For the first time ever I have a surplus of cheese after the fair. My plan is working – upping production so now I need to find other markets. I still do not think I want to do farmers markets but would like to explore the restaurant scene. Do any of you sell to them? How does it work? I would love to hear your individual experiences, thoughts, suggestions etc
Category Archives: Learning
Peter Dixon Workshop: Nov 13-14, 2015
Soft, Hard, and Stretchy: The Culture of Southern European Cheeses with Peter Dixon
Peter Dixon taught a two day workshop focusing on the cheese styles of Southern Europe (Spain, Italy, Albania and beyond). He demonstrated making three different cheeses — one stretchy pasta filata type, one aged hard style, one young semi-soft style — and the techniques for making all three types. In addition, Peter will discuss and demonstrate how to create and propagate natural cheese cultures for use in these and other cheese recipes.
The workshop took place on FRIDAY and SATURDAY, November 13-14 at Pineland Farms Creamery in New Gloucester, Maine. The hours are 8am to 4pm each day.
Here are some pictures of the two-day workshop:
Hooped cheeses ready to drain
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ACS Providence 2015 Day 3
Downtown Providence was very quiet as I walked north to the convention center this morning. All of the award winners must have been sleeping in…
AS THE CHEESE TURNS
It’s true what they say: #WrinklesAreSexy. (Watch it here.)
This was a vertical tasting of two cheeses: Vermont Creamery’s Bonne Bouche, and Jasper Hill Farm’s Harbison (which also has a video of its own). General Manager and Cheesemaker Adeline Druart talked about the process for making and aging Bonne Bouche into the cheese she wants it to be every time for the customer who buys it. Vince Razionale did the same for Harbison. They are similar semi-soft aged cheeses using predominently Geo and P.c. as aging agents. However Bonne Bouche is Goat, Lactic Set, and pimarily Geo. Harbison is Cow, Rennet Set, wrapped in a boiled spruce sapwood band, and primarily P.c. in nature. Bonne Bouche is a week or two younger than Harbison at its peak, and tastes like a great Champagne when it is just drained — the first version of it was only 3 days after make, and had just been sprinkled with vegetable ash.
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