Well sad to say we are moving on and out of NYC and onward to New Haven CT where im working for Elm City Market Coop running their cheese dept and so the tastings have moved as well so if your in Conneticut contact us! So onto the cheese weve come across a company who produces all things goat from cheeses and spreads to luxurious lotions. Butterfield Farms www.promote the goat.com
Thursday, July 7, 2011
On a recent outing we packed a bit of cheese for a snack. While enjoying our simple dish, we realized that we could (read should) include recipes on our blog. So today we deliver the first installment.
Some of these future recipes will be as simple as our first installment, some may require a little more time, tools, equipment, or skill. We promise these dishes will satisfy a caseophiles hankering in fun and interesting ways.
The simple dish that inspired our recipe column was Marinated Bocconcini.
Bocconcini- (Please remember the "n" sound at the end of the second syllable. Though i doubt if you fail to pronounce it correctly the dish will be any less satisfying) literally means "little mouthfuls"
1/2 cup extra virgin olive oil
1 large garlic clove, minced
2 tsp.chopped fresh oregano
1/4 tsp.red pepper flakes
1 lb. bocconcini, drained
1tbsp. capers, coarsly chopped
2 tbsp. fresh parsley, chopped
Kosher or sea salt, to taste
Halved cherry tomatoes for garnish
Kalamata Olives for garnish.
In a small saucepan, heat the olive oil, garlic, oregeno, and red pepper over medium heat, just until the garlic sizzles and just begins to color. (1 to 2 minutes). Remove from heat and let cool.
Put bocconcini in a bowl and cover with the seasoned oil.
Add capers and parsley, stir to coat.
Cover, let stand for 5 min. To 1 hour. Stirring occasionally.
Just prior to serving, garnish with tomatoes and olives.
Season to taste with salt and spoon marinade over tomatoes and olives.
Tuesday, June 28, 2011
New York State's Department of Agriculture and Markets has begun enforcing a regulation that effectively prohibits cheese vendors at farmers' markets like New York City's popular Greenmarket from custom-slicing their products for customers, reports Manhattan news site DNAinfo.com. Under rules now being enforced by the state's Department of Agriculture and Markets, farmers are no longer allowed to slice and wrap their cheese wheels at markets in New York unless they have a license to process food. They can only get that license if they have, for instance, a three-basin sink and hot water heater. [...] Cheese vendors say that the state will kill off their success at local greenmarkets by subjecting them to similar rules as delis or grocery stores — since it's impossible to get access to the same running water in their temporary stands as delis do at a store. But even if market cheesemongers can't slice to order, at least customers there can still sample a cheese before they decide how much they want to buy. Oh, well, not really that either. In addition, unlicensed cheesemongers are supposed to cut cheese samples with a disposable plastic knife, an impossibility with hard cheese, [cheesemonger Jody] Somers said. "We have cheeses aged over a year," Somers said. "I have to use a double knife to cut them. How do I use a plastic knife?" Whole stinky cheese tale here. And more here from Grub Street, which posts details under the wish-I-got-there-first headline New Regulations Mean Greenmarket Vendors Can No Longer Cut Their Cheese. In case you're wondering, the mission of New York's Department of Agriculture and Markets
Thursday, May 26, 2011
When setting up the cheese dept in a local market, A very nice customer (whom we'll refer to as Ms. Celeb), asked if I would bring in yourt cheese since she "Really can only eat the yogurt stuff". Happy to please (and thankful for the suggestion) I wrote it down to make sure I ordered it next week.
When the delivery arrived later in the week, I was dissappointed that the distributor had listed the yougurt cheese as "Out Of Stock". Just as I put down the invoice and looked up, there was Ms. Celeb. I was glad I had the proof right in my hand and assured her that I would check a few other vendors and try to get it in next week.
Roll forward to next week on a different day than last weeks delivery.
As I open this weeks delivery, I'm happy to open the loaf of yogurt cheese. I think to my self: I'll slice it and put the labels the company sent and set it out nicely for Ms. Celeb.....who is standing right in front of me. (Woa, where'd she come from? This is kinda weird)
She quickly recognized the label and said that "is the brand she hoped I would get, but is it lactose free?" Scratching my head, I thought "We never discussed lactose free."
Since we had the invoice in hand I decided to call the vendor who refered me to the producer. Both Ms.Celeb and my self were happy to hear that all the products made by this producer were lactose free.
A couple of orders and deliveries later I decided to replace the yogurt cheese with prepacked packages and when this weeks delivery came in and I was checking off the invoice, who would appear at the precise moment I open the prepack yogurts?......that's right you guessed it Ms. Celeb.
And these packages don't say "Lactose Free" as Ms. Celeb. was quick to note. Quick and easy I made the call to the producer (as Ms Celeb. wasn't sure that EVERYTHING this company made was lactose free.)
The kind salesperson remembered my previous call and reassured me that the company was undergoing a label change
Which included the lactose free labeling. And was kind enough to answer a few questions I had and even E-mailed me a little info on lactose free cheese.
A few days later as a coworker and I were going over the PLU's on all the cheeses, I picked up the yogurt prepack to tell the story of what I went through to get this cheese. I looked around first to make sure no customers were in ear range and that it'd be ok to tell the story and Lo-and-behold, who was standing in the aisle? Ms. Celeb. So I introduced her to my co worker and let her continue her shopping. Later I related my story to my coworker and reminded him that we were working on the yogurt cheese when she appeared.
He suggested that she might be a yogurt fairy.
......Do they have pots of gold or anything.
Sunday, May 22, 2011
Yes that's right, we said Beer. Why beer, you say? This is a marriage that goes back to the midevil times. Think of the monks in monastaries.
These self sufficient monks used ecologically sound practises (no unnatural pesticides or hormones) in their farming. They grew wheat and barley by the acre. Which they fermented and brewed into beer. The animals, grazed the grasses of these fields and produced milk with a flavor and aroma profile that embodied the terroir (or as a Wisconsin dairy farmer might say, a "Taste of Place"). These holy men knew a marriaged made in heaven when they saw (tasted) one. Think of all those kegs of beer and wheels of cheese at the monastary.
Another point which shouldn't go unnoticed is the price point in beer vs. Wine.
Now that you understand this is nothing new, but rather a time tested indulgcence, it's time to grab your a glass and your favorite crackers.
Here are a few suggestions:
Pilsners: cheeses with a hint of fruit and sweetness offset the dryness of the beer. Cheese that is too potent, will likely overpower the beer's more delicate scents.
Cheeses with a strong pungent character (like roquefort and stilton) need Strong Belgian Ales like Duvel, Chimay Blue,
Stout/Porter - can be a challenge to pair cheese with; their bitter, cocoa-like flavors tend to overwhelm even the strongest of cheeses. Shy away from bitter cheeses, and instead embrace the salty, sweet, and creamy. Try pungent soft-ripened cheese, blues, and washed-rinds to serve alongside.
Cheeses with a meaty nut-like character (Gruyere,Emmental and Swiss marry well with the maltiness found in Bock Beer, Dark Lagers or Oktoberfest Beer.
Friday, May 20, 2011
Monday, May 16, 2011
Monday, April 4, 2011
Saturday, April 2, 2011
Sunday, March 27, 2011
Thursday, March 24, 2011
From: Heidi R <firstname.lastname@example.org>
Date: Thu, 24 Mar 2011 16:02:34 -0400
Recently weve discovered Champignon cheese, now they are not new to
the arena at all.Champignon has been making and selling cheese for
over a hundred years. Their roots lie in Germany and the Bavarian Alps
where they lead in soft ripened cheeses such as Cambazola Black Label
a double cream blue, Champignon bries with a variety of flavors
mushroom, green peppercorn and garlic. Not to forget deilish
Tuesday, March 22, 2011
Delice De Bourgogne: from Burgundy,France salty sweet and rich with a pungent rind of straw and mushroomy aroma
Pierre-Robert: mild and buttery with a light salt finish. Rich and tangy and so creamy its sinful
St Andre: another goody from France..rich and buttery with a satiny rind
Maytag Blue: Roquefort inspired blue from Iowa, handmade by the Maytag family its rich and creamy with a bite that stays with you.
Rogue Creamery Smoky Blue: A bold smoky blue that balances sweet and smoky flavors nicely but definitely a stronger blue.
Bayley Hazen Blue: Jasper Hill Farms never really misses. This blue is sweet and nutty with licorice tones.
Cambozola Blue: A triple cream blue brie. Its a camembert and gorgonzola from Germany
Monday, March 21, 2011
From: Heidi <email@example.com>
Sent: Monday, March 21, 2011 4:01 PM
Subject: Goat cheeses we love
O'Banon by Capriole Farms..a light tangy goat wrapped in bourbon soaked chesnut leaves
Purple Haze by Cypress Grove creamy goat cheese flavored with
lavendar and fennel
Drunken Goat from Spain goat cheese soaked for days in red wine
Sainte-Maure de Touraine a raw goat with a gray mold with a straw through the middle so It ages from the inside out..my favorite I aint gonna lie