I went rappelling for the first time today. Our boy scout troop had an overnight to a local boy scout camp, where we dangled ourselves off of a perfectly adequate sixty foot tall cliff for 6 hours. It was scary, an exhilarating, and awesome.
When I got home, Mrs. BigCheese had a present for me. This wedge of locally made, Aged Gouda from Oakvale Farmstead Creamery.
Cheese Underground has an interesting little post about why Wisconsin Cheddar is orange.
Another theory holds that Wisconsin cheesemakers wanted to differentiate their cheddars from those coming from New York, so they used Annatto seed and turned their cheddars orange, using it as their own claim to fame and capturing a portion of the market.
The cheese tasting at the Library gave us a link to an article at Culture Magazine. The last post concentrated on the contents to the article, this one is just a reminder that the rest of the magazine is really good, and that they have a web site.
One of the take-aways from the Library’s cheese tasting was this URL, http://culturecheesemag.com/maker_zingermans which is an article at Culture Magazine, about a Zingerman’s Creamery in Michigan. The web page contains a PDF download of the magazine article, with lots of pictures of Zingerman’s process, and real magazine writing.
Of all his cheeses, Loomis betrays a clear fondness for the ones ripened with Geotrichum candidum, a mold that colonizes the surface of a cheese, breaking down a cheese’s proteins.
On Thursday, October 14th 2010, Mrs. BigCheese and I had the privilege of attending a Cheese Tasting at the Old Worthington Library.
We tasted ten cheeses:
- Fresh Cheddar Curds made from cow’s milk, from Blue Jacket Dairy.
- Fresh Chèvre (soft Goat’s milk cheese) from Lake Erie Creamery.
- Humbolt Fog, a bloomy goat cheese from Cypress Grove Chèvre.
- Brillat-Savarin, a bloomy cow’s milk cheese from France.
- Gouda, a semi-soft cow’s milk cheese from Meadow Maid Diary.
- Principe, a firm sheep’s milk cheese from Sardinia.
- Uniekas Reserve 2-year Aged Gouda, a hard cow’s milk cheese from Holland
- Tallegio, a washed rind, cow’s milk cheese from Italy
- St. Agur, a blue, cow’s milk cheese from France
- Gjetost, a Norwegian Whey “cheese” made from cow and goat milk.
All were excellent. I really liked the St. Agur, and found the Gjetost very, very interesting, since it it made from whey, and is essentially caramelized lactose, it tasted sweet and smokey. Mrs. BigCheese, on the other hand did not like either of those. She was partial to the Fresh Chevre and the Humbolt Fog.
We are looking forward to more events like these at the Library.
Here are some pics of the Tiramisu I made yesterday. I use the recipe from cookingforengineers.com – simple tiramisu:
First you need to make some coffee
What is the taxonomy for a group of grilled cheese sandwiches?
I propose “A Banquet.” So I present to you, a banquet of grilled cheese sandwiches.
These were yellow and white american with crispy bacon, on wonder wheat. Quite tasty.
The cheese tasting program at the library was awesome. We had a wonderful time.
I have a bunch of pictures, but I’m very busy feeding a group of hungry Boy Scout Leaders this weekend, so the pics and a more detailed description won’t happen until tonight. But by then, I’ll have pictures of the grilled cheese sandwiches we’re making for lunch, and the tiramisu I’m making for tonight’s dessert.
I at the top of the waiting list for the cheese tasting at the library. We’re heading over shortly in hopes of getting in.
Wish us luck.
Update: looks like we’re in.
I will be heading for the woods this weekend, and bringing the cheese with me. I’m the Grubmaster for a Scout Leader training course called Greenbar, and for lunch on Saturday I’ll be making grilled cheese sandwiches for the course staff. That’s twenty five people in all.
I’ve chosen to make The Classic: wheat bread, american cheese, salted butter.
I’ll post some pictures later.