Last winter, when the first issue of Culture hit the news stands, I was beside myself with excitement. Finally, a magazine for me! Combining articles for consumers/enthuiast and for industry/cheesemongers. Each issue has gotten better.
In one of my cheese deliveries today, was the Autumn issue of Culture. And of course, when I clocked out at the end of my work day, my copy was in my hand headed for the register. I just finished my first read through. There will be many more, taking more time to digest each article. I don't know how to explain why I am so passionate about cheese, but reading the words of those other people who feel the same way I do makes me feel less alone in the world. I love my job.
If you love cheese too, go to your local book seller or cheese shop and look for Culture to take home and read yourself.
Thursday, September 3, 2009
Tuesday, September 1, 2009
Virginia Cheese
Of course, my first post is going to start off with one of my favorite Virginia Cheesemakers. Meadow Creek Dairy produces several wonderful cheeses, three of which we carry at ET. The award winning Grayson, Appalachian and the Mountaineer.
Even before moving back home to Virginia, I encountered Meadow Creek at the Portland ACS in 2006. Meadow Creek was on one of the afternoon panel discussions on Terrior in Cheese. It was a discussion I much enjoyed and it was interesting to see how the 4 different cheese makers on the panel split down the middle, 2 who believed firmly in terrior reflected in their cheeses and 2 who didn't. Yes, I longed for home when I tasted Grayson. Part of it might have been simply suggestion, but damn I am proud to support their cheeses as part of our local program.
Appalachian has a natural rind, a very light colored and textured paste, the flavor is a little earthy, almost mushroomy and explodes in rich butteryness.
Grayson is a washed rind, with a big aroma, rich orange color and tacky to the touch, the paste is creamy and more ripened, the flavor is deep and full and finishes with a rich fruitiness. Definitely one for lingering.
Mountaineer has a natural rind and a firm paste, much deeper in color. Dense is texture and nutty in flavor that gives way to a slight sweet finish. It reminds me much of a comte.
Even before moving back home to Virginia, I encountered Meadow Creek at the Portland ACS in 2006. Meadow Creek was on one of the afternoon panel discussions on Terrior in Cheese. It was a discussion I much enjoyed and it was interesting to see how the 4 different cheese makers on the panel split down the middle, 2 who believed firmly in terrior reflected in their cheeses and 2 who didn't. Yes, I longed for home when I tasted Grayson. Part of it might have been simply suggestion, but damn I am proud to support their cheeses as part of our local program.
Appalachian has a natural rind, a very light colored and textured paste, the flavor is a little earthy, almost mushroomy and explodes in rich butteryness.
Grayson is a washed rind, with a big aroma, rich orange color and tacky to the touch, the paste is creamy and more ripened, the flavor is deep and full and finishes with a rich fruitiness. Definitely one for lingering.
Mountaineer has a natural rind and a firm paste, much deeper in color. Dense is texture and nutty in flavor that gives way to a slight sweet finish. It reminds me much of a comte.
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