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Serious Cheese: Why Goat Cheese Pizza Lacks Stretch
The step in cheese-making that turns boring milk into fantastic cheese is curdling, the process which gave Little Miss Muffett her favorite pastime. As I believe I've mentioned before, not counting the unusual properties of some thistles, there are essentially two ways to set curd: rennet, and acid. And right there is the critical choice for whether your cheese is going to melt or not.Homemade Goat Cheese Sounds Pretty Easy
[Photograph: Kiss My Spatula] A new year's resolution you should set? (Unless you're lactose-intolerant maybe.) Make goat cheese from scratch! Kiss My Spatula did and swears the distinct, clean, and tangy taste of the artisanal cheese pucks will blow your mind. Your salads, crostinis, pizzas, omelets, cheese plates, and beyond will take on an entirely new meaning. Basically, all you do is buy yourself a quart of goat's milk. Simmer it. Add some lemon juice. Tie it up in a little pouch. Leave it out to dry. And then....here comes the hard part. Wait. Drip, drip, drippity drip. In a bit over an hour, you'll have, at your fingertips, a batch of homemade goat cheese. That sounds awfully too...Serious Cheese: Goat Cheese as a Marker of Gentrification
Photograph from wili_hybrid on Flickr There was an article in last weekend's New York Times that I found utterly fascinating. In a memoir-style piece, author Jennifer Mascia described the epiphany she experienced when realizing that goat cheese had made it to her East Harlem supermarket. To her, this signaled that gentrification was truly taking hold. When I read the story, I wondered why goat cheese—a very basic, rustic food—has become so symbolic of "gourmet" food in America, specifically the gastronomic revolution that has taken place in the last 30 years. One could even argue that goat cheese is more indicative of gentrification than even the supremely-yuppified arugula....Serious Cheese: Goat Cheese 101
Photograph courtesy of Cheeses of France Spring is naturally the season of new beginnings, and during these warm days rife with optimism, I like to think about all the wonderful things this season kicks off. Spring harvest, baseball, the first days of the rest of a college graduate's life, and of course the effective start of cheese season. In this third installment of Cheese 101 (we've already covered blues and Alpines), we take a detailed look at some of the best cheeses for spring—the aged goat cheeses—largely inspired by the "chèvres" of France's Loire Valley....Blogwatch: Goat Cheese Spread
When I saw Jane Spice's blog post about a goat cheese spread with mint and cumin seeds my brain did a double take. "Wait," I thought, "This is not the processed, wine-saturated cheese dip that graces my parent's Christmas table." No, this dip is made with fresh mint and cumin, which helps counter the bite of the tangy goat cheese. As much as I kind of love cheese log and beef stick, this dish has me salivating. And the best part, all you have to do is throw some crackers and maybe a handful of cut vegetables and you've got a quick and easy appetizer....New Kids on the Block
Photograph from asheville farm on Flickr With advent of spring comes the start of cheesemaking season, heralded early on by the births of the year's first kids. Unless they are tricked into doing otherwise, goats breed and give birth seasonally: Mating occurs from late summer through early winter, and the kids are born about five months following that. About two weeks after kids are born, the mothers can be milked so that cheesemaking can begin. What does this mean for you? Now's the time to start savoring some fresh goat cheese....All About Andalusian Goat Cheese
Photograph from Fresco Tours on Flickr The ongoing revolution in American artisanal cheesemaking really had its origins in the "back to the land" movement of the 1970s and early 1980s. In 1979, Laura Chenel began teaching people in this country that cheese didn't have to be made from cow's milk. Even before that, in the fall of 1975, Mother Earth News ran this wonderfully detailed story about farmstead goat cheesemakers in Andalusia, Spain—an article that I happened to stumble upon this week thanks to the wonders of the web. I'm assuming this article was aimed at hippie homesteaders experimenting with "off the grid" communal living, but for us plugged-in 21st-century cheese lovers, it offers an amazing glimpse into some...Redwood Hill's Crottin Best in U.S.
Two weeks back, Fort Collins, Colorado, was ground zero for goat fanatics from all across the country. It was the site of the annual American Dairy Goat Association conference, where every year a competition is held to choose the best goat cheeses in the country. This year's winner was Redwood Hill Farm's California Crottin. Modeled after the Loire Valley's Crottin de Chavignol, California crottin is a tangy, crumbly goat cheese with a pearl-white paste and a subtle, earthy flavor....Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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