Shootin' the Bries

Hello everyone!

It's such an exciting time of year.. Not only is it the holidays, but it is Rush Creek time! That's right, Uplands Dairy has released their delicious seasonal cheese and I figured that I would repost my blog post about it from last year... with a few edits of course. :)

*Special Note* If you want to swing by and talk cheese with me, I'm going to be working behind the cheese counter at the Whole Foods Market in Los Altos (4800 El Camino Real) on Thanksgiving (11/28). I'll be there from 7am to 11am so swing on by!

Cheese: Rush Creek
Producer: Andy Hatch at Uplands Dairy
Location: Dodgeville, WI
Milk: Raw cow's milk
Rennet: Traditional (animal)

Behold the Rush Creek in all of its glory... this is how the cheese itself looks like fresh out of the package. It weighs a little less than one pound, is wrapped in spruce bark and as an added bonus - made with raw milk. When I first unwrapped this cheese I was hit with a very woodsy almost floral scent from the spruce bark. To the touch, this cheese is very soft and I could tell right away that this was going to be quite a treat.

A little background on this cheese... It is inspired by the French Vacherin Mont d'Or which is also wrapped in spruce bark and made with raw milk. Rush Creek Reserve is produced in a similar fashion as the Vacherin because they only use milk from the fall season as this is when their cows are moving from eating in the fresh pastures during the summer to eating hay in the winter time. Due to the nature of grass (very watery compared to hay) the milk that is produced when cows eat mainly grass isn't as rich or dense as the milk produced when the cows eat mainly hay (hay is solid and passes more solids to the milk). Rush Creek Reserve was created to really highlight the richer, creamier, delicious milk of the hay-fed cows.

Now to the tasting... I highly recommend letting this cheese come to room temperature before serving. This ensures that you're able to taste all of the flavors of the cheese as refrigeration often masks subtle flavors. To serve, cut a "lid" off of the cheese (as seen above) and treat it like fondue. As I am a purist, I wanted to try the cheese by itself - so I got myself a spoon and dug in. The first flavors you get are the sweet woodsy notes that you smell right after you open up the cheese as well as a bit of saltiness. Then you get a nice creaminess along with the earthy, barnyard flavors that are seemingly present in all raw milk cheeses. This cheese has a beautifully long finish and the earthy, creamy flavors stay with you long after you've finished your taste.

Enjoy this cheese by dipping bread, pickles (a personal favorite) or fruit into it, or by spooning it over your potatoes or pastas. I personally just need a spoon and I'm in heaven...

Please note that this cheese is only released once a year and in very limited quantity. I know only a few Whole Foods Market cheese counters in Northern California have received or will receive the Rush Creek this season, so be sure to call ahead. If you don't get a chance to buy the cheese at your local Whole Foods Market, don't hesitate to snatch one up anywhere you see it because it won't be around long - and a year is a long time to wait... I hope you all get a chance to taste this cheese at some point, it really is a treat.

Until next time, eat, drink and be happy!!

Hello everyone!

I hope you all had a fantastic Thanksgiving holiday and that you ate until you could eat no more! I had a wonderful time with my family and was able to spread some cheese love :). This is the cheese plate that I made on Black Friday... Starting from all the way on the left and working clockwise we have: Cantal, Humboldt Fog, Petit Basque, Brillat Savarin, Rogue River Blue, Dancing Fern and Rush Creek right smack in the middle. It was quite a treat!

Now on to an exciting cheese that has recently arrived in just a few stores... The Petit Vacherin Mont d'Or.

Cheese: Petit Vacherin Mont d'Or
Producer: Patrick and Charles Hauser
Location: Le Lieu (Northwestern Switzerland)
Milk: Thermalized cow's milk
Rennet: Traditional (animal)

Many of my favorite cheeses emulate the Petit Vacherin Mont d'Or (think Rush Creek, Winnimere or Harbison) and while they come close and are absolutely delicious, the Petit Vacherin Mont d'Or is a cheese on its own. This cheese is only made during the fall and winter months when the cows switch from eating grass to eating hay. The milk used to make this cheese is the same milk that is made to make the classic Gruyeres we know and love.

As it is shipped from Switzerland, it comes in a little wooden box that helps it hold its shape. After carefully removing the box, I was greeted with the funky, grassy, barnyardy smell that is unique to washed rind cheeses. I slowly and carefully cut off the top of this cheese in order to enjoy it in the traditional fashion - dipping into it like a fondue.

I had never tasted this cheese before, so it was a really exciting moment for me. Upon first tasting the cheese, you get a hit of butter followed by grassy, sweet hay flavors. The aftertaste you are left with is earthy and slightly funky. It was divine! As it comes in 12oz rounds, I couldn't eat it all by myself and had a couple of friends enjoy it with me. They were pleasantly surprised at how the smell was pretty pungent but the flavor was mellow and creamy. I served a slightly more robust Pinot Noir with this cheese and the pairing went over fairly well. The wine did not overpower the flavor of the cheese and the particular Pinot I served had a little bit of a smokey flavor that paired wonderfully with the woodsy notes in the cheese.

This cheese is super limited and only available at certain Whole Foods Markets in this area. I bought mine from the Whole Foods in Cupertino. If you see this cheese, make sure you snatch it up! You won't be disappointed. Until next time, eat, drink and be happy!

Happy Holidays everyone!

Today I wanted to talk about a fun cheese that we have in specifically for this time of year. It's a cheese that was a HUGE hit last year and as a result we brought in a lot more for this season... the Champagne Cheddar from Somerdale.

Cheese: Champagne Cheddar
Producers: British cheesemakers associated with Somerdale UK
Location: England
Milk: Pasteurized cow's milk
Rennet: Vegetarian

This is a cheese that Whole Foods Market partnered with cheesemakers in the UK to create. They have taken a traditional farmhouse cheddar that has been aged for 10 months and then mill it again to break it up and add the Champagne. The addition of the Champagne gives a touch of acidity and a little bit of a citrus tang.

You can see in the picture above that the cheddar is slightly crumbly, but what you can't tell is that it is actually pretty soft for being aged at least 10 months. This is due to the addition of the liquid Champagne. The effervescence of the Champagne adds a whole other element to the texture in that it adds more gas and loosens up the curd. All in all it is a very interesting cheddar... unlike anything I've ever tasted before.

The Champagne cheddar is available exclusively at Whole Foods Market and we have plenty to get us through this holiday season! Make sure you swing by your local Whole Foods Market cheese counter and try a taste! It's an obvious addition to any of your holiday cheese plates! And as you can imagine, nothing pairs nicer with this cheese than some tasty Champagne :).

Happy Holidays to you all! Until next time, eat, drink and be merry!

Happy New Year's Eve everyone!

I'm so excited to be wrapping up my day because I know that I have a few fantastic cheeses that I will be eating tonight! One of the cheeses that will most likely be gracing my cheese plate will be the Alpha Tolman, which I had the pleasure of tasting a couple of days ago. It is an absolutely amazing cheese... but I wouldn't expect anything else from the folks at the Cellars at Jasper Hill.

Cheese: Alpha Tolman
Producers: Jasper Hill Creamery
Location: Greensboro, VT
Milk: Raw cow's milk
Rennet: Traditional (animal)

The Alpha Tolman is an Alpine style cheese that is named after Mr. Alpha Tolman who was a dairy farmer in Greensboro, VT (where the creamery is located) who, among other philanthropic acts, built the town library in 1900.

The cheese itself is quite a treat. It is a washed rind cheese, but not super stinky like many of the same cheeses in that family. The natural rind that it develops is more brown and "dusty" as opposed to orange and sticky. By developing this type of rind, the cheese is able to develop an earthy, nutty and buttery flavor that is found in cheeses like Gruyere or Raclette. If you're a fan of these cheeses, you can use the Alpha Tolman in the same way that you would use those cheeses. Think fondue, or melt it over grilled pineapple, pickles or any other savory food of your choice.

I was thoroughly impressed with this cheese and I recommend it for any cheese plate regardless of the season. Most of the stores in the Northern California/Reno region should have this cheese in stock right now and would be a wonderful treat at any New Year's party.

On to 2014! I look forward to continuing to spread the cheese love next year. Thank you for reading and until next time, eat, drink and be happy!

HAPPY NEW YEAR!!!

Happy New Year to you all!

I hope that you all had a wondrous holiday season filled with lots of family, friends and food! My holiday season was great - I just can't believe it's over already...

Even though we are well into the month of January and are past most of the New Years parties and shindigs, I still had some sparkling wines leftover in my fridge. I didn't want these to go to waste (both my best friend and my girlfriend do not care for sparkling wine - crazy right?!), so I decided to pick up a tasty cheese to have with my leftover sparklers.

I was super excited when we brought in the St Nuage this season from Hervé Mons. It just recently made it to the stores, is on promo for the month of January and was a no brainer to pair with my sparkling wines...

Cheese: St. Nuage (or "Saint Cloud")
Affineur: Hervé Mons
Location: Produced by a cheesemaker in Burgundy, France
Milk: Pasteurized cow's milk
Rennet: Traditional (animal)

The St. Nuage is a triple crème, bloomy rind cheese that really embodies the meaning of its name - Saint Cloud. It is light, fluffy and airy yet still extremely buttery and decadent. It has an unbelievably smooth paste that basically oozes out when brought to room temperature.

When I took this picture, the cheese was still cold. By the time I got around to eating it, it was a divinely gooey treat. I spread it on some Raincoast Crisp crackers, but a baguette would have worked just as well. I was drinking a sparkling Vouvray at the time and the crisp acidity of the wine cut through the creamy, buttery flavor just right.

The St. Nuage is an extremely versatile cheese as well. You can pair it with either sweet or savory flavors. A toasted baguette with butter and roasted garlic would be heavenly if you slathered some of the St. Nuage on top. Or you can pair with pretty much any preserve of your choosing... Cherry and blackberry preserves are some of my favorites. I could also see this cheese being used in crepes or even in sandwiches. The choices are endless!

This is not a cheese we carry year round, so be sure to grab one (or two!) before they're gone. Until next time, eat, drink and be happy!!

Good day everyone!

Today I wanted to talk about a cheese that is very near and dear to my heart - the Wagon Wheel from Cowgirl Creamery. Even before visiting the creamery in Petaluma and helping make their cheese, I was enamored with this cheese. It is super versatile and incredibly tasty - a must for almost any cheese plate.

Cheese: Wagon Wheel
Producer: Cowgirl Creamery (Cheesemaker - Eric Patterson)
Location: Petaluma, CA
Milk: Organic pasteurized cow's milk
Rennet: Traditional (animal)

Last Sunday I was lucky enough to volunteer at the first West Coast Cheesemonger Invitational in San Francisco. It was quite an experience! There were 35 cheesemongers competing on things such as salesmanship, the perfect bite, pairings, tastings, etc. It was quite an event! (I'll write another post in a couple days covering this event as well as the Fancy Food Show - there are plenty of pictures!) One of the perks of helping out at cheese events such as this is you get to bring home lots of cheese. The picture above is the piece of Wagon Wheel that I was able to bring home. A whole wheel weighs around 16 pounds and this is well over a quarter of a wheel... so much delicious cheese!!

Now to the cheese itself. The Wagon Wheel is a natural rind cheese that is aged for about 2 months. Eric Patterson, the cheesemaker, explained to me when I was at the creamery that this is the first cheese that they used animal rennet instead of vegetarian. He said they did this because they found that the vegetarian rennet developed some off flavors in this particular recipe after being aged. Quite fascinating.

Being a semi-firm cheese, the paste of the Wagon Wheel has a little bit of give, but is still relatively firm. The paste has a yellowish hue and is speckled with small eyes. The smell is earthy, musty with a hint of funk, but when you taste it you are pleasantly surprised with the mellow, buttery, creamy flavor. I was reading the description that Cowgirl Creamery has on their website and they describe the taste like this: "The flavor has a slight tartness balanced with richer notes of brown butter and cream." 100% spot on. I couldn't describe it any better.

This is me helping wash the wheels of Wagon Wheel at Cowgirl Creamery

I've already used this cheese in myriad of ways - featured on a cheese board, melted into some decadent macaroni and cheese, on my sandwich and paired with some mildy spicy salami. It is super duper versatile and is just mind blowing when melted.

This is an example of cheese that is locally made, but may not be available at every Whole Foods in the area. I would definitely call and ask anyone that works behind the cheese counter to see if they stock this cheese. If not, you can always visit the Cowgirl Creamery retail shop in Point Reyes or at the Ferry Building in San Francisco.

I hope you have a chance to taste this wonderful cheese! Until next time, eat, drink and be happy!

Hello everyone!

I thought I would share some of the photos I took from the first West Coast Cheesemonger Invitational and the Fancy Food Show. Enjoy!

These are pictures of the Cheesemongers creating their "perfect bite"

Party time! The last picture is the top ten competitors cutting pieces of cheese to an exact pre-set weight.

Lots of cheese at the Fancy Food Show!

I'll be posting about a fabulous cheese in the next couple of days.. stay tuned! Until next time, eat, drink and be happy!

Good afternoon!

We've just kicked off our February promotions and I'm really excited about one of the cheese we have brought in... Reading from Springbrook Farm. It's a wonderfully delicious cheese and it's on sale!

PLUS, if you want to save big on cheese... tomorrow and tomorrow only in all of your Northern California Whole Foods you can get 20% off on all bulk specialty cheese! How exciting! You can bet your bottom dollar that I will be visiting at least one cheese counter tomorrow. We've never done anything like this before, so I'm really excited....

Cheese: Reading
Producer: Spring Brook Farm with milk from both Fox Valley Farm and Jericho Hill Farm
Location: Reading, Vermont
Milk: Raw cow's milk
Rennet: Traditional (animal)

Spring Brook Farm was first known for it's Tarentaise (which is a whole other blog post to come very, very soon) and the Reading was their second cheese that followed. They experimented to come up with this cheese for about a year. The goal was to find a unique cheese that would still work well with the existing equipment at the farm. Reading was born out of these experimentations...

Reading is a washed rind cheese made in a Raclette-style with 100% Jersey milk. It is a pretty fragrant cheese when it comes to room temperature. I had it at my desk today at work (a wonderful addition to my lunch) and I'm fairly certain that the people in the cubicles next to me could smell it - but in a good way! It has that familiar funk washed rinds are known for, but a bit more earthy/grassy. The flavor is killer - not really what I expected when I was told it was made in the Raclette-style. It was more buttery and less funky that what I think of when I think of Raclette. But that was fine with me! The nutty, buttery flavor was a huge hit at my office today...

I also think the addition of the duck salami might have helped its popularity at the office today. The salty, fatty salami blended perfectly with the Reading. And as you would expect, this cheese is an exceptional melter... use it like you would Raclette or get creative! I'm going to be making fondue for my girlfriend this Valentine's Day and the Reading may make a guest appearance.

One other thing to note that is special about the Reading is that the milk is from two small Vermont farms that are local to Spring Brook. Spring Brook chose to work with them in order to provide stability and sustainability to their operations by paying a fixed premium milk price. In return, these farms have committed to produce the highest quality milk to meet their exact standards, including no chemical fertilizers, no fermented feed and production of dry hay to feed the cows when they're not on pasture. That's quite a partnership!

So, if this cheese sounds like your cup of tea, make sure you swing by a Whole Foods Market cheese counter tomorrow (if you want to take advantage of an extra 20% off) or in the near future. I hope you enjoy the delectable delicacy! Until next time, eat, drink and be happy!

Hello everyone!

I hope you all are doing well. Last week my girlfriend and I were lucky enough to have a private tour of the Point Reyes Creamery in Point Reyes Station, CA. Lynn (one of the four Giacomini sisters) was gracious enough to give us a tour and talk about all the amazing things they do at their farmstead facility. I have TONS of pictures that I want to share with you all on the farm, but I'm still getting them all collected. I will have another post in a couple of days or so with the pictures of the farm, so stay tuned!

The cheese that I would like to talk about today is one of the cheeses made at Point Reyes Creamery - Toma.

Picture borrowed from www.culturecheesemag.com

Cheese: Toma
Producers: The Giacomini family at Point Reyes Creamery
Location: Point Reyes Station, CA
Milk: Pasteurized cow's milk
Rennet: Microbial (vegetarian)

Toma in Italian means "cheese made by the farmer himself." It is a truly delectable California version of this typically Italian cheese. The Point Reyes Creamery is 100% farmstead (meaning they use the milk from their own animals to make the cheese onsite). There is a level of passion that you don't always see with cheesemakers when you talk to the Giacomini family. They really believe in quality and being stewards of the land as much as they possibly can. Their herd looked very happy and healthy - perfect for making quality milk!

As you can see in the picture above, the Toma is a natural rind cheese. By allowing some bacteria and other fun molds to grow (to an extent) on the outside, the cheese is allowed to develop flavors that are unique to the milk and the pasture on which the cows graze.

As for the flavor, the Toma is super duper approachable and versatile! It has a smooth, creamy, almost buttery paste that just melts in your mouth. The paste is dotted with a few eyes, but for the most part is fairly uniform. The flavor is subtle, yet still has quite the personality and charm. You get the buttery cream from the cow's milk and then little hints of grass on the tail end. It's super luscious, yet mellow at the same time. I would pair the Toma with fresh fruit or jams as the acidity in the fruit would really harmonize nicely with the buttery, creamy flavor of the Toma.

Visiting the creamery has led me to really "rediscover" this cheese in a way. I haven't had it in ages and after trying it again, I don't know why that was the case. I will definitely be featuring the Toma more prominently in many of my cheese plates and cheese classes in the future.

That being said, I will be teaching a cooking class at the California Artisan Cheese Festival on Saturday, March 22, 2014 from 1:30 - 3:30. The class is $65 and here is the description:

Seminar No. 15: Cheese All Ways, (Fondue Too!)
Presenter: Leah McFadden, ACS Certified Cheese Professional and Whole Foods Markets Cheese Specialist
Leah McFadden, ACS Certified Cheese Professional and Whole Foods Markets cheese specialist, will show you, wedge by wedge, how to expand your cheese repertoire beyond the usual cheese course or appetizer platter. Breakfast, lunch and dinner, cheese, glorious cheese, can be the centerpiece of any meal with the right recipes, attitude and accompaniments. Leah will even demonstrate two fun fondue recipes that will get you dusting off those forgotten fondue pots – “retro” has never been so delicious! $65.00 per person.

(for more info, please visit: http://artisancheesefestival.com/schedule-of-events/)

I hope to see many of you there!

Until next time, eat, drink and be happy!

Good evening everyone!
Today I was fortunate enough to grab a wheel of the award winning Winnimere from the Cellars at Jasper Hill from the cheese counter at the Los Altos Whole Foods... This particular wheel is very special in that it was made exclusively for Whole Foods Market and is washed with Deschutes Brewery's Black Butte Porter. The wheels that were available were ripe and totally ready to eat. I brought the wheel over to a friend's house while my girlfriend brought a bottle of Petit Verdot and we indulged... I'm literally in a food coma as I type (apologies for any typos! haha).

Cheese: Winnimere
Producers: Mateo and Andy Kehler at Cellars at Jasper Hill
Location: Greensboro, VT
Milk: Raw Ayshire cow's milk
Rennet: Traditional (animal)

I was so excited when I found out that the Winnimere had finally made it out to California. It only comes out around this time of year since it is made with the high fat, high protein milk of the cows during their winter diet. Since the milk they use is raw, they have to wait 60 days in order to sell it, so we typically start to see this cheese around January through the Spring.

As I unwrapped this beauty, it was barely able to hold its own shape because it was so soft. I laid it down and gently removed the top rind. The paste was so luscious and smooth, I could hardly resist dipping my finger in. You immediately smell the funk and barnyard from the washed rind. The flavors, once I dig in, are meaty, brothy, yeasty and woodsy. There are barnyard flavors closer to the spruce bark around the edges, and delicious funk all the way through.

The pairing with the Petit Verdot was quite nice. The flavors were a good balance, but I felt the cheese slightly overpowered the wine. I will definitely look for a heartier red for the next time I eat this cheese. Belgians and other yeasty beers would go very nicely as well.

I must warn you that this cheese is not for the faint of heart. First of all, it's definitely one of the more potent cheeses available and it's in a rather large format (1.5 pounds). I wouldn't recommend sitting and eating the whole wheel yourself, so be sure to have some people over. The cheesemongers behind the counters at Whole Foods can definitely cut this cheese down to size for you, but I have to say that the absolute BEST way to eat this cheese is in the whole form. The minute you cut down the cheese, you start to see flavors and the life of the cheese fade away.

I hope you are all able to experience this fantastic cheese! Until next time, eat, drink and be happy!

Hello everyone,

I hope you are all doing well. I was watching the San Jose Sharks play the Montreal Canadians two nights ago and was reminded of a hockey puck-looking cheese that I had in my fridge, the London Truckle. This 7oz little guy definitely did a good job of playing hide and seek in my vegetable crisper, so I was pleased to find that it was tucked safely behind a large piece of Comte.

Cheese: London Truckle
Producer: Westminster
Location: Somerset, United Kingdom
Milk: Pasteurized cow's milk
Rennet: Traditional (animal)

Once you get past the thick black wax a nice, yellow paste is revealed. The paste is on the yellow side because the milk that is used to make this cheese is from grass fed cows who graze on the English countryside. The yellow coloring is derived from the carotenoids that the cows ingest by eating grass. Pretty cool right?

This cheddar is aged for one year and is really quite a fun cheese. I have had several cheddars in my day and I have to say that I was pleasantly surprised with the flavor of the London Truckle. The cheese was quite nutty, buttery and sharp while not being overly salty. The paste was also particularly smooth due to the milling process used to make this cheese.

I could envision this cheese being used in many different ways, but I went the classic route and had it with apples and some crusty delicious bread. It definitely would melt well, so feel free to experiment with it! I think I may just have one of these guys on my next cheese board. They're a nice, small format cheese that adds a little color and dimension to your board - along with killer flavor.

Most Whole Foods in Northern California should have this cheese in their case at the moment, so be sure to swing by the counter and ask. I hope you all have a wonderful week... until next time, eat, drink and be happy!

Hello everyone!

Last weekend I had the pleasure of working at the California Artisan Cheese Festival in Petaluma for the second year. I helped build a fantasy cheese table with Nancy Brunner from the Petaluma Whole Foods on Friday night and on Saturday taught a super fun cooking with cheese seminar. I will post pictures of this event in the next day or so as I'm still compiling them.

It was at this festival that I discovered the cheese that I would like to talk about today - Baserri.

Cheese: Baserri
Cheesemaker: Marcia Barinaga of Barinaga Ranch
Location: Marshall, CA
Milk: Raw sheep's milk
Rennet: Traditional (animal)

The Baserri is the first cheese that came from Barinaga Ranch. Marcia Barinaga, the cheesemaker, was inspired by her Basque heritage. She and her husband wanted to make cheese similar to the cheeses made in the Basque region with milk from their own sheep. As a result, Baserri was born! In the Basque region there are ancient tile-roofed huts used for cheesemaking called Basseri, the inspiration for this cheese's name.

The cheese itself is a natural rind cheese that is aged for at least 60 days. It is on the firmer side, but easy to cut once it comes to room temperature. The aroma is a little musty from the natural rind while the paste is fresh and milky. When I tasted the Baserri I was pleased to find that it is an incredibly balanced cheese that would go nicely with just about everything. Not overly gamey, slightly salty and is nutty and creamy at the same time. It is definitely a cheese that I will buy again.

We do live in a time where the incredibly stinky or strong cheeses are becoming slightly more popular, so it's nice to be reminded of the other simple straightforward delicious flavors available in great artisan cheese.

Not every Whole Foods Market counter will have this cheese (I bought it at the Blossom Hill location in San Jose), but if you see it, be sure to ask for a sample. You won't be disappointed.

Until next time, eat, drink and be happy!

Good day everyone!

Last weekend I was lucky enough to be a part of the California Artisan Cheese Festival in Petaluma. I wanted to share some pictures and other fun bits with you here! Take a look :)

On Friday evening, Nancy Brunner from the Whole Foods Market in Petaluma and I (along with a few volunteers) built the "Fantasy Cheese Table" for the Meet the Cheesemaker event. It was quite a lot of fun. I got to try some new cheeses and meet some new people... Here are some pictures of the table.

Pretty cool right? Then on Saturday, I taught a class called "Cheese All Ways" in which I taught how to make three different meals with cheese. The first meal I taught was the Lemon Ricotta Pancakes with sheep's milk ricotta from Bellwether Farms. Here's the recipe:

Lemon Ricotta Pancakes with Fresh Blueberries
(serves two)

¾ cup all-purpose flour

1 tablespoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons sugar
1 cup Bellwether Farms sheep’s milk ricotta (or cow’s milk if you prefer)
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
Fresh blueberries

Preheat a nonstick griddle or skillet.

Combine first five ingredients in a small bowl. Whisk the ricotta, eggs, milk, lemon juice, and zest together in a large bowl. Whisk the dry mixture into the wet ingredients until just mixed. Blueberries can be added into your batter here, or you can save them for a fresh garnish.

The last picture is of my lovely assistants - Heather and Sam. They were troopers and helped me make the pancakes while I talked to the class. It was an added bonus that they were sure not to set off any fire alarms! Thank you both for your help. :)

The next "meal" I made was a picnic lunch. I paired some cheeses with some other food products to make a tasty lunch.

On the first plate I paired Mt Tam with peach preserves and Bermuda Triangle with fresh grapes and pear:

On the second plate I paired San Joaquin Gold with the Casalingo Creminelli Salame and the Bay Blue with orange blossom honey and dates:

The pairings were quite tasty and everyone seemed to really enjoy them.

And for the final meal, I made two different fondues - a goat cheese fondue and a "classic" fondue using only California cheeses. Again, I was terrible about taking pictures, but here's one:

The one on the left is the "classic" and the one on the right is the goat cheese. I served these with sliced baguette and a crudité platter. Here are the recipes:

California “Classic” Fondue

(serves 4 to 6)

¾ pound Wagon Wheel from Cowgirl Creamery shredded
¼ pound San Geronimo from Nicasio Valley Cheese Company shredded

~2 tablespoons cornstarch
1 garlic clove
1 cup dry white wine

Coat the cheeses with cornstarch in a small bowl and set aside. Rub fondue pot with garlic clove, then discard (or keep in the pot for a fun surprise!) Over medium heat, add the wine and bring to a gentle simmer. Gradually stir in cheese and stir continuously until the cheese melts smoothly. Your fondue is ready! Dip away.

Goat Cheese Fondue

(serves 6)

1 ½ cups whipping cream

11oz Redwood Hill Farm chevre
1 sprig fresh rosemary
Salt and black pepper to taste

In a small pot, bring the whipping cream to a simmer. Remove the pot from heat. Crumble the chevre into the cream and whisk until smooth. Add the sprig of rosemary as well as the salt and pepper to taste. Enjoy!

All in all the class was a great success. People left full and satisfied and had many of their cheese questions answered. I had a great time with them all.

I hope you enjoyed this fun little post. Until next time, eat, drink and be happy!!

Hello everyone!

At the office today I brought out one of my favorite blue cheeses, the Bay Blue from Point Reyes Creamery. I first tried this cheese at the 2012 American Cheese Society Conference in Raleigh, North Carolina. I remember tasting other blues at the "blue" table during the Festival of Cheese, but when I tried the Bay Blue, I was blown away.

I recently was given the opportunity to tour Point Reyes Creamery and they were kind enough to send me home with a wedge of this delectable cheese...

Cheese: Bay Blue
Producers: The Giacomini family at Point Reyes Creamery\
Cheesemaker: Kuba Hemmerling
Location: Point Reyes Station, CA
Milk: Pasteurized cow's milk
Rennet: Traditional (animal)

Quite a sexy blue isn't it? When opening up the cheese, you definitely smell the tang of the blue mold along with a dusty earthiness. It's no where near as pungent and some of the other blues I've worked with, but still have a bit of a bite.

The flavor and texture to me is very similar to Stilton. The folks at Point Reyes use the term "fudgy" to describe the texture and I think that hits the nail right on the head. The flavor is incredibly earthy and creamy with hints of caramel while being accented with a fruity acidity from the blue-green mold running through the paste.

If you've never been a fan of blue cheese and are willing to try again, this is one that I would recommend. It is a fantastic cheese that I always want to have in my refrigerator. The only issue is that the cheese is made in very limited amounts, so not every Whole Foods in the Northern California region is able to get it. No matter the cheese counter, if you see a piece of the Bay Blue, be sure to grab a wedge! You will not be disappointed...

As promised, here are some pictures from the tour at Point Reyes Creamery...

If only I was sitting on that deck now! I hope you all are having a wonderful Friday and that you have a great weekend. Until next time, eat, drink and be happy!!!

Good morning everyone,

One of the best things about Spring is that goats start producing milk again, allowing for more delicious goat's milk cheeses to be made. The best thing about right now? Is that most of these goat's milk cheeses are in their prime! One of the goat cheeses we are featuring this month is the Bonde du Poitou. It's only 7oz, but this little round packs a lot of great goaty flavor!

Cheese: Bonde du Poitou
Affineur: Hervé Mons
Location: Produced by a small dairy in Poitou Charentes in Western France
Milk: Pasteurized goat's milk
Rennet: Traditional (animal)

When I first picked up this cheese, I expected it to be relatively soft and squishy. I was surprised that it was actually a bit on the firm side. After bringing it home, I opened up the container and was met by a pleasantly goaty, tangy aroma. The smell was quite enticing. I then took the cheese and cut it in half. The result was the picture above. A firm middle that was crumbly and similar to a fresh chevre in flavor. As I tasted closer to the rind, the flavor of the goat's milk became more pronounced, along with some grass and light acidity. I would say the flavoring is along the lines of Crottin. As you let it age, the Bonde du Poitou will get even firmer to where you might want to shave off some pieces.

For those of you that love goat cheese, this is a fun cheese that is a little different than the other goat cheese offerings available right now. I would serve the Bonde du Poitou with a Sancerre and some fresh grapes... yum!

Most Whole Foods Market cheese counters in the Northern California region should have this cheese available. Be sure to swing by and ask for a sample. Until next time, eat, drink and be happy!

Hello loyal readers!

I apologize for the brief absence. I've been on vacation and completely out of reach of technology. I must say it was quite refreshing!

Today I'd like to write about one of the first beer washed rind cheeses that I ever tried, Le Chimay à la Bière.

Cheese: Le Chimay à la Bière
Producer: The monks at the Abbey of Notre-Dame de Scourmont
Location: Close to the town of Chimay in Belgium
Milk: Pasteurized cow's milk
Rennet: Traditional (animal)

In the late 1800s, the monks at this Abbey decided to establish a dairy as well as a brewery to help fund the monks' livelihood. You may recognize the name Chimay as being a brand of beer (and they are some delicious beers at that), but the monks also made cheese! Many of the cheeses are washed with the water from nearby springs, but this particular cheese is washed with the Chimay beer the monks make.

The texture of the cheese is soft and supple, with the aroma of hops and hay. It definitely has a pungent odor, but the flavor is actually quite mellow (as is the case with most washed rind cheeses). While I was tasting this cheese, I was enjoying a nice wheat beer which actually paired quite nicely with the cheese.

This is a cheese that you want to buy freshly cut and get it out of the plastic wrapping as soon as you can. The Chimay à la Bière is a bit fragile once cut and will get funky very quickly, so be sure to enjoy it right away.

I'm also super excited to say that we'll be featuring another Chimay cheese that is completely new to me during the month of June, so be sure to stop by a NorCal Whole Foods Market cheese counter and try it!

I hope you all had a great Mother's Day! Until next time, eat, drink and be happy!

Hello!

I hope you all are enjoying your weekend thus far. Today I wanted to write about one of my go-to cheeses. This cheese is one that is always satisfying and I'm never disappointed when it is featured on one of my platters. Allow me to introduce, the Abbaye de Belloc...

Cheese: Abbaye de Belloc
Producer: The Benedictine monks at the Abbaye de Notre-Dame de Belloc
Location: Western Pyrenees, Aquitaine, France
Milk: Pasteurized sheep's milk
Rennet: Traditional (animal)

The Abbaye de Belloc recipe is based on the recipe of another well-known sheep's milk cheese from the Pyrenees... the Ossau Iraty. Like the Ossau Iraty, the sheep's milk flavor is nutty and caramel-y. The monks step it up a notch by rubbing the outsides of the wheels with sweet paprika which is then covered by brown and grey molds as it ages. The Abbaye de Belloc is aged anywhere from 4 months to 10 months and maintains the magnificent flavor throughout that whole time. I personally like it aged closer to 10 months, but I'm not picky!

While I'm perfectly content to eat the Abbaye de Belloc by itself, today I decided to add some Genoa salami to the mix. The creamy, dense texture of the cheese pairs nicely with the paper thin slices of salami. Add a nice Belgian Dubbel or Trippel to the mix and you've got yourself a party!

The Abbaye de Belloc may not be available at every Whole Foods Market cheese counter, but if you do see it, be sure to ask for a sample!

That is all for now my friends. Until next time, eat, drink and be happy!

Hello everyone!

It excites me to tell you all that this official is the 100th post of Shootin' the Bries. What a ride it has been! Looking over the past posts, I'm very proud to see how much information I was able to provide regarding many of your favorite cheeses. Please feel free to email me at shootinthebries@gmail.com if you ever have a specific request and I'll look into blogging about that particular cheese!

I'd also like to take this opportunity to quickly tell you about a new venture I am pursuing. As a side project, I have started a small cheese catering/consulting company called, you guessed it, Shootin' the Bries, LLC. I can build cheese platters, do beverage parties and even be a guest speaker/hostess at your next cheese party. If you'd like to check out the services I have to offer, please check out www.shootinthebries.com. I'm super excited about the opportunity to share my love of cheese with even more people!

For my 100th post, I thought it would be fun to feature a local cheese that many hold near and dear to their heart - Franklin's Teleme.

Cheese: Franklin's Teleme (original and washed)

Producer: Franklin Peluso at Mid Coast Cheese Company

Location: Los Banos, CA

Milk: Pasteurized cow's milk

Rennet: Microbial (vegetarian)

The Teleme was discovered accidentally in the 1900s when a Greek cheesemaker in Pleasanton was trying to make Feta. Instead of the firm, crumbly feta, the cheesemaker was left with the soft, oozy goodness of the Teleme that is all so familiar.

Rice flour is used to dust the outside of the original Teleme and then the cheese is allowed to age for about two weeks. During this time, the rind firms up leaving the interior slightly spongy. Over time the interior becomes softer and softer... I left the cheese out for about 20 minutes before serving and if you look above, the original Teleme was oozing off of the plate. Delightful!

The flavor of the original Teleme is very mild with a little lemon-like acidity. Very similar to a Taleggio without the washed rind. You really can taste the quality of the milk used in this cheese as it is not aged for very long and the flavors you are getting are mostly from the milk itself. Many people like to use the Teleme on polenta, risotto or even pizza! It's a fantastic, versatile cheese that almost everyone will enjoy.

Now, Mid Coast Cheese Company recently (within the last year or so) introduced a washed rind version of the Teleme. My oh my, what a delectable experience. This is even closer to a Taleggio than the original is. The aroma is pungent but the flavor is still pretty mild, just with a bit more character. When the cheese is first made, it spends a few hours in a salt brine and then is aged for about a month while being continuously washed with a brine solution.

The end result is incredible. I really couldn't get enough of this cheese. Doing a side by side tasting was especially interesting because you could see the flavors of the milk in the original Teleme develop into really interesting nuanced flavors in the washed rind version. Personally I prefer the washed rind Teleme, but I'm a sucker for stinky cheeses....

As for pairings, I would have a nice Viognier with the original Teleme or a crisp Belgian Pale with the washed rind version. Both are FANTASTIC cooking cheeses that melt almost instantly and add a creamy deliciousness to any dish you are serving.

That's all for now, thank you for being such loyal readers! Cheers to 100 posts and many more to come. Until next time, eat, drink and be happy!

p.s. Photo cred goes to my girlfriend Lynn who stepped in a took some nice pictures before the cheeses oozed completely off of the plate! Thank you honey!

Hello everyone!

I found out from friends that today was National Cheese Day and I was so unprepared! As I didn't have a particular cheese picked out, I decided to go with the cheese that I had in my refrigerator - the Grand Cru Surchoix from Emmi Roth.

I've talked about this cheese briefly before in a blog post back in November of 2012 here http://www.shootinthebries.blogspot.com/2012/11/a-winning-cheese-plate.html but it has never had a post of its own. As it won 3rd Best in Show at the 2012 American Cheese Society Conference, I figured it deserved its own post.

Cheese: Grand Cru Surchoix
Producer: Emmi Roth USA
Location: Monroe, WI
Milk: Pasteurized cow's milk
Rennet: Traditional (animal)

The name "Surchoix" means that this batch of cheese is the best and by far, a cut above the rest. The folks at Emmi Roth USA take great care in choosing which wheels of their Grand Cru line will be aged for 5+ months longer to be made into the Grand Cru Surchoix. The original wheels are aged around 4 months, the reserve wheels are aged for at least 6 months and the Surchoix wheels are aged for at least 9 months. Allowing the cheese to age this long really helps to develop some complex flavors that you wouldn't see as pronounced in the younger versions of the Grand Cru.

The cheese is an Alpine style washed rind cheese that is made with a similar recipe to that of the Swiss Le Gruyere. I've been inside of the massive aging rooms at the Emmi Roth facility in Monroe, WI and it is quite impressive to see how many wheels of cheese they are able to make! But even with the volume of cheese they create, they still take such precious care of each and every wheel. The wheels are washed and turned regularly, and each batch has a "tester" wheel that is plugged and tasted at various stages of aging. They definitely take the quality of their cheese seriously.

Today is the first time I've tasted the Grand Cru Surchoix in quite a while and I was reminded of how wonderful this cheese really is. When you take your first bite, you are greeted with the contrasting textures of the creamy paste and the crunchy tyrosine crystals. You taste the buttery, caramel-y richness that develops into an incredible nutty, mushroomy flavor. I definitely had my fair share this evening... oops!

Tonight we had a zinfandel blend from Ridge Vineyards (the Three Valleys) with the cheese and it was quite a nice pairing. The wine was slightly jammy, so it gave the light sweetness that pairs so nicely with cheeses that have a little more age on them. I also have had this cheese with some salami from Creminelli (the Wild Boar and the Tartufo) which were incredible pairings as well. The Surchoix is also a fantastic melting cheese, so try using it with your next batch of fondue or macaroni and cheese...

That's all I have for you tonight. I apologize for not being better prepared for National Cheese Day, but at least I was able to feature an incredibly tasting cheese like the Grand Cru Surchoix. This cheese should be available at most of the Northern California Whole Foods cheese counters, so be sure to go in and ask for a taste soon. Until next time, eat, drink and be happy!

Good afternoon everyone,

I hope you all are having a wonderful week. Today I wanted to talk about one of the cheeses we have on promotion this month at the Northern California/Reno Whole Foods locations that is incredible but sometimes gets overlooked - the Nancy's Hudson Valley Camembert.

Cheese: Nancy's Hudson Valley Camembert
Producer: Old Chatham Sheepherding Co
Location: Old Chatham, New York
Milk: Pasteurized sheep and cow's milk
Rennet: Vegetarian

The cheese is named after the Nancy Clark, one of the owners of Old Chatham Sheepherding Co. The farm is the largest sheep dairy in the United States with over 1200 East Friesian sheep. They take great care of their sheep and as a result they produce fantastic milk which makes phenomenal cheese. They get the cow's RBGH free milk from a neighboring farm.

When you unwrap your piece of Nancy's Camembert, you know straightaway that this cheese is going to be gooey deliciousness. Even while still cold from refrigeration, the cheese is soft and spreadable. The consistency reminds me of a triple crème cheese like the Brillat Savarin. It is buttery, rich and smooth with a little touch of umami from the rind. I spread it on one of the Simple & Crisp Pear slices... just a simple dried piece of pear to be used as a cracker substitute. It was incredible. I then drizzled some local honey on top of my next piece and enjoyed a crisp glass of Deccolio Prosecco. It was divine.

Other cheeses featured: L'Alveare (top left) and Moses Sleeper (top right).

This cheese is currently on sale for the month of June, so be sure to swing by your local WFM cheese counter and try a taste. If you're curious about the Simple & Crisp fruit slices (they come in pear, apple and orange varieties), I took a picture of the packaging below:

I should mention that these products are new to our region and as a way to create some excitement, we have them at a special low price! Pick up a package today, they're incredible!

Well, that's all I have for today. I hope you all have a great rest of your week. Until next time, eat, drink and be happy!!

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Featuring Grand Cru Surchoix for National Cheese Day!

Nancy's Hudson Valley Camembert