Have good news to report upon opening a waxed,Kefir-Havarti cheese. It was good, though perhaps maybe not quite up to typical Havarti texture. Have also been enjoying the Brick/Munster cheese. Cheese production is on hold until all issues on the homefront are resolved.
Read about, but haven't tasted a local brew by the Empire Brewing Co. in downtown Syracuse. It's a pale ale made with Madison County, organic, cascade hops. I know both the brewer (from my days with the local home-brew club) and the grower (who is an original member of North East Hop Alliance) and I may have actually planted those hops with him, years ago. Good to see local businesses supporting each other. It's not in bottles, so you must visit EBC for a sample.
This week I met with the cheese maker at Northland Sheep Dairy, in Cortland County. While there isn't really an opportunity for me in the cheese house, there is a need for some weekly work in the cheese cave. They age the cheese at least 3 months (more for some) and the Affinage work has been at the bottom of the to-do list. I have to work out the details yet, but likely scenario would entail a 3 hour stint, once a week to give some TLC to the aging cheese. In the realm of artisan, farmstead cheese making, the cheese cave and aging techniques are quite often an after-thought, I've been told. Perhaps this aspect of cheese making will open some doors in my future.
Peace,
Cheesey-boy
Saturday, May 8, 2010
Subscribe to:
Posts (Atom)
