I grew up on a small dairy farm in rural western North Carolina. I guess you can say I have milk running through my veins! I adore it in any form, from an ice cold glass of frothy pure cream laden milk to “stinky” artisan cheeses from everywhere; I am a card carrying member of the milk lover’s society. This week we are so excited to have Kenny’s Farmhouse Cheese coming out to the farm on Saturday. Miss Jennifer will have samples and information about the premiere cheesemaker in our neck of the woods. We are also working on a market special for the day so don’t miss your chance to pick up some this weekend. We’ll be tasting from 9-Noon so don’t be late and miss all the fun! Click here to see some of the great cheese Kenny’s offers and order some in advance, otherwise we may be sold out by the time you get here! While you are there, click on their link to read more about Kenny’s on the web.
I can tell you that making cheese is truly an art. I have been trying to make some lately and although my Pyrenees think it is fantastic I wouldn’t go further than dog cheese for my creations. If you want to learn about cheese making and artisan cheese in general here are some good reads and reference books:
Forgotten Skills of Cooking by Darina Allen
I think everyone should have this book. It tells you about cooking and making everything! It is a edible history lesson. We have forgotten these skills in modern culture and it is often good to look back and see how far we have come.
Cheese Primer by steve Jenkins
This one is considered the cheese buyers Bible… Steve Jenkins describes what seems to be almost every cheese available in the US and Europe. His 20 years of experience and great passion for all things cheese make this a fascinating read.
Cheese- A Connoisseur’s guide to the world’s best by Mc Calman & Gibbons
This book has an amazing guide to cheese and wine pairings. Rather than a comprehensive guide, this read contains an elite selection of extensively rated cheeses. A must have for real cheese lovers!
The Atlas of American Artisan Cheese by Jeffrey Roberts
If you want to find cheese anywhere in the country, look here. They feature Kenny’s on page 202 of this book and toute the Bleu Gouda as innovative in it’s field.
In a Cheesemaker’s Kitchen by Allison Hooper
Great cheese recipes from the Vermont Butter and Cheese Company. Read more about artisanal cheesemaking, as Allison Hooper talks about the support of over 20 family farms while upholding standards for highest quality, as Hooper and Bob Reese bring European quality and taste to America.
Happy reading everyone!
Click here to order your box! The heat wave continues and many of the plants are experiencing lower yields due to the temperatures and lack of rain. We are at the mercy of Mother Nature, but hope to have all the good things of summer from squash to tomatoes, watermelon to okra, cucumbers to corn in your box this week. If you are planning to freeze or “put up” corn, this is the week to order some extra. Click here to email me with order fresh corn $5 a dozen or $4 a dozen from more than 2 dozen extra–please specify how many ears you would like.
See you all on Saturday!