Last year, I visited the Cellars at Jasper Hill and had the opportunity to participate in the Winnimere cheesemaking process. It was a very educational experience as there are some interesting new developments going on at Jasper Hill.
Posts Tagged ‘cheesemaking’
Making Cheese at Jasper Hill: Acidity, Flocculation and New Wheels
Posted in Cheese, Food Science, Producer Profile, Travelogues, United States, tagged Cellars at Jasper Hill, Cheese, cheesemakers, cheesemaking, curds, food, Jasper Hill, Jasper Hill Farm, Landaff, rennet, whey, Winnimere on January 30, 2012 | Leave a Comment »
A Visit to Mozzarella House: An Italian Classic Made in Massachusetts
Posted in Cheese, Producer Profile, United States, tagged burrata, Cheese, cheesemakers, cheesemaking, food, Massachusetts, mozzarella, Mozzarella House on November 29, 2011 | 2 Comments »
It’s a rare day on the cheese counter that we mongers don’t dip into our bucket of fresh mozzarella from the Mozzarella House at least a couple of times. This small operation in Everett supplies Formaggio Kitchen with most of its fresh cow’s milk mozzarella and burrata. My fellow cheesemonger Jess and I recently dropped in for a visit to their cheese room, and owner Giuseppe was kind enough to let us have a look around the facility, as well as share some background on their process.
Italian Cheese: The Makings of Parmigiano Reggiano
Posted in Cheese, Education, Italy, Travelogues, tagged casaro, Cheese, cheesemakers, cheesemaking, Cravero, curds, DOP, food, Italy, parm, Parmigiano Reggiano, ricotta, whey on November 26, 2011 | 1 Comment »
On a recent trip to Italy, I had the opportunity to visit a co-op that makes Parmigiano Reggiano. It was a first for me – I have witnessed the cheesemaking process before and have even tried my hand at making chèvre but I have never before observed the making of a hard, aged cheese like Parmigiano Reggiano. A small group of farmers in the area bring milk to the co-operative each week and, starting at 5am every day, that milk begins a process that transforms it into a cheese so many of us know and love. Parmigiano Reggiano is a DOP product. In Italian, DOP stands for Denominazione di Origine Protetta (Protected Designation of Origin).
The Cellars at Jasper Hill: Researching for Our Cheese Caves
Posted in About Us, Cheese, Food Science, Producer Profile, Travelogues, United States, tagged Ascutney Mountain, Bayley Hazen Blue, Cabot Clothbound Cheddar, Cellars at Jasper Hill, Cheese, cheesemakers, cheesemaking, Constant Bliss, curds, food, Jasper Hill, Jasper Hill Farm, Landaff, Moses Sleeper, Oma, rennet, whey, Winnimere on September 9, 2011 | 2 Comments »
Some weeks ago, I made an immensely informative and inspiring trip to Jasper Hill Farm and The Cellars at Jasper Hill in Greensboro, Vermont. The Jasper Hill enterprise was started by two brothers, Andy and Mateo Kehler. The determination that they have towards revolutionizing and solidifying the cheese-making industry in their state and in this country is unmatched in its political, scientific, and pastoral fervor.
Alpage Cheesemaking in the Savoie: A Visit with the Burgat Family
Posted in Cheese, France, Producer Profile, Travelogues, tagged Cheese, cheesemakers, cheesemaking, curds, food, France, Manigodine, Reblochon, Savoie, tomme, Tomme de Savoie, whey on December 29, 2010 | 2 Comments »
Having seen their tommes progress from curds into molds and finally to the cave, we sat around the Burgat’s kitchen table, drank some wine, chatted and sampled a wheel of their cheese with some bread. A pretty perfect evening in my book.
Hafod: A New Cheddar from Wales
Posted in Cheese, Producer Profile, Wales, tagged Ayrshire, Beer, cheddar, Cheese, cheesemaking, food, Neal's Yard Dairy, red wine, Wales on September 10, 2010 | 1 Comment »
Recently, a lot of the hype at Neal’s Yard Dairy has been about a new cheese from Wales called Hafod. I’m pretty excited, as it is the first new cheese that’s become available since I took on the role of British Isles cheese buyer, so I’d love to say a bit about the rather cool story behind it.
Formaggio Kitchen Online
Buy cheese online.Formaggio on Twitter
- Strawberries arrived in from Pell Farm in Somers, CT this morning + we made a batch of shortcake biscuits! twitpic.com/9rei7d 30 minutes ago
- Learn how to make jam with Rachel Saunders of @bluechairfruit this Sunday! Preserve summer in a jar: tinyurl.com/79talax 1 hour ago
- Planting tomatoes this summer? This @NatureMagazine article about the tomato genome might be of interest to you too! tinyurl.com/7b62hkn 20 hours ago
- Farm help needed - downeast coast of Maine: ow.ly/bfnWr 1 day ago
What we’re blogging about…
Archives
-
Flickr Photos
More Photos
