National Raw Milk Cheese Appreciation Day is coming up and I invite you to celebrate! The world of American raw milk cheese producers has grown exponentially in the past ten years. The flavor profiles of their raw milk cheeses are rich, complex, and delicious.
My house made tasting menu serves as an appetizing early evening experience, both savory and sweet. You’ll learn about raw milk cheese making processes, and how to best pair these delectable dairy products with seasonal produce and regional wines. Continue reading
Dear Friends, It is with much excitement that I present you with the launch of my new company and product line called Cheese Grotto™. What is Cheese Grotto™? You may ask. Cheese Grotto™ is the optimal cheese storage unit for your fridge, your cupboard, or your cellar. It is an eco-friendly, durable, and aesthetically pleasing preservation method that … Continue reading
This past April, I spoke on a panel discussion at the Roger Smith Food+Tech Conference. The panel focused on the processes of fermentation in yogurt, pickles, and cheese. My presentation delved into cheese making from handmade to industrialized production. If you want to listen to 30 minutes of me deliberating on dairy, now’s your chance. Also, … Continue reading
a summer evening of house made cheeses, local meat, and fresh produce. all hand crafted. Continue reading
A new and exciting venue, fresh house made cheeses, summer produce, free range meat. All will be celebrated with goblets of regional wine and good cheese-y conversation. This is what we have to look forward to this coming Friday, August 1st at 7:00pm. 61 Local has graciously offered their Brooklyn brick exposed walls and beautifully … Continue reading
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
I have yet to travel to the Rungis market, but I do plan to attend it eventually, whether it is with my new work at Formaggio Kitchen, or of my own drive, which the two often seem one and the same. What is the Rungis market? Well, let me quote Lynn Miller, the editor of … Continue reading