This post goes out to the reluctant goat cheese lover. And the cracker doubter. And the person who doesn’t have a decent cheese board.
It’s a trifecta of good things.
I have a monster love for all of these things, which is why I agreed to receive this sample set and to create a favorite pairing with Vermont Creamery cheese. Scroll down, down, down and you can see the giveaway details.
First, let’s talk cheese.
Vermont Creamery is run by one Allison Hooper, a cheesemaker who has perfected a style of French goat cheese known for its furrowed brow (a.k.a wrinkles). I’ve written about her cheeses before, and I visited her and stayed in her “cheese blogger chalet” a few summers ago – you may remember.
Her goat cheeses are such tender cakes – balanced in flavor, with a very subtle tang. I love to accentuate their mild acidity with lemon or with blackberries and honey. A few weeks ago, I came across this Yuzu Marmalade, which has a floral backnote. It made me do back flips.
When you try Coupole, bring on the lemon curd, the lemon tea, the lemon-tinged ginger cookies. It also loves a French 75 cocktail.
Let’s talk crackers.
I like to save the packaging from Vermont Creamery cheese and turn them into cracker pens. You know I have a love-hate relationship with crackers. Most of them will do their best to overshadow delicate cheese, so I ignore them.
34 Degrees crackers are wafer thin. Thin enough to garnish an ice cream sundae. They underscore soft cheeses without competing for attention. The “plain” style and “rosemary” pair beautifully with goat cheese. Coupole told me she loves them.
Finally, let’s talk cheese boards.
Serving a nice cheese on an old banged up cutting board made out of plastic is like serving caviar from a sippy cup. Get yourself a decent cheese board if you are going to endeavor to show off your cheese love. Wooden boards are terrific, but slate photographs nicely, and you can write on it.
I use two sizes of Brooklyn slate, and I cart them hither and thither. They are durable, and I think they’re ideal for staging a theatrical cheese experience.
I believe every cheese board should be theatrical – lower the lights, break out the egg spoons and littlest knives in your cupboard, pull out some cloth napkins, raid your pantry for honey, jam, nuts, apricots. Then present the most fascinating cheeses you can find — let them relax at room temperature for 30 minutes before you serve them. When you arrange them, stagger them across the board with an array of nibbles so your guests can experiment with different flavor combinations.
For the Giveaway
To enter, drop me a comment and name 1 or 2 items in your cupboard that you’d like to try serving with these goat cheeses. It can be a jar of jam, a curious wine…anything to create an interesting pairing.
The winner will be selected at the end of this week, on December 19, 2014. If you’re selected, I’ll collect your mailing address and pass it on to Vermont Creamery so they can send you the fixings for a goat cheese board.
This post is a really a smooch. Today marks the last day of the Birchrun Hills Farm Kickstarter campaign to build a cheese cave. Thanks to so many of you, cheesemaker Sue Miller has surpassed her goal, and the pledges are still dropping in! If you have a few shekels to donate yet, hop to it! The campaign ends tomorrow (12/13) at 6 a.m. Go get yourself a reward — you can still buy a brick in the cave, and posters of Sue’s blue — created by artist Mike Geno — are still on offer!
I’m still waiting for someone to NAME THE CAVE!
The success of this project is a testament to the big dairy love that I see throughout the state of Pennsylvania and beyond. When I moved here from Wisconsin almost 10 years ago, I never imagined that the cheese adoration I saw in that state would bubble up these 900 miles away. Your readership, your dairy fervor, your support of artisan cheesemakers like Sue Miller means everything! So, thank you, bubbe! Kiss, kiss, kiss.
If you have no idea what on earth I’m talking about, watch the story about Sue Miller on Fox Philly.
Max’n Madame at High Street on Market, Dec. 15
Reservations for the local cheese and wine-tasting hosted by yours truly and cheese authority Max McCalman are still available for Monday. Call High Street to hold your place: 215-625-0988. You can find more details on my Events page. I’m going to break out the rhinestones for this one!
Every year, December sneaks up on her stealth heels. Already, your lovely emails are starting to trickle in as you sniff out potential gifts for lovers on your list. Come now, let’s get down to business with some serious recommendations. After all, what is better than…
Let’s start with the Hammacker Schlemmer of cheese experiences, shall we? You can gift your buttercup a vacation with me. That’s right! I’ll be part of a tour going to cheddar country (Somerset, England) in September. This is the ultimate cheese journey, sweethearts. No joke. Cheese expert Max McCalman will be along for the ride, and we’re planning to drink wine on the roof of James Montgomery’s mansion. If your cheese lover is a Downton Abbey fan, this trip will bring the two worlds together.
Pairings for stocking stuffers?
How about a tiny flight of fancy? I’m a big fan of gifting several jars of honey, like the beautiful Greek forest honey I wrote about back in April, thanks to The Olive Table. I’m also a raging fan of Tait Farm Jam (sour cherry, blueberry, and the chutney). You can gift three jams with a few cheeses to match (like a triple creme, a Cheddar, and a blue) and you’ve got a sumptuous gift basket or surprise cheese board. Of late, I’ve fallen for some samples I received from Simple & Crisp (pictured above) — their dehydrated oranges are wonderful with stinkers and creamies. And the packaging makes it easy to drop right into a stocking or shoe.
Cheese boards & cheese knives?
My kitchen has almost as many cheese boards as it does cookbooks, and I keep a bowl full of cheese knives on the window sill. That way, I can throw together a gorgeous snack plate without having to rummage. I like to buy cheese boards on Etsy (like these from Gray Works in Saugerties, NY), and I scour thrift stores for butter knives and old silver — I like to bundle them and give them as gifts. In my handbag, I always carry a French cheese spreader from Laguiole.
A cheese portrait by Mike Geno can transform a kitchen (or boudoir) into a very special place. His prints are reasonable — check out his list of cheeses by state. Also, over the last year I have collaborated on several posts with the wonderful illustrator Johanna Kindvall in New York. Her illustrations are economical and exquisite (I’m partial to her rendering of my cheese desk). Frame one, or collect her whole set, and hang them along your cellar stairs, your pantry, your entryway. A cheese illustration by the door is the new dairy mezuzah.
Books to expand one’s cheese horizons?
Here are a few cheese books I read recently and adored: The Whole Fromage by Kathe Lison (French cheese escapism) and The Life of Cheese, by Heather Paxton (an anthropologist’s glimpse into artisan American cheese culture). Also, I love Marisa McClellan’s Preserving by the Pint for pairing ideas and for jam recipes, and I am eagerly awaiting Fika: The Art of the Swedish Coffee Break, by Anna Brones and Johanna Kindvall.
Naming rights to a calf or cheese cave?
You know I have been pushing the campaign for Sue Miller of Birchrun Hills Farm — you can still purchase the naming rights to her cave! (Or name a baby calf. Or have dinner at her farm — I’ll be there!).
As always, I am happy to sign and send out copies of my own little project, The Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings. It’s also available in book stores, cheese shops, and online.
If you’d like a personalized copy, drop me a comment or email me: email@example.com
Happy holidays, and thank you for supporting someone’s cheese habit!
Suddenly, it’s December. I open my eyes, and my calendar flashes into view with stars and scribbles. (Yes, I still use a paper day planner.) Here are a few events where I will be leaping and lurking over the next few weeks, along with a few holiday open houses that feature local Pennsylvania cheesemakers. I hope to see your face!
Di Bruno Bros. Cheese Crawl: TWO Book Signings (Sat., Dec. 6)
noon-2 p.m. Rittenhouse Store, 1730 Chestnut St., Philadelphia
2 p.m.-4 p.m. Franklin Store, 834 Chestnut St., Philadelphia
All five Di Bruno Bros. locations will be decked out for the holidays — click the link for a shopping pass worth 20% off. The samples will be amazing!
Salumeria Cheese Tasting: with Cheesemonger Matt Buddha and Sue Miller (Thurs., Dec. 4)
2-4 p.m., Reading Terminal Market, Philadephia, Pa. UPDATE: MOVED TO 4-6 PM!
Meet two of the coolest people in the local cheese world, Sue Miller of Birchrun Hills Farm and Salumeria’s Matt Buddha!
Talula’s Table: Holiday Open House with Birchrun Hills Farm (Monday, Dec. 8)
5-7 p.m. Talula’s Table, Kennet Square, Pa.
Enjoy free cheese, treats, and Victory beer to celebrate Sue Miller’s Kickstarter campaign! I’ll be there in spirit, just fyi.
Whole Foods of Cherry Hill: Cheese Tasting & Book Signing (Tuesday, Dec. 16)
6 pm & 6:45 p.m., 1558 North Kings Hwy, Cherry Hill, New Jersey
Queen cheesemonger Jenny Harris hosts a weekly BYO cheese tasting in the café — bring a bottle of your choice, and join us for a selection of six special cheeses for this guided tasting. To sign up for one of two seatings (6 & 6:45), please email firstname.lastname@example.org or stop by the store’s customer service desk. Free!
Yellow Springs Farm: Holiday Open Houses (Dec. 13, 20, & 21)
noon-4 p.m., 1165 Yellow Springs Rd, Chester Co., Pa. 19425
Visit this goat dairy and native plant nursery to pet the animals and taste some of my favorite local cheeses, like Nutcracker — rubbed with house-made walnut liqueur. This beautiful Chester County farm run by Catherine and Al Renzi is one of my favorite holiday stops for cheese and goat’s milk caramel.
Pssst…Need a signed book? If you can’t make it to an event and you’d like a signed copy of my book, The Di Bruno Bros. House of Cheese, drop me a line and we’ll arrange elf-delivery. I can sign and ship copies anywhere in the U.S.
Photo credit: Dave MacNeill
Don’t think I’ve lost my love for baguettes, but lately I’ve been exploring alternatives to bread that pair well with cheese. Yes, gluten-free mania has gotten the best of me – I love bread madly, but many people I know have forsaken it. Over the holidays, I know I’ll need to have some gluten-free weaponry, so I’ve been raiding the crisper.
This week – thanks to a winter CSA box from Philly Foodworks (more on this below) – I decided to create a glowing gluten-free cheese board with roasted carrots and parsnips in place of bread or crackers. My share, which was offered to me as a promotion, allowed me to select items from an online pantry — in addition to receiving a bounty of fall produce — so I chose to accent this board with cranberry jelly and local sauerkraut.
I knew that the acidity of these two condiments would be a good foil for the heaviness of root veggies roasted in olive oil – and by heavy, I mean dense. I also knew that the bright, slightly bitter taste of the jam and the sparkly, sour quality of the kraut would offset the overall sweet, nutty notes on the board.
And the colors! When I put this board together, I felt like I was breaking out watercolor pencils.
To turn this board into a meal, I added toasted walnuts and boiled a couple fresh farm eggs. The cheese, which came in the CSA box, worked perfectly – creamy Goot Essa sharp cheddar and a beautiful hunk of Yellow Springs goat cheese studded with peppercorns. I envisioned this as a sort of day-before-Thanksgiving cheese plate, when you want to keep nibble while you cook.
Stack the cheese on the root veggie rounds, add a spoonful of jelly or kraut, bop on a nut or a sprinkle of parsley, and you’ve got a gorgeous bite. A sunny, sparkly bite. A great gluten-free cheese hors d’oeuvre.
Seasonal Root Veggie Crisps
This makes one tray of root veggies, enough for 3 to 4 people. It is easily doubled or tripled. For best results, seek out the largest carrots and parsnips you can find so that they can be sliced into “cracker”-like discs. Although I call these “crisps,” they’re tender with crispy edges. Serve them warm from the oven or at room temperature.
2 large carrots
2 large parsnips
3 tablespoons extra virgin olive oil or coconut oil
1 teaspoon sea salt
½ teaspoon fennel seeds (optional)
1. Preheat the oven to 425 degrees and line a cookie sheet with parchment paper.
2. Wash and dry your root veggies, then slice them thinly into discs and drop them into a big bowl. Drizzle them with oil, and add a toss of salt and fennel seeds. Stir the veggies until they’re coated with oil, then dump them onto your cookie sheet.
3. Bake for 25 to 35 minutes, or until the edges of the veggies begin to brown. Use a spatula to flip them, then bake them for another 5 to 10 minutes, so that both sides are golden in color.
4. Serve on a cheese board with a hunk of Cheddar and one or two other firm cheeses (try a firm goat cheese, like Midnight Moon or Pantaleo, or pick up a gooey wheel of Harbison). You could also serve fresh ricotta or herbed chèvre.
5. Pair with nuts, cranberry jam or chutney, kraut, hardboiled eggs. You could also serve dried fruits, charcuterie, and pumpernickel bread.
About Philly Foodworks
With 25 pick-up points around the Philadelphia area, Philly Foodworks offers easy access to local foods, from dairy and produce to canned goods and coffee. Each week, you receive 4 local produce items, plus $35 worth of pantry items that you choose online. The hybrid nature of this winter CSA plan gives you freedom and a chance to explore a variety of foods from local makers. The local cheese selection is excellent, and it changes from week to week.
For readers of this blog, Philly Foodworks is offering a free one-week trial. Visit www.phillyfoodworks.com and click “free trial.” Enter your address, click pay by check (you won’t be billed), and after you’ve picked up your box you can decide if you’d like to continue.
As someone who has signed up for Winter CSA shares for the last few years, I can tell you that picking up my box is a highlight of each week. It brings life into the kitchen and never fails to introduce me to wonderful local products I might not find otherwise. Let me know if you give Philly Foodworks a try and discover any favorite cheeses.