I was lucky enough to have stumbled onto an invitation to a cheesemaking demonstration at a nearby home today. It was great, and perfectly timed; despite my familiarity with various forms of old school kitchen arcana, cheese has been something I have had no hands-on experience with. Until today. We made cheddar, which will be ready in six or so weeks. I’m going to order some cultures and rennet as soon as the kitchen is…
Category: Dairy
The August Chronogram is out, and within it another article– this time on our outstanding regional cheeses.
Christine got some fresh cream from Juliette’s cow, so I pulled out the stand mixer and within a few minutes it was glorious butter. Washed, salted, and rolled in wax paper, it waited patiently for me to make another loaf of bread the next day. Homemade bread and butter with homemade grape jelly for breakfast- the apotheosis of simple, local, and delicious. My brother and I ate it together and remembered our Mother, who made…
This actually started in my studio, where I noticed that I need another large tomato can for paint thinner. So I decided to make pasta tonight, but we were out of pasta. Thus a trip to the store, where they have this stuff called cheese, in this case taleggio and the local fromage blanc that can become so very many things. And it was raining today. And so the ingredients spoke, and dinner was penne…