It may not be cheese, but it's close, since it too is curdled milk. (Well, not quite curdled, but close.) I picked this up in Athens, Ohio, where I was visiting friends, for my long car ride home. I already knew about this dairy company, but I hadn't seen the ginger yogurt before. It was great. It wasn't too sweet, which is something I don't like in yogurt, and it had lots of little pieces of ginger down at the bottom. (I ate it while driving, so I didn't manage to stir it up very thoroughly, so I ended with lots of ginger towards the end.) It is made by the Old Chatham Sheepherding Company, which also makes some very nice cheeses that I'll be posting about sooner or later. I'm hoping to make a field trip to their farm sometime this summer.
Thursday, May 17, 2007
Brief Tangent on Yogurt
It may not be cheese, but it's close, since it too is curdled milk. (Well, not quite curdled, but close.) I picked this up in Athens, Ohio, where I was visiting friends, for my long car ride home. I already knew about this dairy company, but I hadn't seen the ginger yogurt before. It was great. It wasn't too sweet, which is something I don't like in yogurt, and it had lots of little pieces of ginger down at the bottom. (I ate it while driving, so I didn't manage to stir it up very thoroughly, so I ended with lots of ginger towards the end.) It is made by the Old Chatham Sheepherding Company, which also makes some very nice cheeses that I'll be posting about sooner or later. I'm hoping to make a field trip to their farm sometime this summer.
Saturday, May 12, 2007
Vermont Brie from Blythedale Farm, Vermont
I bought this cheese a while back, but then worried that maybe it wasn't quite ready to eat, so I saved it for my trip to Athens, Ohio. I finally arrived here on Thursday night, after about 11 hours on the road, so by then the cheese, which had been safely wrapped up in a towel at the bottom of my lunch bag, was definitely good to go. I had pretty low blood sugar by then, so I didn't think as clearly as I might have before taking it from its very nice container, so I don't have a picture of in its unwrapped state - oh well. 
It was nice and runny once unwrapped, and very creamy and tasty, with just a bit of tangy bite. 
It has a very tender and thin rind, which I appreciate, as much as I'm happy to eat rind. It is from the Blythedale Farm in Vermont. 
Real French Brie cannot be had in the States, given that it is made with raw (i.e., unpastuerized) milk and aged less than 60 days, which means that the FDA, in their ultimate uptightness, will not let it pass our borders. But this is very good, although it is made with pastuerized milk, and it is far superior to any of the factory made cheeses called "brie" that you can buy at your local grocery store. I bought this at the Hannaford's grocery store in New Hartford, NY.
It was nice and runny once unwrapped, and very creamy and tasty, with just a bit of tangy bite. It has a very tender and thin rind, which I appreciate, as much as I'm happy to eat rind. It is from the Blythedale Farm in Vermont. Real French Brie cannot be had in the States, given that it is made with raw (i.e., unpastuerized) milk and aged less than 60 days, which means that the FDA, in their ultimate uptightness, will not let it pass our borders. But this is very good, although it is made with pastuerized milk, and it is far superior to any of the factory made cheeses called "brie" that you can buy at your local grocery store. I bought this at the Hannaford's grocery store in New Hartford, NY.
Great Old Cheese Sign in Bolivar, Ohio
I stopped to get something to eat and stretch my legs on my way to Athens, Ohio to visit friends when I spotted this sign in Bolivar, Ohio (about 49 miles north of Cambridge): 
I can only imagine what kind of cheese this company made. There are a lot of Amish in central Ohio, so this may have been some sort of centralized cheese factory? I googled it, to no avail. Great old sign, though!
I can only imagine what kind of cheese this company made. There are a lot of Amish in central Ohio, so this may have been some sort of centralized cheese factory? I googled it, to no avail. Great old sign, though!
Tuesday, May 1, 2007
Cheddarvision Link
I do not now remember how I found out about this link to a wheel of cheddar in England aging in real time, but here it is. The time lapse version on youtube, which you can link to from the link I've just provided, is also worth watching. You get to see the cheese get 'ironed', which is when a small sample of the cheese is removed with a pipe-like tool to see how it is coming along. Worth the visit!
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