February 2012
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Grilled Cheese Grill-Off
Via Open House Gallery:
The Big Cheesy returns! A two-day pop up to declare the best grilled cheese in the city.
Saturday February 25 and Sunday February 26, we bring together seven of the best grilled cheese posts in the city for The Big Cheesy, a two-day pop up to declare the best sandwich in the city. The Big Cheesy is an ode to the grilled cheese. An homage to fromage we’ve created to...
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Study: Goats Can Have "Accents"? →
via lukecaseinpoint:
murrayscheese:
Oi! Oy’m a goat frum Angland!
Seeing as I’ve been feeding goats every day for the past week I wonder if they’d respond differently if I speak to them in a German accent during tomorrow morning’s breakfast feed. Sam, the billy has a completely different baaa to his harem of 14 ladies. Much lower and surprisingly quieter. ”Researchers found that as goats...
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New Brie made for US Limitations?
via @CheeseSchoolSF, the San Francisco Chronicle reports on a new “Brie”, designed to make the most of the limitations imposed by America’s nonsensical raw milk laws. I’ll be curious to try it, and in the meanwhile keep dreaming of proper Brie…
…The truth is, we’ll have to go to France to find a Brie that would please a connoisseur. But in the...
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Don’t Mock the Artisanal-Pickle Makers →
Via the New York Times, an interesting editorial on Artisanal and Craft businesses and their potential to engender change in the American economy:
It’s tempting to look at craft businesses as simply a rejection of modern industrial capitalism. But the craft approach is actually something new — a happy refinement of the excesses of our industrial era plus a return to the vision laid out by...
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Murray's joins the tumblrverse →
Now on Tumblr, Murray’s Cheese! Get followin’: http://murrayscheese.tumblr.com/
murrayscheese:
monkeychow:
Murray’s Cheese has a Tumblr!
Murray’s Cheese has a Tumblr!
Murray’s Cheese has a Tumblr!
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
We’ve been getting a lot of this :)
Thanks for the warm welcome,...
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At Culture Magazine, Kate Ardling reports on the establishment of the North American chapter of the Guilde de Fromagers:
Despite relatively little external fanfare, last week saw a significant milestone for North American artisanal cheese with the official inauguration of the North American Chapter of the International Guilde de Fromagers.
The Guilde, a non profit organization, was...
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Sometimes you want a little sweetness with your cheese, perhaps in the form of a fig mostarda, red currant jam or floral honey (Honey with a peppery blue cheese is one of my favorite combos). With that last one in mind, I signed up recently for a half share through a Honey CSA, Brooklyn Honey, run by Megan at Brooklyn Homesteader. Twice in the next year, in July and October, I will receive a jar...
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Readings: A question of Terroir
Via @NYFarmer, an interesting read in the journal American Anthropologist Volume 112: Locating Value in Artisan Cheese: Reverse Engineering Terroir for New-World Landscapes, by Heather Paxson, Associate Professor of Anthropology at MIT.
ABSTRACT Terroir, the taste of place, is being adapted by artisan cheesemakers in the United States to reveal the range of values—agrarian, environmental,...
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January 2012
36 posts
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“Behind every cheese there is a pasture of a different green under a different...”
– Italo Calvino
(via: @formaggio)
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Raw Milk Vending machines in the E.U.
Photos ©2012 thebovine.wordpress.com
Just another reminder of how different attitudes towards raw milk are in Europe: The Bovine, a site dedicated to discussion of “rights issues around access to raw milk”, has an interview with a Polish developer and distributor of raw milk vending machines.
The Bovine: How are raw milk sales handled in Poland?
Konrad: It’s very easy. You have...
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Photo ©2012 madamefromage.blogspot.com
If it’s Sunday night, 9pm means Downton Abbey, PBS’ delightful — and surprisingly popular — upstairs-downstairs British drama. Naturally, you need some good UK cheeses to accompany it, which is where Madame Fromage steps up to the plate, er, wicket, with a post on how to make a Downton Abbey cheese plate.
She even pairs her cheeses with a...
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'Mature' cheddar still edible after seven years in...
via @Cheezwhse, the Dorset Echo reports on a cheese that spent a very long time in the back of a fridge:
A DORSET cheese is as tasty as ever despite spending seven years in the bottom of a fridge. The West Country cheddar, made in Litton Cheney, near Dorchester, was found last week by a pensioner in London who decided to try it despite the fact it was 2,055 days past its use-by date.
John...
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What happened to your blog?
Yep, my Tumblr was hacked. You might have gotten an “Age Verification” popup when visiting Cheese Notes. If so, I apologize, and of course don’t ever fill those in. Part of fixing it was removing the active theme, so my blog is in a state of flux at the moment, bear with my while I fix it up.
-Cheese Notes (aka Matt)
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Cheese wax: torch away the rough edges
While waxing my raw milk cheddar today, I was confronted again by one of the challenges of cheese waxing, when you dont have wax deep enough to dip the wheel, and have to rely on the brush-on technique. It works just fine of course, providing an ample coat for your cheese, and probably even works better for properly sealing the little holes and crevices that inevitably dot the surface of the rind....
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The many uses of Whey
Photo ©2012 NPR.org
Via NPR.org, a look at the many — and multiplying — uses of Whey, the cloudy liquid byproduct of the cheesemaking process (with requisite hi-larious word play on the word “whey”):
When you open a tub of yogurt, do you pour off that cloudy layer of liquid that collects on the top? If so, you’re not just wasting nutritious protein and lactose –...