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Preview: CurdNerds - the cheese blog

CurdNerds



A place for cheese aficionados to learn and discuss: cheese blogs, forums, faqs, etc.



 



7 rules of cheese to live by

Wed, 23 Dec 2015 04:40:19 +0000

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Thanks to Corr Chilled for this great infographic on the "7 rules of cheese."




Study finds that cheese is as addictive as hard drugs

Wed, 23 Dec 2015 04:34:04 +0000

Using the Yale Food Addiction Scale, designed to measure a person’s dependence on, scientists found that cheese is particularly potent because it contains casein.

The substance, which is present in all dairy products, can trigger the brain’s opioid receptors which are linked to addiction.

Read more




The World of Mediterranean Cheese

Wed, 02 Nov 2011 19:18:05 +0000

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Image courtesy of Karoun Cheese

Talking about "Mediterranean cheese" as if it's a distinct variety is problematic for two reasons. First of all, almost all of the best cheese-producing countries in the world surround the Mediterranean Sea: Spain, France, Italy. Second of all, cheese originated in the nomadic sheepherding cultures that lived in the region east of the Mediterranean, so to some extent all cheese is Mediterranean.

Still, when we use the term "Mediterranean cheese," we are typically referring to a select group of eastern European and Middle Eastern cheeses, typically made from goat or sheep's milk, typically fresh or pickled (but not aged), and typically really delicious. Here are some of my favorites.

Feta

Feta is probably the most famous of the mediterranean cheeses. It is made from sheep or goat's milk, and pickled in brine (saltwater) for a period of several weeks. The best feta will have a distinct "gamy" flavor, which, in my mind, is offset a bit by the high levels of salt in the cheese. I love cooking with Feta, since it crumbles really easily (no grating!), doesn't really melt, and adds lots of umami to your food. Feta also pairs really nicely with fruit that's sweet and juicy, like watermelon.

String

I've been a big fan of String cheese ever since I was a kid. And I'm not talking Polly-O here, I'm talking about Middle Eastern-style braided String cheese, usually studded with black cumin seeds. The cheese is made in a way similar to Mozzarella cheese, by pulling and stretching the curds like taffy. My favorite way to serve this cheese is to spend wayyyy too much time pulling all the little strands apart and placing them in a serving bowl. Trust me, it tastes better that way.

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Pulling String Cheese. Image courtesy of Karoun Cheese

Labne

Labne is a cheese made from strained yogurt, which renders it much thicker, more spreadable, and closer to cream cheese (but without cream cheese's fatty heft). I love serving labne with olive oil and za'atar, and eating it up on a piece of pita. It's also a really good lighter substitute for sour cream.

Thanks to the fine folks at Karoun Dairies for providing samples for me to taste in writing this post.




Is affinage all hype?

Thu, 06 Oct 2011 16:19:54 +0000

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“And if my humidity is 35 percent different from yours, my cheese is going to taste just as good as yours. It may have a different color of mold on it, but it’ll taste just as good. And yours is going to be twice as expensive, and you’re a highway robber. And you’re contributing to the preciousness and folly of Americans trying to emulate something in France that has nothing to do with quality. It has to do with expedience. Are you getting me here?” - Steve Jenkins, Fairway

Link to the full story from the NY Times. (Read till the end to see the results of the taste test.)




Meet the Curd Nerd: Janet Fletcher

Sun, 16 Jan 2011 03:43:53 +0000

Janet Fletcher is a staff food writer and cheese columnist at the San Francisco Chronicle. Recently, Curdnerds.com chatted with her about her love of cheese, as well as a beautiful new iPhone app based on her book Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying. Tell us a little bit about your background. I’ve written a weekly cheese column for the San Francisco Chronicle for more than eight years, but I’m a trained professional cook and food writer with wide-ranging food interests. Describe your interest in cheese and how it started. I “discovered” cheese as a college student studying for a semester in France. I remember admiring the range of little goat cheeses available at the local farmers’ market, and I loved the ritual of the cheese course in restaurants. When I came home, married and established my own household (we’re fast-forwarding here), I held on to this French ritual. We have cheese at the end of dinner most nights; we never have dessert. It’s a great excuse for pouring another glass of wine.

 Which pairs better with cheese? Wine or Beer? Why? Both. Depends on your mood, the occasion, the weather. My husband is a winemaker so we are daily wine drinkers. We have wine with our dinner, so that’s the beverage we tend to have with cheese. But beer is a fantastic accompaniment to cheese and works especially well with the washed-rind cheeses that can challenge some wines. 
 Which cheeses make you swoon? Aged sheep’s milk cheeses like Ossau-Iraty, Zamorano, Pecorino di Pienza and Vermont Shepherd. These are the ones I reach for when I’m “off duty.” 

 What advice can you give to a cheese newbie overwhelmed by the selection available at their local shop? Find an enthusiastic cheese merchant and let him or her guide and educate you. Ask what’s in great condition that day and ask for a taste. Try to give your business to a store that has a staffed cheese counter.

 How do you recommend people learn more about cheese if they are interested? Well, of course I think they should buy my app and my books (The Cheese Course and Cheese & Wine) and read my San Francisco Chronicle cheese column. The entire archive is online at www.sfgate.com. But really, you learn by tasting critically and comparing. Make good cheese a regular part of your meals, take notes, and expand your universe by purchasing an unfamiliar cheese each time you shop. [...]



Comté Calling

Wed, 22 Dec 2010 16:16:50 +0000

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Comté is hands-down one of my favorite cheeses. It's both nutty and fruity at the same time, and its elastic, semi-firm texture makes it a perfect melting cheese (it's often a key component in a fondue). It's almost identical to its more famous cousin, Gruyère, which is what the Swiss call the cheese. But just over the Alps in the Franche-Comté region of France, they call it Comté.

The manufacture of Comté is fascinating. The A.O.C. version can only be produced with the milk of the brown and white Montbeliarde cow, a breed indigenous to Franche-Comté. The cheese’s origins go back to the time of the 12th century where the long winters of the Jura Massif forced the inhabitants to find a way of transforming milk into a rugged cheese that wouldn't spoil easily. The best Comté is made from the summer milk of the cows that graze the fertile mountain slopes dotted with luscious wildflowers.

While Comtè has been readily available in the U.S., it hasn't been as available in other places. For the first time ever, official A.O.C. Comtè will be available in the U.K., so for all you CurdNerds readers in the mother country, it's time to check out this fantastic and legendary cheese!




Raw-Milk Cheese 101

Thu, 19 Mar 2009 17:21:25 +0000

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Check out my latest post on Serious Eats regarding raw-milk cheese. It's a debate that doesn't seem to die, so I thought it would be good to lay out the basic issues.




Bush's Legacy

Tue, 20 Jan 2009 15:02:23 +0000

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Check out my latest post over at Serious Eats, about George W. Bush's latest (and last?) F.U. to the world: increasing tariffs on Roquefort cheese by 300 percent. Get it while you can, the tariff goes into effect on March 23--unless Obama repeals it before then.




Inaugural Cheese Plate

Fri, 16 Jan 2009 18:50:00 +0000

Check out my "red, white and blue" suggestions for an Inaugural Cheese Plate, which appear today on the new Cheese and Champagne blog.




Announcing Cheese Enthusiast

Tue, 04 Nov 2008 16:47:26 +0000

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There's a new cheese publication in town, and it's definitely worth checking out. Cheese Enthusiast is a reincarnation of the old newsletter "Home Dairy News," and as such its focus is on hobbyist cheesemaking at home. Nevertheless the paper takes a very in-depth approach to the topics it explores, so even if you don't make cheese at home the articles are very informative. And, hey, guess what--the inaugural edition features an interview with yours truly!

Annual subscriptions are a bit steep at $30/year, but so far the product is promising. I would love to see some full color photography to go along with the well-written articles, and hopefully they will head in that direction in the future.