Chelsea Green Publishing

Chelsea Green Blog

Cheesemonger Gordon Edgar Picks the Best Cheeses of 2009

If you’re looking for an expert to put together a list of the top automobiles of the year, you go to a carmonger. We all know that. Want to know which movies of the past 52 weeks are worth a spot in your Netflix queue? Ask a moviemonger. So, logically, when the time comes to procure the finest, the most delectably fresh or distinguishedly aged, the heartiest, the creamiest cheeses in all of cheesedom, you go to—who else?—the cheesemonger.

Note: I may have made up a couple of words for the preceding introduction. Nevertheless…

From the SF Weekly food blog:

2009 is almost over, so the Weekly asked me to do a little cheesemonger reflection upon this past year in cheese. If you love the cheese, a few new cheeses and dairy trends have surfaced that are worth checking out:

1. The New Swiss: Because of changes in Swiss government dairy subsidies, a lot of milk that used to go to Emmenthal and Gruyère is now available for creative cheesemakers. My favorite among the New Swiss is Challerhocker, a cheese with all the amazing sweet, nutty, slightly pungent flavor of a well-aged Gruyère, but with a creamy, semisoft texture (and including those amazing aging crystals). Besides Challerhocker, a plethora of new Swiss cheeses are available in select Bay Area shops: Nidelchas, Scharfer Max, Brebis Rossinière, Selun, Försterkäse, Dallenwiller, and Heublumen, to name just a few.

2. Dunbarton Blue: Made by the Roelli Cheese Company in Shullsburg, Wis., this cheese is basically a beautifully aged farmhouse cheddar with blue veins running throughout. No blue out there compares to this, except for the accidental veining found at times in other traditionally made cheddars (like Neal’s Yard Montgomery or Fiscalini Bandage Wrapped). Sharp and earthy, with a mild- to medium-strength taste of blue.

Read the whole article here.

 

Related Articles:


Why Modern Wheat Is Making Us Sick

Why is modern wheat making us sick?  That’s the question posed by author Eli Rogosa in her new book Restoring Heritage Grains.Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat […] Read More

Recipe: How to Make a Simple No-Knead Einkorn Bread

If, like author Eli Rogosa,  you are allergic to modern wheat, it may be time to investigate baking with einkorn.Rogosa suffered miserably from bloating, malabsorption, and indigestion for many years. No doctor could help her, but when she removed wheat from her diet, the symptoms vanished. Her vitality returned with the added bonus of pounds […] Read More

Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com