Tag Archives: ACS

Quick Bites: Blackberry Farms Singing Brook and Little Ewe – and a Bonus Weekend Carbonara Recipe

Blackberry Farms Singing Brook and Little Ewe Cheese with SweeTango Apple Slices

Blackberry Farms Singing Brook and Little Ewe Cheese with SweeTango Apple Slices

The Hubby has been fortunate in his travels, both domestic and international, to discover and sample delectable cheeses. On occasion, he has been able to bring these newfound cheesy treasures back home to me. As those who have travelled with cheese know, this can come at great odoriferous expense to one’s fellow passengers. Such was the case after The Hubby’s first visit to Blackberry Farms in the heart of Tennessee’s Great Smoky Mountains a few years back. He surprised me with a wheel of Trefoil; a pasteurized sheep milk cheese with a funky, hand washed rind. Failing to mention he would be traveling by air, he packed his suitcase with the loosely wrapped, stinky cheese. His fellow travelers were not feeling so thanking him for the lovely gift even though I did. Remembering his malodorous experience from the past, The Hubby requested everything be wrapped up extra tight for the trip home this time. His luggage and I appreciated his gifts all the more for it.

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Happy Cheesy New Year! The House Mouse Seeks an Education in Fermentation

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Over the past five years, I have written about cheese from the point of view of a cheese lover and enthusiast, wanting to spread the love of cheese far and wide. My story, while quirky isn’t new; child grows up loving cheese, only eats cheese, discovers there is more to food than cheese, still decides to write about mostly cheese. I have met some incredible folks over the years who I consider rock stars of the cheese world. People like Ari Weinzweig of Zingerman’s Deli and one of the most motivating speakers I have ever heard.  Maitre Fromager and author Max McCalman; his books are my fromage bibles. James Beard Award-winning author Laura Werlin who sat next to me in a restaurant in North Carolina and it was awesome and I totally embarrassed myself by telling her so. Co-founder of Culture Magazine, Kate Arding, who recently opened her own shop called Talbot & Arding in Hudson, New York. Kate may be one of the most influential people I have ever met and she probably doesn’t even know it. Early on, when I began writing The House Mouse, Kate actually read my blog, commented from time to time and encouraged me to keep writing, even when I doubted myself and wanted to quit. There are so many others I have met, fellow bloggers, cheesemakers, etc. and after all this time, I realize something…I feel like I still don’t know much more than when I started about cheese. I mean, I know some basics, but after five years I feel I should at least have made my first batch of ricotta or be able to explain animal and vegetable rennet better. Nope. My fermentation education when it comes to cheese gets a C plus at best. So, The House Mouse New Years Resolution…a cheesy education. At least a better, more structured one. Now all I need is to know where to start. This is my question to my cheese peeps out there. I would love some guidance, suggestions, anything as to where I might begin. I have some books (see above) and I am already an American Cheese Society member, but there are no monger jobs in the area (a common suggestion) so any other suggestions would be great.

I’m looking forward to an enlightening new year full of fabulous fromage and fun factoids. Feel free to comment anytime and remember to Stay Cheesy!

The House Mouse

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Quick Bite: Green Hill from Sweet Grass Dairy

Looking for an all-around accessible treat for your cheese board? Green Hill from Sweet Grass Dairy should be right in your wheelhouse. Cheesemakers Al and Desiree Wehner of Thomasville, Georgia use a New Zealand-style Intense Rotational Grazing method with their cows (the process of moving cows from pasture to pasture over a 24-hour time period), which ensures fresh green grass and happier cows. The resulting 2007 American Cheese Society winner offers a rich, earthy, grassy, buttery flavor and a soft, silky texture. A white, bloomy rind surrounds a bright yellow center caused by the high butterfat, also a result of their grazing practices.

Green Hill is a young cheese, pasteurized and aged about three to six weeks – it has the look of a Brie or Camembert, but that’s where the similarity ends. The mild yet complex taste of this cheese is a complete crowd pleaser. Even those who say they aren’t fans of Brie and Camembert will be pleasantly surprised when they fall in love with Green Hill. Pair it with some apricot compote for a sweet-tart tasty treat and a bright Chardonnay to cut through the richness.

Available year round at most better cheese shops.

 

 

 

 

 

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Meet the Cheesemaker event at the ACS Rally in Raleigh Part 1: Bring on the cheese porn!

Andy Hatch of Uplands Cheese Inc with Pleasant Ridge Reserve

The  American Cheese Society 2012 Conference is in full swing with over 1700 cheeses battling it out to be named the best of the best. While the judges tasted and tallied, we regular folks had the opportunity to get up close and personal with the talented cheesemakers. Below are just a few of the amazing cheeses represented here in Raleigh this week.

Lets start above with Wisconsin based Upland Cheese Inc.‘s  talented young cheesemaker and multiple ACS winner (including snagging two awards this year) Andy Hatch, maker of Pleasant Ridge Reserve and Rush Creek Reserve. Continue reading

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Cheese Rally in Raleigh! ACS Opens 2012 Conference Registration

Who’s ready for a Cheese Rally in Raleigh? The American Cheese Society has kicked off its Early Bird registration for ACS members to sign up and attend the annual ACS Cheese Conference in Raleigh, N. Carolina. Members can log on to the ACS website and register for the 4-day event starting on August 1st running through August 4th. Continue reading

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And The Winners Are….American Cheese Society hands out top cheese honors in Montreal

Congratulations to all the winners from this years’ American Cheese Society Conference. In case you missed it (like this mouse did…sadly) here is the list of winners:

 

BEST OF SHOW

Rogue Creamery, OR
Rogue River Blue

2nd PLACE (TIE)

Finica Food Specialties Limited, ON
(Mariposa Dairy, ON)
Lindsay Bandaged Goat Cheddar

Carr Valley Cheese Co, Inc., WI
Cave Aged Marisa

 

3rd PLACE

Fromagerie Du Presbytère, QC
Louis d’Or

 

See the entire list after the jump. See you all next year in Raleigh, North Carolina!
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