The Cheese Lady

Week of July 4.

Good grief fireworks again! The time goes by so fast! One year ago today I tendered my resignation to European Imports, Ltd., Chicago. After almost 8 years it was time to move on. It took me almost 2 years to leave the job I thought I would retire from. But I had to do it. There are still days when I forget, when I wonder, when I miss those I’ve left behind so much. But I have a new life. The Farmers’ Market was not the plan when I quit my job. I had no real plan. I tried the market and loved it. It gave me new energy and added so many new people to my world. There is something right about being back in Muskegon full time. The last 20 years I spent driving up and down Western Michigan, from the UP to Indiana. It was a good life. But I am glad to be back home. Full time.

It’s reunion time. Some years ago I wrote a speech for a class reunion about families. I remember the jist of it was that we actually have many families. Some of us are lucky enough to have the obvious ones. But we also have extended families. Special people who have been part of our lives. Friends. A work family. A family of classmates. And all those “families” are part of our support system on this earth. This year I added another “family”. The Farmers’ Market. Those who sell. And those who come to buy or just to be with us and soak up the “special something” that is the market. They are special groups. Blessed in some way, I think.

Market on Saturday was BUSY. If I missed you, I am sorry. Thanks to all of you who continue to support me.

SO, what do I write about this week?

Three years ago I won a sales contest and a trip to England to see English cheese production. It turned out to be one of those “can’t be improved” times of my life. My friend and co-worker, Connie, and I immersed ourselves in cheese and warm beer. The sponsor of the trip, Stephen, from Somerdale Ltd. was the ultimate host. After Stonehenge, Stephen’s home in Taunton, the town of Cheddar and Abergavenny in Wales we headed northeast to Long Clawson.

Three cheeses that have become staples at the market are from Long Clawson. Stilton, of course. But also Cotswold and Lemon Stilton.



LONG CLAWSON.

Long Clawson Dairy was founded in 1911 when 12 farmers from the Vale of Belvoir, Leicestershire formed a co-operative to produce Stilton cheese in the village of LongClawson.

Stilton Cheese derives its name from the village of Stilton, Cambridgeshire. It was never made in Stilton, but was sold there to coach travelers on the Great North Road, traveling between London and Scotland. In the 18th Century, it was recorded that a Mrs. Paulet, a cheese-making farmer’s wife living near Melton Mowbray, for her brother-in-law Cooper Thornhill, procured cheese for the Bell Inn, Stilton. He was reputed to have been the landlord of the inn at that time. This story therefore connects Stilton cheese-making with the area around MeltonMowbray.

Stilton Cheese may only be produced in the counties of Leicestershire, Nottinghamshire and Derbyshire and is protected by a certification trademark. This has ultimately lead to Stilton being awarded a Protected Designation of Origin (PDO) by the EuropeanCommission.









Blue Stilton

At the centre of the Clawson range is traditional Blue Stilton. It is a creamy coloured semi-hard cheese with greenish blue veining radiating from its centre and has a coat which is crusty, slightly wrinkled with a greyish brown hue. Blue Stilton is normally aged to around 8 weeks.

Made in the same way as Blue Stilton, Mature Blue Stilton can be ripened to around 14 weeks, giving it a more mellow flavour.




Cotswold
The harmonious blend of mellow, crumbly cheese and powerful vegetables makes Cotswold a terrific complement to the softer, milder flavors on your cheese board. This is a popular pub cheese in England, often paired with beer. A simple preparation called “the ploughman’s lunch” is easily the most universal of British pub snacks. It consists of a cut of Cheese, a home-baked bread roll, pickled onions and a pint of beer. The classic ploughman’s is served with a generous slice of farmhouse Cheddar, but different pubs offer different cheeses, including, you guessed it, Cotswold, served with a traditional ale consort–typically an English bitter, brown ale or stout–to round out the meal. Try making your own ploughman’s lunch by pairing your cheese with hard-crusted bread and strong, dark ale such as a roasty Porter or a stiff chocolaty Imperial Stout.

Lemon Zest

One of Clawson's first true dessert cheeses, Lemon Zest has become a favourite, combining the mildness of White Stilton with the zing of lemon.

Lemon Pancakes: sprinkle lemon juice and sugar onto a hot pancake, crumble some Lemon Zest over the top, roll up and serve.



A note.

The English cheese are made with Vegetable rennet.

See you soon.

Kathleen