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Monday, 02 November 2009 17:58
What do Saxelby Cheesemongers and Martha Stewart have in common? Well, we're no good at baking, so that's out... And when people come to my apartment they generally peer in skeptically and heave a heavy sigh of pity as they eye mini mountain ranges of clutter, but (and there has to be a but...) we do both love Vermont cheese! In fact, Martha and her band of fellow food lovers are so enamored that they dedicated a sprawling, gorgeous spread to the Green Mountain State in the November issue of 'Martha Stewart Living'.
Read more: Martha Loves Vermont Cheese! ~ by Saxelby Cheese Mongers
Wednesday, 29 July 2009 20:55
Say Cheese! Saxon Brown, you make us look beautiful!
This photo of Clothbound Cheddar is from Saxon Brown of Atlanta, Georgia. She is a distributor and cheese educator:
"I teach cheese education classes to our customers, and I took that pic to show a class of grocery employees that real cheddar comes with a rind. And nothing says "Farmstead" cheese like Downtown Atlanta in the background ;)"
Do you want to see your cheesy photos on Cabot Blog? Send them to Cabot and you may see them on an upcoming Say Cheese!
Wednesday, 29 July 2009 18:46
Serious Cheese: von Trapp Farmstead's Oma
"Vermont's hills are alive with the sound of "Oma!" Brothers Sebastian and Dan Von Trapp (yes, they are related to those Von Trapps) have just released Oma, an amazing new cheese from the Mad River Valley in Vermont.
A washed-rind raw cow's milk cheese, Oma's silky texture (soft and supple, but not runny) is perhaps its most unique feature. But its taste delivers too. The cheese is earthy, barnyardy, and buttery, and the raw milk makes for a complexity of flavor absent in most American cheeses of its ilk."Oma" is German for "grandmother," and the cheese is named after Sebastian and Dan's Oma, Erica Von Trapp, who started the family farm 50 years ago..."
Wednesday, 29 July 2009 18:15
Sarah Hiken of Village Cheese House new blog
SF Cheese School 3-Day Intensive
Sarah talks about some of her favorite cheeses from the SF Cheese School training, including Cabot Clothbound Cheddar: "The first thing I noticed about this cheddar is its delightful aroma which brings to mind freshly cut grass and pineapple. The skillful maturation of this cheese at Jasper Hill Farm gives it its parmesan-like texture and the bursting flavor crystals which are enough to send any cheese junkie over the edge. This is a delicious cheese with a great story."
Wednesday, 29 July 2009 17:50
Thanks to TheSpectrum.com for a great article on Cheddars.
All the way from a village named Cheddar
"Mention is made of a new arrival on the scene - Clothbound Cabot - mostly because of the significance of the story behind it. It involves an institution common in Europe, but new to America: the role of the affineur.
"... 60 percent of the flavor of the finished product is all tied up with what happens after the cheese is pressed into the final form; the process known as "aging" or "curing".Read more: All the way from a village named Cheddar, The Spectrum.com
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