tag:blogger.com,1999:blog-72202904537528664422023-11-15T22:57:23.127-08:00The Calf and KidThe tale of one gal's journey into the world of fromage!The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-7220290453752866442.post-33452700418489411042012-07-17T00:03:00.000-07:002012-07-17T00:03:32.728-07:00In loving memory of Daphne<div dir="ltr" style="text-align: left;" trbidi="on">
It has been forever and a day since I've updated this blog, and I have many tales to tell (which I promise will happen as well as more regular updates from here on in), but tonight I want to say add my small piece about the amazing, much loved and much missed, <a href="http://www.nytimes.com/2012/07/08/dining/daphne-zepos-cheese-expert-dies-at-52.html">Daphne Zepos</a><br />
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As many of you may know, the cheese world lost an incredible person a few weeks back. Daphne was diagnosed with advanced lung cancer and passed only weeks later at the young age of 52. So many of us who work in cheese were touched by her, and though I didn't know her nearly as intimately as so many others, I feel the need to share my encounters with this whirlwind of a Greek Wonder Woman.<br />
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I was introduced to Daphne in 2009, when she hosted a seminar at the Seattle Cheese Festival about the history of cheesemongering. At the time, I was deep in the throes of research, and had heard that she was one of the most vibrant experts in the industry. That in no way prepared me for the experience of listening to her share her deep knowledge on the subject, and I was a crazed fan of her five minutes into this session. I will never forget listening to her tell the story of how Camembert changed cheese forever once it was transported in those adorable little wooden boxes, then minutes later share how much she loved cheesemongers' tattoos. I was completely enamored of her, and as I waited my turn to shake her hand and introduce myself after the seminar, I knew that this was a woman I needed to get as close to as possible.<br />
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The more I learned about the cheese scene and figured out the Who's Who of our industry, the more I realized how much of an influence Daphne had on all of us, whether we knew it or not. Her teachings were just part of the immense bandwidth she had to help boost the booming cheese industry I was just becoming a part of. I attended another session of hers in 2010, again at Seattle Cheese Fest, about <a href="http://en.wikipedia.org/wiki/Transhumance">Transhumance</a>. Again I was blown away by the depth of knowledge this one person had to share; she made me look at some of my most beloved Alpine cheeses in a way that made me feel like I was tasting them for the first time all over again. After the seminar I rushed to greet her, this time with a business card in tow, hoping to lure her up the hill to my shop for a visit. She was rushed (as she always was), and said "Yees yees, give me your card", and with that she was off in a flurry. I was disappointed and felt like one of the many faces she may never recognize, but I still loved her and looked up to her with reverence akin to my childhood self adoring the Easter Bunny.<br />
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Just a few months later ACS was held in Seattle, and my baby of a cheese shop was on display for so many discerning eyes and opinions. I was honored by visits from many fromager's who I'd looked up to for years, and while I soaked up every bit of praise and constructive criticism I received from each and every one of them, I knew that I had to get Daphne in the shop. One afternoon I had the pleasure of spending some idle time chatting with Debra Dickerson of <a href="http://www.cowgirlcreamery.com/">Cowgirl Creamery</a>, another grande dame of the cheese world. While we were talking, Daphne came speeding by, and this time I wasn't about to let her out of my path without making an impression. I ran right up to her with a handshake and a card, and halfway through my introduction she looked me solidly in the eye and said "Yees, I know who you are!" She grasped both my hands in hers and gave me one of her awesome smiles. I blathered at her and Debra that they both needed to walk the few blocks from the hotel to visit my shop pretty pretty please and I'm so sorry but I have to get back to my staff. Debra was exhausted but promised to try, Daphne smiled and nodded.<br />
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I rushed back to a very busy shop, telling my staff (who know of her well) that she probably wouldn't make it but I was so happy to have finally made an impression on her. We were slammed for a bit, and I just as my heart started to sink a bit realizing that it'd been hours since I spoke with them, the rush cleared and there they were - Debra and Daphne, slightly out of breath but there, right at my counter. Debra came right up in her bubbly way to tell me how adorable the shop was, and I set to mongering her some of my local favorites. Meanwhile Daphne stood a bit back, surveying the scene with a slight smile on her face, watching not me but my staff work their magic on our customers while I tended to Debra. I was a bit worried that Daphne wasn't going to approach the counter at all, but after a few samples she joined Debra and I waxed poetic on the cheeses I loved so much from my large backyard that is the Pacific Northwest. They enjoyed their samples, commented on how good the case looked and remarked on the adorable little wedges in our Hunka bowl. I told Daphne, "That's how I teach them to wrap". She gave me a beaming smile, and said "That is not all you teach them, your geerls are wonderful. You have a bee-oootiful shop", to which I'm sure I turned bright red and thanked her greatly for. I offered to buy them a glass of wine at the bar next to me, but they were understandably beat and needed to get back to the hotel to unwind. I came around from the counter to hug Debra goodbye, and when I turned to Daphne she grasped both of my arms strongly, looked right into my eyes and told me congratulations for making such a lovely little shop. "You will do very well, I can tell it."<br />
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So that was my experience of the great Daphne Zepos, but while my brief encounters with her were just that, the power she had to make me feel like I was doing something that extended far beyond a modest cheese counter is something I know many others have felt. I am heartbroken that I didn't have more opportunities to spend time with her, but I am so grateful for those I did have. She was a force to be reckoned with, and the legacy she leaves behind will live long and prosper in all of us who strive to do what we do in the name of cheese.<br />
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Here's to a hero, you were and will always be loved greatly.</div>The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com3tag:blogger.com,1999:blog-7220290453752866442.post-24057286509141315812012-02-05T17:25:00.000-08:002012-02-05T17:25:01.270-08:00Tant de choses de fromage!So many cheese things are happening! <br />
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I am already behind on my resolution to keep the blog more up-to-date, but better late than never, right? At least I have a good excuse, as I have been busier than a nest of bees scheduling events for the coming months. Without further adieu, here you go:<br />
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<b>Cheese Classes</b><br />
Last year's cheese classes were such a hit, we're scheduling several more this year.<br />
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<b>Cheese 101</b><br />
This crash-course in cheese knowledge is the perfect setting for anyone who loves cheese. You'll learn about the history of cheesemaking, properties of different milk types, and the various styles of cheese, all while tasting a comprehensive plate comprised of 12-14 samples. Bring your appetite and get ready to mange!<br />
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$35 per person <br />
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<b>Sunday February 19th 6-8 pm</b><br />
<b>Sunday March 18th 6-8 pm</b><br />
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Reserve your seats in person at the shop or give a call at 206.467.5447<br />
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<b>Farm Visits</b><br />
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Ever wonder what it takes to make the amazing cheeses we enjoy so much? Join us for a fieldtrip to a local creamery where you'll get to meet the people and animals that work so hard to keep our tastebuds happy. On these day trips we'll convene at the shop to embark on a day trip to a nearby local farm. You'll have transportation to and from the farm, a lunch featuring cheeses from the creamery, and best of all, lots of time to play with baby animals! These family-friendly events are great for people of all ages (children 6 and over please).<br />
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$65 per person includes transportation to and from the <a href="http://melrosemarketseattle.com/">Melrose Market</a>, a tour of the farm with plenty of time to chat with the cheesemakers, lunch and refreshments, and a polaroid of you with your favorite animal.<br />
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Seats are limited and pre-paid. Please make your reservations at the shop or call us at 206.467.5447.<br />
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<b><a href="http://yarmuthfarms.com/">Yarmuth Farms</a></b><br />
Two dates:<br />
<b>Saturday February 25th 10 am - 4 pm</b><br />
<b>Saturday March 10th 10 am - 4 pm</b>The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com1tag:blogger.com,1999:blog-7220290453752866442.post-48610887082295990482011-12-14T22:08:00.000-08:002011-12-14T22:08:51.704-08:00A Very Special GiftI am absolutely giddy with excitement as I type this, because a project that I've been working on for several months has finally come to fruition: the first annual <b>2012 Pacific Northwest Cheese Calendar!</b><br />
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I have had to keep this completely under my hat for fear that it wouldn't come together in time, which has been very difficult to do because I'm terrible at keeping secrets. This calendar is so much more than just a dozen pretty pictures (though the pictures are exceptionally pretty), it is one small way of me achieving my grand goal of the entire shop: to foster the connection between local cheese makers and farmers, and the people who love their products.<br />
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I knew I wanted the calendar to profit someone other then myself/my business, but I wasn't sure in what way, or two whom. Over the course of the past year many young people have come my way, expressing their want to become a small cheese maker, wondering where they could intern to hone their craft. I have been surprised and amazed by these people, and knowing there are many more of them I thought long and hard about how I could best represent the new generation of small cheese makers and farmers, while giving a much deserved homage to those who have laid the track for them.<br />
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I contacted Rick and Lora Lea Misterly of <a href="http://quillisascut.com/">Quillisascut Farm</a> up in Rice, WA, for help on this project. They were incredibly receptive to my idea, and I am both proud and humbled by the opportunity to showcase their goods, along with exemplary cheeses from all over our region.<br />
All profits from sales of this calendar will go into a fund to provide scholarships for those eager to dive into the small farming community at one of Quillisascut's reputable <a href="http://quillisascut.com/farm-school/">Farm School courses</a><br />
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It was a difficult task to choose only 12 cheese makers from this area. I tried very hard to cover a relative gamut of PNW cheese, and I did rely heavily on what was available for photography at the time. However, I know there are dozens not represented. I see this project continuing yearly, showcasing a different set of cheese makers each year.<br />
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I owe many thanks to fellow cheese and animal lover Charity Lynne of <a href="http://www.charitylynne .com/htmlver/">Charity Lynne Photography</a>. She donated her time and incredibly beautiful photographs for the calendar.<br />
Also great thanks to all the cheese makers for doing what you do, every day, to make our lives a little more incredible through your cheese.<br />
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You can pick up a copy of the calendar at the shop. We'll see you soon!The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com2tag:blogger.com,1999:blog-7220290453752866442.post-90335567197672423822011-12-06T20:35:00.000-08:002011-12-06T20:35:18.916-08:00Time WarpI cannot believe it's already December! The holidays thus far have flown by, and were awesome thanks to everyone who came to the shop for Thanksgiving cheeses. We broke last year's record by hundreds!<br />
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For the next month we have a lot of exciting things in the cheese hopper, and for the sake of brevity:<br />
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<b>Book Signing with Kurt Timmermeister of 'Growing a Farmer: How I Learned to Live off the Land'<br><br />
Saturday, December 10th 11 - 2</b> <br />
You all know and love Dinah's cheese, now you have a chance to meet the man behind the curd! Kurt will be signing copies of his book, and in honor of this event we'll have a special: buy a copy of Kurt's book and get a wheel of his Dinah's cheese for $10!<br />
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<b>Cheese Classes</b><br />
By popular demand, we are now scheduling cheese classes for 2012. We will be offering Cheese 101 on a monthly basis starting in January, and a few specialty cheese tasting courses DTA. You can purchase seats for these classes as a gift for your fellow curd nerds. Just ask when you're in the shop or give us a call at 206.467.5447.<br />
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<b>Holiday Cheese Selections</b><br />
Need the perfect gift for your host/hostess? Or maybe you just want to leave your cheese in our hands? We're here for you with a wonderful selection of 4 cheeses along with the perfect accompaniments of Marcona almonds and Fig jam. These are available for $50 pre-paid, to be picked up on your specified date.<br />
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And as always, we will be eager to help you make the perfect holiday cheese platter. See you soon!The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com3tag:blogger.com,1999:blog-7220290453752866442.post-12243738685596591452011-10-22T19:07:00.000-07:002011-10-22T19:07:27.862-07:00I have a thing or two to say about "affinage"As you may have already read, or heard, the New York Times posted a very poignant piece about the art of caring for cheese before it is ready for retail sale, or, "affinage".<br />
You can read it for yourself <a href="http://www.nytimes.com/2011/10/05/dining/cheese-and-affinage-a-coming-of-age-story.html?pagewanted=all">here</a>.<br />
The piece focused on the few retailers in the U.S. who have the monetary and spacial bandwidth to truly give cheese proper storage where it may ripen to that perfect point at which it should be sold. If you can do that, and do it properly, great. I commend you. However, most cheese shops in this country are not that position, and I'm taking a moment to talk about the vast difference between those of us in the cheesemongering industry.<br />
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This subject of this piece is prime for the spotlight, as is anything that makes an already specialty food even more 'special'. What pinched my tits about this was the fact that this minor slice of journalism may give consumers the illusion that in order to be a reputable retailer you should have a 'cave', housing an unbeknowst cache of cheese that you are caring for behind the lines of your retail space. The retailers interviewed for this piece are among the very few, the rarest, of cheesemongers in the U.S. The truth is that most cheese bought in this country is from grocery stores, specialty food shops, co-ops, and independent cheese purveyors.<br />
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Consider the idea of 'affinage' in a strictly retail space, such as my own. I take in cheese as it is given to me by my distributor, importer, or directly from the cheese maker. I can assess it at it's time of arrival, and go from there. I am very limited in what I can do to a cheese once it's arrived in my shop, but I do what I can.<br />
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For example, I receive bloomy rind cheeses at various stages of ripeness. Some are ready to go, so we push them to make sure they are sold when they're at that awesome place of almost falling out of their rind. Others are still chalky in the middle, not yet ripe, so I will let them sit in my industrial fridge until they are at a point of ripeness where I feel confident selling them to my customers. Mind you, letting cheese sit in my backstock is not 'ageing', it is not an ideal environment for cheese to age, however that is what I have available. Likewise, I sometimes I get aged wheels that may arrive sweaty and a tad moldy. I brush them, let them breathe for a day before giving them a vinegar/salt rub, then let them dry for a day before cutting into them. I also keep dozens of other cheeses in my case that may require daily TLC, but I have never considered myself an 'affineur', I am just doing my job as a cheesemonger.<br />
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I wholeheartedly respect (the job of) the affineur. I spent many hours brushing and turning wheel after wheel of cheese during a summer internship, and my short stint in and out of the cave was enough to make me fully realize the immense amount of work that goes into making even one wheel of cheese.<br />
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To me 'affinage' is what the cheese makers, and/or their care-givers do to make sure their cheeses are prime and ready for retail. Retailers, or cheesmongers, do their best to make sure the product(s) they receive are in the best shape possible. And that is that.The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com1tag:blogger.com,1999:blog-7220290453752866442.post-82486287214682520422011-10-03T20:51:00.000-07:002011-10-03T20:56:53.042-07:00American Cheese Month!Yep, you read it right, October is the first annual <a href="http://www.cheesesociety.org/i-heart-cheese/american-cheese-month/">American Cheese Month</a>. Thanks to the powers that be of <a href="http://www.cheesesociety.org/">The American Cheese Society</a> and <a href="http://www.beechershandmadecheese.com/">Beecher's Cheese</a>, American cheese is the highlight of Fall!<br />
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We are participating in a program spearheaded by Beecher's own <a href="http://www.beechershandmadecheese.com/OurStory/History.aspx">Kurt Dammeier</a>. For the month of October, you can purchase a Passport for $10 (proceeds go to the American Cheese Education Fund), and every day indulge in one selected American cheese for 40% off the retail price. How cool is that? Even better, get a passport at our shop or at Beechers, and partake of daily featured cheeses in both places each day.<br />
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You can find out our daily selection via our <a href="https://www.facebook.com/pages/The-Calf-Kid/56599653023">Facebook page</a> or <a href="http://twitter.com/#!/calfandkid">Twitter</a>.<br />
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31 days, 31 cheeses.<br />
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Work it!The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com4tag:blogger.com,1999:blog-7220290453752866442.post-7102577283602359482011-09-29T23:42:00.000-07:002011-09-29T23:42:05.591-07:00I blinked and then everything happenedBloody Hell!<br />
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That's about all I can muster for the fact that I have neglected this blog for such a long time. I know I have readers who are, and have been, waiting for the next exciting installment of "The Life of a Newborn Cheesemonger".<br />
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If only we had missionaries, who would devote their lives to spreading the gospel of cheese....<br />
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Consider me back, if only for a moment. I promise I will not be that shitty blind date who promises to call you but you never hear from. And I will bring cheese.The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com2tag:blogger.com,1999:blog-7220290453752866442.post-74514978535546637232011-04-10T16:58:00.000-07:002011-04-10T16:58:55.701-07:00One YearHoly amazingly fantastic curd-loving crap, in just two weeks we'll be celebrating our one year anniversary!<br />
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The realization that a year has already flown by is just as surreal as opening day was. Part of me is almost unaware of it, in the same sense that every day when I go into the shop, I'm not entirely absorbing the fact that I made this happen. I know people start new businesses every day, it's not like I'm curing cancer or anything, but it is still an accomplishment that I'm insanely proud of, and yet constantly humbled by. What I do is such a small part of the entirety of American artisan cheese, and I'm glad that I know so many local cheesemakers intimately enough to understand that by comparison, my job is a peach deal. They are the true laborers of their love; up and down before and after the sun, every day, no excuses; hours, days, months, even years spent finely tuning recipes and honing their craft. I feel blessed that I get to be a small part of that by means of bringing their goods to consumers. With every sample comes a small slice of knowledge about how that cheese came to be, and every time I can open someone's tastebuds to a new and different experience I'm reminded why I wanted to do this in the first place. <br />
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So year one, overall, kickass! I had realistic goals for the first 12 months: work out the kinks of day-to-day operations, get things running smoothly with a stellar team of cheesemongers under my wing, learn more and more and then some more about what I do every day, be profitable, and most importantly, keep people excited about cheese. Done and done. The icing on the cake are the things I hoped for but wasn't expecting: regulars from day one who come in and give me free reign to create a selection of whatever I'm in love with at the moment, visitors from all over who've followed my progress and made a point of introducing themselves in person and congratulating me for my newfound success, people asking for local cheeses by name after hearing of them elsewhere, making something as simple as cutting a new wheel of cheddar an event to behold. It is far beyond the dreams I had, and there is still so much more to look forward to. <br />
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Cheese classes are very popular, I'm so plussed at the enthusiastic turnout I've gotten so far from so many people who simply want to learn. You can expect many more of these in the coming months. Farm tours wound up being more of a logistical nightmare than I had expected, so they were tabled and I'm much better prepared to introduce that element next year. I am constantly on the hunt for new products from the Pacific Northwest and beyond, and there is nothing I love more than the flurry of hungry cheesehounds who descend upon the shop once I've posted an update about goods from a new creamery.<br />
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So I suppose I should be saying congratulations to you, Seattle, for helping me make this dream come true. Yes, I wax poetic, and it is warranted! If it weren't for the insanely white hot reception I've received from the Emerald city this year, who knows where I'd be right now? You all rule, thank you so much.The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com1tag:blogger.com,1999:blog-7220290453752866442.post-70240839049683254602011-01-31T14:21:00.000-08:002011-01-31T14:21:58.441-08:00Exercising that cerebellumA week ago I hosted my first Cheese Class: Cheese 101! This introductory class is one that I plan to host repeatedly as it covers the basics of cheese history, different milk types and their characteristics, ageing processes, and then a whole lotta cheese tasting. <br />
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I have a really difficult time narrowing down my selection when choosing cheeses for an event, and this was no exception. I decided to limit the very large plate to 14 cheeses that would cover seven basic styles of cheese: fresh, soft-ripened (cow/sheep), soft ripened (goat), washed rind, semi-firm, firm, and blue. For each type I chose one classic European cheese and one domestic, so people could taste an example of one cheese steeped in history and tradition, and then see what some of our amazing American cheesemakers are doing in the same style.<br />
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In general, the sold out crowd seemed to love it and I got a ton of wonderful feedback from everyone. But you don't have to take my word for it, two attendees wrote very lovely blog posts about the event, so big thanks to <a href="http://web.me.com/judithramey/Eat!/Blog/Entries/2011/1/23_Learning_about_cheese.html">Judith Ramey</a> and <a href="http://www.takingrootus.com/2011/01/25/cheese-101-a-tour-of-a-plate/">Leah of Taking Root</a>.<br />
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I'll be planning some extra special tasting events with fellow curd nerds that will focus on specific cheese selections by type or origin, and in the meantime keep your eyes peeled for more Cheese 101 sessions!<br />
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<b>Cheese 101 Sunday February 13th 4:00-6:00 p.m.</b><br />
Please call the shop at 206.467.5447 to reserve your seat!The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com3tag:blogger.com,1999:blog-7220290453752866442.post-41644697814469093442011-01-10T21:35:00.001-08:002011-01-10T21:37:08.766-08:00I will tell you what's awesomeThis weekend one of my regulars, Mr. C*, came into the shop. We chit-chatted about our dogs for a bit and when it came time to turn attention to the cheese, he said "What should I buy this week?" I gave him tastes of three newer additions to the case that I'm in love with, each one a home run (his words), and he left a happily cheesed up customer. While that was happening another guy was perusing the case unable to make up his mind. It was obvious to him that Mr. C and I knew each other to a degree where I could make these recommendations, this newcomer remarked on how cool it is to come into the shop and ask for whatever I think they should have. He wasn't buying cheese that day but promised that when he came back he would just buy a selection of my choice.<br />
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I don't think I was really aware of it before, but I have this same relationship with several regulars, and come to think of it, that's pretty freakin' cool. One regular always wants a Dinah's cheese and then three or four of whatever I'm currently loving, but she doesn't do super goaty goat cheese nor care much for any of my French tommes. Another woman spends more on cheese than most of us do on the rest our weekly groceries, and she has a wicked appreciation for stinky washed rinds, soupy Spanish sheep's milk torta's, and big, robust blue's. For her it's not so much about conversation, she simply approaches and I start giving her samples of every big hitter I've got. She moans and groans a lot in appreciation, then buys ample hunks of a dozen things to share with her friends.<br />
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I could easily go on and on, about the gentleman whose voice I could listen to forever, who will taste half a dozen things but only ever really buys truffle cheese and Caveman Blue. Or the awesome couple who want their taste buds assaulted by things so stinky and sticky I save the over-the-hill bits for them and they love it.<br />
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I know I sound like I'm boasting, and hell, maybe I am a little! But really my customers deserve just as many kudos for being so receptive to what I'm doing, and that's my whole point. This is exactly what I wanted when I decided to do this - the same personalized experience I used to have at my local cheese shop, but being on the other side of the deli case is WAY more satisfying, especially when one of my favorite regulars, who's been coming in since opening weekend, tells complete strangers "Just ask Sheri, she'll tell you what's awesome."<br />
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*Probably nobody cares, but just in case I'm not mentioning any real namesThe Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com2tag:blogger.com,1999:blog-7220290453752866442.post-50175664673331556232011-01-01T18:21:00.000-08:002011-01-01T18:21:01.974-08:00Happy New Year's!I'm not quite sure how to begin this post other than saying WOW, again and again, WOW, thank you Seattle for making the first (partial) year of The Calf & Kid such a smashing success!<br />
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It's a little incomprehensible to think that one year ago at this time I was signing my lease and hyperventilating on a daily basis at the excitement and the intense stress of all that had to be accomplished for me to open. Next thing I knew, it was three months later and the cheese-loving population of Seattle was keeping me busier than I'd ever hoped or imagined. So I wax a little poetic; the experience I've had so far is entirely worthy of it. <br />
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The holiday season is expected to be a time when one in retail, specifically food retail, makes more money they than do any other time of year. This being my first holiday season, I wasn't sure to expect. The weeks leading up to Thanksgiving were very slow, and I was a bit worried about how that food-centric holiday would pan out for my shop, but lo and behold, even in the midst of a snowstorm, Seattlites made their way to our counter in droves for delicious cheeses to share with their friends and family. That week was a blast.<br />
Approaching Xmas (and by that I mean anything anyone celebrates during this time), I spent weeks stocking up and up and up, to the point where I had to face my wonderful staff and say "Well shit, if we don't plow through this inventory by the end of the month then we're screwed!"<br />
And again, so many wonderful customers made the end of December the most amazing days ever. I simply could not be happier about this year, and am looking forward to 2011 just as happy as a kid in a bunny suit.<br />
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Stay tuned for some amazing events to keep you going through the cold winter months: Sunday afternoon cheese classes, more amazing cheese and wine pairing events with the illustrious Peter Moore of <a href="http://pocowineroom.com/">Poco Wine Room</a>, and field trips to meet the cheesemakers and their herds!<br />
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Stay cheesey Seattle <3The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com0tag:blogger.com,1999:blog-7220290453752866442.post-13273632921342137882010-12-22T23:03:00.000-08:002010-12-22T23:03:16.634-08:00The end of an eraIt is with an incredibly heavy heart that I share the news that Sally Jackson is reportedly retiring from the cheesemaking business.<br />
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As many of you already know, she recently cooperated with the FDA in a voluntary recall of all of her products when they were targeted as potentially being positive for e-coli. I had seven beautiful wheels of her cheese in my possession at the time, and having to dispose of them had me choking back tears. A few days later I hear through the cheese grapevine that she was selling off her small herd of several pregnant ewes, some nubian goats, and a few Swiss cows. I admit I wasn't entirely surprised to hear this, but it still made me depressed and sickened; this is not the way any cheesemaker should go out.<br />
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The sliver of a silver lining in all of this is that the public is just as saddened by this as I am. Customers have been coming in to ask after her, and the general feedback that I've received is that of sympathy and great love for what she has accomplished. She is quite simply a legacy in American artisan cheesemaking, and her cheese will be dearly missed.<br />
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I've also had many people ask what they might be able to do to help. I don't know Sally very well, in fact I've never met her in person or seen her amazing farm, but I do know that she needs our support as she goes through this incredibly difficult transition. I do know that she is among the most humble people I've come across, and it would mean the world to her to hear from you, so please take a few moments during this crazy time of year to write her a postcard or a letter, send her an email, and tell her how much you have loved her cheeses over the years. You can find contact information for her on <a href="http://www.sallyjacksoncheeses.com/">her website</a>.The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com1tag:blogger.com,1999:blog-7220290453752866442.post-52559600120693474472010-12-17T17:48:00.000-08:002010-12-17T17:50:04.099-08:00Sally Jackson Cheese recalledToday brought the sad news that all of Sally Jackson's cheeses have been voluntarily recalled. <br />
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This is the result of a recent outbreak of e-coli in the area, linked to a cheese plate upon which her cheese, among others, was consumed. Tami Parr of Pacific Northwest Cheese Project has a summary <a href="http://pnwcheese.typepad.com/cheese/2010/12/sally-jackson-recalls-all-cheese-due-to-possible-e-coli-contamination.html">here</a>.<br />
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This is pretty devastating for me right now, and after speaking briefly with Sally this morning, it is very up in the air as to what will come of this. What I do know is that the strain of e-coli found in the persons who became sick has not been specifically linked to her cheese, this is a cautionary measure at this time.<br />
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Anyone who has purchased, or is planning to purchase one of our Pacific Northwest Selections for the holiday season, which feature a wedge of Sally Jackson goat, we will be substituting an equally delicious product from the area.<br />
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If you bought any Sally Jackson cheese from my shop in the past 2-3 weeks, please dispose of any unconsumed portions. If you like, you may return any unconsumed cheese of hers in exchange for another cheese.The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com1tag:blogger.com,1999:blog-7220290453752866442.post-75263286488073436502010-12-14T21:40:00.000-08:002010-12-14T21:53:09.583-08:00A marriage made in heaven: Bacon Wrapped BrieThe holiday season has always been, for me and for so many of us, a time of indulgence. Food, drink, talking myself hoarse among loved one to excess, all part of the gameplan. In the spirit of indulgence, I bring you a very special treat, commonly referred to as a "small wheel of pure sin" in my house, but for the sake of brevity it will be plainly known in the shop as "Bacon Wrapped Brie".<br />
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The inspiration for this ridiculously delicious little morsel comes from our favorite neighborhood shop back in Brooklyn, <a href="http://www.bedfordcheeseshop.com/">Bedford Cheese Shop</a>. One Thanksgiving or Christmas many years ago we made our usual stop there to stock up on decadent treats before heading to the family's homestead for a few days of eating ourselves stupid, and they had this glorious little gem tucked into the wee side of the case, almost hidden, which I can now understand seeing as they may have had the privilege of taking home those unsold. <br />
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It was a small disc of a ripe, punchy brie, wrapped in locally produced, cured bacon.<br />
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We snapped it up and salivated the entire 4 hour drive to New Hampshire, thinking and talking about how awesome it would be to sear that baby into a molten, gooey glob of salty pork and tangy curd. What we eventually experienced far exceeded our wildest dreams, and I could not pass up the opportunity to re-create it during this, my first of many holiday seasons.<br />
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Bacon on anything tends to be a no-brainer, for sure, but I find myself in an especially fortunate situation sharing market space with <a href="http://rainshadowmeats.com/">Rain Shadow Meats</a>, procurers of the most amazing double smoked Colorado bacon I've ever laid my tastebuds upon. The difficult choice for this project was the cheese - it needed to be affordable, with a thick rind that could hold up to a bit of heat, with enough punchy flavor to stand up to the salty bacon fat, but not enough to compete with it. The clear winner: <a href="http://www.cellarsatjasperhill.com/index.php?option=com_content&view=article&id=53:scholten-family-farm-weybridge&catid=35:scholten-family-farm&Itemid=144">Weybridge</a>. This modest 3.5 oz. round is everything you want in a well-balanced brie; creamy, buttery pate with a slight tangy kick that intensifies just so when you reach the hearty but not-too-thick rind. Made with love by Scholten Family Farm in Weybridge, VT, this palatable cheese makes it's way to the west coast via the Cellars at Jasper Hill. I've been eating this cheese for a while now, and have taken much notice to how well it holds its form as it warms, which led me to believe that it would melt like a dream just as the bacon began to crisp, and I was right. Oooohhhhh so deliciously right!<br />
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Here is a photo montage of the trial run tonight at our house:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6K4ZrCOMy-LNnVNbeOf7H64Wihu8o-QQ_a1BwU2xnk3_E_qoLhVFb1BBngz8y6NCekNbjbmfqWsUqiu5moj-cB4dmiMHlZIbKPZZi989J8lyr3xjskp4Vk-vlhPXKNnsxCh3pjtxootw/s1600/1_Weybridge.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6K4ZrCOMy-LNnVNbeOf7H64Wihu8o-QQ_a1BwU2xnk3_E_qoLhVFb1BBngz8y6NCekNbjbmfqWsUqiu5moj-cB4dmiMHlZIbKPZZi989J8lyr3xjskp4Vk-vlhPXKNnsxCh3pjtxootw/s320/1_Weybridge.JPG" width="320" /></a></div><div style="text-align: center;">A perfectly ripe disc of Weybridge </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO30G271vM7EIhRX7TsJ3H8aB6GqRS50FnDr2wYxMZRb4o-xKDFTUNmWmb4AsXXkLG6X4HqM13YFPLNyDRnUGRv8QvDDInWRGaA6CrvpBJ743liqPhmAF2R1pBiV3rDWVaRnjJ-ln8XYY/s1600/2_wrapped+top.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO30G271vM7EIhRX7TsJ3H8aB6GqRS50FnDr2wYxMZRb4o-xKDFTUNmWmb4AsXXkLG6X4HqM13YFPLNyDRnUGRv8QvDDInWRGaA6CrvpBJ743liqPhmAF2R1pBiV3rDWVaRnjJ-ln8XYY/s320/2_wrapped+top.JPG" width="320" /></a></div><div style="text-align: center;">wrapped in bacon! </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_2pQ65LD3tV9D-h5ef4oatm7-dFKxHMvyW419pu-IDfEjqGTWRFNALwKVLgkEi7Ub4J_xfCjTAwEsaVHdhtCJkWnJytj1UQqzofMyy3V5O6qPbtV1feMLMA0y4QKZvyNwg8EGzNnzqk/s1600/3_wrapped+bottom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_2pQ65LD3tV9D-h5ef4oatm7-dFKxHMvyW419pu-IDfEjqGTWRFNALwKVLgkEi7Ub4J_xfCjTAwEsaVHdhtCJkWnJytj1UQqzofMyy3V5O6qPbtV1feMLMA0y4QKZvyNwg8EGzNnzqk/s320/3_wrapped+bottom.JPG" width="320" /></a></div><div style="text-align: center;">securing the bottom with a couple toothpicks </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Yfx2xb0YMfePimO_veG_HTBaH-FYmpauvZgMWvy8knhplZuMRfkN2htlADG18DLhCUEVxKqm5o5x3EJ3c_StbifSF5c6LeKCiY6Q8E-ruN16gGoGUjETKbzoaYJtjQMv1vdo43poFX0/s1600/4_frying.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Yfx2xb0YMfePimO_veG_HTBaH-FYmpauvZgMWvy8knhplZuMRfkN2htlADG18DLhCUEVxKqm5o5x3EJ3c_StbifSF5c6LeKCiY6Q8E-ruN16gGoGUjETKbzoaYJtjQMv1vdo43poFX0/s320/4_frying.JPG" width="320" /></a></div><div style="text-align: center;">Searing begins top down, on high heat </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRD0xhZJsCLw0PNhRF6HR6NT7DOAUTPL9FaeUWslnlRS-xDEwQS_FPhjGko6OAlBEZhkHcBpgf5KjRPX3lORfAwn-8MaawObi5EVpoxVhBZOEKWrS16faiWTz1Pya_VlmhZ05Lnlp9GCk/s1600/5_frying+side.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRD0xhZJsCLw0PNhRF6HR6NT7DOAUTPL9FaeUWslnlRS-xDEwQS_FPhjGko6OAlBEZhkHcBpgf5KjRPX3lORfAwn-8MaawObi5EVpoxVhBZOEKWrS16faiWTz1Pya_VlmhZ05Lnlp9GCk/s320/5_frying+side.JPG" width="320" /></a></div><div style="text-align: center;">Just a little sear to each side piece for good measure </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprvKIhXfAkHt0ClUs20qPOWJjse4lFx598TrbszzkRzoUGZ2ovU2h9Dwm86M1BDXu235bpR71s-Nzr6p7xqiVX-yF-lK6_veJI-uQJTHXEhOG_0GSU8Nmaa9PWqSTuZ-wydQsJSv_HpU/s1600/7_frying_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprvKIhXfAkHt0ClUs20qPOWJjse4lFx598TrbszzkRzoUGZ2ovU2h9Dwm86M1BDXu235bpR71s-Nzr6p7xqiVX-yF-lK6_veJI-uQJTHXEhOG_0GSU8Nmaa9PWqSTuZ-wydQsJSv_HpU/s320/7_frying_3.JPG" width="320" /></a></div><div style="text-align: center;">Bottom down now and the cheese is starting to melt and crisp on the pan, mmmm </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yUZCboMz-tdBLszJ8LQcd8ID1cnIyhgyNDJsC5h898mqsdLkgKtg2wv7zC2J_XiNy_LNClELFVHFOTllKDYIJVQ12ChKRcNl_G7VpVqnwNkV8I06gt2Gn_uh8FCeI7NMY7qWln0Ugpo/s1600/8_plated.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yUZCboMz-tdBLszJ8LQcd8ID1cnIyhgyNDJsC5h898mqsdLkgKtg2wv7zC2J_XiNy_LNClELFVHFOTllKDYIJVQ12ChKRcNl_G7VpVqnwNkV8I06gt2Gn_uh8FCeI7NMY7qWln0Ugpo/s320/8_plated.JPG" width="320" /></a></div><div style="text-align: center;">Bacon seared to just crispy, cheese is a glorious puddle of fromage!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdX6vPytUZZ5afjDwaYKWOipz1hbFkyR9mUhmOFPmDyL5U9KxkJbFePOctxeSDqUM7xfRS9lyEK3enpO5QbpB1LBpiixDrr1Oz3AkBLTOhsPCCqU2e9dOawtDjuQ4JT1PBmNEsxBAwKbw/s1600/9_cut+mess.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdX6vPytUZZ5afjDwaYKWOipz1hbFkyR9mUhmOFPmDyL5U9KxkJbFePOctxeSDqUM7xfRS9lyEK3enpO5QbpB1LBpiixDrr1Oz3AkBLTOhsPCCqU2e9dOawtDjuQ4JT1PBmNEsxBAwKbw/s320/9_cut+mess.JPG" width="320" /></a></div><div style="text-align: center;">Sliced and ready to inhale, was lucky to nab this shot before we gobbled it like starved children</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I will be honest - once cut into this frankenbaconcheese does not present well, but who cares? It's bacon and cheese, what's not to love?? <br />
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We'll be selling these beautiful babies at the shop this Thursday 12/16 through Christmas Eve. They are intended for immediate consumption, so please plan accordingly. We will be assembling and taking hold requests for them on a daily basis, so please call the shop at 206.467.5447 to secure yours now.<br />
Also note, they are small discs, once cooked can provide a hearty taste for a group of four, or an appetizer if you're a glutton like me, for two.<br />
</div>The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com5tag:blogger.com,1999:blog-7220290453752866442.post-50101864470963973692010-12-06T17:05:00.001-08:002010-12-06T18:03:06.498-08:00This holiday season, give the gift of cheese!Every holiday season when the fever of shopping is in the air, I always think about how I can direct my personal contribution towards things that promote sustainability. These days, who really needs more stuff? For years I've opted to purchase or make gifts that produce little waste, don't clutter others' homes, and carry a small carbon footprint. Needless to say, I've built a reputation among my friends and family for giving gifts of food. This holiday season, do something that feels good on so many levels, and give the gift of cheese! You'll support a local small business, which in turn supports an entire network of other local small businesses through the independent cheesemakers and local distribution companies I work with, <span style="font-weight:bold;">and</span> impress the hell out of people with awesome cheese!<br /><br />In addition to our usual range of great gift ideas like gift certificates and specialty cheese platters, you can also get your orders in now for hand-selected Holiday Cheese Assortments.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xzsbbhi1yagQnp5cAkrBQhyphenhyphen1KdvN1H-8I-B0uy_mDahrzVV3U5m1jlKKJIeJm4qY7A5Q6YcGgrHz61LJNIN1FqVlOhKzvhbIzLkNNzMdS69cGasmlD1n6i_aKb9ogbp9EmKC-cecBUI/s1600/PNW+Holiday+cheese+smallt.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 203px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xzsbbhi1yagQnp5cAkrBQhyphenhyphen1KdvN1H-8I-B0uy_mDahrzVV3U5m1jlKKJIeJm4qY7A5Q6YcGgrHz61LJNIN1FqVlOhKzvhbIzLkNNzMdS69cGasmlD1n6i_aKb9ogbp9EmKC-cecBUI/s320/PNW+Holiday+cheese+smallt.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5547754922708579298" /></a><br /><br />* Pacific Northwest Selections (pictured above): Tumalo Farms "Jewell" (OR), Sally Jackson Goat (WA), Black Sheep Creamery's "Queso de Oveja" (WA), and Rogue Creamery's "Oregonzola" (OR). $35<br /><br />* European Classics: Delice du Jura (Burgundy, France), Abbaye de Belloc (French Pyrenees), Keen's Cheddar (Neal's Yard Dairy, UK), Valdeon Cabrales (Spanish blue) $35<br /><br />or go for the gusto with<br />* Around the world with cheese: 7 exquisite selections of the best cheeses available from the U.S. and beyond $70<br /><br />Each assortment includes labels for identification and a cheese menu detailing origin, type, and production of each cheese. All assortments are available on a pre-order, pre-paid basis and available for pickup from 12/20 - 12/24.<br /><br />And as always, we will be fully stocked and staffed to give you the great the individual service you know and love. See you on the other side of the deli case!The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com1tag:blogger.com,1999:blog-7220290453752866442.post-69847655214147977022010-12-02T11:37:00.000-08:002010-12-06T16:40:44.549-08:00Breaking the Cheddar!December 11th-12th we're stoked to be participating in the annual <a href="http://www.babeland.com/sexinfo/features/pike_and_pine">Pike & Pine Holiday Shopping Weekend</a>! This is a great opportunity to cruise the neighborhood for dozens of great deals from all your favorite locally owned businesses.<br /><br />For this event, we'll be breaking a wheel of Montogmery's Cheddar from <a href="http://www.nealsyarddairy.co.uk/index.html">Neal's Yard Dairy</a>. This mighty British cheddar was one of the first I ever tasted from the Neal's Yard collection over ten years ago, and it is still one of my all-time favorite cheeses - rich, buttery, salty and tangy. Muscling into a wheel of Monty's is just as much a treat for me as it is for everyone else.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jKzziJ_D3sg7hyphenhyphen0khBsYbZZ-dR10r2Sujs3jAUYwf2rKrcxrJJHHIxoq1bKfmkVYQiBg2RoN4vR9lEC_bW9lf45hTTILzD2IlNcSWIprI_DcV_bB9MqRfQmAjF1bQLcNwW4XcBYywkk/s1600/Keen%2527s+Cheddar+wheel.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jKzziJ_D3sg7hyphenhyphen0khBsYbZZ-dR10r2Sujs3jAUYwf2rKrcxrJJHHIxoq1bKfmkVYQiBg2RoN4vR9lEC_bW9lf45hTTILzD2IlNcSWIprI_DcV_bB9MqRfQmAjF1bQLcNwW4XcBYywkk/s320/Keen%2527s+Cheddar+wheel.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5546175445202224114" /></a><br /><span style="font-style:italic;">That's a wheel of Keen's in the photo, a close cousin to Monty's</span><br /><br />We'll break the cheddar at high noon on <span style="font-weight:bold;">Saturday December 11th</span>, so swing by for some tasty samples and enjoy 10% off Monty's for the rest of the weekend. See you then!The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com2tag:blogger.com,1999:blog-7220290453752866442.post-48866554997281639032010-11-09T23:09:00.000-08:002010-11-09T23:20:48.787-08:00Book Signing!This weekend I am super plussed to welcome cheese maven <a href="http://www.timberpress.com/author/sasha_davies/1530">Sasha Davies</a> to the shop for an afternoon book signing featuring her amazing catalog of cheese in our area and beyond: <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXIDLykH3VCaC3sgEXPUmHW1aoh8v7ynfT7HI2RIEt0wflDJf62SrLkRFET8ZdUEOYqPd6O9T-IPXQgVjsBYKLinsH8tS5hK8TtqLspzXGEKv7J9dBwAZMXDr-b1wXdMQeAE28RMZIJs/s1600/West+Coast+Cheese+cover.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 223px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXIDLykH3VCaC3sgEXPUmHW1aoh8v7ynfT7HI2RIEt0wflDJf62SrLkRFET8ZdUEOYqPd6O9T-IPXQgVjsBYKLinsH8tS5hK8TtqLspzXGEKv7J9dBwAZMXDr-b1wXdMQeAE28RMZIJs/s320/West+Coast+Cheese+cover.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5537816291690554418" /></a><br /><br />Sasha will be at the shop signing copies of her book from 2:00 - 4:00 p.m. this Saturday, November 13th, 2010.<br />This is an excellent opportunity to pick up some early bird gifts for your cheese loving friends! Stop by to chat cheese with her, check out her lovely book, and sample some amazing cheeses from the west coast.<br /><br />Vive la fromage!The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com1tag:blogger.com,1999:blog-7220290453752866442.post-75195042602537226442010-10-26T11:51:00.000-07:002010-10-26T14:07:15.767-07:00Cheese and "the Man"Last week U.S. Fire Marshalls issued a seizure of all cheeses made by local cheesemakers <a href="http://estrellafamilycreamery.com/default.aspx">Estrella Family Creamery</a> in Montesano, WA. This final act of shutting down the creamery is the culmination of many months of back-and-forth between the Estrella's and the FDA concerning positive strains of Listeria in some of their raw milk cheeses.<br /><br />I've been thinking a lot about this issue and exactly how I want to approach it and what I feel is purposeful for me to say as a retailer. Rather than repeat what has already been covered by many other sites, I will refer you to a summary of events by Tami Parr of <a href="http://pnwcheese.typepad.com/cheese/2010/10/federal-court-filings-reveal-details-of-estrella-family-creamery-closure.html">Pacific Northwest Cheese Project</a>, which also links to the official <a href="http://efoodalert.blogspot.com/2010/10/us-marshals-seize-cheese-from-estrella.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+blogspot/OTQX+(eFoodAlert.com)">Report by the FDA</a> and an article in the <a href="http://seattletimes.nwsource.com/html/localnews/2013257593_cheese26m.html">Seattle Times</a>.<br /><br />This event has the potential to put the Estrella's out of the cheesemaking business for good, and personally I think that would be a tragedy. They have been making amazing farmstead cheese for many years, and they have built a reputation among the greater Seattle area and beyond for producing stellar products. They are good people who have no intention of harming the supportful community that buys their cheese. I love their cheese, and I really hope that I will have the opportunity to sell it again the near future.<br /><br />That being said, I keep thinking about Listeria, it seems to be all anyone can blather about in the case of the Estrella's. While I think there is a bigger issue to be addressed, I do want to clarify just a few details about it. <span style="font-style:italic;">Listeria monocytogenes</span>, the bacteria known to cause infections of Listeria, is a pathogen that naturally occurs in the environment, most commonly in soil, stream water, and plants. Because it is found in these things, it is often passed through people and animals into sewage and food -- not to be confused with the Seattle Times single claim that it is found in fecal matter, insinuating that only unsanitary and careless cheesemakers would transfer it from animal to product. While Listeria monocytogenes can be harmful to the young, elderly, immunocompromised, and pregnant women, most healthy adults can ingest the bacteria in food etc. and never experience any symptoms of a Listeria infection. <br /><br />What I find most compelling and exasperating is not the issue of Listeria pahtogens being found in the Estrella's cheese, or any cheese for that matter, but the way that this potential hazard is dealt with by our current federal regulations. I view eating most cheeses, raw milk or not, along the same level of risk that may be associated with eating cured meat, undercooked beef, raw egg in a salad dressing, etc. It is a calculated risk that I personally take because I love the food. I may get sick or not, but what is important to me is that the people serving me these "risky" products educate and inform me of any potential illness that may result from eating them. I realize that an evening spent in the bathroom does not compare to potential birth defects and other long term issues that can arise from Listeria infection, however I still stand by my belief that we should be allowed to make the choice ourselves.<br /><br />I typically have between 15 and 20 raw milk cheeses available at any given time, and many customers who want to buy exclusively raw milk cheese. I also have plenty of customers who want to stay the hell away from raw milk cheese, and then those who aren't sure about it so I tell them the facts and lay out the most conservative route they may take in cheese buying, but ultimately, it's up to them, and that's the way it should be.The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com3tag:blogger.com,1999:blog-7220290453752866442.post-11848740177360945172010-08-30T15:33:00.001-07:002010-08-30T18:47:07.302-07:00ACS 2010: a recap of sortsAs many of you know, last week Seattle was invaded by over 1,000 cheese freaks for the annual American Cheese Society conference, loving dubbed <a href="http://www.cheesesociety.org/displaycommon.cfm?an=1&subarticlenbr=252">Cheese-a-topia</a>. It was a whirlwind, to say the least, and I'll do my best to give a thorough recap of events.<br /><br />The first thing I realized is that while it's an amazing thing to have the conference in my town, it means a lot of extra work as I bustled between sessions and keeping an eye on the shop. It was really an opportunity that I don't know I'll ever have again in that cheese professionals from far and wide were just blocks from my new baby. I was so happy every time someone walked in ooh-ing and ahh-ing at the space, and I got many compliments from people I've looked up to for years. My ego was stroked as much as a puppy in a park on a sunny day.<br /><br />The conference: I only got to attend about half of the sessions I signed up for due to demands of the shop, which I expected, but here's a rundown of those I did make it to.<br /><br /><span style="font-weight:bold;">Health Benefits and the Psychology of Cheese</span><br />I was really jazzed for this session, however it was a tad disappointing. I expected to walk away with a pocketful of information to relay to customers about the virtues of good cheese in our diets. However the speakers, while all knowledgeable and fun to listen to, generally couldn't come up with much conclusive evidence via studies et. al. as to the benefits of dairy. There was some very interesting talk about changing the overall view of diet and nutrition in the U.S. from outdated perceptions of food as "bad" or "good", to a more cohesive and comprehensive view of all food we eat as a continuum. Myself often being the one to justify copious amounts of cheese by filling my gob with salad and fresh veg, this hit a note for me, but otherwise, I didn't walk away with much.<br /><br /><span style="font-weight:bold;">Last Stop: Cheese Shop</span><br />This session was focused on the details of retailing cheese, from deciding what to order and why, to caring for it in the shop, displaying it in the case, pricing, and of course, mongering it to customers. This was the highlight of the conference for me because we got to get down and dirty with some amazing cheesemongers from across the country. We basically dissected the deli cases that were on display from the previous day's merchandising competition, where teams of two were each given one deli case, a box of cheese, and their own tools and ingenuity to create an impressive display. I took away many details that I will incorporate into my deli cases, and the panel was a great little hotbed of lively discussion for all.<br /><br /><span style="font-weight:bold;">Getting Inside the Mind of the Retail Buyer</span><br />I misunderstood the brief description of this session (as many others did), in that I thought they would be speaking about getting inside the minds of my customers. Turns out it was more about getting inside my head, and those of other buyers, distributors, etc. This was a surprisingly interesting session as most of the attendees were cheese makers, and we got to hear them ask the panel about the issues they face. I am still a bit shocked at the lack of open discourse we have with cheese makers, and I was biting my tongue to bark out my own voice whenever a cheese maker asked how they should contact us, what's the best way to get their cheese to us, etc. I think what was great to me about this session was not so much what happened in the 90 minutes we sat there, but the internal 'oopmh' I got to keep up communication with my beloved cheese purveyors. They work so hard to make these amazing products for us, and the connection between us (retailers) and them should never be lost, but rather strengthened by consistent contact.<br /><br />There is more, much more, but this is enough for one post. Photos uploading as we speak...The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com1tag:blogger.com,1999:blog-7220290453752866442.post-56522638287991325022010-08-24T11:07:00.000-07:002010-08-24T11:23:41.791-07:00Welcome to Cheese-a-topia!It's been a little while since posting, because the shop is hopping! Business has seriously increased over the past couple of months now that all of us in the market are open, and I often find myself buying so much cheese for the weekend that I'm afraid I've made a horrible mistake, only to find that come Monday, the deli case is back to only 75% capacity. It's an amazing feeling, and it's keeping me busier than many bees.<br /><br />I am taking some time away this week for <a href="http://www.cheesesociety.org/displaycommon.cfm?an=1&subarticlenbr=252">Cheese-a-topia</a>! This year's annual American Cheese Society conference is being held in Seattle, and I could not be happier. I got to experience this 3 day immersion in all things cheese geeky last year down in Austin, Texas. The conference is such an amazing opportunity to meet people in the industry from all around the world, learn more than a reasonable brain can handle, and eat far too much cheese than anyone should ever eat in 72 hours.<br /><br />While the conference doesn't begin until Thursday, we are kicking it off tonight at the shop with a reading and book signing with <a href="http://gordonzola.net/">Gordon"zola" Edgar</a>, author of <a href="http://www.chelseagreen.com/bookstore/item/cheesemonger:paperback">Cheesemonger: A Life on the Wedge</a>. He's always super fun and I'm looking forward to hanging out with many of the awesome cheese peeps I met at last year's conference. Tomorrow will see myself and pal Sarah of <a href="http://missioncheese.blogspot.com/">Mission Cheese</a> on a full day tour of cheesemakers in the area, followed by dinner on the farm at <a href="http://www.kurtwoodfarms.com/kurtwoodfarms/Journal/Journal.html">Kurtwood Farms</a>. Thursday the conference officially begins, and I promise rich coverage of every cheesey moment.The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com0tag:blogger.com,1999:blog-7220290453752866442.post-92174785135724198062010-07-29T20:16:00.000-07:002010-08-04T20:39:18.046-07:00Wha, little 'ole me??Just as the shop is celebrating 3 months in business, I am completely amazed and dumbfounded by the amount of awesome (and free!) press that's circulating about Calf & Kid and the rest of the <a href="http://www.melrosemarketseattle.com/">Melrose Market</a>.<br /><br />Recently we've had dozens of highlights among local food bloggers, local rag blogs, etc. Last week the whole market got a <a href="http://seattletimes.nwsource.com/html/outdoors/2012410837_nwwmicrohood22.html">nice little writeup</a> in the Thursday edition, then lo and behold, the Sunday Times featured a lovely bit about <a href="http://seattletimes.nwsource.com/html/pacificnw/2012354449_pacificptaste25.html">yours truly</a>! The online piece doesn't feature a kickass photo of myself with a hearty wedge of <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91KfokzhKy7Cphoh6YecQ6nZSUO9djv4OzkqjaP6RJRr3vRkys8XcKIXXrKLsXKk-rirAYAtu4WfnkOwKDoQM-5WqAXHYJkS5M3C0zOAdyXm9fc3U3ivrUUCViq5MJ-O0z34XEGVKWFk/s1600-h/IMG_4233.JPG">Woman of La Mancha</a> from the esteemed <a href="http://www.gothbergfarms.com/">Gothberg Farms</a>. Also hailed in the article (among others), was <a href="http://www.blacksheepcreamery.com/">Black sheep Creamery's</a> Queso de Oveja. I am beyond plussed at how many people have come into the shop after reading the article demanding Black Sheep's cheese! As some of you may know, I spent a short stint at their farm/creamery last summer in the spirit of learning the in's and out's of cheesemaking first-hand, so their cheeses have a very special place in my heart.<br /><br />This little piece of press has brought people into the shop from all over, clamoring for the cheeses I mentioned, and I couldn't be happier! It's one thing to embrace the popularity of my shop, but it is quite another to have people come in asking for the local cheeses that I so dearly love. I know that the cheesemakers are feeling the trickle-down effect of this with my weekly orders for more, more, more cheese!<br />Major kudos to you, Seattle and beyond, for jumping on this bandwagon de fromage.The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com0tag:blogger.com,1999:blog-7220290453752866442.post-91129537328235709782010-07-13T21:34:00.000-07:002010-07-14T18:13:24.979-07:00Summoning HR superpowersFirst off, I must apologize for the lack of posts. I've been busy! This is a very good thing, duh, but it also means I opt out of the things I should be doing for my dear readers, all 4 of you.<br /><br />The past few weeks have been full of amazing cheeses that I've been posting regularly on <a href="http://www.facebook.com/?ref=home#!/pages/Seattle-WA/The-Calf-Kid/56599653023?ref=ts&__a=8&ajaxpipe=1">my Facebook account</a>, which is automatically linked to <a href="http://twitter.com/calfandkid">my Twitter account</a>. That's where you can find almost daily updates of what's hip-hop-happening at the shop.<br /><br />In the meantime, I've been consumed with the lovely ordeal that is scheduling. I remember so many other jobs I've had where the people in charge of such a beastly task were constantly complaining about "the schedule", and I often thought, "how hard can that possibly be?" Well, now I'm eating my words along with my daily cheese intake, and I have more sympathy with my former managers than I ever imagined I would (and that was a lot to start with).<br /><br />I've said it before and I'll say it again: I am incredibly lucky to have the amazing employees I have. They are a large part of what has brought me the very nubile success I have, and I love them to death. However, I know that I can't pay them enough to be completely committed to just me, and understanding that I have to work with them to accommodate the other jobs they have that essentially afford them being able to work for me. So it turns out that I need to have many a part-timer willing to sling cheese alongside me.<br /><br />I've been on the hiring end of many different jobs in the past and I always hate it, the whole Human Resources part of being Mrs. Bosswoman is my least favorite part by far. But it has taught me over the years that there are a few things I personally need to take into consideration when hiring people. First, I hire based on personality almost entirely. I can't count how many times I've watched my employers wave off amazing candidates because they don't have experience in an entry level job. So, so stupid. How do you get experience at entry level without being hired at entry level? Anyway, I'm much more concerned with how I'm going to get along with someone personally than how much they know about cheese, learning what's available in the deli case and beyond in an ongoing process that will never end. One of the best ways for me to gauge how I'm going to get along with someone is with humor, so I employed an old tactic that got me hired as a baker at one of my all-time favorite jobs ever a million years ago: tell me a joke. You can tell a LOT about a person by what they're willing, or not willing, to reveal in a joke. I know it's kind of flippant but I don't even read the emails or the resumes unless the joke makes me laugh out loud or snort.<br /><br />So there you have it, my golden rule for hiring. So far, so good.The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com1tag:blogger.com,1999:blog-7220290453752866442.post-55563776923983097412010-06-21T19:57:00.001-07:002010-06-21T20:28:51.235-07:00Ah, to be the bosswomanWhile the past few weeks have been a steady continuation of making great cheese meet wonderful cheese freaks, there have also been many reality checks around what it really means to be "the boss". Since I know I have readers out there who are interested in potentially starting their own shop some day, I figure it's more than worthwhile to share some insights on this otherwise incredibly droll subject.<br /><br />When you open your own business, regardless of industry or trade, you suddenly take on a ton of responsibility that is pretty delicate in nature. You may be the boss, but really every person you make a transaction with is the boss, plain and simple. It's definitely an odd feeling to have so much and yet so little power all at the same time. While I am the end where the buck stops to my employees, and to some degree, my suppliers, I am on the other end of the spectrum in relationships with customers and neighbors. I would definitely say that if you've never managed subordinates in one way or another, you'll be ill-prepared to run your own show. Of course, there are exceptions to every rule, I've known a handful of people who just have the type of personality that lends itself to assuming authority without being an asshole - a very delicate balance indeed. One thing that I've noticed, as much as I absolutely abhor making generalizations based on gender, is that men are given much more wiggle room when it comes to asserting themselves in the workplace. I don't agree with it, I really wish it wasn't this way, but the fact remains that when a man is in charge and asserts himself in the eyes of those under him and his equals, he can get away with a lot more and still remain simply assertive and demanding of respect. When a woman does the same thing, it's a fine, fine line between asserting the power she has in her position and being perceived as a squaking, arms-flapping, irrational bitch.<br /><br />I've crossed this line a few times in the past few weeks, and while I'll save you all the details, it's overwhelmingly frustrating. You speak up for yourself diplomatically over and over again, it repeatedly falls on deaf ears, and when you finally decide that enough's enough and make a more bold statement in the spirit of finally being heard, suddenly you go from being seen as a <a href="http://www.youtube.com/watch?v=NubcKsQTuNQ">Cathy</a> to <a href="http://www.youtube.com/watch?v=0YwnAdT9I_o">The Chicken Lady</a>. If only I could lay fresh eggs!<br /><br />And so it goes. I knew I'd come up against situations in which I'd feel my novice status reeking off me like onion breath, so it's not a huge surprise, but it still sucks.<br /><br />On the positive side, I have the pleasure of being "the boss", of some really amazing employees. I seriously could not be operating without them, and I am forever grateful that they happened up on me right out of the starting gate. I've been through the hiring process before in several different jobs, however I was never the final say in who got the job. I've always been one who leans towards hiring for personality; learning curves are learning curves no matter how much experience a person brings to the table, but if you can't work well together then what's the point? I've looked for people with a passion for cheese and personalities much like my own; vibrant, friendly, and hard-working. So far, so good, and just two months in I already have a full day off that I can enjoy stress-free knowing that my shop is being cared for by people who mirror my own level of commitment as much as I could possibly ask. So cheers, Calf & Kid Cheese Vixens!The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com0tag:blogger.com,1999:blog-7220290453752866442.post-39975863753693856842010-06-06T16:38:00.001-07:002010-06-06T16:57:53.381-07:00A tidbit of downtimeToday marked a really important achievement for me: my first Sunday off! After just six weeks open, I think that's one hell of a thing. I have my amazing staff to thank for this, as I feel entirely comfortable leaving the cheese reins in their hands so I can take a few hours off here and there. Tomorrow will be the last Monday "off", spent running errands and catching up for the week, after which I will be open 7 days a week to meet the demands of the cheese-loving population of Seattle.<br /><br />On the business end, I could not be happier. I can't believe so much time has gone by so quickly, and that's a testament to how busy we've been. Every week I order hundreds of pounds of cheese, and I look at my overstuffed deli cases and fridge of back storage and think "crap, how am I going to sell all this?" Then by Sunday the case is down to three quarters of it's capacity and I am amazed over and over again at how much the product just sells itself. Of course, it's not really all as cut and dry as that, I monger the heck out of my cheese, and I love it. Long ago when I was coming up with bits and pieces for my "elevator pitch" for investors, one of my favorite lines was "You will walk away with a cheese you love and a great story to tell." I'm so plussed to say that is really the case. If you ask me what day of the week it is, I'll be stumped for five minutes, but ask me about amazing washed rind cheese from Jean Faup of the Pyrenees and I'll give you a 2 minute history lesson.<br /><br />On the cheese end, I am beyond stoked to have some really unbelievable cheeses in stock this month. Locally, <a href="http://www.gothbergfarms.com/">Gothberg Farms</a> up in Bow, WA has been making greek style yogurt that is transcendent, as well as some amazing grilling cheese called Queso Blanco: pressed curd with a little apple cider vinegar that carmelizes upon hitting heat and is just Delicious with a capital D. Also from <a href="http://www.ancientheritagedairy.com/">Ancient Heritage</a> in Oregon comes an aged cow and sheep mixture called Hannah Bridge. I am doing cartwheels over this cheese. I'm twiddling my fingers with delight at the thought of the first rounds of Queso de Oveja from <a href="http://www.blacksheepcreamery.com/">Black Sheep Creamery</a> near Chehalis, WA, which should be leaving the cave very soon. There are so many more, but those are a few at the forefront of my brain right now.<br /><br />From across the giant pond, I am expecting my first delivery from <a href="http://www.nealsyarddairy.co.uk/">Neal's Yard Dairy</a>, which will bring all the great cheddars and stinky Stilcheton my devoted customers have been pining for. From France, I have a few rounds from Jean Faup, a third generation cheesemaker and affineur from the Pyrenees. His cheeses are absolutely divine; perfectly balanced and delivering a flavor experience that makes you feel as though you're sitting among the high mountains of northern France. Also arriving next week will be a small air-shipment of lovely, delicate cheeses from France and Italy, including my much-loved La Tur, a three-milk bloomy rind mound of cheese ecstasy, and more of the "brain cheese" from France; the stinky, creamy, gorgeous Langres.<br /><br />I'm very proud of Seattle for loving these crazy cheeses that make my knees buckle every time they hit my mouth. Vive la fromage!The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com0tag:blogger.com,1999:blog-7220290453752866442.post-15276705703059487322010-05-24T19:48:00.001-07:002010-05-24T20:10:37.849-07:00Seattle, I salute you!The past week has been crazy busy, thank you Seattle cheese lovers!<br />I've been selling out of many favorites such as <a href="http://www.kurtwoodfarms.com/www.kurtwoodfarms.com/Contact.html">Kurtwood Farms</a> Dinah, the lovely Camembert-style round that is taking the Pacific Northwest by storm. <br /><br />Also in demand lately; <a href="http://www.cowgirlcreamery.com/prodinfo.asp?number=BURRATA">Gioia Burrata</a>, authentic Italian family-made Burrata from L.A. It is affordable, delicious, you'd never know it wasn't coming from across the giant pond as the family moved their entire production from Italy to California years ago and continue to make a stellar product.<br /><br />New in the case (and almost sold out!); Ascnootney Mountain from Cobb Hill (aged by Jasper Hills in Vermont), this cheese is one I'm saying should have a 12 step program named after it. Also from <a href="http://www.jasperhillfarm.com/">Jasper Hill</a>, a new favorite of mine, <a href="http://www.cellarsatjasperhill.com/index.php?option=com_content&view=article&id=68:oma-by-von-trapp-farmstead&catid=39:von-trapp-family-farm&Itemid=142">Oma</a> from the Von Trapp Farmstead Creamery, this cheese is way up on my list of amazing washed rind domestic cheeses. Kudos to the <a href="http://www.vtcheese.com/members/vonTrapp/vonTrapp.html">Von Trapp folks</a>, and to Jasper Hills for this amazing cheese!<br /><br />In other news, last Friday, May 21st, marked the one month anniversary/birthday of the Calf & Kid! Thanks SO much to everyone who has made it into the shop, I can't believe that I already have "regulars", and to boot there are people waltzing in every day figuring out that we're open. I am just over the moon as a new cheesemongress :)The Cheese Vixenhttp://www.blogger.com/profile/16176858379338812478noreply@blogger.com1