Cheesemonger
From Wikipedia, the free encyclopedia
Cheesemonger may refer to:- A tradesperson who specializes in cheese
Ha! Okay, so I may not specialize in cheese, but after the Antonelli's Cheese Shop Tricks and Treats Cheese Sampling class I do have a greater appreciation for cheese. Perhaps I'm not a cheesemonger, but my friend Louise has given me the title of cheese evangelist, due to my convincing Grandpa Kelm to combine chocolate and Brie!
We started off with Chevre (goat in French). It is pictured to the right of the logo on the plate. It was a heavenly fresh pasteurized cheese from the Pure Luck Farm and Dairy. Each cheese was paired with a sweet. This one was paired with honeycomb. Real honeycomb, with honey never touched by oxygen till cut into. I think that was the best thing I have tasted in a very long time.
Before sampling each cheese our cheesemonger (a real one) gave us the history of the particular cheese, and how cheese is made in general.
Second sample was Kunik, another goat milk cheese, a soft-ripened cheese like a brie. This one came from Nettie Meadow Farm in NY. They have a farm sanctuary for the animals that "retire". This one was paired with a raspberry jam and dark chocolate. Another combination I would have never thought but oh so creamy and delicious!
Third sample was Cabot Clothbound, a firm cheddar, cow's milk, from Jasper Hill Farm, VT. It was paired with an apple butter and oatcakes. Yum, yum, yum!
Fourth Coolea, cow milk, Gouda style, from Ireland. It was paired with a HEAVENLY Cajeta, or caramelized goat's milk. We got a jar of that to take home!
Fifth and final was Cashel Blue, from Ireland, cow's milk, paired with a Texas Brittle Chocolate Bar. Blue cheese with chocolate you ask? Why yes, it does make it better. I am a fan of some crumbled blue cheese on a salad or burger, but this wedge was a bit powerful for me. The blue in blue cheese is mold blossoming. Kinda gross, but then again why is is really more gross then the others, because you can see the mold and not the bacteria that may be in others?
Here are some tidbits I learned:
The best way to store cheese is in cheesecloth or parchment paper, as to not dry it out or let it sweat too much. I'll think twice before putting cheese in a zip lock baggie.
I learned that you use rennet, an enzyme found in animal stomachs, to coagulate many cheeses, or you can use acid. Paneer coagulates with acid, Blue cheese coagulates with rennet.
Gouda style is sweeter because it is washed/rinsed and the acidity is lost.
The leanest cheese is goats, the fattest is sheep's, and cows is in the middle.
Curds are the solid masses and whey is the liquid protein left behind.
Cheddar is named after a city in England, it is drained of whey and then chopped and stacked, chopped and stacked...which gives it it's crumbly characteristic.
Buffalo mozzarella is just that, made from milk of water bison! I wondered where it's name came from, didn't know to take it literally!
A rind is a sad thing to waste. Most rinds can be eaten, what you want to avoid is the wax, however it cheese is wrapped in it, it must be edible. Wax will take gross, but you won't die.
Here I am, two days later and I am still dreaming of that Chevre with honeycomb. Thank you Louise for the invitation. Louise, Melissa, and I may just be the experts you need at your next cheese party! Now I need a cheese knife!
