[Northkeep] Interesting

Stephanie Drake steldr at cox.net
Wed May 7 13:58:18 PDT 2008

Well, I'm not sure that you necessarily get to take cheese that you made 
that day home with you.  The impression I get is that you are making cheese 
she will later be selling?  Although she does sell some soft cheeses, like 
chevre.  I was amused to see that one of the testimonials on the webpage is 
from Shirley Roper, who you might remember as Zenobia.  I might be 
interested in doing this at some point, but as Ainar pointed out to me 
earlier today, I'd much rather spend $40 learning to make sushi from the 
owner of Fuji, which you can do at the Stock Pot.  If you have not checked 
their classes out, you should do so.  Some of them look quite interesting. 

Ok - the geeky foody will shut up now.

----- Original Message ----- 
From: "Jennifer Carlson" <talana1 at hotmail.com>
To: <kahn at west-point.org>; "northkeep lists.ansteorra.org" 
<northkeep at lists.ansteorra.org>
Sent: Wednesday, May 07, 2008 3:39 PM
Subject: Re: [Northkeep] Interesting

> Cottage cheese
> Mozarella (can be done in 30 minutes, I'm not kidding)
> Queso fresco
> Marscapone
> Ricotta (made from the whey from making another cheese)
> Cream cheese
> Neufchatel
> And a whole bunch of others in the category of "fresh" cheeses are not 
> aged.  Some are made with an acid such as vinegar or lemon juice, others 
> are made with rennet.
> Check out newenglandcheesemaking.com for supplies, recipes, and 
> instructions.  I bought the 30-minute mozarella kit and by gum, it works!
> If you go to foodnework.com and search for cheese recipes, you'll find a 
> few.
> Talana
>> Date: Wed, 7 May 2008 13:53:01 -0500
>> From: Kahn at West-Point.org
>> To: northkeep at lists.ansteorra.org
>> Subject: Re: [Northkeep] Interesting
>> But it takes at least a year to make Parmesan cheese!  It takes at least
>> several months to make a mild cheddar (longer for medium, longer still 
>> for
>> sharp).  I guess it's a little too late for *that*!  :-)
>> So what goes on at a Grub and Garb?  How does the food competition work?
>> Would one cut the cheese on site or at home ahead of time in order to
>> prepare, say, a carved-cheese subtlety?  (That's entirely beyond my
>> abilities - I just wanted to say "cut the cheese.")  Does the "Garb" part
>> of the name imply we wear garb or that we work on garb while there?  Does
>> the Grub part mean food for all?  If so, what monetary or culinary
>> contributions should I make?  Should I bring feast gear?  Is it an
>> appropriate site/setting/occasion to bring along a little of the
>> experiments with cider I've been trying to see if anyone would be willing
>> to sample them and offer an opinion?
>> Isn't it fun to have someone new to the group who isn't afraid to ask
>> irritatingly detailed questions?
>>   In Service,
>>     Miles Grey
>> Baron Ian wrote:
>> > What is really interesting is that this months Grub and Garb food
>> > competition is themed around Cheese.
>> >
>> >
>> > Mercedes wrote:
>> >>
>> >> There is a dairy farm in Talala (where the heck is Talala?) that 
>> >> offers
>> >> a hands on milking and cheese making workshop.  Here is a link to 
>> >> their
>> >> webpage, in case anyone is interested.  It's $50 per person, so not
>> >> insubstantial, but I'm guessing that if that's something that 
>> >> interests
>> >> you it would probably be well worth it.
>> >> http://oklahomarawmilk.com/WorkshopRegistration.html
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