My time at Formaggio Kitchen teaches, and will continue to teach me, about the true definition of quality. Here we are, catering to an old money market who can afford our fine products. Yet the more we understand the back story to how these products are made, we can understand what makes them expensive and … Continue reading
Category Archives: Cheese Thought
Les Agents de L’Affinage: Les enzymes naturelles du lait
Natural Milk Enzymes… All information is derived from Le Fromage by Andre Eck andJean-Claude Gillis and from Cheese: Chemistry, Physics, and Microbiology. Les enzymes, agents de l’affinage, ont trois origines: les enzymes naturelles du lait, les enzymes coagulantes, les enzymes des micro-organismes qui peuplent les pates. Les enzymes naturelles du lait Le lait contient a l’etat … Continue reading
MOLD PLUS YEAST!!!!
Mycoflora: The fungi characteristic of a region or special environment Mold and yeast work side by side in this game of cheese ripening. Molds metabolize lactic acid and lactate which yields a higher pH that is ideal for proteolytic (proteins) and lipolytic enzymes (lipids) to work on the cheese flavor and texture profile. Interior mold … Continue reading
Sourcing Perishable Cheeses from Far, Far Away
Let’s be real…the French know how to do it right. Walk into a Parisian cheese shop, and see rind developed, plump and balanced from their ripening in the cave attached to the shop. Ultimately, I would love to emulate this “affinage” process in the states. But can these dreamy soft-ripened cheeses from France truly be … Continue reading
Cheese Aging Caves
In order to make Cheese Caves more legitimate, viable practices in both city and country, we must do more feasibility studies and research about different types of cheeses and the desired outcome, and, what is possible in given spaces for affordable cost. Silvery Moon Cheese in Maine took a step by creating a feasibility study … Continue reading
Old World and New World Cheeses-Anne Mendelson
“In the long territorial stretch of the Old World that I came to think of as ‘Yogurtistan,’ people have until recently been much closer than we are to the primal origins of both dairying and cooking with dairy foods. The Indian sub-continent also preserves more links with an ancient past. So do the Russian reaches … Continue reading
We learn through the wisdom of farmers…let us come to revere them and understand them….
“One eternal farming seduction involves the distinction between labor-intensive and labor saving processes. Where we suspect we are being offered a false choice, it might be better at the outset to look into the nature of the work. If the job is meaningful and carries intrinsic rewards, then there may be little need to rescue … Continue reading
Nigerian Dwarf Goat Cheese Tomme
The Recipe Ingredients 2 gallons goat milk 1/2 teaspoon calcium chloride 1/4 teaspoon MM10 direct set starter culture 8 drops of microbial vegetable rennet (2X as powerful) 1/4 cup filtered water cheese salt Pour the milk gently into a stainless steel, heavy bottomed pot. Gently heat the milk to 88 degrees F. Add the direct … Continue reading
Cheese in the City 