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Posts Tagged ‘Vacherin Mont d’Or’

Ihsan and Valerie Gurdal

Ihsan and Valerie own and run the Formaggio Kitchen family of stores. As is true of any folks passionate about their jobs, work intertwines throughout all aspects of their lives. Their travels – frequent and far-flung – are largely dictated by the food producers they want to meet or to revisit, by rumors of new and exciting foodstuffs and/or food conferences such as “Cheese,” the biennial Slow Food festival held in Bra, Italy. Their larder and wine cellar are stocked with favorite items they have imported or new items they are testing out. Even when on holiday, they are in direct communication with all three stores, coordinating deliveries from Europe and generally checking to make sure everything is on track. (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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Uplands' Pleasant Ridge Reserve and Edelweiss' Gouda & EmmentalerIn the first week of November, I traveled to Madison, Wisconsin for the Second Annual Wisconsin Cheese Festival. Retailers and cheesemakers from across the state massed at Monona Terrace, a convention center designed by Frank Lloyd Wright, perched on the edge of Lake Monona.

There were all sorts of tours, tastings and seminars on offer and it was hard to choose between them all but, in the end, I chose three. The first was a panel discussion entitled “The Art of Grass-based Cheeses.” Panelists included: Mike Gingrich from Uplands Cheese, Bert Paris of Edelweiss Graziers Co-Op and Bruce Workman of Edelweiss Creamery. We tasted through several cheese flights, including, Pleasant Ridge Reserve, Edelweiss Gouda and Emmentaler. We also tried two wonderful buttercream frostings (made with butter from grass-fed cows) and learned about rotational grazing methods. (more…)

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