Chelsea Green Publishing

Chelsea Green Blog

Gordon Edgar’s Favorite New Cheeses of 2011

Reposted from SF Weekly, author Gordon Edgar sheds some light on his favorite new cheeses of the past year!

By this point in his career, Gordon Edgar, head cheese-buyer at Rainbow Grocery and author of Cheesemonger: A Life on the Wedge, knows a good cheese when he sees one. “The most exciting thing I found this year,” he says, “was Avalanche Cheese Company in Paonia, Colo., which I’d never heard of before 2011.”

“They make goat cheeses exclusively,” he continues, “and two of their cheeses are the best versions of those types of cheeses that I’ve tried. One is a traditional, bandaged-wrapped goat cheddar, which not many people have attempted to make. Their version has big flavor, sharp like you’d expect, then really grassy, earthy, and complex. On the other end of the spectrum is their Lamborn Bloomers, an Italian robiola-like cheese normally made with cow’s milk. Avalanche’s is incredibly oozy — especially for a goat cheese — and buttery. “

“On the local front,” Edgar says, “Franklin Peluso, a third-generation cheesemaker who makes teleme — for years, you couldn’t go to a Bay Area Italian deli without finding teleme — is now making a washed-rind teleme that just came to the market this week. It’s more like a taleggio. Whereas teleme is really mild and milky-sour, this washed-rind is stinky, intense, and rich and creamy.”

Needless to say, all three cheeses can be found in Rainbow.

Follow us on Twitter: @sfoodie, and like us on Facebook.

Follow me at @JonKauffman.


Recipe: Summer Herb Flower Vinegar

Olivia’s mom, Lola, is famous for her potato salad that seems so simple, but has a certain je ne sais quoi—the secret ingredient: chive-flower-infused vinegar. She recalls, “As a child I was enchanted by the apothecary bottles lined up on our kitchen shelves, stuffed with purple pompoms—I just knew there was magic happening inside.”This recipe […] Read More

Learn the Nutritional Secrets to Keeping Healthy Bones

Despite the millions consumers spend on calcium pills and the number of prescriptions for bone loss drugs they fill, worldwide there is an osteoporotic fracture every three seconds.Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don’t work because […] Read More

Food & Drink Sale! Save 35% on all Food & Drink books through August 1st

Here at Chelsea Green Publishing, we believe that it matters where our food comes from and how it is grown because a healthy food system is key to ensuring a resilient, sustainable, and healthy future for all of us. We’ve put ALL ourfood & drink books on sale for 35% off — but hurry it […] Read More

Recipe: Ginger-Apricot Mead

With reader interest in Sandor Ellix Katz’s Ginger Beer recipe, here’s another ginger concoction for summertime sipping: Ginger-Apricot Mead. Jereme Zimmerman, author of Make Mead Like a Viking, shares his recipe below, along with tips on sourcing local honey to make mead. When Jereme was in North Carolina earlier this year to present at the […] Read More

How-To: Foraging for Flavors to Fire Up Your Grill

If you love grilling, you are certain to know that various woods impart delicious smoky flavors to grilled meat, fish, and vegetables. In this excerpt from The New Wildcrafted Cuisine, author and self-described culinary alchemist Pascal Baudar offers foraging tips for finding the best woods and barks to add flavor to anything you toss on […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com