Tag Archives: cheese making

Cheesy Etsy Find #2: Proud Poutine

Poutine Kit - Make your own cheese curds. Gravy included.
About five years ago, my boyfriend and I went to Stratford, Ontario for the Shakespeare Festival to get some culture. While strolling the cobblestone streets one evening, we came across a tiny shop called Boomers with a huge line outside. Curious, we asked someone what was going on. “Poutine!” was all they said. I had no clue what this guy was talking about, but my boyfriend got really excited and hopped in line. He explained that poutine, which is Acadian slang for mushy mess,  is a French-Canadian treat made of cheese curds, french fries and gravy, which sounded both really amazing and terribly frightening. He ordered the goat cheese poutine with cracked pepper and basil oil and pestered me until I took a taste. Not being a huge cheese curd fan (the squeak gives me the creeps) I was sure I wouldn’t like it. Oh, how wrong I was. Hot, rich, salty, starchy, slightly sweet from the basil, I was hooked. But barring crossing the border to get this fabulous treat, what can we Americans do? Etsy seller Ella Kinloch has brought us the answer by way of Proud Poutine

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Daniel Delaney answers the question “What is cheese?”

photo By Tammy Camp

It’s easy to take cheese for granted. To accept it at taste value, as it were, and not question where the whole idea of fermented milk products came from. Thanks to Daniel Delaney, creator and host of the weblog “WTF: What’s this Food” we have the answer.

Delaney began his food career in college, even doing an entire thesis on street food in New York City.  From there, the independent food media producer and entrepreneur created VendrTV, a weekly weblog devoted to the street food of New York and gained national media attention. Continue reading

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Ticklemore no laughing matter!

I was a pretty ticklish kid. So ticklish, my mother would just have to say “Tickle Tickle Tickle” in my general direction and I would be on the floor, rolling with laughter.  To be honest, it was agony and I have since learned to turn off my tickle button.  After tasting this rare treat, I may have to turn it back on!

Ticklemore cheese was originally made at Ticklemore Dairy by Robin Congdon, Ticklemore is now produced at Sharpham Creamery by Debbie Mumford (Debbie trained under Robin before taking over the cheesemaking).  This unique cheese is  made from vegetarian full-fat, pasteurised, goat’s milk and hand molded in small baskets and turned twice weekly during its three-month maturing phase. The rind retains the shape of the basket which has been described as having a UFO appearance.  While cold, Ticklemore has a flaky, pillow-y texture that “tickles” the tongue with light aromatic flavors.  As the cheese becomes room temperature, the airy bubbles and flaky texture become soft slightly runny.  The Camembert flavors from the rind are more pronounced and assertive as well.

I am more partial to the taste at room temp yet I can see the appeal of the airy texture. The grapes balanced out the flavor even more.

Ticklemore is difficult to find and the price reflects its rare status.  At $40.00 per lb. I don’t see purchasing large quantities anytime soon.  It is a cheese I would recommend trying (in small amounts) at least once, if you can find it.

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