Come join us for a special, seasonal four-course meal featuring farmhouse cooking and house made cheeses made right here in Brooklyn. The meal will consist of three savory cheese-centric courses and dessert, prepared by a seasoned cheese maker and an experienced chef. Join 20 diners at a large communal table for a night of … Continue reading
A few days ago, I had a friend offer to commission me to make a holiday cheese she could bring to back to her homeland. This inspired me. Forget about being commissioned, I would give everyone a piece of one of my favorite past times for the holidays: cheese making! I had this realization … Continue reading
A Morning with Sheridans Cheesemongers Dublin, Ireland October 23, 2012 Recently, I found myself on the magical green island of Ireland, surrounded by the beautiful ladies of Sheridans Cheesemongers. It was just my luck to hear firsthand the story of how their young company is changing the face of Irish artisan cheese appreciation. The business … Continue reading
The WORD AMBIANCE. When Phillipe of Marcel Petite Comte uttered that word in relation to a cheese’s aura, my ears were perched on the ledge, ready to listen to each thoughtful French word that rolled off the tongue. Oh! How I miss France! He talked of Luigi Guffanti’s caves and their aging techniques. The Guffanti … Continue reading
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
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
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
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
When I was learning in France from La Chevrerie des Embetsches, I do not think I could have estimated how sacred the knowledge of basic temperature controls and humidity levels would be back in the states. I should have recorded more, I always think, but I was young and following the feeling of the craft, … Continue reading
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
Cheese in the City 