2002 re-cap continued
Dec. 30th, 2002 01:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gordonzolaBest Things Having to do with Cheese (or Work):
New Favorite Cheeses I know some of you read my journal just for the cheese stories. This is just for you. I had too many favorites to name just one so I picked categories. These cheeses are my new favorites, not necessarily cheese new to the world.
Soft ripened: Andante Minuet. Costing just a little less than a down payment on a San Francisco apartment building, this cheese is made from 90% goat milk and 10% crème fraiche. You get the goat tanginess and the cow richness. Made by one of the nicest and humblest cheese makers around too. She even delivers them herself every other Saturday. And when this article appeared in the Sunday paper, all of a sudden almost every female Asian customer we have wanted to try her cheese.
Semi soft: La Serena. It’s an Iberian Peninsula-style cheese from Spain. This part of Spain and the connecting part of Portugal are unique in the world for the way their cheese can taste rich and sour at the same time. Made from raw sheep milk it’s also nutty and a little pungent. Cold, it’s semi-soft,. At room temp it oozes out of the rind. It’s also made from a traditional non-animal rennet that uses thistles not the lining of a mammal’s stomach.
Aged: Italian Piave. But you have to get the wheels aged over nine months or it’s just an ordinary cheese. Sharp, salty and sweet like caramel, I just hack at it with a knife and eat the little bits like candy. Not as sweet as a 2+ year aged Dutch gouda, but with the sharpness and nuttiness of a Parmigiano Reggiano.
Worst Advice From a Supposed Expert One cheese distributor sent out a letter to its customers suggesting how to deal with the new USDA organic standards. One of the gems contained within for maintaining the integrity of organic cheese was "clean cutting boards between organic and commercial cheeses". Uh, we clean our boards between every cheese. Could you please send me a list of your retailers who don’t?
Best Place to See My Co-Workers Tattoos The annual Western Worker-Cooperative Conference. Sure, it’s serious business and all, lots of workshops and networking and all that. But it’s been held at a hippie resort with clothing optional hot springs for the last eight years so one sees more of one’s co-workers than can be expected outside of a sexual harassment lawsuit (or one of Anarqueso’s parties). East coast conference = college campus. West coast conference = rustic cabins in a national Park with natural hot tubs. I’m so happy I grew up in California.
New Favorite Cheeses I know some of you read my journal just for the cheese stories. This is just for you. I had too many favorites to name just one so I picked categories. These cheeses are my new favorites, not necessarily cheese new to the world.
Soft ripened: Andante Minuet. Costing just a little less than a down payment on a San Francisco apartment building, this cheese is made from 90% goat milk and 10% crème fraiche. You get the goat tanginess and the cow richness. Made by one of the nicest and humblest cheese makers around too. She even delivers them herself every other Saturday. And when this article appeared in the Sunday paper, all of a sudden almost every female Asian customer we have wanted to try her cheese.
Semi soft: La Serena. It’s an Iberian Peninsula-style cheese from Spain. This part of Spain and the connecting part of Portugal are unique in the world for the way their cheese can taste rich and sour at the same time. Made from raw sheep milk it’s also nutty and a little pungent. Cold, it’s semi-soft,. At room temp it oozes out of the rind. It’s also made from a traditional non-animal rennet that uses thistles not the lining of a mammal’s stomach.
Aged: Italian Piave. But you have to get the wheels aged over nine months or it’s just an ordinary cheese. Sharp, salty and sweet like caramel, I just hack at it with a knife and eat the little bits like candy. Not as sweet as a 2+ year aged Dutch gouda, but with the sharpness and nuttiness of a Parmigiano Reggiano.
Worst Advice From a Supposed Expert One cheese distributor sent out a letter to its customers suggesting how to deal with the new USDA organic standards. One of the gems contained within for maintaining the integrity of organic cheese was "clean cutting boards between organic and commercial cheeses". Uh, we clean our boards between every cheese. Could you please send me a list of your retailers who don’t?
Best Place to See My Co-Workers Tattoos The annual Western Worker-Cooperative Conference. Sure, it’s serious business and all, lots of workshops and networking and all that. But it’s been held at a hippie resort with clothing optional hot springs for the last eight years so one sees more of one’s co-workers than can be expected outside of a sexual harassment lawsuit (or one of Anarqueso’s parties). East coast conference = college campus. West coast conference = rustic cabins in a national Park with natural hot tubs. I’m so happy I grew up in California.
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no subject
Date: 2002-12-30 04:06 pm (UTC)no subject
Date: 2003-01-01 04:22 pm (UTC)We also carry the Campo De Montalban which was considered a Manchego until 1975 or so when cheese could only be called Manchego it it's made from 100% sheep milk. Campo is made from cow, sheep and goat milk, percentages varying depending upon availability. It's richer and tangier but less nutty than real Manchegos. Still, a really good cheese.
And there are many other good sheep cheese to recommend.
But what's this I read about aspiring to vegan-ness? no, no, no.