Madame Fromage’s Cheese Ball 2016

Madame Fromage Cheese Ball Invite

Lovely readers, I am writing to invite you to my 3rd semi-annual Cheese Ball in Philadelphia on October 30, 2016. We’ll be back at Ruba Club, a Russian social hall in the Northern Liberties neighborhood, for a Sunday evening of rennet and revelry. If you attended the last Cheese Ball, you know it was crowded! This time around, we’ll have much more space with 2 floors: on the first floor, you’ll find the city’s largest cheese board along with a cash bar; upstairs, you’ll find a local-cheese sampling salon from 6-8 p.m., followed by a dairy disco with the tuba-centric Disco Hootenanny. Yes, costumes are encouraged — it is Mischief Night after all.

Tickets ($20) are limited to 300, with all proceeds to benefit the Pennsylvania Cheese Guild. Grab your tix at the link below. Your support will fund cheesemaker education, and, by attending, you’ll get to taste the hunks of your dreams, join a wildly welcoming cheese scene, and maybe even dance with a cheesemonger.

When: Sunday, October 30, 2016, 6-10 p.m.

Where: Ruba Club, 416 Green Street, Philadelphia 19123

How: Tickets ($20) (advance purchase recommended)

Bring: A contribution to the city’s largest cheese board! A hunk of cheese, a condiment, a loaf of bread, or crackers…

~

For all inquiries, please email tenayadarlington@gmail.com. Ready for a little retrospective?

Cheesemaker Sue Miller flanked by Yours Truly and Cheesemonger Matt Buddha

Cheese Ball 2014: Madame F, cheesemaker Sue Miller, cheesemonger Matt Buddha

Jamie Png and Ashley Gates

Cheese Ball 2014: cheesemaker Jamie Png holding court at the giant cheese board

The Cheese Board at 7:30 p.m.

The Cheese Board of 2014, when doors opened

The Cheese Board at midnight

The Cheese Board of 2014 at midnight

You can be yourself or don a cheese moniker!

Cheese Ball 2012 volunteers

Jesuits and dames in fur hats around the Cheese Board in 2012

Jesuits and dames in fur hats around the Cheese Board in 2012

Special thanks to Stefania Patrizio for designing this year’s invite. Photo credit: Shorpy.

A Cheese Board at Chateau St. Philippe

Madame Fromage in the French AlpsReaders, let me transport you to the French Alps, where I just spent 10 days as a co-host for Cheese Journeys. I meant to post along our route from the Savoie to Alsace, but the wifi was weak. And I got so caught up taking pictures of cow breeds I had never seen before and consuming vast quantities of young raw-milk cheese that are illegal in the United States that I completely lost my head.

Let me take you back in time. Let me feed you impossibly beautiful cheese. First, though, cue the sound of cow bells ringing across mountains, the smell of fresh-cut hay, the sight of chalets with colorful shutters and overflowing window boxes of geraniums.

Chateau St. Philippe

Chickens at the ChateauYou and I, we are staying at Chateau St. Philippe, first inhabited by Benedictine monks in 1034. From the windows, you can see jagged mountains, hillside vineyards, the local village (Saint Jean-de-la-Porte) beyond the long gated drive. Chickens peck at the lawn, and a spring-fed pool near the planter boxes serves as the icebox for bottles of  Savoie wine.

When you’re thirsty, just pad across the moss and grab yourself a bottle to pair with this local cheese board.

Savoie Cheese Board

A Mostly Savoie Cheese Board

Abondance
Similar to Comté, this raw-milk Alpine cheese tastes like a caramel made wildflowers-infused milk. Simply beautiful, a glowing example of Alpine cheese: waxen in texture, boldly flavored, with a delicate balance of savory and sweet tastes.

Saint Mauré de Touraine
From the Loire Valley (not the Savoie), this goat log snuck onto the board because it pairs so well with the mineral-rich wines we’ve been tasting here, Phillip Grisard’s 2014 Mondeuse Blanche. This subtle goat cheese is rolled in ash and has a straw running through it to create an air passage so that the paste dries uniformly.

Reblochon
You’ll see farm stands selling rounds of Reblochon all along the roadsides here. One of the great cheeses of the Savoie, this one has a sticky rind and a satin-soft center. Cheese expert cheese Steve Jenkins writes that a ripe Reblochon tastes “like a rare filet mignon” — tender and meaty.

Beaufort
“The prince of Gruyeres” is one of France’s most complex cheeses. Look for the “Alpage” grade of Beauforts; they’re made at chalets high up in the mountains, at elevations above 6,000 feet. Flavors range from hazelnuts to roasted leeks to sweet cream.

Tomme de Savoie (chèvre)
The local table cheese can be made from cow’s milk or goat’s milk. It has a velvety gray rind with a dense paste that smells mushroomy and tastes of clean, grassy milk.

Chuck Kellner and Madame Fromage

Can you make this cheese board at home? Of course. Find a specialty foods store with a good cheese counter and make friends with a cheesemonger, like Chuck Kellner (pictured above) from Cowgirl Creamery. Then, start planning a trip to taste these cheeses in their native landscape.

You won’t believe how great Alpine cheeses taste in the Alps, or how amazing it is to see ancient cheese traditions in action. I’ll be posting more from our trip, including a Reblochon maker, plus a glimpse into the enormous “Comté Cathedral” at Fort Saint Antoine.

We’ve got more out-of-body experiences ahead of us, you and I. For now, let’s hang out on the deck off the back of the chateau, savoring glasses of Mondeuse (the local grape).

Chateau St. Philippe Patio

 

 

Comté and A Cocktail: A Journey Unfolds

Comte Cheese and Ritz Cocktail

One of my favorite things to do before a long trip is to create a checklist of tastes, so I can remember what to nibble in the field. I know, it sounds obsessive — but without obsessive acts, life is a bit milquetoast, is it not?

Next week, I have the great fortune of traveling to France as a co-host for Cheese Journeys, a company based in New York that curates dazzling dairy experiences. Amidst the frenzy of packing and getting my classes covered at work, I take brief pauses to imagine little scenes: drinking the milk of three regions, sleeping and waking to the sound of Alpine cowbells, and gorging on as much raw-milk French cheese as possible.

Since I tend to be a bit geographically challenged, these scenes allow me to visualize the itinerary my tastebuds will follow as they salivate from the Savoie to Alsace to the region of Franche-Comte. Translation: our trip begins with rustic Tomme de Savoie, stanky Raclette, and gooey Reblochon, then ends with nutty-sweet Comté and impossibly sultry Vacherin. Along the way, I am anticipating tartiflette, soft Munster, and Chartreuse cocktails. (Yours truly will lead the expedition to the Chartreuse monastery and be making the cocktails!)

Of our tour’s many cheese destinations, I am most excited to set foot in the cellars of Fort Saint Antoine — a vast underground artillery fort that now holds wheel upon wheel of Comté.

Comté is Gruyere made in France (the Swiss claimed the name “Gruyere” long ago). Although Comté is less of a household name in the U.S., it is one of the best cheeses to seek if you are looking to broaden your cheese palate. That’s because it’s hard to find bad Comté. In fact, “bad” and “Comté” don’t belong in the same sentence. Comté is carefully regulated and none of it is factory made; it’s produced by a few hundred “frutieres“, or small farms. When the 80-lb wheels of Comté are young, they are collected by an affineur (someone trained in aging cheese) and matured in a cave, like Fort Saint Antoine, until they ripen to perfection.

The caves at Fort Saint Antoine are referred to as the “Cathedral of Comté.” Needless to say, one of the items on my packing list will be a pack of votives.

Follow along: Over the next two weeks, I’ll be posting photos from our trip on Instagram (mostly @cheesejourneys but also @mmefromage). I’ll also be blogging, wifi-willing.

Taste Comté: If you want a pre-emptive tasting, pick up a hunk of Comté (ask for the Marcel Petit label, the line from Fort Saint Antoine). You’ll find it at cheese shops around the country.

Comté & Cocktails: I love to pair Comté with a Ritz Cocktail, a recipe featured in the most recent book I wrote with my brother, The New Cocktail Hour. With notes of caramel and toasted brioche, it’s splendid with Comté of any age.

Comte and Cocktail Shoot by Tenaya Darlington

Ritz Cocktail Recipe

Created by Dale Degroff

3/4 ounce brandy (Pierre Ferrand Ambre)

1/2 ounce Cointreau

1/4 ounce maraschino liqueur (Luxardo)

1/4 ounce lemon juice

2 ounces chilled Champagne

orange twist, for garnish

Stir brandy, Cointreau, maraschino, and lemon in a shaker tin with ice. Strain into a martini glass. Top with Champagne, then garnish with an orange twist.

Comte and Ritz Cocktail by Tenaya Darlington

~

In Two New Books, Cheese Plates Go Wild

Two new books on cheese plates

I’m going to say it: 2016 is The Year of the Cheese Board.

The first sign: the mad boards popping up all over Instagram (just search #thatcheeseboard). Also leading up to this moment: a fleet of cheese-focused restaurants, bars, and small groceries which have grown in stealth and wealth over the last decade. To the west, Mission Cheese. To the east, Casellula Cheese & Wine Café.

Now, two new books devoted to the art of cheese plating have landed on my stoop. Ohh, sweet glory – I couldn’t be more elated. Cheese + Ikebana, this is happening.

Here’s what these 2 new arrivals have to offer…

COMPOSING THE CHEESE PLATE: RECIPES, PAIRINGS, & PLATINGS

By Brian Keyser & Leigh Friend

Composing the Cheese Plate

The authors: Brian Keyser opened the condiment pleasure palace that is Casellula Cheese & Wine Café in Manhattan back in 2007. Chef Leigh Friend is his cheese angel.

 

What this book offers: Straight-forward guidance about how to catapult the best artisan cheeses into revelatory moments with Leigh Friend’s sublime – and often surprising – recipes, like Spicy Curry Cashew Brittle and Coffee Cajeta. Peppered throughout the book, Keyser provides stellar pairing logic, like this nugget, which moved me to go “ahhhh, so true”: a jolt of acidity can make a cheese seem less stinky.

 

Humboldt Fog with Blackberry Honey, Ossau-Iraty with Brown Sugar Fudge, Ameribella with Red Wine Shallots (Photo: Lauren Volo)

Humboldt Fog with Blackberry Honey, Ossau-Iraty with Brown Sugar Fudge, Ameribella with Red Wine Shallots (Photo: Lauren Volo)

 

Who this book is good for: Anyone looking for some palate yoga – the pairings in this book are extraordinary and worth stretching for. Want to amaze your friends, lovers, house guests? Uhmmm, who doesn’t want to be dazzled before bedtime by a presentation of Salted Chocolate Graham Crackers paired with Bayley Hazen Blue?

 

Organization: This is a condiment cookbook interspersed with cheese boards and short break-outs about cheese-centric topics, such as “Regionality” and “Affinage.” Composing the Cheese Plate isn’t trying to be an encyclopedia or a catch-all for budding caseophiles. Phew. Presentation and pairing are the focus. Smartly, the authors offer a key cheese pairing for each recipe, along with broad suggestions for anyone who may not be able to source specialty cheeses. Most recipes contain 3 to 6 ingredients, making them easy for beginners.

Ameribella with Red Wine Shallots

Ameribella with Red Wine Shallots (Photo: Lauren Volo)

 

Most brilliant pairing: Casatica di Bufala + Coconut Macaroons (Imagine a dense, fudgy buffalo milk cheese with notes of bread dough and Brazil nuts paired with light-as-air cookies. This pairing is your Italian nonna kicking her shoes off in the tropics.)

 

Cheese Styling: Simple, well-lit, mostly white backgrounds are very much in keeping with the presentation of cheese boards at Casellula in NY (I visited recently; it was fabulous). Tight crops and pristinely cut cheeses suggest fastidiousness and guarded pleasure – my only criticism. Cheese boards this gutsy should exhibit just a bit more ooze and allure?

To order: Composing the Cheese Plate

 

THE ART OF THE CHEESE PLATE: PAIRINGS, RECIPES, STYLE, ATTITUDE

By Tia Keenan

The Art of the Cheese Plate

The author: Tia Keenan is a chef-fromager based in New York who has worked with many clients, from Murray’s to Disney. On social: @kasekaiserina

 

What this book offers: A lavishly photographed and lovingly written series of themed cheese plates with phantasmagorical titles, such as “Mission: Epoissable” and “Burrata Wishes, Caviar Dreams.” Don’t be surprised if you see matcha marshmallows and cranberry-gin compote lining the decks of these ocean liner-esque cheese boards. The compositions are inspired, whimsical, outré.

 

Chabichou with Pink Peppercorn Lychee Puree, Valencay with Matcha Marshmallows, Bucheron with Tandoori Cashews (Photo: Noah Fecks)

Chabichou with Pink Peppercorn Lychee Puree, Valencay with Matcha Marshmallows, Bucheron with Tandoori Cashews (Photo: Noah Fecks)

 

Who this book is good for: Your crazy aunt in the Hamptons, your 21-year-old nephew who has a yen for cheese and Star Wars (notice the platters in the photo below), anyone ready for next-level cheese action.

 

Organization: The book opens with a short series on “Foundational Flavors” and “Foundational Textures” with important clues to building great boards, such as: Balance between the weight of the cheese and the accompaniment is crucial. What follows is a series of 37 cheese boards with recipes and rich photos, plus detailed descriptions about each cheese and each pairing. Each board includes drink pairings, sometimes for wine but also for things like White Flowering Tea. Lovely.

 

"Cheese is for Lovers" board (Photo: Noah Fecks)

“Cheese is for Lovers” board (Photo: Noah Fecks)

 

Most brilliant pairing: Shropshire Blue with Toasted Nori and Honeycomb (I love Keenan’s explicit tasting notes about this cheese: peanut butter, roasted radish, and tin…)

 

Cheese Styling: Photographer Noah Fecks and Reclaim Design prop out this book in a way that feels, at turns, dreamily over-the-top and yet wondrously clever. Think Frank Zappa meets cheese. Wild china patterns offset rind textures, a batik print sets off a fondu party, tile and linoleum creep in behind figs and poppy-red jam. Oh lawd, I have been waiting for a book like this — one that embodies the theatrical process of of plating and presenting cheese.

To order: The Art of the Cheese Plate

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The Cheese Ball is Back! Save the Date: Madame Fromage’s 2016 Cheese Ball is set for October 30 at the Ruba Club in Philadelphia! I just booked both floors of the club, so we can build the city’s biggest cheese board on the main level, then head upstairs to dance to some dairy disco. You heard me right.

Ticket link and further details coming soon. All proceeds for this year’s ball will benefit the new Pennsylvania Cheese Guild. Whaaaat, you’ve never heard of a Cheese Ball?!

Cheese Ball 2012

Cheese Ball 2014

xo

 

Artful Cheese Boards from Artifaqt

Artifaqt cheese boardsI am a sucker for the hand-hewn. You know this. I like cheeses that are cut and shaped by hand. Ideally, I like to buy them from the maker’s hands directly at a farm or farmers’ market. I also have a thing for hand-made knives and cheese boards. Maybe this is because I am a passionate scribbler and also the daughter of a violinist, so I believe in the power of things that are held, thumbed, toggled, and touched.

About an hour outside of Philadelphia, there is a woodworker and designer named John Luttman who makes beautiful hand-carved cheese boards, among other things. He’s been at it since 1983, when he arrived in Phoenixville with “a truck, some tools, and my dog, Curry!” Artifaqt, his studio and show room, is located right on Phoenixville’s Main Street.

Cheesemaker Sue Miller with John Luttman of Artifaqt

Cheesemaker Sue Miller with John Luttman and his “cheese surfboard”

John’s eye for shape, color, and texture energizes my cheese brain. A couple weeks ago, I visited his studio and picked up some samples which have become like a set of dominos on my coffee table. I like to mix and match them, with or without cheese.

To me, their velvety surfaces and unique shapes provide the sort of theatrical staging that a hand-crafted cheese display deserves. (Cue the satin curtains, the smoke machine!)

Artifaqt Cheese Boards

If you like what you see, check out Artifaqt’s online shop or visit John in person (Psst…John is offering a discount to MF readers; details at the end of this post). You’ll find a warren of workshops he has built for wood, metal, and stone — all occupied by local artisans he employs from the community.

Most recently, John has collaborated with Chef Eric Ripert to create a set of serveware for Le Bernardin and Aldo Sohm Wine Bar in New York, including a special charcuterie tower that revolves on a turntable. He’s also created custom boards for Chef Jose Garces and Jean-Georges Vongerichten.

The+Tower+SQUARE

Photo courtesy of John Luttman

Below are a few of my favorite cheese objects, including a banana-leaf inspired baguette board and a set of truly tiny cheese boards for bite-sized love affairs.

Artifaqt Bread Platter and Cheese BoardMini Cheese Boards from Artifaqt

Questions for John Luttman

~Where are you from and why did you settle in Phoenixville, PA?

I grew up on the other side of Valley Forge National Park and came to Phoenixville from a series of short term workspaces in the area after a year at the Oregon School of Arts and Crafts.

~Who taught you about woodworking?  

My mentor was Karöl Pacanovsky.  Karöl was born at the foothills of the Tatra Mountains in Slovakia and did his apprenticeship in Vienna.  Karöl was 85 when we met, and his everlasting impression on me was I had all I needed to teach myself.

~You’ve passed the tradition on to your son, who works with you?

Early on, I built a diverse staff with skills useful and eventually beneficial to my business interests in those days.  We learned from each other as we moved into new materials and methods.  Today’s evolution is being developed around young people in their 20’s with strong work ethic and work interest.  Young people with a strong set of current skills only get better as they unlock their potential.  One is my oldest son Dane. Dane is 27 and has worked with me since his early teens.

John Luttman's Studio

Joining us, when he graduates from Rochester Institute of Technology next spring, is Tom Nelson, a furniture design major. The three of us work so well together sharing skills and tasks as we work in small batch production.  Our way is to rotate through each step, whether metal or wood so the moment is always fresh.

~On sourcing wood for your boards: you use a lot of Pennsylvania hard woods. Are all of your boards sourced from wood in PA?   

We source from two one-man sawmills just north of our studios in Montgomery County, PA.  This fall we will be heading west to the Allegheny Mountains of western PA to pick up a truck load of hand selected hardwoods from a large family run sawmill.  As they grade their lumber, they pull the extraordinary boards aside for us.  I told them the horizon is coming closer for me so I can only afford to work the finest wood available.  They source mostly from PA ( Penns Woods! ) but also from Ohio, West Virginia and Michigan.

~You mentioned a connection to Longwood Gardens — did I understand correctly that they give you wood from felled trees?  

In Longwood’s words:  “Entertain among the trees of Longwood Gardens in your own home. Every piece of our Treeware Collection is carved and crafted by attentive hands using the reclaimed wood of fallen legacy trees from our Forest. Longwood Gardens teamed up with local artisans, Artifaqt, to make these exclusive kitchen and home accessories.”

John Luttman with The Tower

John Luttman with the charcuterie tower he designed for Chef Eric Ripert

Artifaqt Discount for Madame Fromage Readers

  • Mention “Madame Fromage” for a 10% discount.
  • Mention “Madame Fromage” and the name of a PA cheesemaker for a 15% discount.
  • Discount applies to online orders and store visits.