The Cheese Diaries |
|
"A cheese may disappoint. It may be dull, it may be naive, it may be oversophisticated. Yet it remains cheese, milk's leap toward immortality."
-Clifton Paul Fadiman |
|
|
|
| Forum | Tidbits | Cheese Notes | Buying Cheese | Archives | About |
|
Search
Recent Comments
- The Great Extinction by James T.
- Humboldt Fog Chevre by Geoff - Patting one's self on the back... by anne - First Annual Independent Food Award by Lisa Bryan - HS cheese club by Roman
The Cheese Forum
Buying Cheese
|
Buying Cheese
It's a little tricky to find a good cheese store. Here in the San Francisco/ Bay Area, the home of the Cheese Diaries, we are blessed with one spectacular store, the Cheese Board, as well as a couple of other excellent sources for our cheese addiction. Here is a list, with description, of the best cheese sources around here.
California
San Francisco Bay Area
Los Angeles
Most of us at the Cheese Diaries are here in the San Francisco bay are, and we would love to know about reputable cheese stores around the U.S. or abroad! If you know of a cheese store you would like to write about, please send your contribution to Anne, Thanks!
December 29, 2005This Burrata is made in Dallas? Get a rope!I have only the grainiest of cell phone pictures to prove it, but an outfit in Dallas, Texas is making what it claims is Burrata cheese. Burrata is a recently-popular type of mozzarella with a very creamy center. Anne wrote an article on it a while back for No Reservations magazine, but the mag and its website have gone offline. Burrata has a very short shelf life, so people are happy to find domestic producers like Gioia Cheese in El Monte, California. Anne spotted this Dallas variant at Central Market in Houston. Central Market is basically what you get when you turn a Costco-sized warehouse into essentially a Whole Foods and take the price and attitude down a notch, but they're only in Texas at the moment. Anyway she spotted a Buratta, which looks basically like this:
Innocent enough, and at a measly $12 we probably should have bought some and seen how it tasted. But we were scared by an entirely different list of ingredients on the back. You can barely tell because my picture is too blurry, but the second listed ingredient is Marscapone cheese. Anne's theory is that the company is merely injecting Marscapone into some plain Mozz and calling it Burrata.
Here's a shot where you can tell the full name of the producer, Mozzarella Cheese Company, which does indeed appear to be a reasonably reputable firm:
June 16, 2004jasper hillThe latest Art of Eating takes note of a relatively new Vermont dairy, Jasper Hill Farm, which makes raw milk cheeses from its own herd of 27 Ayrshires. The cheesemaker, Mateo Kehler, spent five years studying cheese in Europe, working at Neal's Yard, among other things. According to Behr they are making 2 cheeses: a big blue called Bayley Hazen, and the small surface-ripened, Constant Bliss, aged for 60 days, which may be unique in this country. They use an interesting combination of commercial and wild molds. They are listed at the following sites, which I link here because they are all useful: |
|
