Cheese Louise

Bonne Bouche from Vermont Creamery copy June 19, 2017 19:29

bonne bouche

If  the words "farm to table" are ever in the air, my eyes widen and my heart warms.  I think of seasons, vegetables in dirt and happy farm animals.  This highly hard working world magically finds it's way into our kitchens or perhaps my dreams (insert dream bubble here...) a long natural wooden table with simple plates, jar candles, wild flowers and cutlery.  Nature is not only our landscape but now our personal friend...a nutrient rich friend. Vermont Creamery is, as they say "Artisan Cheeses from Farm to Table" and not just one but 17 family farms; each yielding 150 happy goats (on average) and all operating under the movement to improve local agriculture.  Inspired by European cheese making, Co-Founders Allison Hooper and Bob Reese learned long ago that "quality originates at the source".  This is why we love them dearly.  They're a living, breathing movement that we're supporting...and it's delicious! Bonne Bouche meaning "good mouthful" is a French style award winning (circa 2011, gold) ash ripened cheese.  Starting with pasteurized goats milk, Bonne Bouche goes under slow curd formation where it's then hand  ladled into molds, drained and sprinkled with salt and ash.  From here the aging process begins...the process that not only gives us that geo-wrinkly rind but also the earth yet bright tasting notes.  Aged 10 days before it's sent out then up to another 80 thereafter.  Anything with that large a delicious window is A-OK in my book.

I particularly enjoy Bonne Bouche further into it's aging.  I love the breakdown, the soft liquid cream line is all sorts of  heaven...almost dessert-like.  I'm not sure what my life was before Bonne Bouche but I see a bond that will last many years to come!   See you at the shop!


Life of a Cheesemonger, What a Year Has Brought Me September 25, 2014 15:50

Cheesemonger AngelaWow!  What a difference a year makes!  Since my journey began last June my cheesemonger status and experience has sky rocketed!  I know I've spoken of it much on social media (first time via blogosphere) but my attendance to this years American Cheese Society's Annual Conference completely struck my heart.  

The trip was made possible by my Cheese Leader, Louise Converse first and foremost.   Along with many contributors to which the trip would have been but a bus caught the following year.  To everyone I am extremely grateful.  I was served experiences that have enhanced my confidence behind the counter and beyond. My once terror stricken 101 classes, where I would be nervously approaching the attendees hoping they wouldn't ask me what rennet was is now but a memory.  

I research, I learn, I love.  It's hard not to embrace such a world and not want to share it with those who grace our shop or our classes.  The education I have received while working at Artisan Cheese Company has flipped my world view on cheese.  

We are a group of strength and passion, lifting the artisanal cheese making world to it's highest priority. I know that sounds very "cheese superwoman" but if the apron fits, people. The shop is approaching it's 3rd year, which in Sarasota speak means season.  This means the crisp fall morning wind will become more of a constant and with that comes new customers to share my passion with. New cheeses to handle with care and curiosity.  It's been real as a cheesemonger…real delicious and my real life. Cheers to the coming months.  

Hope to see you soon! :)

Photographed: Me, myself and the glorious Bonne Bouche from VBC.  Ash ripened loveliness that becomes extremely spreadable as it ages.  A good mouthful indeed!  Yeasty sweetness with just the right amount of goaty tang.  Heaven you are, pure heaven.


Willoughby From Cellars at Jasper Hill June 04, 2014 09:27

willoughby, the cheese of cheeses. Louise said it right when describing our newest soft cheese inhabitant. "They're like stinky marshmallows dunked in butter." ~Louise Converse, owner Artisan Cheese Company This beautiful example of a washed rind cheese has reappeared through the Jasper Hill Creamery in Greensboro Vermont.  Production was spun to a halt due to a creamery fire in 2011 at the creator's Ploughgate Farm.  With Marisa Mauro's blessing, the cheese is now aged and sold through the Cellars at Jasper Hill and as always, we are extremely happy! For those of you who are still warming up to the stinkdom that can and almost always is a washed rind, Willoughby takes you by the hand and gently introduces you to brevibacterium linens (think cheeses the color of Florida sunsets).

Aged 6-12 weeks using pasteurized cows milk, this little button will be a sure winner on any cheese plate.  Right now, Willoughby is in complete palate balance.  Tasting notes are not spiking, it's an even buttery ride.  We love it! Pairing fun begins with a light red wine, saison or simply just a cheese knife ;)


Asher Blue Cheese and One Delightful Pairing May 01, 2014 14:47

Asher Blue Cheese + Shotwell Candy Co. Asher Blue Cheese + Shotwell Candy Co. Lately I've found myself sweetly surprised by cheese and pairings.  At heart, I'm a purist, who would like nothing more than the cheese to do the talking (wink wink Louise). Yet last week, our Taste of the South cheese class rendered me speechless. 

We had gotten to our last cheese of the night, Asher Blue from Sweet Grass Dairy located in Thomasville GA (one of my favorites).  I'm not sure how I had one salty caramel left, but I did.  So I thought what the heck, let's marry these two and see what happens. At first, I tasted...then my eyes widened.  Everyone must know what I had done! "The blue is fantastic with the caramel", I softly suggested.  Suddenly other cheese 101'ers agreed...this was a match made.  The grassy saltiness from Asher danced with the depth of the Shotwell Candy Co.  Salty Caramel.  It's  as if I wanted the caramel to be stuffed with blue cheese.  They brought out the best in each other. Both being from the south they represent tradition, memories and serious palate appeal. 

Who knew after so many years I would find such an artisan friendship in our little shop on one southern night.  There are of course some pairing "rules" but I find the best way to go about it is trusting what your taste buds tell you.  I still find myself surprised after 11 months of mongering, and for me, the best is yet to come.

Angela


Bonne Bouche from Vermont Creamery September 18, 2013 08:52

bonne bouche

If  the words "farm to table" are ever in the air, my eyes widen and my heart warms.  I think of seasons, vegetables in dirt and happy farm animals.  This highly hard working world magically finds it's way into our kitchens or perhaps my dreams (insert dream bubble here...) a long natural wooden table with simple plates, jar candles, wild flowers and cutlery.  Nature is not only our landscape but now our personal friend...a nutrient rich friend. Vermont Creamery is, as they say "Artisan Cheeses from Farm to Table" and not just one but 17 family farms; each yielding 150 happy goats (on average) and all operating under the movement to improve local agriculture.  Inspired by European cheese making, Co-Founders Allison Hooper and Bob Reese learned long ago that "quality originates at the source".  This is why we love them dearly.  They're a living, breathing movement that we're supporting...and it's delicious! Bonne Bouche meaning "good mouthful" is a French style award winning (circa 2011, gold) ash ripened cheese.  Starting with pasteurized goats milk, Bonne Bouche goes under slow curd formation where it's then hand  ladled into molds, drained and sprinkled with salt and ash.  From here the aging process begins...the process that not only gives us that geo-wrinkly rind but also the earth yet bright tasting notes.  Aged 10 days before it's sent out then up to another 80 thereafter.  Anything with that large a delicious window is A-OK in my book.

I particularly enjoy Bonne Bouche further into it's aging.  I love the breakdown, the soft liquid cream line is all sorts of  heaven...almost dessert-like.  I'm not sure what my life was before Bonne Bouche but I see a bond that will last many years to come!   See you at the shop!


Life behind the counter... August 18, 2013 17:20

My first post as a cheesemonger (in training).  

Life behind the counter if you will.  My world in artisanal cheese culture has expanded so much in the past few months that it's only fair to start writing about it.  You'll find my likes, loves and everything in between.  There's so much to learn and taste, keeping it all to myself would be a mongering tragedy.  Learning combined with palette exploding moments are what hooked me from the moment I tip toed into the shop. The monger team embraces everyone with such knowledge and enthusiasm.  This is how it began for me as a customer  and what I hope to bring to the cheese board...err, table.  I couldn't be happier sharing it with Louise, Parker, Kira and Megan.  Cheers!

cheese boards. 

Cheese knowledge and Recipes.

 lil bo' sheep.