Holy amazingly fantastic curd-loving crap, in just two weeks we'll be celebrating our one year anniversary!
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.
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.
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.
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.
Sunday, April 10, 2011
Monday, January 31, 2011
Exercising that cerebellum
A 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.
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.
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 Judith Ramey and Leah of Taking Root.
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!
Cheese 101 Sunday February 13th 4:00-6:00 p.m.
Please call the shop at 206.467.5447 to reserve your seat!
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.
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 Judith Ramey and Leah of Taking Root.
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!
Cheese 101 Sunday February 13th 4:00-6:00 p.m.
Please call the shop at 206.467.5447 to reserve your seat!
Monday, January 10, 2011
I will tell you what's awesome
This 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.
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.
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.
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."
*Probably nobody cares, but just in case I'm not mentioning any real names
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.
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.
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."
*Probably nobody cares, but just in case I'm not mentioning any real names
Saturday, January 1, 2011
Happy 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!
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.
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.
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!"
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.
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 Poco Wine Room, and field trips to meet the cheesemakers and their herds!
Stay cheesey Seattle <3
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.
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.
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!"
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.
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 Poco Wine Room, and field trips to meet the cheesemakers and their herds!
Stay cheesey Seattle <3
Wednesday, December 22, 2010
The end of an era
It is with an incredibly heavy heart that I share the news that Sally Jackson is reportedly retiring from the cheesemaking business.
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.
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.
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 her website.
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.
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.
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 her website.
Friday, December 17, 2010
Sally Jackson Cheese recalled
Today brought the sad news that all of Sally Jackson's cheeses have been voluntarily recalled.
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 here.
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.
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.
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.
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 here.
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.
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.
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.
Tuesday, December 14, 2010
A marriage made in heaven: Bacon Wrapped Brie
The 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".
The inspiration for this ridiculously delicious little morsel comes from our favorite neighborhood shop back in Brooklyn, Bedford Cheese Shop. 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.
It was a small disc of a ripe, punchy brie, wrapped in locally produced, cured bacon.
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.
Bacon on anything tends to be a no-brainer, for sure, but I find myself in an especially fortunate situation sharing market space with Rain Shadow Meats, 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: Weybridge. 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!
Here is a photo montage of the trial run tonight at our house:
The inspiration for this ridiculously delicious little morsel comes from our favorite neighborhood shop back in Brooklyn, Bedford Cheese Shop. 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.
It was a small disc of a ripe, punchy brie, wrapped in locally produced, cured bacon.
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.
Bacon on anything tends to be a no-brainer, for sure, but I find myself in an especially fortunate situation sharing market space with Rain Shadow Meats, 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: Weybridge. 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!
Here is a photo montage of the trial run tonight at our house:
A perfectly ripe disc of Weybridge
wrapped in bacon!
securing the bottom with a couple toothpicks
Searing begins top down, on high heat
Just a little sear to each side piece for good measure
Bottom down now and the cheese is starting to melt and crisp on the pan, mmmm
Bacon seared to just crispy, cheese is a glorious puddle of fromage!
Sliced and ready to inhale, was lucky to nab this shot before we gobbled it like starved children
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??
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.
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.
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.
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.
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