Two weeks Late
August 23, 2006
#21
Market days Thursday and Saturday
Muskegon Farmers' Market
I know I've missed a week again but . . .
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LOOK FOR CHRONICLE CLIPPINGS
FOR THE CHEESE LADY!!!
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And before you scan down to see the new picture of Elle,
I have a story, and I'll try to make it short.
THE FLY CURTAINS
A few months ago, working in the CHEESE SNUG
and battling the open door, I remembered glancing
down an alley in St. Didier, France and seeing something
in a doorway, meant to keep flies out.
(There are no screens in France)
My internet search lead me to fly curtains.
My Uncle Dave sent me a French website,
he ordered the curtains, and they arrived this week.
How cool is that?
So when you come up to the CHEESE SNUG
and you have to walk through my plastic bead,
genuine, air mailed from France fly curtains . . .
NOW YOU KNOW.
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The other thing . . .
RAW MILK CHEESE
Writing my order this week I realized
that the number of raw milk cheeses is growing.
The old standbys, Parmigiano Reggianno,
farmers' gouda or Boorenkaas
French and Swiss Compte',
Fourme d'Ambert and Bleu d'Auvergne
have been joined by the Bravo Farms
Silver Mountain Cheddar and the new last week,
Bravo Farms Tulare Cannonball, an Edam.
Tulare is dense and butter colored.
Sweet and salty.
The Cheese Lady warning . . .
addictive!
Reminder
Pecorino Sardo
Pecorino Sardo is the Sardinian cousin of the ancient roman version.Produced on the wild and beautiful island of Sardinia in the Mediterranean Sea,
pecorino sardo can be both spicier and milder than pecorino romano,
depending on how long it is aged.
This semi-cooked cheese is made from fresh,
whole sheep's milk coagulated with calf rennet.
After heating the curds, the cheese undergoes a brief soaking in brine.
It is then dry-salted and aged. When aged for more than two months,
Pecorino Sardo develos spicy notes and is perfect grated over potatoes,
zucchini, and pasta dishes. Barely aged Pecorino
Sardo is a mild table cheese. Its sweet, delicate flavor
makes it an ideal ingredient in vegetable casseroles,
baked pasta dishes, and raw vegetable salads.
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See you at the market
Kathleen