The day has finally arrived. After several months on hiatus from cheesemaking, I have been given the perfect opportunity. My wife and daughter (4 month old Nora) took me on a bit of an excursion yesterday. The secret destination kept me guessing throughout our trip in the car until we finally arrived at a small farm in eastern Long Island. When I turned to wife wondering what we were doing on a farm in the middle of wine country, I saw a sign on the barn door indicating the spot for raw milk pick up…
I have made cheese a few times with raw milk, but I have never had a reliable and consistent source to draw from. This was a HUGE surprise! I began to run through styles in my head, leading me to my lack of supplies back at home. Turns out that all of my cultures, rennet, cheese cloth, and a new thermometer were waiting at home… She thought if everything. Nothing to do but make a style decision, brush off my notes, and take the plunge.
Cannot wait. More to come…
This review will mark a brief hiatus from my cheese review posts for a while. Now that we are in a house with a great deal more space, I can begin to explore my foray back into cheesemaking and aging. I will still write about cheese, and will still keep up my cork report obligations, but I want to get back to the “hands on” aspect of this. It has been way too long… I miss it.
While visiting my in-laws a couple of weeks ago, I came across the latest offering from Sprout Creek: A cheese by the name of Margie. This cheese won “best in class” at the United States Cheese Championship this past year, and has made the rounds in the Hudson Valley as an exciting new offering from head cheesemaker, Colin McGrath.
You can read the rest of my post here.
It has been a while since my last post. A LONG while if you want to get technical. A lot has happened in the past year. Moving and buying a house, becoming a father… Although I have been away, I have missed this blog, missed writing, and missed making cheese.
The plan is to end that trend starting now. I ran a guided beer and cheese tasting event a couple of weekends ago, and used that as a catalyst to kick-start my return.
A couple of weekends ago, I had the privilege of conducting a beer and cheese pairing workshop at Empire State Cellars. This occasion marked a fresh start back in the cheese world as my past year was a chaotic whirlwind of buying a house and becoming a father. Although I had certainly consumed plenty of cheese during my time off from NYCR and other cheese-related activities, this was my first opportunity in a while to lead a group of people through a guided cheese and beer tasting with New York cheeses and Port Jeff Brewing Company.
Expect future cheese reviews and stories. Expect future cheesemaking experimentation. Expect more content in this space, as well as at the NYCR.
You can read the rest of my “Blackbert” post here.
There is a new cheesemaker out on Long Island that I have read about for the past year. Goodale Farms has generated quite a bit of buzz in the local community of Aquebogue, NY, due to the awards that they won at the American Dairy Goat Association’s 2011 national convention. I haven’t had a chance to visit the farm as of yet, but I was finally able to get my hands on some of their cheese from the Village Cheese Shop out in Mattituck, NY.
Goodale Farms in Aquebogue places a strong emphasis on milk quality and the natural farming practices required to support it. They don’t use pesticides and the fertilizer is primarily made of compost mixed with manure from their own animals. Practices such as this are incredibly demanding, but the results outweigh the effort for most who are dedicated to sustainable farming.
In addition to award-winning cheese, the farm also sells a variety of products from their land such as fruit, vegetables, and other dairy products.
You can read the rest of my post for the NYCR here.
I was emcee for a cheese tasting event for Peconic Bay Wineryout on Long Island where I helped lead a controlled tasting, while leading discussions alongside a panel of experts from the fields of beer/wine/cheese.
As a cheese geek I am continually preoccupied with the age-old question that plagues the majority of the cheese obsessed here in New York and elsewhere: “What makes the better cheese pairing? Wine or Beer?” I am clearly not alone in this as a sold-out crowd was on hand at the Artisanal Cheese wine and beer pairing event this past weekend, hosted by Peconic Bay Winery. Working with The Village Cheese Shop in Mattituck, and Greenport Harbor Brewing, the staff at Peconic Bay chose four cheeses and subsequently paired them with complementary beer and wine. It was a pretty perfect setup. Each taster was given the opportunity to taste in a controlled setting with the winemaker, brewmaster, and cheesemonger on hand to answer any related questions.
You can read the rest of my post here.