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More from my column. I actually shot this one on the floor because it was cork and had a more interesting texture than the tables.
Check out my coverage of the Grilled Cheese Invitational at: www.seriouseats.com/2011/04/the-2nd-8th-annual-grilled-ch...
A Chef Eileen masterpiece! This time on a lovely wooden board provided by one of our customers. Starting with the cheese at top and moving past the grapes clock-wise: Montealva (goat), Wavreumont (cow), Bleu des Basques (sheep), Pecorino Gran Sasso (sheep) and Anton's Liebe Rot (cow). The platter is garnished with grapes, raspberries, blackberries, dried figs and apricots.
(in SE Portland)
Bethmale grand cru (raw cow, France)
Valtellina (goat, Italy)
Zamormo (raw sheep, Spain)
'Day Drinker' session IRA (Hopworks/Worthy collaboration)
I just returned from Italy and have a ton of images to process and share, but tonight I am tired. So, here is an image from my pocket camera of a street vendor selling cheese to hold you over until later.
He even gave us a small tasting of cheeses, so awesome!
Cheers,
Wade
The curds are subjected to a water bath in a colander in hot (185°) water. As the curds rise in their internal temperature to 135° or so, they melt and mass together. Then they can be pulled like taffy. This elongates the protein chains in the curds, and turns the curds into mozzarella cheese.
All of this was done using a cheese-making kit from Ricki, the New England Cheese Queen, available from www.cheesemaking.com/
Cheese Enchilada served with red and green chili sauces at the Tortilla Flats Restaurant on Cerillos Road in Santa Fe, New Mexico.
The Cheese Shop is a cheese sanctuary boasting over 200 local and international artisan cheeses. The Cheese Shop also carries hundreds of specialty products and can ship nationwide. Open Mon-Sat. 10am to 6pm.
I successfully made yogurt the other day. We've been eating up it's yummy goodness for the last couple days... so I thought I'd share. Once you make the yogurt you can place a cheese cloth inside a stainless steel strainer and strain the whey from the yogurt, creating a yogurt cheese. (I suggest adding some salt to that yogurt prior to straining it.) The cheese is also very very delicious. Perfect as a cream cheese substitute.
I successfully made yogurt the other day. We've been eating up it's yummy goodness for the last couple days... so I thought I'd share. Once you make the yogurt you can place a cheese cloth inside a stainless steel strainer and strain the whey from the yogurt, creating a yogurt cheese. (I suggest adding some salt to that yogurt prior to straining it.) The cheese is also very very delicious. Perfect as a cream cheese substitute.
Since the directions are hard to read I thought I'd paraphrase them below:
Ingredients:
1/2 gal milk
1/2 cup of fresh yogurt. In this case I used dannon's low fat plain yogurt.
Preheat your oven to 200 degrees.
Pour milk into a large pan. Heating the milk until it reaches 185 degrees. Be careful not to burn the milk. It is not necessary to heat the milk past 185 degrees. Once heated, cool the milk back down to 120 degrees. I placed the pan in a sink filled with cool water. Watching my thermometer to ensure that the yogurt didn't get too cool.
While that milk is cooling, take a cup of the (now cooled) scalded milk and mix it in another container with the 1/2 cup of yogurt. Pour that milk/yogurt slurry back into the pan with the cooled milk. Stir until homogenized. (blended.) Once blended pour the milk/yogurt mix into a glass container. Ideally you'll have jars to use... I'm just cheap and out of jars, so I used what was available. A large glass (sterilized) baking dish. I turned the oven off, wrapped the glass baking dish in a towl (yes, I had a lid on the dish) and placed it in the oven.
Be careful to not have the towel touch any part of the oven that might cause a fire. Remember, we're all adults here. Use your own common sense.
After two hours I turned the oven back on to 200 degrees for 10 minutes. Just so that I could keep the temperature in the oven warm. Because the glass container is insulated, the milk should stay pretty constantly at 120 degrees. Two hours later I did the same thing and reheated the oven to 200 degrees. All said and done, it took me about 6 hours to declare my yogurt "Done." (Yes, I peeked and taste/tested.)
I placed the unwrapped baking dish in the fridge to cool over night and the next morning I put the yogurt in the plastic containers.
It's more than enough yogurt for the entire week. AND it only cost me a dollar for the milk and 50 cents for the dannon starter. :D
Cheese tree (Glochidion ferdinandi var. pubens) carries its fruit for a long time. The pubens variety has hairy fruit, though you have to look very closely to see it. Como, NSW Australia, January 2009.
Cheese Caramelles
Mozzarella, chanterelles. ($12)
extra virgin
Kansas City, Missouri
(August 6, 2013)
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