The Cheese Lady
Week of August 8.
FYI Cheese Lady hours
Tuesday, Thursday and Saturday at the Muskegon
Farmers’ Market
Wednesday noon to 5 at the Bayside Centre.
FIND ME UNDER THE YELLOW FLAG AT THE MARKET
THE CHEESE PLANES ARE IN.
19 CHEESE PLANES @ $24.00 EACH.
THE CHEESE GRATERS ARE IN 11 CHEESE GRATERS @ 20.00
EACH
I
am back.
Last week I was with my
family in West Olive.
We rented a
cottage on Lake Michigan near the Pigeon Lake channel.
The cottage was a tree house.
We were on top of a high hill and
completely covered in trees.
The
cottage was vertical, too.
Lots of
decks.
This has been a vacation
summer.
Hot.
We enjoyed the beautiful beach.
We swam, fished, napped, played cards,
napped, read, ate, napped and napped.
Actually I am not a napper but my husband and my daughter-in-law had a
contest to see who could take the most naps.
I read 4 vacation books.
And
I even cooked.
Not too fancy but
we ate in courses.
5 courses.
Cheese first.
Though I think in France it would have been 4
th
or 5
th
.
On
Wednesday last we went to the Holland Farmers Market.
A little busman’s holiday?
We bought berries and vegetables.
The Holland market is new.
The brick walkway is lovely.
I found it hot, no roof.
But it was bustling.
Some of the same farmers are in Muskegon and Holland.
I
missed the market last week.
It is
a part of me now.
I hear I missed
a birth, congratulations Kurt and Kate and little Konnor.
The ever-changing season has some
vendors leaving and others joining.
There is something about being part of the cycle.
The
world keeps turning.
This week
there were births and deaths, smiles and tears. The words from the DESIDERATA
by Max Ehrmann help me keep things in perspective. I first liked it in high
school.
It seemed then that if I
would just grow up life would be simpler.
HA
Do you remember
the piece that begins “Go placidly amid the noise and the haste, . . .
“? Here
it is.
Desiderata
Go placidly amid the noise and haste, and remember what peace there may be in
silence.
As far as possible without surrender, be on good terms with all persons.
Speak your truth quietly and clearly; and listen to others, even the dull and
the ignorant; they too have their story.
Avoid
loud and aggressive persons, they are vexations to the spirit.
If you compare yourself with others, you may become vain and bitter;
for always there will be greater and lesser persons than yourself.
Enjoy your achievements as well as your plans.
Keep
interested in your own career, however humble; it is a real possession in the
changing fortunes of time.
Exercise caution in your business affairs; for the world is full of trickery.
But let this not blind you to what virtue there is; many persons strive for
high ideals; and everywhere life is full of heroism.
Be
yourself.
Especially, do not feign
affection.
Neither be cynical about love; for in the face of all aridity and
disenchantment, it is as perennial as the grass.
Take
kindly the counsel of the years, gracefully surrendering the things of youth.
Nurture strength of spirit to shield you in sudden misfortune.
But do not distress yourself with dark imaginings.
Many fears are born of fatigue and loneliness.
Beyond a wholesome discipline, be gentle with yourself.
You
are a child of the universe, no less than the trees and the stars; you have a
right to be here.
And whether or not it is clear to you, no doubt the universe is unfolding as it
should.
Therefore
be at peace with God, whatever you conceive Him to be,
and whatever your labors and aspirations, in the noisy confusion of life, keep
peace with your soul.
With
all its sham, drudgery, and broken dreams, it is still a beautiful world.
Be cheerful.
Strive to be happy.
Max
Ehrmann, Desiderata, Copyright 1952.
And
how do I get any more cheesy?
I’m
getting repetitive, cheesewise.
But for the benefit of those who have just begun to get my newsletter,
and a reminder to everyone else. . .
mozzarella cheese
[maht-suh-REHL-lah, moht-suh-REHL-lah]
Hailing from Italy, mozzarella is a mild, white fresh cheese that's made by the
special
PASTA FILATA
process,
whereby the
CURD
is dipped into hot
WHEY,
then stretched and
kneaded to the desired consistency. At one time, mozzarella was made only from
the milk of water buffaloes. Today, however, the majority of it is made with
cow's milk. Mozzarella comes in two basic styles. Most
regular mozzarella
, which can be found in
lowfat and nonfat forms in supermarkets, is factory produced. It has a
semisoft, elastic texture and is drier and not as delicately flavored as its
fresher
counterpart. This style of mozzarella is best used for cooking and is popular
for pizza because of its excellent melting qualities.
Fresh mozzarella
, which is usually packaged
in whey or water, is often labeled "Italian style." It's generally
made from whole milk and has a much softer texture and a sweet, delicate
flavor.
Mozzarella di bufala
(also called simply
buffalo mozzarella
)
is the most prized of the fresh mozzarellas. Most buffalo mozzarella available
in the United States is made from a combination of water buffalo milk and cow's
milk. Two popular forms of fresh mozzarella are
boconccini
, which are little (about 1 inch in
diameter) balls that are commonly marinated in olive oil and sometimes herbs,
and a smoked version called
mozzarella affumicata
.
There's also the unique
manteca
,
in which the mozzarella is molded around a lump of butter. Fresh mozzarella can
be found in Italian markets, cheese shops and some supermarkets. It's excellent
simply spread on bread with salt, pepper and a little olive oil.
It was 1899,
and the promise of a new century
inspired Giuseppe Pollio to make the journey from his native Italy to America.
His passport to a livelihood was the Pollio family legacy as skilled master
cheesemakers.
With his young son Albert,
Giuseppe began making ricotta and mozzarella cheeses
on a deserted beach in Coney Island, New York, using the open fire method long
employed by Italian cheesemakers.
From that determined beginning,
the family's cheesemaking
enterprise grew into a specialty Italian cheese shop that supplied other stores
and restaurants in the New York City area. In the 1940s, the Pollio family
began packaging mozzarella and other Italian-style cheeses especially for the
consumer market with the new, easy-to-say POLLY-OŽ brand name. The company has
been providing the highest-quality, authentic-tasting Italian cheeses to homes
and restaurants alike for nearly 100 years.
|
|
|
Kathleen
The Cheese Lady
231-744-8652 or thecheeselady@comcast.net