March 2, 2014

Anonymous asked: What kinds of chees from Switzerland

Funny you should ask, Anon. I just happen to be teaching an upcoming course on the Taste of the Alps. You should come and learn about the amazing cheeses that come from Switzerland and its surrounding alpine countries. Plus we’ll be pairing with some awesome wine and beer. You should totally come, it’ll be fun!

Tickets are $45. Sign up here:

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November 3, 2013
The Telling Room: A Tale of Love, Betrayal, Revenge, and the World’s Greatest Piece of Cheese, by Michael Paterniti
With that title was there any chance that I wasn’t going to read this book? Buzz for “The Telling Room” began months before it’s release, fueled by this review in the New York Times. 
While in grad school, the author had a part-time gig copy-editing the Zingerman’s newsletter. This is how he learned of the existence of a Spanish cheese called Paramor de Guzman. Ari Weinzweig’s description of the cheese was so evocative that Paterniti never forgot about it. (At $20/lb, the author couldn’t fathom affording what he then thought must be the World’s Most Expensive Cheese.)

Years later Paterniti accepted a writing assignment in Spain. He immediately recalled Paramor de Guzman. With the help of a Spanish speaking friend he tracks down the cheesemaker, eventually visiting him Guzman, the Castillian town where the cheese was first made. This is where Paterniti befriends the original cheesemaker Ambrosio Molinas and learns the history of the cheese, it’s rocket ride to fame, and it’s sudden (yet ongoing) demise. 

More than that, though, Paterniti learns about the old ways of life that are still the mode in Castille, eventually moving his own growing family to the town for a short time. Because there, people make their own cheese. There, people make their own wine. There, every family has a bodega (cave) where they age their cheese and wine. It is in the front rooms of these caves that the villagers of Guzman invite friends to share their meals and their stories. 

Here is one of my favorite passages: 

“When you put something alive in your mouth,” he said, “it makes you more alive. The people who produce wine are mostly pedantic and stupid,” he continued, jabbing the air with his glass, sloshing the dregs. “They don’t make wine; wine makes itself, God makes wine. They may keep things clean and in good order, but the grapes make the wine. Whenever I serve my wine, not only is it cold, but there’s an aroma that invades the whole table. You have to listen for what the wine itself says, not the people who make it. And worse are the people who buy the expensive stuff. They don’t know shit! They couldn’t care less about the aroma and finer nuances of drinking wine. They don’t hear a thing the wine is saying.”

Yeah. You should probably read this book.

Thanks to jamiek for the reminder to post this!

The Telling Room: A Tale of Love, Betrayal, Revenge, and the World’s Greatest Piece of Cheese, by Michael Paterniti

With that title was there any chance that I wasn’t going to read this book? Buzz for “The Telling Room” began months before it’s release, fueled by this review in the New York Times. 

While in grad school, the author had a part-time gig copy-editing the Zingerman’s newsletter. This is how he learned of the existence of a Spanish cheese called Paramor de Guzman. Ari Weinzweig’s description of the cheese was so evocative that Paterniti never forgot about it. (At $20/lb, the author couldn’t fathom affording what he then thought must be the World’s Most Expensive Cheese.)
Years later Paterniti accepted a writing assignment in Spain. He immediately recalled Paramor de Guzman. With the help of a Spanish speaking friend he tracks down the cheesemaker, eventually visiting him Guzman, the Castillian town where the cheese was first made. This is where Paterniti befriends the original cheesemaker Ambrosio Molinas and learns the history of the cheese, it’s rocket ride to fame, and it’s sudden (yet ongoing) demise. 
More than that, though, Paterniti learns about the old ways of life that are still the mode in Castille, eventually moving his own growing family to the town for a short time. Because there, people make their own cheese. There, people make their own wine. There, every family has a bodega (cave) where they age their cheese and wine. It is in the front rooms of these caves that the villagers of Guzman invite friends to share their meals and their stories. 
Here is one of my favorite passages: 
“When you put something alive in your mouth,” he said, “it makes you more alive. The people who produce wine are mostly pedantic and stupid,” he continued, jabbing the air with his glass, sloshing the dregs. “They don’t make wine; wine makes itself, God makes wine. They may keep things clean and in good order, but the grapes make the wine. Whenever I serve my wine, not only is it cold, but there’s an aroma that invades the whole table. You have to listen for what the wine itself says, not the people who make it. And worse are the people who buy the expensive stuff. They don’t know shit! They couldn’t care less about the aroma and finer nuances of drinking wine. They don’t hear a thing the wine is saying.”
Yeah. You should probably read this book.
Thanks to jamiek for the reminder to post this!

(Source: jamiek)

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THE ROGUE RIVER BLUE IS HERE!

September 19, 2013

THE ROGUE RIVER BLUE IS HERE!

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September 10, 2013

pocketcontents:

yoursincheese:

cheesenotes:

Have you always wanted too see your cheesemongers buck naked, handling wheels of cheese? Raw milk cheeses in the raw, as it where? NO? well, too late, you already looked. And if you want more where that came from, check out the Cheese Solidarity blog: 

Cheesemonger photoshoot

Cheese folks getting their their kit off sells cheese. The annual efforts of the From’ Girls are perhaps the most appreciated form of this art. I stumbled into the lads equivalent…

read the full, um, monty here.

Remember when I asked if we should make Cheese Babes a thing? I’m rethinking that now…. The cheese looks good, though. Reeeeaaaaallll good.

Are those Uggs?

He probably wishes they were, yet Uggs would be a disaster in a climate- and bio-controlled aging room.

Wait. You were asking about the footwear, right?

(Source: cheesenotes)

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September 10, 2013

cheesenotes:

Have you always wanted too see your cheesemongers buck naked, handling wheels of cheese? Raw milk cheeses in the raw, as it where? NO? well, too late, you already looked. And if you want more where that came from, check out the Cheese Solidarity blog: 

Cheesemonger photoshoot

Cheese folks getting their their kit off sells cheese. The annual efforts of the From’ Girls are perhaps the most appreciated form of this art. I stumbled into the lads equivalent…

read the full, um, monty here.

Remember when I asked if we should make Cheese Babes a thing? I’m rethinking that now…. The cheese looks good, though. Reeeeaaaaallll good.

(Source: cheesenotes)

Permalink: http://tmblr.co/ZciL8wujzTVJ

September 6, 2013

'I dust a bit,' Ignatius told the policeman. 'In addition, I am at the moment writing a lengthy indictment against our century. When my brain begins to reel from my literary labors, I make an occasional cheese dip.'

source:
John Kennedy Toole, A Confederacy of Dunces (via effyoufyi)

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September 6, 2013

lisarahmat:

Word to your mother.

Justin Trosclair (from St. James Cheese in NOLA and 2014 Cheesemonger Invitational winner) kinda looks like Adam Scott.

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August 1, 2013
cheesemee:

#cheesesociety13 #ccp exam good luck gang!


With any luck I will be a blur in someone else’s photo of next year’s Certified Cheese Professional exam takers. 
This year I’ll have to be satisfied with attending Saturday’s Festival of Cheese and tasting as many of the 1,700 available cheeses as possible. 
Quelle domage, eh?

cheesemee:

#cheesesociety13 #ccp exam good luck gang!

With any luck I will be a blur in someone else’s photo of next year’s Certified Cheese Professional exam takers.


This year I’ll have to be satisfied with attending Saturday’s Festival of Cheese and tasting as many of the 1,700 available cheeses as possible.

Quelle domage, eh?

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April 29, 2013

That thing where you meet the person who makes the cheese that made you question everything about your life, and she is all “this is incredible! i love it! here is my card, email me your story,” and you’re all, “buh buh buh.”

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April 4, 2013
murrayscheese:

akrokus:

Working hard.

monger life

murrayscheese:

akrokus:

Working hard.

monger life

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