#Jasper hill farm cheeses

[butterbourbonandothersins]

Chivas Regal 18 Scotch Whisky

I recently enjoyed an elegant gift from Chivas Brothers Distillery and Jasper Hill Farms.

Image Credit: Shutterstock/zef art Regarding fine Scotch whisky, few names carry the prestige and heritage of Chivas Regal. Among its illustrious range of expressions, Chivas Regal 18 stands out as a true masterpiece, encapsulating the essence of the brand’s artistry and dedication to craftsmanship. From its rich flavor profile to its luxurious presentation, Chivas Regal 18 is a testament to…

[quotesfrommyreading]

By now you might have started to suspect: Cheese is fundamentally about decomposition. Like microbes on a rotten log in the woods, the bacteria and fungi in cheese break down their environment — in this case, the milk fats and proteins. This makes cheeses creamy and gives them flavor.

Mother Noella Marcellino, a longtime Benedictine cheesemaker at the Abbey of Regina Laudis, put it this way in a 2021 interview with Slow Food: “Cheese shows us what goodness can come from decay. Humans don’t want to look at death, because it means separation and the end of a cycle. But it’s also the start of something new. Decomposition creates this wonderful aroma and taste of cheese while evoking a promise of life beyond death.”

Exactly how the microbes build flavor is still being investigated. “It’s much less understood,” says Mayo. But a few things already stand out. Lactic acid bacteria, for example, produce volatile compounds called acetoin and diacetyl that can also be found in butter and accordingly give cheeses a rich, buttery taste. A yeast called Geotrichum candidum brings forth a blend of alcohols, fatty acids and other compounds that impart the moldy yet fruity aroma characteristic of cheeses such as Brie or Camembert. Then there’s butyric acid, which smells rancid on its own but enriches the aroma of Parmesan, and volatile sulfur compounds whose cooked-cabbage smell blends into the flavor profile of many mold-ripened cheeses like Camembert. “Different strains of microbe can produce different taste components,” says Cotter.

All a cheesemaker does is set the right conditions for the “rot” of the milk. “Different bacteria and fungi thrive at different temperatures and different humidity levels, so every step along the way introduces variety and nuance,” says Julia Pringle, a microbiologist at the artisan Vermont cheesemaker Jasper Hill Farm. If a cheesemaker heats the milk to over 120 degrees Fahrenheit, for example, only heat-loving bacteria like Streptococcus thermophilus will survive — perfect for making cheeses like mozzarella.

Cutting the curd into large chunks means that it will retain a fair amount of moisture, which will lead to a softer cheese like Camembert. On the other hand, small cubes of curd drain better, resulting in a drier curd — something you want for, say, a cheddar.

Storing the young cheese at warmer or cooler temperatures will again encourage some microbes and inhibit others, as does the amount of salt that is added. So when cheesemakers wash their ripening rounds with brine, it not only imparts seasoning but also promotes colonies of salt-loving bacteria like B. linens that promptly create a specific kind of rind: “orangey, a bit sticky, and kind of funky,” says Pringle.

Even the tiniest changes in how a cheese is handled can alter its microbiome, and thus the cheese itself, cheesemakers say. Switch on the air exchanger in the ripening room by mistake so that more oxygen flows around the cheese and suddenly molds will sprout that haven’t been there before.

  —  The Science Behind Your Cheese

[evilsubscriptionservice]

jasper hill farm special edition campfire harbison

disappointing but still very good

with blackberry jam, crackers

back finally on tha cheese, its been sooooo long because these fucking price gouging shit i cant fucking stand it!!!!!!!!! and also to be honest ive been spending my money on perfume instead lol. i had intended to get a different cheese but i saw this one and figured it was my responsibility as a reviewer to try it because its limited special version of something i already really like. unfortunately, its kind of just the same cheese again. there is a very slight difference in taste, it does have a more smoked sort of flavor, but it's pretty faint and i feel like i wouldn't even have noticed it if i wasn't looking for it. i do prefer this one over the regular version though, if only because it smells slightly less wretched, but all my other opinions are broadly the same. fine enough as a return.

[haydryers-agricompact]

Some more #medialove >>In fact, for all the romantic cheese talk that we do – describing #flavor profiles, #aromatic qualities, how luscious or come-hither a cheese is looking today, the number one component in good #milk (and therefore good cheese) is GRASS. It might not be as sexy a topic of conversation, but many of our #cheesemakers joke that they are #grass #farmers first and cheesemakers second. Jasper Hill Farm is located in #Vermont ’s Northeast Kingdom, a notoriously rainy and unpredictable part of the state weather-wise… Making hay was always an issue, and with #terroir being a core component of their #cheesemaking #mission, buying hay from elsewhere seemed incongruous with Jasper Hill’s ideals. Mateo Kehler and Andy Kehler, brothers and co-owners of the farm, decided to #invest in a #hay #drying #machine (the first of its kind in the United States!) and create the Eureka #Cropping Center to make the #haying process easier, faster, and less dependent upon the #weather. The hay dryer allows the team at Eureka to extract all #moisture from the hay in just six hours, preserving the #aroma, #color, and #nutrients of the hay. In addition to making hay, the Eureka Cropping Center was built to capture an immense amount of #solar #power, and now offsets nearly half of Jasper Hill Farm’s power usage. << SAXELBY CHEESEMONGERS ALMANAC This Summer's Grass Report Straight from the Farms 26th July 2016 #jasperhillfarm --- #AgriCompact #haydryers - What else?! Since 1970. #dryhay #rawmilk #cheese https://www.instagram.com/p/CmZzO2fMslZ/?igshid=NGJjMDIxMWI=

[haybug1]

Raise a glass to Sherry!

Raise a glass to Sherry!

It’s International Sherry Week! Spain’s beloved fortified wine gets the spotlight for the next few days, though we think it deserves year-round attention. Savory and sweet, Sherry wine delivers everything you could want to enjoy from the beginning of the night through dessert, the key is understanding which is best to begin and which makes the perfect ending. For a little more on how Sherry is…

[marcellathecheesemonger]

Is Imitation the Sincerest Form of Flattery?

Is Imitation the Sincerest Form of Flattery?

Sweet Grass Dairy European Cheesemakers don’t think so… at best, they consider it being a “copycat” and at worst, the theft of centuries of recipes and traditions. In the mid-19th Century, a factory in Upstate New York began making “commercial” cheddar and it was “game” on… Europe began scoffing cheeses made in the United States. And perhaps they were right… after all, it was The US that gave the…

[zuerchercheese]

Alpha Tolman comes out of hibernation

Inspired by Alpine cheeses such as Appenzeller, this Jasper Hill Creamery original is made using the same traditional techniques. Starting with unpasteurized cow’s milk, curds are formed, cooked, and pressed; essential for achieving that smooth, pliant texture. The wheels are aged for eight to twelve months and are turned and washed with cultured brine, transforming the rind to a warm burnt sienna color. Alpha Tolman has notes of sweet cream and toasted hazelnuts. As it matures it develops bolder flavors of beef broth and caramelized onions. It’s perfect for melting onto a plate of roasted fingerling potatoes, or on a cheese plate with onion jam and caramelized walnuts.  

[tasteatlas]

🇺🇲 WINNIMERE Winnimere is a seasonal cheese that shows off the richness of winter milk from Jasper Hill Farm's hay-fed Ayrshire cows. This cheese is best enjoyed by peeling a bit of the top rind and digging in with a spoon or a piece of baguette. �� @murrayscheese  . ➡ Submit your local food and tag #tasteatlas . #foodlovers #foodpic #travelblogger #travel #foodblogger #instatravel #instafood #foodie #dish #chef #chefslife #instachef #tasty #golocal #traditional #authentic #cheese #winnimere #vermont #americancheese (at Vermont) https://www.instagram.com/p/CKusjfdlSDb/?igshid=1xlu8m1jyyf5h

[hspn]

The Fernando Torres Feast Day menu 2021

Saturday was the Feast Day of St. Fernando, the day in which we eat in the name of the patron saint of Hair & Sports Programming Network.

I did snacks:

That’s Torres brand sea salt potato chips in a Japanese bowl for Sagan Tosu.

And charcoal biscuits with some cheeses:

Malvarosa: a firm, mild Spanish sheep’s milk cheese

Leonora: a soft Spanish goat’s milk cheese with notes of lemon

Bayley Hazen Blue: a fudgy American raw cow’s milk blue (for Chelsea) cheese made by Jasper Hill Farm (my brother loves this place).

Also I made a cake, a lemon olive oil cake with ground almond meal, which is a popular cake in Spain. (Actually I made two--the first was a demo and it was dry, so I made a second one, poked holes in it, poured over a lemon glaze I made from lemon peels, let it rest covered overnight, then flipped it over, and dusted it with powdered sugar. That was better.)

Previous Feast Day menus: 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019, 2020

[kindofvertigo]

𝟿 𝙿𝙴𝙾𝙿𝙻𝙴 𝚃𝙰𝙶 𝙶𝙰𝙼𝙴

answer these & tag 9 people you’d like to know better/catch up with!

last song: i’m so sad by 3oh!3 :/ currently reading: i’m writing a unit plan for fahrenheit 451, but for leisure i’m reading john dies at the end currently watching: cobra kai (and live tweeting it to dee) last movie: freaky (highly reccomend)  currently craving:  bayley hazen blue cheese from jasper hill farm

tagged by: @shinemade <3

tagging: hmmmmmmm @traumantic, @bluestmoons, @fairestfall, @bornbshell, @exjerk, @odigcs, @acescaped

[cheesenotes]

Sterling College: Fundamentals of Artisan Cheesemaking, May 15-24

In addition to being a full time cheesemaker at the creamery, I’ve also recently gotten involved with social media here at Jasper Hill Farm, including managing the Instagram account and writing newsletter content. My recent post, on Sterling College’s “Fundamentals of Artisan Cheesemaking” offering, in May, is one I’d like to share here as well. I had the good fortune to audit several of the classes with Ivan Larcher during the January session, and highly recommend the next session, running May 15-24, to anyone looking for an educational opportunity in cheesemaking. 

Back in 2013 I completed the Cheesemaker Certification course at UVM’s Vermont Institute of Artisan Cheese. Sadly, the educational department within the Institute had to shut its doors soon after, due to financial reasons, ending what was, at that time, the only educational program of it’s kind in the US (I was part of the very last graduating class). 

However, Sterling College soon began offering their own, similar program, and many of the professors from VIAC, including Larcher, have migrated from that program to this one. I can say, from my experience both at VIAC and at Sterling, that this is an excellent program and highly recommended. 

From the Newsletter: 

If you've been dreaming of taking a deep educational dive into cheesemaking, check out this unique opportunity! Sterling College, in collaboration with Jasper Hill, is now accepting applications for the next session of "Fundamentals of Artisan Cheesemaking". This is a two-week intensive intended for practicing and aspiring cheesemakers of all stripes, running May 15th - 24th.

At the end of the course you will leave with a deep understanding of the cheesemaking process — from a technical, scientific, sensory and historical perspective — and a certificate attesting to your completion of the course. Whether you're a dairy farmer looking to turn your milk into a value-added product, the employee of a cheesemaking operation hoping to expand your knowledge base, a cheesemonger wanting to gain a deeper understanding of the wheels and wedges in your counter, or even a home cheesemaker taking it to the next level, this class will have a bounty of knowledge to offer you.

Led by world-renowned French master cheesemaker and educator Ivan Larcher, "Fundamentals of Artisan Cheese" will provide students with all of the practical and scientific knowledge needed to create the highest quality artisanal cheese, as well as covering core concepts and practices on financial, facility design and management, distribution and marketing aspects as well.

Sessions will also be held with members of the Jasper Hill Farm team, including the chance to talk cheese with Mateo Kehler, co-founder of Jasper Hill; sensory and historical sessions with Zoe Brickley; food safety and sanitation & hygiene with Emily Hershberger; cave tours with the affinage team and cheese microbiology with our resident microbiologists.

You can learn more, and sign up, at the Sterling College site. The classes are kept small and are likely to sell out, so I would recommend moving on it if you’re interested. 

[sidhewrites]

Coriander, Chapter 2b

Previous Installment found here. Approx 1400 words. Feel free to send Asks or Messages about what’s written or anything you’re curious about. 

Content warning for emotionally manipulative behavior.

CORIANDER LIVED IN A SMALL STONE HOUSE, perched on a hill just on the edge of town, with three glass windows, a chimney with a flue, and an overlarge spice garden behind it, as well as a small pen for the two goats and chickens, all kept in by a low stone wall. Her mother made wreaths and garlands for every event in town, and they provided a good quarter of Knittelnau’s spices, placing them just to the wealthier side of families in the village.

Seeing the perfectly kept home reminded her of her own sorry state, with a torn skirt and messy ribbons. Her mother would be ashamed of her, and how many people must have seen her that day in a state like that.

Still, she had to go home sooner or later, so she made herself take the well-worn path up to her front door and let herself in. “Ma!” She called, setting the basket on the table in front of her. “I’m home.”

Bestina’s voice echoed in from the back room, which had the only window looking over the flower fields and farms that encircled Knittelnau. “I’m just waking up from a nap, darling. Be there in a moment.”

Coriander waited patiently for a moment, but she found herself wishing she could go into her mother’s room, which also had the only mirror in the house to see if Jasper had been telling the truth about her eyes. They were only brown, weren’t they? Plain as dirt, just like the rest of her. To keep herself from fidgeting, she began unpacking -- first the shoes, which she set dutifully off to the side, to keep anything from spilling on them. Next, the apron and tablecloth, folded neatly on a chair, before carefully moving on to lift the flower from the basket.

It was six inches above the table when the bag tore. A cloud of white exploded around her, and cleared just in time to see her mother’s shoes, now covered in flour -- and her mother, standing before her, face gone as pale as the shoes.

Coriander felt her stomach drop.  She froze, staring open mouthed at her mother in the doorway to the kitchen, unable to think at all.

Bestina rushed forward with a wail. “What have you done?” She cried, hurrying Coriander out of the way to snatch them up and try dusting them off. “Oh, look at what you’ve done! My shoes -- my beautiful new shoes.”

Coriander could do nothing but watch as her mother fussed over the shoes. In the end, there was nothing to be done. Bestina sat down on an empty chair, defeated.

“I’m sorry, Ma.”

“It’s…” Bestina sighed. “It’s fine, dear heart. You’re clumsy. It’s my fault for thinking you could handle this by yourself.”

“I -- I’m sorry, Ma.” She looked down, fighting the guilt that stung in the back of her eyes. She’d already cried once today, and in front of a stranger, too. She couldn’t bear the idea of doing it again.

“And you must not have sold the garlic, either, right? Not for a single ha’penny, right?”

Of course not. “I’m sorry, Ma.”

Another sigh. “It’s fine, dear heart. I’m sure you’re doing the best you can.”

Even if she was, it didn’t make it good enough. Coriander’s guilt weighed her down until even looking up from her shoes seemed an impossible task.

“Just...go put things away, would you, dearest? And don’t break anything else, please.” Bestina’s voice was sweet as ever, and she made herself smile for Coriander’s sake. But the way she looked back down, putting a hand against her forehead, it was clear another headache was coming on.

“Should I go get you some mint?” There was always plenty growing in their garden. It eased her headaches enough.

“No, no. I have to help with chores and get dinner started. I don’t have time to deal with my headache.” Bestina didn’t move.

Coriander hesitated, waiting for her mother to act. When it became apparent she wouldn’t, Coriander made herself speak: “Maybe, um. Maybe I could get something started for you?”

Bestina looked up with a weary smile. “Oh, yes, dearheart, that would be wonderful of you.”

She did just that, making first for the flint box besides the hearth. She pulled the stone from its case, but didn’t get very far before Bestina spoke up again: “No, here, let me get the fire. I don’t want sparks to get anywhere. Wouldn’t want anything else to go wrong, of course.”

“Oh, of … of course.” She wasn’t sure she had ever made a mistake with the fire before, but her mother had a point. She had ruined the shoes and flour all at once. She didn’t want to ruin anything more today, and let herself be brushed out of the way as Bestina got up and took her place in front of the hearth. Coriander handed the flint and stood helplessly by.

“My Coriander, you know I love you so.” She spoke in that sweet voice Coriander knew well, and dreaded. “And I would do anything to make you happy, you know that, right?”

Guilt settled heavily into her stomach, and she looked down at her feet. “I know.”

Bestina lit the kindling before turning back to Coriander. “It’s just so hard sometimes, you know. With my headaches, and all the messes I have to clean up around the house.” Messes Coriander made. Problems she caused. It wasn’t right for her mother to have to deal with it all.

“I’m sorry.” She wondered how many times a day she apologized. She was sure it wasn’t enough.

“Clean that one up, would you? Rescue as much of the flour as you can, and then go wash your face. Understand?”

She nodded, doing as she was told. Coriander went for a bowl in the cabinets, and had barely put a hand on one before --

“No, not that one!”

Coriander shot her hand back, heart in her throat for a split second before reminding herself how ridiculous it was to be afraid of her mother.

Bestina had gotten out a loaf of bread, and she gestured with it as she spoke.  “You know that I don’t like that bowl to be used for flour. Put it back, and use another one.”

Despite what her mother had said, Coriander was fairly sure she’d never heard anything about what the bowl was used for besides, well, holding whatever it was needed to hold. But she did as she was told, and took another down.

“Much better. Thank you, dearheart.”

Coriander nodded, swallowing again, and swept the flour she could into the bowl while her mother prepared dinner. Eggs, bread, butter, and a bit of cheese, mixed in with herbs and spices.

Bestina chatted as she worked, sighing heartfully. “And it’s so hard to find someone who’ll help, you know.” She moved from the hearth to the stove, lighting it as well for something simple. “We live on the outskirts of town, and you never finished your schooling. It isn’t fair to think I can do this all by myself, but I have to, you know. I have to get used to it, when a man finally comes in and steals you away from me, you’ll be happy and cared for, while I’m here all on my own, to grow old and die without a soul to talk to.”

Coriander’s heart broke. She rushed over, putting a hand over her mother’s shoulder, overly concious of the white print she’d be leaving behind. “I won’t marry, Ma. I won’t leave you alone, I promise.” She’d promised it a hundred times before, and she’d promise it a hundred times again. “No man is going to steal me away from you.”

Bestina stopped her moaning and looked over with a watery smile. “You’re too good to me, dear sweet. I don’t know how I’d get on without you.”

“I won’t let that happen.”

“Now go wash up -- you’re going to get flour all over me, and I need my dress presentable tomorrow.”

Coriander pulled her hand back, and did as she was told.

[grapefriend]

sherry week cheese parings

This is a sick #SherryWeek is cheese pairing.

This year, Sherry Week is November 7-13, and to celebrate González Byass sent a sampling of sherries and Jasper Hill Farms cheeses.  My favorite pairing was the hard Whitney with either the fino or the amontillado. The fino was the suggested pairing and I liked the mild oxidation in the Tio Pepe with the cheese, but there was a nuttiness to it that went really well with the almond notes in the…

[cheeseiate]

Interesting, but didn’t fall in love. 

https://terroirreview.com/2019/02/27/jasper-hill-farm-harbison/

[haydryers-agricompact]

Mateo Kehler, co-owner and #cheesemaker #jasperhillfarm: "The microbial ecology of #rawmilk is the sum of the practices on a #farm... #dryhay is our not-so-secret #ingredient and our #commitment to #deliciousness and #food #safety.... Its September and summer is finally here (record breaking heat wave happening in the NEK) and we are still #haying...but this summer has been wet!! and cold and we couldn't have #fed our #cows this year without a Hay Dryer." CHEESE IN #VERMONT - HAY DRYER COMPACT - SEPTEMBER 2017 🍃🍃🍃 #AgriCompact #haydryers - What else?! Since 1970 🍃🍃🍃 Photos: 2015, @ Jasper Hill Farm, Greensboro, Vermont, USA https://www.instagram.com/p/Cl1ginSsU3T/?igshid=NGJjMDIxMWI=

[kitchengs]

stonewall kitchen gift baskets

It should be no surprise that our love language is food. We are often sending food baskets, frozen handmade dishes, and cocktail kits to our friends and family—especially during the pandemic since we can’t see our loved ones as often as we’d like.

Food stonewall kitchen gift baskets are often associated with stale crackers, fresh-ish fruit and nuts that came from the bottom shelf of a gas station. You know exactly what we mean: thank goodness these food basket gift ideas aren’t that! Instead they’re fresh, creative and thoughtfully presented. Contrived gift baskets are fresh from the farm (or restaurant in some cases) and guaranteed to be eaten as soon as they’re unwrapped.

Ahead 18 holiday food baskets that don’t look like an afterthought from the grocery store. The next five examples are all about how to rewrite a piece of literature into a more interesting and creative version. This is the second category we will look at in this book, and we’ll meet up with the first

3. Haus The Sampler Kit, $50

If you thought these gift baskets were only for food, think again! These kits include four bottles of mix-and-match aperitifs so you can’t go wrong.

4. Jasper Hill Farm Cheese Tasting Box $50-$200

This is the perfect present for anyone who loves cheese and brews. Choose a basket that suits your budget and then head out to enjoy some cheese and beer with your friends.

5. Brightland The Couplet, $42

We’ll choose fresh honey from family-owned farms in the U.S. over stale crackers any day.

6. Milk Bar The Cheerleader, $86

Named for the exact moment your loved one could use a lift, this gift assortment includes a whole Milk Bar Pie and a dozen cookies. These treats can be shared or kept for themselves.

7. stonewall kitchen gift baskets Kitchen Chocolate Gift Box

For chocolate lovers, a set of vegan bars that only uses organic ingredients with none of the unnecessary stuff like palm oil or refined sugars.

8. stonewall kitchen gift baskets Made By Mouth Snack Box $102

If you’re not sure what your vegan friends can or cannot eat, try a curated meal plan that does all the thinking for you. We won’t tell!

The Wonderful Wine Co. Starter Pack $95

No matter what your dietary preferences, you’ll love this trio of clean wine. The Starter Pack comes with a red, white and rosé, but there are others available for rosé Malbec and even orange wine.

The Grey Buttermilk Biscuits With The Fixins” $95

The Grey’s biscuits are one of the best cold-weather snacks around. They come frozen, so eating just one will keep you toasty warm. Best of all, they can be eaten daily or in large quantities for a satisfying snack!

indulgence.

stonewall kitchen gift baskets Of Italian Antipasto Favorites Makes A Great Housewarming Or Hostess Gift.

If you’re planning on feeding these folks antipasti, this gift basket is perfect. First, there are fresh mozzarella balls, basil pesto and olive oil. Then for an appetizer there are olives, capers and cheeses. For the main course there is Italian sausage with mushrooms and garlic oil. To finish off

A Sweet Retro Bento Box

For a sweet take on the classic food gift basket, here are Sugarfina’s candy treats. 1. Sugarfina Petit Fours Chocolate Cheesecake 2. Sugarfina Candy Delights White Hot Chocolate with Whipped Cream 3. Sugarfina Gummy Bears ‘n’ Mint

14. stonewall kitchen gift baskets Williams-Sonoma $69.95

The closest thing to inhaling a fresh croissant from Le Marais is both the neighborhood in Paris and the bakery in San Francisco. The baking kit includes 10 frozen croissants butter from grass-fed cows in Normandy and seasonal jam (either berry or marmalade).

17. Palais Des Th & Eacute; S Signature Tea Blends $ 24

For those into tea more than coffee, these stackable tins contain eight varieties of loose-leaf teas.

David’s Cookies Fresh Baked Mini Cookies $36.95

These little cookies are so adorable and tasty that you won’t be able to eat just one.

Read also : kitchen faucets lowes

https://kitchengs.com/?p=8534