“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
Latest Entries
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
Antonelli’s Cheese Shop. Austin, TX
What a great little shop, and a genius idea to have all the basic cheese knowledge spelled out so clearly. I love their redefining American Cheese map, showing the ever growing number of cheese makers in the country. Their shop was well kept, the people were inviting, positive, and concerned with local quality…try Chabrin…the goats … Continue reading
The Tommes Aging…
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
The Rungis Market…A Reflection
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
How Ruminant Animals Help Support County Agriculture
I have just been reading Volume 35 of Small Farmer’s Journal. There is an article in this Winter Quarterly that gives the lay of the land, so to speak, about how Sustainable Agricultural Design can work, county by county. I was delighted to find that one of the main components of his argument is that … Continue reading
Ripening Cheese…How Does Cheese Maintain Its Balance?-Kosikowski Style
“At its peak, usually within 24 hours of transformation from fluid to a solid, the cheese contains many billions of bacteria. In time, most of these bacteria succumb to the bleak, harshness of the anaerobic environment inside the cheese, but not without leaving behind a biological legacy of active cellular enzymes which produce … Continue reading
The Cheese Matrix I
Mold Mycelia Development “A ripening cheese is a virtual treasurehouse of microorganisms, engaged in life and death activities, and enzymes catalyzing simple to complex reactions of fat, protein, sugar and their intermediate products…What is the magic of this food and why is it so difficult or impossible to duplicate with other protein foods like soybean, … Continue reading
new america…the transformation of industry and creation
emotions take on more importance with marketing the passion and the story matters in order to sell our social networks determine our interactions the webs of communities overlap through the creative industry of the internet we all profess our dreams online, making our pleasures, our inspiration, our character known…all a part of the full package … Continue reading
Cheese in the City 