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Screen Name
the cheesemonger
Member Since
April 25, 2007
Latest Comments...
I wish I could have gone to unfancy food this year. Last year it was during my only day that I could go to Fancy Food and that won out. This year, I had to work. Mateo, himself, can't be too much i...
I've visited plenty of farms (mostly dairy ;) as an adult, but it's funny - I also lived on a farm that kids would have blurry memories of now. I remember when how proud I was to show off my family...
Though it may not satisfy those with a hefty sweet tooth, any cheese is really a "dessert cheese." There are digestive enzymes in cheese that, much like some drinks, help you digest the rest of you...
I always bring cheese when I fly. Not only has it saved me from horrible airplane food, but it's helpful when there's no good cheeses where I'm going. My personal favorite is Jasper Hill's Constant...
Like the first commenter, I grew up around apples. My family owned a cider mill that was on the same farm my house was on. My first "job" was helping push apples up the conveyer belt to be mashed u...
I think few people do u-pick of any sort because it's cheap. Wandering among the apple trees as the fall colors just start to turn, munching on fresh-as-fresh-gets apples while you "shop"..does it ...
Genevieve did pick-you-own peaches this year and we ended up with a ton. My favorite (and easiest) recipe was to poach them in a 1-to-3 mix of sugar and water, remove them, reduce the mixture until...
A majority of the Argentinian cheeses (that we get in the US) are simply knock-offs of European varieties. In fact, most cheap Parmiggiano Reggiano comes from Argentinia. I am sure there's some gre...
Years ago, it used to be all I drank, milk-wise. My GF (at the time) had friends who would travel down in amish country and bring us back raw milk, every week. The last time I had it was a year ago...
Though among factory-produced cheeses, the process of using animal rennet is pretty-much extinct, it's still going strong on the artisanal front. Back when I worked the counter at Murray's, 50-75% ...
Though I've made a similar recipe many times (and it's excellent!) this recipe is not actually ricotta. Ricotta is recooked whey (the stuff streaming out of the colander). What you have here is mo...
I'm a huge fan of Evan's Creamery milk. They're a much smaller operation than Ronnybrook (and similarly harder to get, though I know that both Murray's Cheese and Saxelby Cheesemongers stocks a ful...
Not that I'm advocating something that might make you sick, but what we're allergic to changes as we get older. Often, people "outgrow" (or grow into) allergies. Though full-fat or 2% milk might ha...
Latest Comments...
I wish I could have gone to unfancy food this year. Last year it was during my only day that I could go to Fancy Food and that won out. This year, I had to work. Mateo, himself, can't be too much i...
I've visited plenty of farms (mostly dairy ;) as an adult, but it's funny - I also lived on a farm that kids would have blurry memories of now. I remember when how proud I was to show off my family...
Though it may not satisfy those with a hefty sweet tooth, any cheese is really a "dessert cheese." There are digestive enzymes in cheese that, much like some drinks, help you digest the rest of you...
I always bring cheese when I fly. Not only has it saved me from horrible airplane food, but it's helpful when there's no good cheeses where I'm going. My personal favorite is Jasper Hill's Constant...
Like the first commenter, I grew up around apples. My family owned a cider mill that was on the same farm my house was on. My first "job" was helping push apples up the conveyer belt to be mashed u...
I think few people do u-pick of any sort because it's cheap. Wandering among the apple trees as the fall colors just start to turn, munching on fresh-as-fresh-gets apples while you "shop"..does it ...
Genevieve did pick-you-own peaches this year and we ended up with a ton. My favorite (and easiest) recipe was to poach them in a 1-to-3 mix of sugar and water, remove them, reduce the mixture until...
A majority of the Argentinian cheeses (that we get in the US) are simply knock-offs of European varieties. In fact, most cheap Parmiggiano Reggiano comes from Argentinia. I am sure there's some gre...
Years ago, it used to be all I drank, milk-wise. My GF (at the time) had friends who would travel down in amish country and bring us back raw milk, every week. The last time I had it was a year ago...
I'd love to go to this! Unfortunately, I'll be at the Fancy Food Show.
Though among factory-produced cheeses, the process of using animal rennet is pretty-much extinct, it's still going strong on the artisanal front. Back when I worked the counter at Murray's, 50-75% ...
Though I've made a similar recipe many times (and it's excellent!) this recipe is not actually ricotta. Ricotta is recooked whey (the stuff streaming out of the colander). What you have here is mo...
I've updated this article to reflect my recent conversation with the cheesemakers. Check it out!
I'm a huge fan of Evan's Creamery milk. They're a much smaller operation than Ronnybrook (and similarly harder to get, though I know that both Murray's Cheese and Saxelby Cheesemongers stocks a ful...
Not that I'm advocating something that might make you sick, but what we're allergic to changes as we get older. Often, people "outgrow" (or grow into) allergies. Though full-fat or 2% milk might ha...