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My week in cheese
Jan. 18th, 2007 08:33 amI went to one of the SF’s newest grocery stores the other day. I was early to a dentist appointment and wanted to check out their cheese section anyway. I know the owners from cheese events, in fact there were two of like the five people who showed up when there was a historic worker/consumer/agriculture co-op panel at the Fancy Food Show a few years ago.
Anyway I was looking at their cheese display and I saw![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
anarqueso’s favorite cheese, Prince de Claverole. The thing is that Prince de Claverole, a Basque sheep milk Ossau-Iraty, changed its name to "Istara" years ago. I don’t remember how many years it’s been so long. Put it this way, I originally advertised Istara with the subtitle, "The cheese formerly known as Prince (de Claverole)" and it was mildly amusing.
Seeing the old name, which I assume came from an old sign the owners must have kept from their previous store, I started chuckling to myself. Then I noticed a worker stocking the shelves a few feet away. He was pretending not to be keeping an eye on me. I was being one of those customers. I bought some Niman Ranch bacon and left getting behind a customer carrying bas from our store and also buying meat.
In other cheese news, I bought Patrick Rance’s French Cheese Book online for $100 the other day. I’ve been trying to buy this book for years and the hardback usually runs $250-$400. I’ve seen the paperback at $30-$60 a couple of times but both times was told it had already sold when I tried to buy it. Eventually I could have found it cheaper I’m sure, but I just got my profit sharing check and I’m not sorry at all. This is the best cheese book ever, interviewing all the traditional makers of French cheese, discussing their operation and reporting on the, often conflicting, origin stories of the cheese they make. I seriously just want to stay home and read it all day.
Anyway I was looking at their cheese display and I saw
anarqueso’s favorite cheese, Prince de Claverole. The thing is that Prince de Claverole, a Basque sheep milk Ossau-Iraty, changed its name to "Istara" years ago. I don’t remember how many years it’s been so long. Put it this way, I originally advertised Istara with the subtitle, "The cheese formerly known as Prince (de Claverole)" and it was mildly amusing.Seeing the old name, which I assume came from an old sign the owners must have kept from their previous store, I started chuckling to myself. Then I noticed a worker stocking the shelves a few feet away. He was pretending not to be keeping an eye on me. I was being one of those customers. I bought some Niman Ranch bacon and left getting behind a customer carrying bas from our store and also buying meat.
In other cheese news, I bought Patrick Rance’s French Cheese Book online for $100 the other day. I’ve been trying to buy this book for years and the hardback usually runs $250-$400. I’ve seen the paperback at $30-$60 a couple of times but both times was told it had already sold when I tried to buy it. Eventually I could have found it cheaper I’m sure, but I just got my profit sharing check and I’m not sorry at all. This is the best cheese book ever, interviewing all the traditional makers of French cheese, discussing their operation and reporting on the, often conflicting, origin stories of the cheese they make. I seriously just want to stay home and read it all day.
