How Old is That Cheddar Cheese?

Amazing decades old cheese has been discovered in Wisconsin. A very aged Cheddar cheese was discovered in a cheese shop that was about to close. In the Oconto cheese shop, the owner discovered several old boxes of cheese that had been obtained from County Line Cheese years earlier. These recently discovered cheeses include 28, 34 and 40 year old cheddars.

If you are a cheese lover, find out about the opportunity to taste some of these old cheeses at the Ultimate Cheese Flight at the Wisconsin Cheese Mart in Milwaukee on October 6.

For many more details read, Cheese lovers rejoice: Recently discovered 40-year-old cheddar to be sold by Barry Adams in the Wisconsin State Journal.

Wine Bloggers Conference Offers Argentine Food and Wine Pairing

Be sure to check out the blog written by Terry about the pairing of Argentine food and Wine. The appetizers were wonderful and appeared to be quite simple to make. One of my favorites was made with sweet potatoes, goat cheese and beets.

Terry’s blog features photos of these incredible food pairings. The blog is available at http://winetrailtraveler.com/blog/2012/08/17/wine-bloggers-conference-off-to-a-fast-start/

Cheers! Kathy

Finally Success with Cheese Making

Our first attempt at cheese making had mixed results. We were told that Mozzarella was easy to make. It didn’t turn out well. It had the consistency of peanut butter. However we also made Ricotta from the leftover whey. That did turn out right and we enjoyed the Ricotta.

We decided to give our cheese making another try. This time we made Feta. One difference was the milk we used. On a recent visit to Trickling Springs Creamery in
Chambersburg, Pennsylvania, we picked up a gallon of whole milk. Unlike milk sold in most stores, Trickling Springs heats their milk to slightly above government regulations. Most store brands of milk is heated to well over government regulations. The theory is pasteurizing to the government specs does not destroy the milk’s proteins and enzymes as does pasteurizing at much higher temperatures.

With milk in hand, we proceeded to make the Feta. Wow! It worked. The Feta turned out great. We also made Ricotta from the left over whey. It only made a couple tablespoons of Ricotta, but we think that is better than just throwing the whey out. Was this experience just luck?

We went to Mom’s Organic Market in Jessup, Maryland to purchase milk. This store’s milk is pasteurized and bottled at Trickling Springs Creamery. Our results were the same. We easily made about a pound of Feta cheese and a couple tablespoons of Ricotta. We are anxious to make some hard cheeses, but are waiting for cooler weather. The milk we used to make cheese seems to be a factor in how it turns out. We should try to milk Mozzarella from Trickling Springs Creamery milk.

Cheers,
Terry

Feta cheese

Vermont Cheesemakers Festival July 22 is Sold Out!

The Vermont Cheesemakers Festival on July 22 has sold out! In fact, it sold out by the end of June.  I imagine there are a good number of people disappointed they did not purchase their tickets early. Those who do have tickets for the 2012 festival will discover 40 plus cheesemakers, 20 wineries/breweries, 20 artisan food producers, 2 tasting seminars, 1 cooking show and 1 cheese making demo.

Anyone inerested in attending this event in 2013 should keep an eye on the website: Vermont Cheesemakers Festival website.

Try Lamb Burgers for a Memorial Day Entrée

I’ve been reading information online that eating lamb is suppose to be healthier than some other types of popular meats. While I don’t know how valid that information is, the recipe below would be delicious to grill on any warm summer day. Why not begin with Memorial Day?

Cheers, Kathy

Lamb Burgers With Roasted Tomato, Arugula,
and Gorgonzola Cheese 

Serves 6

Ingredients
6 small tomatoes
¼ c olive oil
1 T fresh thyme leaves, picked
salt and pepper
2¼ lbs ground lamb
salt and pepper
6 potato buns
2 oz arugula
6 oz Gorgonzola cheese, crumbled

Directions

1. Preheat oven to 375°F.
2. Cut tomatoes in half. Squeeze out the seeds and lay on a sheet pan lined with foil, cut side up. Drizzle with olive oil and season with the thyme and salt and pepper.
3. Bake in the oven for about 45 minutes to an hour until tomatoes have begun to shrivel.
4. To make burgers, heat a grill to high heat.
5. Break the ground lamb up into small pieces in a mixing bowl. Toss with salt and pepper and form into thin patties about 4 ½” to 5” across.
6. Place on a hot grill. Lightly char on one side, turn to the other side and place the crumbled Gorgonzola cheese on top.
7. Close the lid and cook to medium or desired doneness.
8. Split the potato buns and toast on the grill.
9. Place some arugula on the bottom of each bun, top with the tomatoes, lamb burgers and close with the top of the buns.

Enjoy with a Glass of Cakebread Cellars Rubaiyat
Recipe provided by Cakebread Cellars, Rutherford, California

 

8th Annual Seattle Cheese Festival in May

The 8th Annual Seattle Cheese Festival will be May 19 and 20 at Pike Place Market. The schedule of events on both days includes education seminars, cooking demonstrations, fresh mozzarella making demonstrations, and wine tasting. Seattle chefs will present the cooking demonstrations.

Tickets for the Annual Seattle Cheese Festival may be purchased online. Tickets will not be mailed but participants can just take proper identification including personal ID and/or Paypal receipt.

When planning your visit to Seattle’s 8th Annual Cheese Festival, take time to visit Woodinville, WA about a half hour from Seattle where numerous wineries/tasting rooms are located including Chateau Ste. Michelle and Columbia Winery as well as numerous boutique wineries.

Cheers! Kathy