I don't think a low-fat milk would entirely prevent the proteins from coagulating, it would just likely lead to a drier, less creamy texture. Perhaps the milk was ultra-pasteurized? If you have any further advice for Heather, leave a comment!
In case you missed it, I was on WNYC--New York City's NPR affiliate --a couple week's back talking to Brian Lehrer about Stinky Cheese. If you follow that link you can listen an mp3 of my segment (also copied below). You can also see the comments that people left, some of which are pretty hilarious.
Here are some general suggestions about how to properly store cheese at home. The challenge is that cheese needs an environment that fulfills seemingly contradictory needs; it needs to be somewhere where air can flow in and out, but where moisture loss is kept at a minimum.
If you have any other suggestions, please leave them in the comments below!
Head on over to Big Cheese Stories, the Murray's Cheese blog, for a little write-up they did on my recent visit to their underground caves. I had a great time and learned a lot about what sets them apart. It was a great pleasure to meet Murray's affineur Zoe, who showed me around and gave me the low-down on some of the different techniques they use for bringing out the best in the cheeses they sell. If you haven't done so already, leave a comment here for a chance to win two tickets to tour the Murray's caves! (Oh, and don't make fun of my hairnet. The caves have strict sanitary guidelines.)
I actually didn't catch it during the game, but I was in a loud bar rooting for the Giants and could've missed it. I saw it later on MySpace's Super Bowl Ads page, where you can view the whole ad now (look for the section called 1st quarter and click on the Bud Light ad all the way at the right).
The article goes on to quote Chef Terrance Brennan of Artisanal Bistro and Picholine as saying that pretty much any pot will work, as will almost any cheese. These are reeassuring sentiments that will hopefully help rescue fondue from 1970's dinner party obscurity and propel it into mainstream appreciation.
The kind folks at Murray's Cheese are offering CurdNerds readers the chance to win two tickets to one of their new cave tours. I wrote about the tours yesterday on Serious Eats, and they were also covered in a little snippet in today's New York Times. The tours are offered on the third Saturday of every month, and this contest is for the tour that will happen on February 16th at 3:15pm. For details on entering the contest, keep reading.
Congratulations to Ms. Deborah Szajngarten who won our prize of a $100 gift certificate for Artisanal Cheese. This year's event raised an incredible $91,188 for the U.N. World Food Program. Thank you to Pim Techamuanvivit (Chez Pim) for organizing everything, to everyone who participated and bought raffles, and of course to Artisanal for donating the wonderful prize! Enjoy your cheese, Deborah! Visit Chez Pim for a list of all the winners.
From Cypress Grove Chèvre in California, Lamb Chopper is a buttery, nutty gouda-style cheese made from organic sheep's milk. Its semi-firm texture and good meltability make this cheese great whether served at room temperature or cooked into a hot dish.
The dry tanginess of this cheese matches well the high acid content of a Chenin Blanc, while the fruitiness nicely offsets the cheese's buttery flavor. Cypress Grove's website also recommends pairing it with Sauvignon Blanc or Vouvray.
Lamb Chopper is available for $26.06/lb at WinePavillion.com
Head to New York's Hudson Valley on January 13th for the Second Annual Farm Film Fest. The event is free, but attendees are encouraged to bring a non-perishable item for the Chatham Silent Food Pantry. Farm Film Fest is sponsored by the Chatham Agricultural Partnership, the Chatham Film Club, and the Columbia Land Conservancy. Last year almost 400 people braved a sleet storm to attend!
The program features four short films made by local farmers and filmmakers as well as American Harvest, an award winning documentary feature that explores the complex issue of immigrant workers and their place in the American food system.
Cheesy Posts from Serious Eats