Montgomery’s Cheddar – Photo courtesy of gardenista.com
If there is one thing I love almost as much as cheese, it’s NPR, especially their thought-provoking and innovative podcasts. I have only recently begun to listen to The Salt, self-described as “With a pinch of skepticism and a dash of fun, The Salt covers food news from the farm to the plate and beyond” which is right up my alley. The most recent episode has reporter Kerri Smith tagging along with microbiologist and cheesemaker Dennis D’Amico to Somerset, England to visit Jamie Montgomery; maker of Montgomery’s Farmhouse Cheddar. D’Amico and others are gathering to discuss the “microbial festival” that occurs in raw-milk cheese and it’s potential benefits to humans. Click the link below to read and listen to Smith’s story. Be sure to subscribe as well for more great stories from NPR’s The Salt.
The Ancient Art of Cheese-Making Attracts Scientific Gawkers – Link to The Salt on NPR
Thanks for the tip L! Stay Cheesy!
While most middle school kids take naps, send tweets, or just space out during art history, the students in Mr. James Earle’s classroom are not just learning the differences between Baroque and Renaissance art, but how to create art themselves through video production. Amor Sciendi (roughly translated to mean love knowing or love knowledge?) began in 2010 as lesson plans, collaboratively created with Kate and Gavin Nelson as well as students through Curious.com, to make art history accessible and fun for kids. Formerly with the Ross School in East Hampton, New York and now with the AltSchool in San Francisco, California, Earle’s quirky delivery and straight-talk approach seems to be working and even the folks at YouTube have taken notice, naming Earle YouTube’s 2012 EDU Guru.
Already having a degree in Renaissance History from the University of London, Earle’s thirst for knowledge was still unquenched. This past year, Earle took a break from teaching to study and earn an MS in Gastronomical Sciences in Pollenzo, Italy with an apparent focus on the art of cheese. His adventures are being documented for Amor Sciendi in a three-part series, the first being Cheese and Terrior (meaning soil, land or country the cheese is made). Be sure to subscribe to the channel to see all three videos, the next being Cheese and Love ending with Cheese and Death.
Stay Cheesy, Mr. Earle!
Barely Buzzed photo courtesy of Beehive Cheese Co
My parents were big java drinkers and getting freshly ground coffee in the 70’s in our neighborhood meant going to Cheese World. The combined smell when we walked in the door of the ground beans and the sweet cheese always tantalized my taste buds. I couldn’t wait to be old enough to put the flavors together and see if my fantasy was as good as reality. It seems I was not alone in this fantasy world since not one, but TWO cheese makers created a coffee and cheese combination. So, who are these dream cheese-weavers and how do they stack up to the cozy fantasy? Part 1-Barely Buzzed! Continue reading
John Wm. Macy’s CheeseSticks
I have never really taken a shine to cheese-flavored crackers. Goldfish, Cheese Nips, Cheez-Its, they were the best thing ever for most other kids, but not me. I would rather have a good stone-ground cracker or melba toast with a schmear of horseradish cheese spread or a hunk of Leerdammer resting on top. Yes, even back in elementary school, I was a cheese snob, and no bit of orange-colored pseudo cheese particle cracker was going to entice me. As I got older, my snobbery branched out to pretty much all mass-produced cheese-flavored crackers so I was hesitant when asked to try John Wm. Macy’s CheeseSticks and CheeseCrisps. Continue reading
I came across this awesome video that pretty much says it all about how I feel about cheese. Cheese Pleasin’ Me is an animated entry in a music video contest and while we aren’t sure if it was the official winner, it won my heart. See if you can catch all the names of the cheeses. Enjoy!
Celebrity chef Martin Blunos with the world's most expensive cheese sandwich. He hand-crafted the sandwich using cheddar blended with expensive white truffles. Image: Daily Mail
Got a spare $178 lying around? Then head on over to the Frome Agricultural and Cheese Show in the historic market town of Frome, England and chow down on the most expensive cheese sandwich to date. Television celebrity chef Martin Blunos is wowing the crowd with this costly consumable created especially for the festivities. Why so spendy? Chef Blunos starts with cheddar blended with white truffles, adds 100 year old balsamic vinegar, and then just for fun, sprinkles the entire sandwich with edible gold dust.
You can read more about this expensive snack at The Daily Mail.
I usually make reservations when it comes to meals, although I have been known to go rogue now and then and attempt to cook. More often than not, the recipes I choose are simple comfort dishes that should be edible if not perfect. Quiche doesn’t come to mind when thinking simple, however I felt I was due for a challenge. As it turns out, quiche isn’t so hard with the right ingredients. (recipe after the jump) Continue reading
What trip to Scotland would be complete without a visit to some local cheesemongers for some honest to goodness Scottish cheese? For this mouse, it would be insanity. Fortunately I was staying just around the corner from one of the best: Iain J. Mellis. Continue reading
Read any cheese blog or cheese enthusiast magazine (Culture or Cheese Connoisseur) and it is a sure bet there is some mention of Hook’s Cheese 15 year cheddar. This seriously aged cheese was brought to market back in February of 2009 and has skyrocketed to one of the most sought after and highly praised cheeses in the country.
Prior to all the praise, many had never heard of Tony and Julie Hook. Who are these pioneers of the cheddar world? Where did they come from? How did this 15 year cheddar come to be? Is cheddar all Hook’s Cheese has to offer? I had the opportunity to speak with Tony recently and discovered there is a whole lot more to this Wisconsin creamery than cheddar. Continue reading
On February 27th, Whole Foods stores world-wide attempted to break the Parmigiano Reggiano wheel cracking record set back in 2008. Did they do it? To be honest, I’m not sure yet. What I am sure of is this event was a major hit with staff and customers alike at the University Heights, Ohio location. One of the coolest things about cheese is that it unites all aspects of food as shown by the many tasting stations set up throughout the store. From wine and beer to dessert, this cheese let its versatility shine. Continue reading