnand, Switzerland<br />
Milk: Raw cow's milk<br />
Rennet: Microbial (vegetarian)<br />
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Le Maréchal was created by Jean-Michele Rapin as a nod to his great, great grandfather - a respected blacksmith (maréchal-ferrant in French) whose likeness is on the cheese's label above. The cheese itself is made in traditional Swiss fashion, but is then rolled in a mix of aromatic herbs (including oregano and thyme) and aged for a minimum of four months. The raw milk is delivered twice a day to the creamery from 14 local family farms. A fun fact about this cheese is that flax is added to the cattle feed, so this cheese is a great source of Omega 3s! Who said cheese wasn't good for you?! <br />
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To me, the rind makes Le Maréchal even more appealing. The herbs are extremely visible and really help make the cheese pop. When you cut into the cheese, you can see the areas close to the rind have really been permeated with flavor (notice the dark outline close to the rind in the picture below).<br />
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When we first unwrapped the Le Maréchal wheel, the smell was quite pungent. It smelled funky like a washed rind should, but had a grassy, herbaceous quality from the herbs. Cutting into the cheese you reveal a beautiful, slightly yellow, firm paste that has a delicious, nutty smell. Eating the cheese was even more of an experience... I was blown away by the complexity and how much of the flavor of the herbs came through in the paste! It was fudgy in consistency, with creamy, brown butter notes and a finish of herbs (thyme was the main aftertaste for me). I would absolutely cook with this cheese and well as feature it as a stand-alone cheese on one of my cheese boards. I'd probably pair a nice Sauvignon Blanc with this cheese to go with the herbs on the rind. The slight acidity of the wine would also cut the fudgy, heaviness of the paste. Mmmm... my mouth is watering just thinking about it!</div>
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We just cut a fresh wheel yesterday, so be sure to swing on by the Los Altos Whole Foods Market cheese counter (or any WFM cheese counter in Norcal/Reno) and grab a piece! Hope to see you soon. Until next time, eat, drink and be happy! </div>
Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com1tag:blogger.com,1999:blog-5153952136819644582.post-8951238063477842012015-02-14T00:39:00.000-08:002015-02-14T02:44:03.816-08:00Beecher's Flagship ReserveHappy Valentine's Day cheese lovers!<br />
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Whether you're sharing today with your significant other, your family, or your best friends, I wish you all an amazing day filled with lots of love. And what could be greater than adding some cheese into the mix?! Nothing says "I love you" better than a piece of artisan cheese...<br />
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Today I'm going to talk about an old favorite that we recently started carrying again at our cheese counter - Beecher's Flagship Reserve.<br />
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Cheese: Beecher's Flagship Reserve<br />
Producer: Beecher's Handmade Cheese<br />
Location: Seattle, Washington<br />
Milk: Pasteurized cow's milk<br />
Rennet: Vegetarian<br />
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The Flagship Reserve is a clothbound cheese that is aged for over a year in open air. The cloth is continuously rubbed in butter during the ageing process to add more complexity of flavor. You can see in the picture above the cheese is on the dry side in terms of texture, but the taste is anything but. After letting the cheese come to room temperature, I took my first bite... At first it was slightly salty, but as it warmed up in my mouth it developed an earthy, nutty, buttery flavor. It was heavenly.<br />
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I had the opportunity to visit Testarossa winery yesterday in Los Gatos and got to try some incredible wines. I knew that I would be writing about the Flagship Reserve, so I went into the tasting trying to find a white and a red that would pair nicely with the cheese, and boy, did I find some good ones! The white wine I chose was the 2013 Sierra Madre Vineyard Chardonnay. I'm not typically a Chardonnay drinker, but this particular one was very fruit forward with only a hint of the oak and butter that I associate with Chardonnay. When paired with the Flagship Reserve, the wine tames the bit of salt in the cheese and brings out a wonderful, buttery flavor. This is an example of a pairing where both the cheese and the wine benefit from each other. The cheese got less salty and more buttery while the wine seemed to be a touch more acidic and bright. Quite a combination.<br />
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The red wine that I chose was the 2013 Tondre Grapefield Pinot Noir. I have to say that I absolutely LOVE this Pinot. It's full bodied and slightly tannic while being extremely fruit forward. It is incredibly easy to drink... be warned! When pairing this with the Flagship Reserve, the wine maintained its fruitiness with notes of cranberry and pomegranate and the cheese became earthier and even more toothsome. So tasty!<br />
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The Beecher's Flagship Reserve is a very versatile cheese. You can use it in your cooking, shave it on a salad, make macaroni and cheese or just feature it on your cheese plate! You can also use it like I did today and experiment with pairings. I probably would have chosen beer to go with this cheese at first, but since I was heading to a winery, I wanted to find some wines specifically for this cheese and I'm so pleased with what I found! If you'd like to try a sample of the Beecher's Flagship Reserve, swing on by the cheese counter at Whole Foods Market in Los Altos and we'll give you a taste. I'll also point out the Testarossa wines we carry at my store if you're interested. I don't have every wine they make, so if you're in the Los Gatos area, be sure to swing by their tasting room and try some for yourself.<br />
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I hope you all have a wonderful Valentine's Day - until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0tag:blogger.com,1999:blog-5153952136819644582.post-46565237989547203712015-02-05T23:04:00.000-08:002015-02-05T23:04:02.583-08:00Valsassina RobiolaGood evening!<br />
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First of all, I have to tell you all that I'm really excited about tomorrow... we're having a massive sale (20% off!) on all cut in house cheeses at my store and all other Northern CA/Reno Whole Foods Market locations. I will be working during the day from about 8-4:30pm and would love for you to stop by and talk cheese with me! I'll be buying plenty of cheeses myself tomorrow... it's such a great deal! If you can, swing by the Los Altos Whole Foods Market location at 4800 El Camino Real and say hello.<br />
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Now, the cheese. We just got this cheese in a couple days ago and it's quite a fun one. The Valsassina Robiola.<br />
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Cheese: Valsassina Robiola<br />Producer: Dairies from the Valsassina. Aged and cared for by Guffanti.<br />Location: the Valsassina region in Italy<br />
Milk: Pasteurized cow's milk<br />
Rennet: Traditional (animal)<br />
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The Valsassina Robiola is a younger, smaller cousin to the Taleggio. It is a washed rind, uncooked, unpressed cheese. Because of its size, it is supposed to age much quicker than it's relative Taleggio allowing it to soften and develop more complex flavors I think the square that I cut open was a bit on the young side and hadn't had much of a chance to ripen. BUT, from what I tasted, I can't wait to see what it will taste like after a couple more weeks of aging!<br />
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When I first unwrapped the Valsassina Robiola, I was surprised with the subtlety of the typical washed rind smell. It was very earthy and dusty smelling with a hint of funk. The paste is very mild with tastes of yeast, cream and salt. I can only imagine what it will be like in a few weeks! Both the smell and flavor will become more intense as the cheese ages. I'll probably buy a square for myself tomorrow during the sale and age it in my vegetable cooler myself to see it reach its potential!<br />
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As it was a little young, the salt was a touch overpowering... and all I could think about was how tasty this cheese, at this age, would be with a beer. I bought a piece for myself and paired it with the Hopocalypse Black Label Triple IPA from Drakes brewing. Unfortunately, this beer isn't available currently. My amazing beer buyer, Matt, bought me a bottle at the brewery during their Hopocalypse release on my birthday - thanks Matt! But have no fear, any other hoppy, delicious IPA would go amazingly well with the Valsassina Robiola.<br />
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Like I mentioned before, I would love to see you all tomorrow at my cheese counter! Be sure to swing by and try some yummy cheeses with me! Until next time, eat, drink and be happy!Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0tag:blogger.com,1999:blog-5153952136819644582.post-55303151563743484852015-01-27T19:46:00.000-08:002015-01-27T19:46:15.128-08:00Miss Morbier? Try Secret de Scey!Hello loyal readers!<br />
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There has been quite a few changes with the FDA reformulating their procedures and for the moment, Morbier is one of the cheeses that has been affected by these changes. If you've been craving some Morbier recently, we have a cheese that may satisfy your craving until we can get the original back - the Secret de Scey!<br />
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Cheese: Secret de Scey<br />
Producers: Fromagerie Jean Perrin<br />
Region: Franche-Comte, France<br />
Milk: Pasteurized cow's milk<br />
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Rennet: Traditional (animal)</div>
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The Secret de Scey is actually the same exact cheese and recipe as the Morbier, it is just made with pasteurized milk. AOC regulations have changed recently for the Morbier saying that it must be made with raw milk, so all pasteurized versions of Morbier are now called Secret de Scey.<br />
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The traditional recipe of the Morbier and now the Secret de Scey includes two different milkings, one in the morning and one in the evening. The farmers would take the morning milking and after it had been processed, place the curd into the form. They would then sprinkle vegetable ash and salt on top to keep the curd from drying out. For the evening milking, the process would be repeated and this curd would be placed in the same form as the morning milking on top of the vegetable ash and salt. After the curds have set, the cheese is washed with a natural brine and is aged for a minimum of four months. </div>
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The Secret de Scey (as well as the Morbier) will always have the signature line of vegetable ash lining the middle of the paste. This is how you can tell the difference between the two milkings. Try tasting the paste on each side of the ash separately. Do they taste different? Depending on what the cows ate that day, there may be a large or small difference in flavor. That's what makes this cheese so fun!<br />
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Don't be frightened by the semi-potent washed rind smell of the cheese... the paste is creamy with a hint of funk. If you're a "stinky" cheese fan, you should add this one to your list. As for a beverage pairing, I lean more toward a Saison/Farmhouse style beer. The light, almost fizzy quality of these beers help cut the cloying cream and slight funk of the cheese... Quite incredible.Be sure to swing by the Whole Foods Market Los Altos cheese counter soon and we'd be happy to give you a sample of this yummy cheese!<br />
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ALSO, if you're interested in yummy cheese at a GREAT price, be sure to come by our cheese counter on Friday, February 6 for 20% off ALL CUT IN HOUSE CHEESE! That means... any cheese that we cut and wrap in house will be 20% off for that Friday and that Friday only! I'll be behind the cheese counter from 8am - 4:30pm if you want to stop by and chat cheese with me! You better believe I'll be stocking up on some cheese that day also!<br />
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I hope to see you on Friday, February 6 or any day before then! Until next time, eat, drink and be happy! </div>
Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com2tag:blogger.com,1999:blog-5153952136819644582.post-91278533554102534962015-01-20T22:54:00.001-08:002015-01-20T22:54:02.813-08:00Enjoy National Cheese Lover's Day with some Challerhocker!<span style="font-family: inherit;">Happy National Cheese Lover's Day everyone!</span><br />
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<span style="font-family: inherit;">I hope you all are having a great week so far. Today is an amazing day because it is in fact National Cheese Lover's Day. I wasn't behind the cheese counter today because I took a couple of days off... BUT I did cut into a lovely cheese the other day that is currently on promotion that I would love to share with you all... the Challerhocker.</span><br />
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Cheese: Challerhocker<br />
Producers: Kaserei Tufertschwil/Walter Rass of Chas & Co. <br />
Region: Tufertschwil, St.Gallen, Switzerland<br />
Milk: Thermalized cow's milk<br />
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Rennet: Traditional (animal)</div>
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Walter Rass is known for his superb Appenzeller and has won myriad awards for said cheese. Instead of sitting on his laurels, he decided to step up his game and tweak the recipe. He changed the curd size, adjusted the cooking temperature and lengthened the aging process. "Challerhocker" literally means "sitting in the cellar" which is one of the important differences between Challerhocker and Appenzeller as it ages for a minimum of 10 months or more while the Appenzeller only ages for 8-10 months. </div>
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The flavor of the Challerhocker is spectacular. It has a brown butter, caramel, nutty quality of which I can't get enough. It also has the tiny tyrosine amino acid "flavor crystals" throughout the wonderfully creamy paste. I am 100% going to add this cheese to my next fondue. It does have a little pungency, so if you're a little gun-shy with the stinkier cheeses, be sure to ask for a sample before taking a piece home with you.<div>
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Be sure to take advantage of this promotion while you can! This cheese is not inexpensive, so now would be the time to stock up. Swing by your local NorCal Whole Foods Cheese counter and check it out! Until next time, eat, drink and be happy!</div>
Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0tag:blogger.com,1999:blog-5153952136819644582.post-10410410965972010742015-01-09T21:21:00.001-08:002015-01-09T21:21:25.892-08:00Nettle Meadow Farm's Kunik<span style="font-family: Times, Times New Roman, serif;">Happy New Year loyal readers!!!</span><br />
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<span style="font-family: Times, Times New Roman, serif;">I hope you all had a wonderful holiday season. Things have settled down at the cheese counter this week and I finally have a moment to write about some of the fun cheeses we have! Today, I'm going to talk about a cheese of which Ryan, my Cheese Specialist, is quite fond - Kunik from Nettle Meadow Farm.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Cheese: Kunik (named after one of the first goats on the farm) </span><br />
<span style="font-family: Times, Times New Roman, serif;">Producers: <span style="background-color: white; color: #222222; line-height: 20px;"><span style="color: black;">Sheila Flanagan and </span></span><span style="background-color: white; color: #222222; line-height: 20px;"><span style="color: black;">Lorraine Lambiase of Nettle Meadow Farm</span></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #222222; line-height: 20px;"><span style="color: black;">Region: </span></span><span style="background-color: white; line-height: 16px; text-align: left;">Southern Adirondack Park in Thurman, New York</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 16px; text-align: left;">Milk: Pasteurized goat and cow's milk (75% goat's milk, 25% jersey cow's cream)</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 16px; text-align: left;">Rennet: Traditional (animal)</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 16px; text-align: left;">I'd personally never had the Kunik until a couple of days ago when one of my team members opened it up for a customer to try. When it was cut open, it was almost at peak ripeness. The paste was luscious and gooey and I couldn't wait to get my hands on a sample. </span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 16px; text-align: left;">As the cheese hit my tongue, it was obvious that it was a triple creme right off the bat. The thick, buttery-ness of the paste was unmistakable. The next flavor that hit my palate was the slight tang of the goat's milk followed by the cloying texture of jersey cow's cream. I was also very impressed by the complex notes of grass and grain that were present in the cheese. As it says right on the label, "This cheese is a sumptuous concentration of the organic grains and wild herbs our goats and sheep eat every day, including wild raspberry leaf, nettle, kelp, comfrey, garlic, barley, goldenrod". A lot of cheese makers I know try to avoid having their livestock eat these very flavorful herbs as the flavors get passed on in the milk causing "off" flavors. To me it was such a breath of fresh air really being able to taste the terroir and experience some of the environment in which the goats live. </span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 16px;">The typical beverage pairing with many triple cremes is a bright, sparkling wine of sorts. In this case, a sparkling wine would absolutely work with this cheese, but what I was really craving was a nice chocolate or hazelnut porter. The complexity of the Kunik would pair beautifully with the bigger flavors of a porter. </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 16px;">Next time you're in the Los Altos area, be sure to stop by the Whole Foods cheese counter there and say hello! I'd love to have you taste a sample of this magnificent cheese.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 16px;">Until next time (you won't have to wait so long this time), eat, drink and be happy!!</span></span></div>
Leah McFaddenhttp://www.blogger.com/profile/05164546844819474676noreply@blogger.com0