tag:blogger.com,1999:blog-3231160786985575272011-04-21T15:31:48.159-04:00Savor Culture is inspired by my love of artisan cheese and my desire to support regional food networks in the US. Contents include descriptions and my evaluations of cheeses, recommendations on buying and serving cheese, and current news and events concerning cheese and small-scale agriculture.Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.comBlogger351100tag:blogger.com,1999:blog-323116078698557527.post-3698965434816747672008-06-21T21:20:00.003-04:002008-06-21T21:26:36.680-04:00

"Come on, Bessie, let's go to the new Savor Culture site!"Savor Culture can now be found athttp://www.savorculture.comPlease update bookmarks and links.

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-69612178308325951772008-06-05T17:30:00.010-04:002008-06-12T19:25:33.524-04:00

Last week, an article in The New York Times praised the simplicity and versatility of fresh ricotta.  Several chefs declare that fresh ricotta can be profoundly delicious when served with a few intensely-flavored ingredients.  I had never considered ricotta to be a destination cheese, rather a quick stop on the journey of making lasagna, but I'd also never made my own.  My copy of Home Cheese

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com1tag:blogger.com,1999:blog-323116078698557527.post-26528309637061084722008-05-29T11:44:00.003-04:002008-06-12T19:26:00.117-04:00

Our site for mining "black gold" Let's take a closer look at the features of the compost pen that Charles designed and built.  It's a simple structure, but its features improve the flow of collecting, turning, and harvesting compost.  Charles also minimized the cost of building the pen by using salvaged and free materials. 1. Drain tile is set into a foundation of compacted dirt, which slopes

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-22951104540517118162008-05-26T21:40:00.017-04:002008-05-27T21:46:13.458-04:00

It's been several weeks (months?) since the last update on our summer garden.  I'm happy to report that we have sturdy seedlings in the rows marked zucchini, butterpea, radish, and every kind of lettuce.  They look so beautiful that we wanted to create a suitable environment for them.  Wonderful Husband Charles suggested a raised bed with wicker walls.  We built it over several days using yard

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-75453835998853850952008-05-22T15:59:00.003-04:002008-05-22T16:37:37.546-04:00

Coming soon: a new look for Savor Culture!You may have noticed that the Toma post included a link to my new domain.  Soon, the blog will be there, too-- stay tuned!Thanks for reading!

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-20053023814299548012008-05-09T21:38:00.004-04:002008-05-22T15:59:02.246-04:00

Toma is a semi-firm, natural rind, cow's milk cheese.Having tackled Camembert and Cheddar, the intrepid beginner cheesemakers set their sights on a semi-firm variety: Toma.  The family of Toma has members in every village of northern Italy; their ages and textures vary, but they're all from the same thermophilic stock.  Our instructor, Jim Wallace, calls this version Vacha Toscano, because it's

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com1tag:blogger.com,1999:blog-323116078698557527.post-8085029621893273812008-05-04T17:28:00.008-04:002008-05-13T16:58:41.645-04:00

This young Camembert will soon be covered by a thin layer of white mold, which the French poetically call, "croûte fleurie." On the first day of the cheesemaking workshop, we made Camembert while the Cheddar was being pressed.  As you will see in the slideshow, the process for making this soft-ripened cheese does not include several of the steps that Cheddar requires, such as scalding and

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-53169571235708983022008-05-02T20:47:00.006-04:002008-06-12T19:26:26.774-04:00

Godzilla, meet Mozzarella. We interrupt this post series to bring you the following message: I have successfully made soft, creamy, even pillowy mozzarella.  My own fiore di latte.   I used a water bath in the sink to control the temperature, reduced the amount of culture and rennet, and shortened the setting time.  Knowledge is power, my friends. We now return to your regularly-scheduled

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-85189720373721986942008-04-30T19:43:00.005-04:002008-05-04T18:40:30.056-04:00

Cheddar likes to work under pressure. Cheddar was the first cheese that we tackled in Jim Wallace's Advanced Cheesemaking workshop.     For a detailed synopsis of cheddar making, view my slideshow.  Display the descriptive captions by selecting "Options" in the lower-right corner.

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-18287646693835896862008-04-28T15:55:00.015-04:002008-05-21T20:45:35.769-04:00

A batch of cow's milk ripens in Jim Wallace's cheese room in preparation for our cheesemaking workshop. Who here has read Barbara Kingsolver's book, Animal, Vegetable, Miracle?  Those of you with your hands raised will recognize the name Ricki Carroll.  Ms. Carroll runs New England Cheesemaking Supply, and she has taught thousands of people to make cheese through her book and workshops.

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-14939708556987845362008-04-13T20:15:00.008-04:002008-04-15T20:55:45.281-04:00

Bonding with Herman the Hound at my parents' home in Tennessee.I've been enjoying a sneak peek of spring this week, visiting my family (parents, little sister, six dogs, two cats) and friends in Middle Tennessee. There's enough of a chill to keep the pellet stove in use in my family's log home; however, the area's hills are cloaked in soft, lush shades of green.I did my best to get the household

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-77395030797694590682008-04-06T19:51:00.010-04:002008-04-07T19:11:19.065-04:00

Serving suggestion: Spread cultured butter thickly on bread. Or muffins. Or crackers.Thanks to Wonderful Husband Charles for white ceramic butter bell. We've talked a bit about butter here at Savor Culture, even discussed the pleasures of churning (and eating) your own beurre maison.  Well, hold on to your whisk, because butter just got even better.  Cultured butter is more flavorful than

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com3tag:blogger.com,1999:blog-323116078698557527.post-38913542459400516492008-03-31T13:40:00.006-04:002008-03-31T17:44:57.982-04:00

Mozzarella is a pasta filata cheese, meaning that its curd is stretched or pulled.This spring, I am beginning to make fresh cheeses at home.  This category of cheese, including such favorites as cream cheese, cottage cheese, and fromage blanc, are among the simplest dairy products to make, along with butter and yogurt.  While hard cheeses require aging in proper conditions (high humidity and

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com2tag:blogger.com,1999:blog-323116078698557527.post-66221402690172198422008-03-29T18:46:00.006-04:002008-03-30T23:41:52.689-04:00

Coach Farm Triple Cream Wheel is a special, elegant goat's milk cheese from New York.Raw Goat's Milk Cheddar from Ozark Hill Farm is a cheese that will please a wide audience. Loulou, an ex-pat blogger in southern France, invited her readers to celebrate cheese for the eighth annual Journée Nationale du Fromage, the National Day of Cheese, on March 28.  I had an idea to try a soft-ripened,

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com2tag:blogger.com,1999:blog-323116078698557527.post-12071541224391891962008-03-27T13:29:00.005-04:002008-04-02T16:45:41.808-04:00

You may recall a recent post, in which I recommended yogurt produced by Woodstock Water Buffalo Company under the Spoondance Creamery label.  On a shopping trip a couple of weeks ago, I noticed that Whole Foods was nearly sold out of the yogurt.  "Wow," I thought,"a ton of people in western Massachusetts read my blog and rushed out to find buffalo's milk yogurt!  Eat your heart out, Clotilde

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com6tag:blogger.com,1999:blog-323116078698557527.post-88725135971626980722008-03-19T19:05:00.006-04:002008-03-19T19:29:24.708-04:00

Photos of the vermicomposting bucket (made by Wonderful Husband Charles) just didn't do it justice.  In fact, a photo of the inside of the bucket after an application of worm feed (aka "worm salsa") looked downright unappetizing.  Here's an illustration of the vermicomposting system that we use.  Its parts include:Loose-fitting lid that allows air circulationOpaque, five-gallon bucketSmaller

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-44995323023859050392008-03-18T16:44:00.006-04:002008-05-04T18:36:47.367-04:00

My planting medium is composed of vermiculite, perlite, and peat moss. Our seeds from Baker Creek arrived in today's mail.  Unfortunately, they were out of bok choy, but I'll try to find those seeds at the local garden center.The wonderful husband and I started a batch of herb seeds under a fluorescent light a couple of weeks ago.  Sadly, they succumbed to "damping off," which means that a

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com2tag:blogger.com,1999:blog-323116078698557527.post-89009738142550607322008-03-12T10:31:00.006-04:002008-05-04T17:01:44.443-04:00

A few snips on a cardboard roll produce biodegradable seedling cups! Recovering from the flu has allowed me ample time to choose seeds for our garden.  We have plenty of herb seeds (at least 20 varieties) remaining from last year's order from Heirloom Seeds.  I also have mache, French mache, and something called "Salad Burnet," but I'm going to order several additional leafy types because I

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-40497861699447682942008-03-10T13:34:00.007-04:002008-03-12T10:54:55.563-04:00

It got me again.The flu, that is, some New England strain that my Southern immune system is powerless to resist.  I spent the weekend in various reclining positions, in my bed and on the couch, watching such classic films as "The Princess Bride," "The Big Chill," and "Joe Vs. The Volcano."  Wonderful Husband Charles assures me that "A Few Good Men" is the ultimate get-well-soon movie, so maybe

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com1tag:blogger.com,1999:blog-323116078698557527.post-72198267763861543582008-03-02T07:07:00.011-05:002008-03-06T09:28:37.025-05:00

I'm a planner: I like to have an itinerary when I go on vacation, I can spend hours researching where to go to dinner, and I've been making the rounds on the gardening blogroll for pointers in planning our garden.  Wonderful Husband Charles is bold and likes to experiment: last spring, he started an unconventional container garden, composed of (in order of greatest to least success) small hot

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com2tag:blogger.com,1999:blog-323116078698557527.post-20542474480580804972008-02-28T15:43:00.007-05:002008-03-03T18:19:39.767-05:00

My maternal grandparents grew up in a rural community in northeastern Mississippi.  My grandmother, along with her nine siblings, composed the labor force on their parents' small farm.  As a child, I loved hearing her stories about picking cotton, swimming in the cow pond, and swiping eggs from the henhouse to exchange for a Baby Ruth at the general store (run by her grandfather).  Her

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com2tag:blogger.com,1999:blog-323116078698557527.post-63624246937776647202008-02-18T21:05:00.011-05:002008-03-03T18:20:19.277-05:00

The Dirty Truth features 40 taps and a satisfying menu. Lately, I've been disappointed in Old Man Winter's offerings to our corner of New England: rain, sleet, and temperatures in the 40's.  I've been eager to log some hours on my new snowboard, but the weather has not been favorable for that activity.  However, it turns out that conditions are just right for relaxing on a bar stool at a cozy

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-48663832932516100552008-02-10T19:20:00.006-05:002008-02-19T17:08:46.759-05:00

So, it turns out that blogging begets blog-reading.  I was recently reading a wildly popular food blog, 101 Cookbooks, perusing the recipes and enjoying the photography of Heidi Swanson.  Her recipe for Big Sur Power Bars caught my eye because I have recently given up a favorite snack, Luna bars, due to an oat allergy.  The beauty of home cooking is the freedom to experiment, so I decided to give

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com1tag:blogger.com,1999:blog-323116078698557527.post-4489144623157487302008-02-08T13:05:00.005-05:002008-03-27T15:05:26.758-04:00

UPDATE:  The company producing this product has been sold and is now known as Vermont Water Buffalo Inc.  Use of the name, "Spoondance Creamery," is suspended, and product availability is limited.  Read the full story here.Since our last topic of discussion was traditional Cheddar, I thought we might focus on something exotic today.  To set the tone, please visit my friend, Larry, for a bit of

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com2tag:blogger.com,1999:blog-323116078698557527.post-54382862286351698592008-02-04T21:31:00.002-05:002008-02-19T17:32:10.150-05:00

You like Cheddar, right?  Sure, everybody likes Cheddar!  Whether it's cut from a shrink-wrapped block, peeled out of a wax sheath, or sliced from a bandage-wrapped truckle... wait a minute.  What's that dirty rag doing on my cheese?Fear not, my friend, the traditional trappings of Cheddar.  Unlike wax or plastic, a layer of bandage around the rind allows the cheese to breathe and to lose

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com1tag:blogger.com,1999:blog-323116078698557527.post-958711105659482362008-01-28T17:02:00.003-05:002008-02-19T17:32:51.195-05:00

About a year ago, I was running a cheese counter in a store near Chicago.  I love talking about cheese as much as writing about it, so it was a treat to get to know customers and help them get to know our cheeses.  Usually, this was gratifying: watching someone leave their comfort zone and fall in love with something unexpected; identifying a flavor from their past and sending them home with a

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-86566500948277690162008-01-19T08:15:00.001-05:002008-02-19T17:13:24.625-05:00

Handi-Snacks on a PlaneOn the six-hour flight to Las Vegas, our Southwest flight attendant made her way up the aisle, distributing mystery snack boxes.  I knew this couldn’t be very promising (seeing as the boxes gave off no scent-- dead giveaway of real food), but I can’t deny a little feeling of anticipation-- maybe there was a granola bar in there. No.  The box contained a 100-calorie bag of

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com1tag:blogger.com,1999:blog-323116078698557527.post-52923653235365518132008-01-13T21:51:00.002-05:002008-02-19T17:33:20.755-05:00

Enjoying my main course and my company at Bouchon. If you have missed me for the past few days, it’s because I was in Las Vegas with my wonderful husband, Charles.  While neither of us would think, “Vegas!” as our destination of choice, I was thrilled to join him for his business trip. Of course, I had done some research into the restaurants we should check out there.  We took an Olympic

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-73728762833287609092008-01-01T19:27:00.002-05:002008-02-19T17:33:40.906-05:00

At one o'clock, Tomme de Savoie; nine o'clock, Fromage de Savoie I would like to introduce to you one of my oldest cheese friends, Tomme de Savoie.  I came across Tomme during my college semester at University de Savoie in Chambery, France.  Another exchange student directed me to take the bus to the Carrefour store outside of town, which she described as the French version of Target.  My

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-24122442129406192152007-11-29T18:08:00.002-05:002008-02-19T17:35:02.040-05:00

Blueberry buttermilk pancakes topped with a generous pat of homemade butter.Okay, dear readers, here’s the deal: I and a dozen of my (geographically) closest friends have been enjoying the tastiest, most luxurious, homemade butter for a whole week, and I haven’t let you in on it because my draft postings were too technical-sounding and boring. But I’m still so excited about it that I’m writing

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-85214349886909214392007-11-22T12:39:00.003-05:002008-02-19T17:34:09.154-05:00

Featured in the photo with Chase Hill Farm Camembert is a wedge of the acclaimed American sheep’s milk cheese, Vermont Shepherd. Vermont Shepherd is also a raw milk cheese, its natural rind formed over a four- to eight-month aging period in a hillside cave. The remarkable quality of this cheese reflects the terroir of the Major Farm in Putney, Vermont, where the herd of ewes graze and are milked,

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-19272044301386361812007-11-17T16:03:00.002-05:002008-02-19T17:34:31.191-05:00

Chase Hill Farm Organic Raw Milk Camembert (center) with Vermont Shepherd (right), quince jelly, and crackersOn a recent visit to the Brattleboro Co-op, I asked John the Cheesemonger to recommend something he was excited about. Cocking one eyebrow for a moment, he directed me toward the Organic Raw Milk Camembert from Chase Hill Farm in Warwick, MA. He said that it isn’t often available, since

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-85405843143628075302007-11-13T23:51:00.002-05:002008-02-19T17:20:20.796-05:00

Last night's dinner was inspired by the growing assortment of cheese scraps in my refrigerator… and also by a case of cheese abuse. The doggy bag from last week’s cheese and cider workshop experienced an overnight delay on its way to the fridge (did I mention it was hard cider?). The leftover cheeses, being the semi-firm variety, had leached their butterfat but were perfectly edible. I could

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-63572085083542201712007-11-07T21:03:00.000-05:002007-11-28T22:12:11.446-05:00

The time has passed forbuffalo mozzarella;I crave comfort food.

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com0tag:blogger.com,1999:blog-323116078698557527.post-53698721569461192212007-11-05T16:37:00.001-05:002008-02-19T17:31:37.282-05:00

It is appropriate that the opening posting on my first weblog should be an account of a new experience: tasting and appreciating small-production ciders. A newcomer to New England, I had previously considered cider to be a sparkling, characterless alternative to beer (if I considered it at all). Yesterday, I learned that cider is a surprising, versatile beverage that can complement cheese

Daniellehttp://www.blogger.com/profile/07713785552839658973noreply@blogger.com2