Now that I've got my feet back down on terra firma....
Mon, Aug 30 2010 08:24
| Permalink
Memo: To all my 'cheese - y' friends in Delavan - I'M HOME! AND ... contrary to my earlier assertion, my head did not explode. :)
However I am putting myself on a low-cheese diet this week. Whew, what a marathon!
So we arrived on Wednesday, and girded our loins, only eating a light dinner of ... wait for it --
Macaroni & Cheese at Beecher's Cheese!
Thursday brought us face to face with breakfast and cheese platters at each table sponsored by the Vermont Cheesemakers. Then we were entertained by an opening presentation on the topic of Consumers: What's going on in your minds? We learned of trends, lifestyles, and what we might expect from you, our customers in the coming year. I'll let you know how you make out.
This presentation concluded, and the doors opened and the crowd flowed out to be faced with a networking and cheese sampling sponsored by Forever Cheese! Taste, Taste, talk, talk, talk. Then on to the next session.
Cheesemakers went to cheesemaking panels, retailers (myself) went to retailer panels, distributors ... well, you get the picture. And then, it was LUNCH TIME! And, you guessed it, more cheese - this time sponsored by distributor Zuercher & Sons, of Chicago.
The afternoon arrived with very relevant topics like Marketing in the age of Twitter, or American Cheese and Beer Pairing! And then, again break out sessions for more talk, talk, talk, and taste, taste, taste - this time sponsored by Belgioso Cheese from Denmark WI. My favorite there? The burrata scooped onto a small scoop - y leaf of romaine lettuce. Burrata is a wonderful ovaline of mozzarella with gooshy, squishy mozzerella curdiness inside! When you cut it open, it just flows out! Wow that was good!
Another round of panel discussions like "How to taste cheese" (?!! - Really!) and then it was on to a Meet The Cheesemaker Event - with, you guessed it, more cheese! Woo Hoo!
I loved this because I got to meet Marieke and Rolf Pentermann, of Chilton, WI - the makers of Marieke Goudas! Unless you haven't been in a cheese store in WI, you will probably have experienced any number of their sublimely delicious goudas! Life is full of ironies as you well know, and it hasn't escaped me that I met Marieke and Rolf for the first time - not in our home state, but in Seattle, WA. The universe is a funny place folks!
Anyway, that pretty much finished up our first big day! Stay tuned this week for further tales of 'cheese-ing' !
Next - the Cheeseman cometh!
Laura
Why is this cheese so "goat - y"?
Wed, Aug 4 2010 06:39
| Permalink
Why does my goat cheese taste
... so 'goat - y'?
A basic cheese 101
Cheese Is Milk. Milk varies in composition between the commonly known milking animals we know in America; cow, goat, and sheep.
Specifically, cheese is made from the milk fats and proteins, and in particular, the fatty acids (acids that are present in the fat globules) are those that give milk its flavor and aroma potential.
Tasting Thoughts - Goat milk cheeses often finish tart, sheep milk cheeses with a creamy perhaps nutty quality, and cow's milk with an underlying buttery, but deep 'meatier' flavor.
Both goat and sheep milk have smaller fat globules than those of cow milk, and those globules contain more short-chain fatty acids. While this scenario can aid in digestion if you are somewhat intolerant, it can also add to the flavors of pronounced sharper, peppery or 'lemony' (sometimes a hint of lanolin in sheep cheese) tastes and aromas. In addition, those small fat globules are even more fragile in our smaller ruminant friends, and the milk can exhibit all of those 'animal - y' tendencies when it is not handled carefully at the milking time.
Goats tend to be browsers (like deer - they like the crunchier and often more bitter tasting vegetation), and the buck (male ) gives off very noticeable scent (also like deer). Male goats are kept in separate housing in many larger goat farms, but by their nature, goats will keep eating a varied diet when let out on pasture. When I had my own herd of dairy goats, I often observed them leaving the lovely leaves of prime alfalfa for the stems!
All cheeses made from one season to the next in many artisan or farmstead operations will have a change in flavor profile, so your favorite cheese this summer season may not remain your favorite by Christmas.
Additionally:
1. Milk is a highly fragile commodity.
2. Milk is specific to the animal it came from, and flavors can be very seasonal, so large dairies (and in large part, the American industrial cheesemaking industry) focus on providing consistent feeds year round.
3. The animals metabolize foods differently. Again, large dairies depend on the blending of a number of animals' milk (as well as testing of milk) to maintain a consistent flavor (and therefore the finished product - a cheese that doesn't vary off a particular flavor profile).
4. Artisan and farmstead cheesemakers use the differences in each milk's physical makeup to play up certain flavors with aging. A young gruyere with its grassy characteristic will develop the more 'burnished' nuttiness of wheatberries as it heads to a 2 year age.
So, as you look at my cheese case, think of your mood for the day, and pick a cheese to compliment. Feeling a bit SASSY? Go for a goat milk cheese and celebrate the very nature of this capricious animal!
Laura
Cheese is good for your teeth, too!
Mon, Jun 14 2010 12:51
| Permalink
Interesting forward from my facebook page. I had to go look up dental caries (seems its soft or 'weak' spots in your teeth). So, another urban myth stands up.
Milk and cheese
Cows' milk contains the sugar lactose - the least cariogenic (decay-causing) sugar. Milk on its own doesn't promote caries and this has been attributed to the presence of protective factors: calcium, phosphate, and the milk protein casein.
Cheese protects against dental caries, partly because eating cheese causes more saliva to flow and neutralise acids, and partly because the cheese increases calcium concentration in the plaque stopping demineralisation. The fat in cheese also reduces the amount of bacteria on the surface of the teeth. So a small lump of cheese eaten after a meal or a sugary/acidic drink will help protect tooth enamel.
http://www.bbc.co.uk/health/treatments/healthy_living/nutrition/dietary_dental.shtm
Milk and cheese
Cows' milk contains the sugar lactose - the least cariogenic (decay-causing) sugar. Milk on its own doesn't promote caries and this has been attributed to the presence of protective factors: calcium, phosphate, and the milk protein casein.
Cheese protects against dental caries, partly because eating cheese causes more saliva to flow and neutralise acids, and partly because the cheese increases calcium concentration in the plaque stopping demineralisation. The fat in cheese also reduces the amount of bacteria on the surface of the teeth. So a small lump of cheese eaten after a meal or a sugary/acidic drink will help protect tooth enamel.
http://www.bbc.co.uk/health/treatments/healthy_living/nutrition/dietary_dental.shtm
Summer Cheese Tips - June 2010
Thu, Jun 3 2010 06:49
| Entertaining, Products, Wisconsin
| Permalink
Summer cheese and wine tips!
If you are looking for something unique, we have a wine tasting this weekend with Beth Moyer on Saturday from 1 until 3 p.m. As always, I will have the cheese picked to match Beth's Summer Wine selection, and we'll have great fun! Join us and be entered into a drawing for a BSM Gift Certificate! Free and open to all!
It's time to relax, to take a deep breath, to move your living out of doors. Many might think that summer is not the time for cheese - it's heavy, it's thick on the palate, it doesn't match up well with all those light summer foods!
Here are some examples of how well our cheeses really do match up to your lighter summer fare:
A light appetizer tray featuring these 3 cheeses is a guaranteed hit:
1. Menage by Carr Valley - a lovely blend of three milks (cow, goat, sheep) matured into a light and elegant, yet creamy white cheese, paired with a crisp, chilled Sauvignon Blanc or our new Basa. This would be a standout on a tray featuring fresh pop-in-your mouth blueberries or strawberries, and a great crisp cracker like Madison - made Potters crackers.
2. Now add a savory or flavored cheese like Hook's Sundried Tomato Basil Cheddar or Holland Farms Gouda with Foenegreek. Either of these would be perfect companions with a thin sliced Molinari Sliced Salami. Pair this with a summer red like a Tempranillo or a Zinfandel.
3. A third could be the elegant and creamy Buttermilk Blue from Roth Kase, and a top favorite here at BSM. Let this cheese warm to room temperature and spread on crackers (Potter's Hazelnut Graham) and drizzle with a local honey, like Wisconsin's Natural Acres raw honey!
Bring on the grill, bring on the cheese!
Laura
If you are looking for something unique, we have a wine tasting this weekend with Beth Moyer on Saturday from 1 until 3 p.m. As always, I will have the cheese picked to match Beth's Summer Wine selection, and we'll have great fun! Join us and be entered into a drawing for a BSM Gift Certificate! Free and open to all!
It's time to relax, to take a deep breath, to move your living out of doors. Many might think that summer is not the time for cheese - it's heavy, it's thick on the palate, it doesn't match up well with all those light summer foods!
Here are some examples of how well our cheeses really do match up to your lighter summer fare:
A light appetizer tray featuring these 3 cheeses is a guaranteed hit:
1. Menage by Carr Valley - a lovely blend of three milks (cow, goat, sheep) matured into a light and elegant, yet creamy white cheese, paired with a crisp, chilled Sauvignon Blanc or our new Basa. This would be a standout on a tray featuring fresh pop-in-your mouth blueberries or strawberries, and a great crisp cracker like Madison - made Potters crackers.
2. Now add a savory or flavored cheese like Hook's Sundried Tomato Basil Cheddar or Holland Farms Gouda with Foenegreek. Either of these would be perfect companions with a thin sliced Molinari Sliced Salami. Pair this with a summer red like a Tempranillo or a Zinfandel.
3. A third could be the elegant and creamy Buttermilk Blue from Roth Kase, and a top favorite here at BSM. Let this cheese warm to room temperature and spread on crackers (Potter's Hazelnut Graham) and drizzle with a local honey, like Wisconsin's Natural Acres raw honey!
Bring on the grill, bring on the cheese!
Laura
American Craft Beer Week May 17 - May 23
Wed, May 19 2010 09:17
| New Store Programs, Wisconsin
| Permalink
You've read my ramblings now for over a year and I often talk of wine and cheese pairings. And that has suited me just fine, until recently. You see, I'm a fraud. I live in Wisconsin, I grew up in Colorado near Coors in Golden - and I'm of German heritage, and I (sshhh - don't tell anyone) just never have acquired a taste for beer! Nah, really? Yeah, really. Several of my brothers and sisters know and love their microbrews, but I wouldn't know a Pale ale from a Guinness! I just couldn't jump on the bandwagon. But ever since we started carrying the Bellevitano Parmesan soaked in New Glarus Raspberry Tart Ale, I've been curious. If soaking a cheese in beer results in such a great cheese, the beer can't be all bad. Of course, I think I could find lots of things that would go with such a delicious cheese!
And, of course, the timing could not be better as the newest Culture magazine is out with a great little pull out booklet full of fun facts about: AMERICAN CRAFT BEERS! I think the universe is just looking down kindly on my un-educated state. So, I'll be studying my 'little' text to get ready for Saturday and our in-store New Glarus Beer sampling.
And if you plan to be in the west next September, Denver is hosting the Great American Beer Festival from Sept. 15 - 18. 450 Breweries, 2000 beers ....uff da!
And, of course, the timing could not be better as the newest Culture magazine is out with a great little pull out booklet full of fun facts about: AMERICAN CRAFT BEERS! I think the universe is just looking down kindly on my un-educated state. So, I'll be studying my 'little' text to get ready for Saturday and our in-store New Glarus Beer sampling.
And if you plan to be in the west next September, Denver is hosting the Great American Beer Festival from Sept. 15 - 18. 450 Breweries, 2000 beers ....uff da!
Lunches at Brick Street
One of the wonderful things about WI cheese is that it is so good on a sandwich! We have a small selection of great sandwiches which all feature two main ingredients - an artisan bread and a really great WI cheese! I like to say our sandwiches are hearty and wholesome. The bread we buy from Waterhouse Foods in Lake Mills is the best tasting bread I've eaten in a long time!
And, I cannot say enough about our WI cheeses! Great flavor and lots of varieties! My 13 year old son is hooked on our "Colonist" - a toasted turkey with Hook's Baby Swiss cheese, melted and then slathered with Cranberry Chutney! We add a leafy lettuce, and serve with fruit, pita chips and shortbread cookies (baked right here each week!). Wow! I'm getting hungry. Gotta go order a sandwich!
Delavan, WI - A great place to shop!
This is my PSA (public service announcement) for Downtown Delevan, WI.
Driving through Delavan this a.m. on my way in to the store, I was thinking how lucky I was to have landed in this area some 20 years ago. Delavan is a beautiful city, with a quaint history, and committed parks and recreation department. The tree-lined main street is now being 'colored' up by emerging tulips of red & yellow. The apple and crabapple's are blooming, and all the willows and other trees are looking quite beautiful in their new spring green colors! We have beautiful garden spots all over the city, just waiting to burgeon with the summer flowers planted by our able-bodied and dedicated P & R crew.
Being a member of this downtown is a treat! When new customers to the area come in, they are always very complimentary that the city is clean, and the businesses are unique! Just like our cheeses - very unique!
We have a little bit of something for everyone to eat - from taquerias to hot dogs to sit down cafes to take to go sandwiches (and our own toasted cheese, of course!)
We have a little bit of everything for you to shop for - from turn-of-the-century antiques and mementos to artwork, to framing and garden themed gifts. From women's better clothing lines to gently used clothing for the frugal but career minded woman. You can shop for your pets and you can shop for your homes. You can buy gifts, wrapping paper, and shipping boxes right in downtown!
I truly think downtown is becoming a place where you can find it if you need it!
And, of course, if you need cheese - we have you covered!
Driving through Delavan this a.m. on my way in to the store, I was thinking how lucky I was to have landed in this area some 20 years ago. Delavan is a beautiful city, with a quaint history, and committed parks and recreation department. The tree-lined main street is now being 'colored' up by emerging tulips of red & yellow. The apple and crabapple's are blooming, and all the willows and other trees are looking quite beautiful in their new spring green colors! We have beautiful garden spots all over the city, just waiting to burgeon with the summer flowers planted by our able-bodied and dedicated P & R crew.
Being a member of this downtown is a treat! When new customers to the area come in, they are always very complimentary that the city is clean, and the businesses are unique! Just like our cheeses - very unique!
We have a little bit of something for everyone to eat - from taquerias to hot dogs to sit down cafes to take to go sandwiches (and our own toasted cheese, of course!)
We have a little bit of everything for you to shop for - from turn-of-the-century antiques and mementos to artwork, to framing and garden themed gifts. From women's better clothing lines to gently used clothing for the frugal but career minded woman. You can shop for your pets and you can shop for your homes. You can buy gifts, wrapping paper, and shipping boxes right in downtown!
I truly think downtown is becoming a place where you can find it if you need it!
And, of course, if you need cheese - we have you covered!
Real Food, Whole Food!
Here in Delavan, I'm involved as a member of the Downtown Business Association in researching a Farmer's Market. Farmer's Markets have been instrumental in re-acquainting the consumer with real, whole food. To that end, our little committee has come up with a couple preliminary ideas of what we do want:
1) A market that is produce oriented
2) Representative of local farmers and their efforts
3) Available to local chefs and consumers alike
4) Fun - suggestions for some type of artist in residence and musician in residence have been made
5) Begin an education program with our school district where children come to meet the farmers and experience really great fresh food
Our store's mission is to bring the best artisan produced cheeses to our friends and neighbors and our community. The artisan cheese community is another that has been trying to re-acquaint Americans with great tasting all-natural food. I have to believe that once Americans get accustomed to tasting real food, and understanding that the flavor impact of combined whole ingredients can benefit them, they will start a switch away from all the highly processed boxes that fill our current grocery store shelves.
Books are everywhere recounting the importance of moving away from processed foods. We are being encouraged by doctors and health professionals to eat our fruit and vegetables each day. As Michael Pollan tells us: "Eat food. Not too much. Mostly plants." Neighborhood boys know that if they come in to the store after school or on a weekend, they'll get a snack of the best cheese in the county.
While recently watching Jamie Oliver's "Food Revolution", I realize he is saying the same thing. "Eat Food!" While the government has been busy making synthetic 'food' more affordable, the health care system in the country has been reaping the costly benefits of the resulting obesity and sugar-overdosed population. Oliver's goal is to turn our nation's schools (with the help of parents) back to an education platform for children and provide them with food habits that will enable long and productive lives. He wants teachers & parents to take a role in what has basically been the parents responsibility in the past.
From ancient times until about 60 years ago, parents were involved in where their children sought jobs, as well as teaching homemaking skills which not only enabled them to cook what they brought home, but also how to act in social situations. Now, with so many parents working two jobs to keep their families afloat, sitting down to any meals together as a family have become a thing of the past. Those teaching moments of how to correctly manage fork, knife, and spoon have disappeared. A comical moment in the second episode came when Jamie tried to institute having the complete set of tableware available. He was completely flabbergasted when the kitchen staff resisted allowing anything but forks. His comment: " We allow scissors in the classroom, but no knives at the tables?!"
I applaud Mr. Oliver's efforts, and have noted the same issues existing in my own community school district. Before I opened my business, I was blessed to be a substitute teacher in our school district. One memorable Thanksgiving week meal featured two lovely slices of turkey breast, mashed potatoes with gravy, green beens, fruit cup, and a roll. However, there were no spoons with which to eat our mashed potatoes, and no knives with which to cut our meat. The students at my table were stabbing and picking up the whole slice with their fork, and literally "chomping" it off with their teeth. I used my spoon as a lever, and pulled the turkey apart in pieces manageable enough to eat! Good Grief, Charlie Brown! (Please watch Jamie in this video -http://www.ted.com/talks/lang/eng/jamie_oliver.html. )
My husband and I have three children, so have been involved in the school district for many years. Fellow parents and teachers and myself have had conversations about various incarnations in the school lunch program. "Yellow Days" were particularly notable - everything on the plate was yellow or a varying shade thereof. Example: A breaded chicken pattie, potatoes, bun, canned pears, and cooked carrots. Not a raw piece of fruit or vegetable was to be seen. No green, no red - no other colors!
The public mandate must be to get involved in our schools to ensure that education programs include 'real food' - and that we are helping by volunteering ourselves to increase the dialogue about how to make that come about for the nation's children. Additionally, cook at home - show your children how to shop for great ingredients - and then cook with them! Put them in charge of one meal - but make sure you are present as 'sous-chef' if need be! Teach your kids to eat whole, real food - and eat it yourself. It will give you and your children energy and keep you healthy and active for many of your children's years!
1) A market that is produce oriented
2) Representative of local farmers and their efforts
3) Available to local chefs and consumers alike
4) Fun - suggestions for some type of artist in residence and musician in residence have been made
5) Begin an education program with our school district where children come to meet the farmers and experience really great fresh food
Our store's mission is to bring the best artisan produced cheeses to our friends and neighbors and our community. The artisan cheese community is another that has been trying to re-acquaint Americans with great tasting all-natural food. I have to believe that once Americans get accustomed to tasting real food, and understanding that the flavor impact of combined whole ingredients can benefit them, they will start a switch away from all the highly processed boxes that fill our current grocery store shelves.
Books are everywhere recounting the importance of moving away from processed foods. We are being encouraged by doctors and health professionals to eat our fruit and vegetables each day. As Michael Pollan tells us: "Eat food. Not too much. Mostly plants." Neighborhood boys know that if they come in to the store after school or on a weekend, they'll get a snack of the best cheese in the county.
While recently watching Jamie Oliver's "Food Revolution", I realize he is saying the same thing. "Eat Food!" While the government has been busy making synthetic 'food' more affordable, the health care system in the country has been reaping the costly benefits of the resulting obesity and sugar-overdosed population. Oliver's goal is to turn our nation's schools (with the help of parents) back to an education platform for children and provide them with food habits that will enable long and productive lives. He wants teachers & parents to take a role in what has basically been the parents responsibility in the past.
From ancient times until about 60 years ago, parents were involved in where their children sought jobs, as well as teaching homemaking skills which not only enabled them to cook what they brought home, but also how to act in social situations. Now, with so many parents working two jobs to keep their families afloat, sitting down to any meals together as a family have become a thing of the past. Those teaching moments of how to correctly manage fork, knife, and spoon have disappeared. A comical moment in the second episode came when Jamie tried to institute having the complete set of tableware available. He was completely flabbergasted when the kitchen staff resisted allowing anything but forks. His comment: " We allow scissors in the classroom, but no knives at the tables?!"
I applaud Mr. Oliver's efforts, and have noted the same issues existing in my own community school district. Before I opened my business, I was blessed to be a substitute teacher in our school district. One memorable Thanksgiving week meal featured two lovely slices of turkey breast, mashed potatoes with gravy, green beens, fruit cup, and a roll. However, there were no spoons with which to eat our mashed potatoes, and no knives with which to cut our meat. The students at my table were stabbing and picking up the whole slice with their fork, and literally "chomping" it off with their teeth. I used my spoon as a lever, and pulled the turkey apart in pieces manageable enough to eat! Good Grief, Charlie Brown! (Please watch Jamie in this video -http://www.ted.com/talks/lang/eng/jamie_oliver.html. )
My husband and I have three children, so have been involved in the school district for many years. Fellow parents and teachers and myself have had conversations about various incarnations in the school lunch program. "Yellow Days" were particularly notable - everything on the plate was yellow or a varying shade thereof. Example: A breaded chicken pattie, potatoes, bun, canned pears, and cooked carrots. Not a raw piece of fruit or vegetable was to be seen. No green, no red - no other colors!
The public mandate must be to get involved in our schools to ensure that education programs include 'real food' - and that we are helping by volunteering ourselves to increase the dialogue about how to make that come about for the nation's children. Additionally, cook at home - show your children how to shop for great ingredients - and then cook with them! Put them in charge of one meal - but make sure you are present as 'sous-chef' if need be! Teach your kids to eat whole, real food - and eat it yourself. It will give you and your children energy and keep you healthy and active for many of your children's years!
Spring Market
Sat, Mar 13 2010 12:14
| New Store Programs
| Permalink
Spring always gets the blood flowing, and we've added a French market table in the front window of our store. We are offering our wonderful collection of Waterhouse Foods Breads, a great organic greens ensemble, some lovely red potatoes (Thinking corned beef and cabbage with steamed red potatoes), and an organic ground wheat flour! It's to be a rainy weekend, and the wind has turned cold here, but we love seeing a few inveterate walkers enjoying the brief sunny respite today!
We have an ongoing spring selection of white wines for sampling as well!
Drop in this Saturday the 20th, for a special "Market Conversation" with Susan Carpenter - a 'locavorist' and Master Gardener who speaks on the importance of shopping local and supporting your local producers. Susan and I have been 'conversating' about how we can have a truly producer oriented farmers' market in the Watertower park across from our store. She brings a lot of enthusiasm for the project to the table, and I'm hoping our little table is the start of a great array and display of really good food for our families.
Yes, Virginia, they do ship cheese!
Wed, Feb 10 2010 05:11
| New Store Programs, Products, Wisconsin, Services
| Permalink
At Christmas we were fabulously inundated with requests to ship cheese! And, we ship cheese throughout the year too! Not as much as then, (does Jennell seem a bit overwhelmed? - Never!) and we have a nicely appointed station in our basement organized and ready to create a great presentation with our WI cheeses for your friends and family! The USPS flat rate box program worked out well for us! What did we ship this year?
Some Tilston Point - a great "Stilton - esque" blue from Tony Hook at Mineral Point's Hooks Cheese. This salty, crunchy, pungent blue is a standout on any cheese plate!
A bit of Antonella - a great salsa infused creamy white cheese with cilantro around the rim. The cheese makes a beautiful presentation on a tray - I like to slice it lenthways, about an 1/8 inch slice, then make the cutest triangles with rounded edges.
Sartori's Bellevitano - both the Black Pepper Parmesan and Raspberry Soaked Ale Parmesan have been popular with our customers since we added them to our collection! These are also great with a fruit - forward Zinfandel or Cabernet Franc. HMMM!
It was a fun season - we saw a lot of our summer customers, and had a lot of help from our local community, so now in the quiet soup-days of mid-winter, we're reminiscing and thinking how fun it will be come summer!
