A Curd Nerd’s Dream Come True!

Dear Dairy,

A few weeks ago, I entered into a drawing hosted by Culture Magazine to be an official taste tester for a new cheese that the famed Jasper Hill Farm is product. Sadly, I was not selected for the initial drawing but I was still eligible to win a medley of cheese related tools from Boska and Emmi Roth. And lo and behold, an enormous packaged arrived for me at word. I am the lucky recipient of a cheese curler, grilled cheese toast bags (more on this next week), and nearly 4 pounds of cheese! Yeesh.

I decided to test out the cheese curler today, being that it is terribly gloomy out and nothing warms a soul like a bit of cheese!

This cheese curler, or girolle as it is known in France and Switzerland is quite common among households. The name means “chanterelle” in French because the little florets it produces quite literally look like a chanterelle mushroom.Most traditionally, Tête de Moine is used which is an Alpine style, gruyere-esque type of cheese. While is aromatically quite pungent, these florets melt on your tongue giving way to flavors of grass with a slight nutty finish. Tête de Moine translates to “Monk’s Head” because of its shape and color (how bizarre!)

The small curls the girolle makes are so sweet and such a nice accent on a cheese plate or salad. There is going to be so much shaved tête de moine in my life for the next while! Don’t get me wrong, I can certainly power through a ton of cheese but this is nearly 4 pounds. Maybe I’ll have a cheese party…

Love,
Sophie

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Cheese Joke:

Dear Dairy,

How do you get a bear out of a tree?

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“Cam-em-Bear”.

Get it?

Love,
Sophie Continue reading

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The Aftermath

Dear Dairy,

What a smashing success! After several weeks of planning, Skill Exchange at the StoreFront Lab, went off without a hitch. A huge congratulations to Kate for organizing such an amazing series of classes. What an incredible experience and I feel so privileged to have been included among some of the city’s most talented! We started off the weekend with a truly wonderful launch party, which I had the pleasure of helping pick out the savory snacks!Image

Cheese and INNA Jalapeño Jam? Don’t mind if I do.

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Prosciutto and Salumi for your belly!

After  my class ended on Sunday – which was so exhilarating and nerve-wracking, all at once – I enjoyed the left over cheese with some lovely friends and a much needed sip of beer

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Till next time.

Love,
Sophie

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Skill Exchange Strikes Again!

Dear Dairy,

Remember when, back in June, I taught a class all about cheese? Well the lovely Kate, of Mi Piace Kate, is hosting another series of skill exchange classes over the weekend of September 7 – 9. Always wanted to learn how to sharpen your knives? Or the best way to store your vintage finds? Sign up for any class you like, or get an all day pass! And don’t forget to join me on Sunday at 11:30 am to get your cheese on. Check out all of the events here.

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Love,
Sophie

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My homage to fromage and other cheesy shenanigans

Dear Dairy,

After several years of talking about cheese and how much fun it is to eat, I have to decided to now put down my love for all things curd into words. This space will function as my cheese diary, of sorts, in addition to being a place for me to rant and rave at my free will about anything and everything. While the majority of my life does revolve around the end results of curdled milk, I do function on another non-dairy level, which I also intend on sharing here as well.

This post will be a light, lactose free entry but expect in the future a much more committed post.

Till next time.

Love,

Sophie

 

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