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Posts Tagged ‘Manigodine’

Goat KidFor many, Easter and Passover confirm that spring has truly arrived. Here at the shop, spring means we can prop the front doors open, visit more local farms and it means an increase in our supply of fresh goat milk cheeses. Spring is kidding season at many of the farms we work with and involves some seriously hard work. It is also some of the most enjoyable to witness. Personally, we’ve been caught watching this video several times. Taken at Consider Bardwell Farm in Vermont at the start of the season, baby goats never lose their charm! (more…)

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Ardrahan, an Irish washed-rind cheese

Ardrahan, an Irish washed-rind cheese

While studying to be a pastry chef, I started working as a cheesemonger. In a restaurant, the pastry chef is sometimes given the responsibility of overseeing the cheese plate. While the chef might be well-trained in the art of pastry-making, it is less common for them to have in-depth cheese knowledge. As a student, I needed to get a job and I decided to kill two birds with one stone and take a job where I could learn more about cheese. Little did I know how much I would get sucked in to the wonderful world of cheese… (more…)

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Farm sign at the Burgat's Alpage homeThe evening light was fading as we ascended the mountain up to the Burgats’ alpage home outside of Manigod. With every turn that the car made, the views got even more splendid. Darkening clouds provided a sense of atmosphere and the cool air was deliciously fresh. Pulling up to the Burgats’ farmhouse, the sun was just about to disappear and the warm, yellow glow from inside their home was a welcome sight. (more…)

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Last weekend, Kurt and I taught a class on mountain cheeses, featuring classics like Gruyère and Comté. We also talked about Reblochon, the pungent, creamy cheese traditionally used to make tartiflette, a hearty Savoyard dish of potatoes, bacon and cheese that we also served at the class. (more…)

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