Happy New Year everyone! Fresh beginnings call for fresh cheeses, and recently, I have been digging my hands deep into the curd and the kitchen. Have a craving for homemade cheese? Every Friday at SkytownBK in Bushwick, I am crafting a dinner menu inspired by my winter creamery creations: mozzarella, ricotta, and crème fraîche. The hand crafted … Continue reading
Presentation Party Night on Artisan Cheese
At the most recent Presentation Party Night at the Bathaus in Brooklyn, I was able to share in 10 minutes some of the key musings on artisan cheese in relation to American identity. It was a charged 10 minutes, to be sure, as words such as “artisan” and “industrial” or completely loaded with multiple interpretations and … Continue reading
A Photo Journal of the Speakcheesy
All photography by Fran Sanhueza, a New York based Food Stylist Photos taken on November 8, 2013 Continue reading
Defining Molecular Gastronomy in the Context of Cheese
Amazing Photograph by Wil Edwards The two faces of molecular gastronomy, the scientific and the culinary, represent a conceptual split that I have also experienced. Despite the culinary world’s intentions to view the field as an expression of an evolving cuisine that embraces innovation and new technique, its platform in a bourgeois marketplace had never … Continue reading
Urban/Local: A Cheese SpeakEasy. November 8th.
It is with great pleasure that I announce a collaboration between fellow Brooklyn based cheese maker, Matt Spiegler, and I, in one incredible cheese soirée. The evening will be an eclectic mix of urban and locally made cheeses, beer from Basil Lee and Kevin Stafford of Finback Brewery (Queens’ newest craft brewers), a screening of a new short cheese … Continue reading
Flocculation and Cheese Making at the Cellars at Jasper Hill
Here’s a blast from the past. In 2011, when I visited the Cellars at Jasper Hill in Greensboro, Vermont, I was lucky enough to try about ten sample batches of their now very popular cheese, Harbison, a soft, bloomy rind style, wrapped in local spruce bark. I can still remember to this day the … Continue reading
Vulto Creamery. Made by One Man with Love.
Our Journey to Film Jos Vulto My faithful companions agreed to meet me at the dark and early glow of 4:30 in the morning. We were on a mission, and for some hair-brained reason, my creative collaborator-friends were in it for the ride. Billy, hazy from a late evening of sacred tattoo markings and ritualistic … Continue reading
NYC Urban Cheese Making Contigency
The Urban Cheese Making Contingency has been on my mind here in New York City. How can we bring together these forces of cheese making knowledge and create a more accessible community of cheese makers in the urban sprawl? These will be the people to ask. Their firsthand experience in the New York City area … Continue reading
American Artisan Cheese: Can a Grassroots Movement Maintain its Integrity?
Check out my article titled American Artisan Cheese: Can a Grassroots Movement Maintain its Integrity? on The Inquisitive Eater Blog. Continue reading
Cheese in the City Supper
Our collaboration of home made cheeses and farmhouse cooking was a great success. Photography by Greg Mitchell and Jessica Sennett. Continue reading