It must have been a Passover miracle that, although we were Jewish, the Easter Bunny still left us baskets on the end of our beds every Easter Sunday. Not the dime-store, cheap-o ones with the gigantic plastic-tasting jelly beans, sparse sassafras looking all lame in the bottom just barely covering the one or two chocolate eggs, and generic Barbie either. These were giant, showcase baskets with Peeps of every color spilling over the side, diorama sugar eggs that were set aside and never really eaten, and caramel covered chocolate eggs, the pre-Cadbury Creme Egg that oozed caramel when I bit into them. And a REAL Easter Barbie in the middle. I was lucky. I was spoiled. I miss getting those goodies. Tim Gaddis, my pal and also Cheese House Manager of Many Fold Farm, played Peter Cottontail this year and sent a holiday sheep tote of goodies, including a wheel of Garrett’s Ferry and a pyramid of Condor’s Ruin. There was even a #travelingsheepshirt from the first lot made, which may be even than a Barbie!
Tag Archives: animal rennet
Rosh Hashanah begins at sundown tonight and millions of Jews around the world will celebrate the coming of year 5771. The typical way to begin the high holidays is to have something sweet after services and then have a huge holiday feast, usually on the kosher side. For such family gatherings, it falls to me to bring the cheese. While I love my heritage and respect the traditions and laws, I have to say…I HATE parve cheese. Parve cheese is kosher-accepted cheese, sometimes made from soy rather to insure no animal rennet mixes with dairy, a big kosher no-no. I appreciate the effort, but the flavor of this kosher concoction is rather unpleasant and the texture is more like oil than cheese. So, what’s a good Jew to do? Fortunately, there are cheeses made with vegetable rennet and while they aren’t technically kosher, these cheeses are Rosh Hashanah friendly. Continue reading
One of my favorite places to eat in Ann Arbor is Zingerman’s Roadhouse on Jackson Avenue. Part of the Zingerman’s Community of Businesses, the Roadhouse cooks up amazing down-home goodness and even encourages customers to “try it before you buy it” by offering samples of menu items. Co-owners Ari Weinzweig and Paul Saginaw bring in the highest quality of ingredients from around the country and the food is all the better for it.
Terry is my favorite waiter at Zingerman’s. His love of cheese rivals mine and he always has the perfect suggestions. Looking for some lighter selections than I am use to (as you may have guessed, I love the pungent, stinky stuff) I wanted to see how the mild side tasted. Terry’s first recommendation was Creamery Great Lakes Cheshire. This is the only American-made Cheshire to date and like its UK brother, this cheese has a hard crumbly texture that becomes smooth on the tongue with a subtle, grassy flavor. A bit of an acidic bite (most likely from the animal rennet) but by no means unpleasant. Next came a Quebec Chevre Noir (center) and is the only Canadian cheese Zingerman’s sells. This award-winning cheese has a firm, dense and flaky in texture yet melts in your mouth with a nutty, herb-like essence. Finally, a 3-year-old Asiago (top right) was a surprise. Usually aged for a year, I expected this Asiago to be sharp and intense. Surprisingly, I found it to be smooth, sweet, and even on the palate.
All three cheeses were wonderful, but if I had to pick a favorite I would say it was the chevre. Next time you find yourself in Ann Arbor, check out Zingerman’s Roadhouse and ask for Terry. Tell him Robin sent you!
The grapes pictured are oven roasted with a balsamic vinegar toss. Amazing and easy to make. Preheat oven to 400 degrees, toss grapes lightly in balsamic vinegar, roast for 10 minutes and enjoy. These sweet and savory treats pair with both intense and mild cheeses.