AROUND ABOUT

March 2017 - The heading above kind of sums it up. Since the closing of Brick Street Market, I have tried to devote some time to finding my next project. The absence of the Market has left a void. Nothing like getting out of food service to realize how little time you really had for these types of activities. And, nothing like a Wisconsin winter for time to do it in.  And, thus, the title - Cheese Piper. I have an image of an animated cheese wedge with a small flute calling the followers to the next laden table of goodness!

While I am endeavoring to go in a different direction professionally, I hope I may still do some project work to stay in touch with all my favorite 'characters' (my lunch today is my new page image...just some of my favorites). I would also love to focus my energies in some way here in the county where we live, so whatever I might find will be focused on locating the source of my passion here. I hope you can tune back in periodically, and also that I can dig deep and provide helpful information for finding and enjoying the cheeses we all love!

April 7, 2017 - Last winter, a friend, chef John Schnupp, invited me to teach a cheese class at the Loyola University Retreat and Ecology Center in Woodstock, IL. I was delighted of course, and the date was set for April1. This past Saturday, we indeed got together and collaborated on a cheese class for 16 people. It was a packed schedule including an introduction to America's Award winning Artisan cheeses in a number of categories, a mozzarella making opportunity, (LUREC has a well-equipped classroom kitchen), and an opportunity for each member to create their own sampling. Our cheeses were:

Bellwether Whole Milk Ricotta - a wonderful Jersey milk ricotta from Bellwether Farms in California

Vermont Creamery Coupole - a white surfaced ripened goat cheese that is melt-in-the-mouth yummy

Roth Cheese Plain Havarti - we often don't think of this one as a 'macaroni and cheese' cheese, but it certainly is

BeeHive's Barely Buzzed - I just think this is an awesome invention, another Jersey milk cheese rubbed with coffee and lavendar

Roth Grand Cru Surchoix - Well 2016 Best of the World Cheese Championships just says it all!

Salemville Gorgonzola - How could we not end with a blue cheese?! We could not!

After we finished, we were able to send each of our participants home with a small wedge of each of the cheeses as well to remember our day of discovery. 

 

 

Chef John Schnupp - getting the class settled in!

Chef John Schnupp - getting the class settled in!

A funny little napkin - "What a friend we have in cheeses!"

A funny little napkin - "What a friend we have in cheeses!"

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And, the final product!

And, the final product!