If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Seattle Times)   Blessed are the home artisan cheese-makers   (seattletimes.nwsource.com) divider line 71
    More: Cool, artisan cheese, Art Institute of Chicago, paper towels, culinary school, Fresh Breeze Organic Dairy  
•       •       •

6032 clicks; posted to Main » on 19 Feb 2012 at 10:15 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



71 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest

Archived thread

First | « | 1 | 2 | » | Last | Show all
 
2012-02-19 10:17:47 AM
Whats so special about the cheesemakers?
 
2012-02-19 10:20:26 AM
We need a moratorium on the use of the words "artisan", "craft", and "organic" in connection with food. They're overused to the point where they have no meaning anymore.
 
2012-02-19 10:23:24 AM

lilplatinum: Whats so special about the cheesemakers?


Well obviously it's not meant to be taken literally. It refers to any manufacturers of dairy products.
 
2012-02-19 10:23:39 AM
However, if you want to cut the cheese, just pull Uncle Ned's finger.
 
2012-02-19 10:23:40 AM

lilplatinum: Whats so special about the cheesemakers?


Well, obviously it's not meant to be taken literally; it refers to any manufacturers of dairy products.
 
2012-02-19 10:25:27 AM
Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.
 
2012-02-19 10:27:13 AM
I'll just leave this here.....

Link (new window)
 
2012-02-19 10:27:33 AM
Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products. Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.
 
2012-02-19 10:30:19 AM
I dunno, such artisan cheese making skills could come in handy... (new window)

/oblig?
 
2012-02-19 10:32:30 AM

Military Industrial Complex: I'll just leave this here.....

Link (new window)


Note to self: Refresh before posting.
 
2012-02-19 10:33:09 AM

Mad Tea Party: We need a moratorium on the use of the words "artisan", "craft", and "organic" in connection with food. They're overused to the point where they have no meaning anymore.


It's meant to sound hip and trendy, but over the years has been reduced to just being another over-used word
 
2012-02-19 10:36:53 AM
These are the cheeses that come from deep underground springs, right?

/or is that an obsolete brand of beer
 
2012-02-19 10:38:02 AM
something something Mexican Bathtub cheese? Hooray!
 
2012-02-19 10:40:37 AM

Nineinchnosehair: Mexican Bathtub cheese? Hooray!


Need a voice to read that in? Why not Zoidberg?
 
kth
2012-02-19 10:41:21 AM
We made cheese that's going to be ready next weekend, so I'm getting a kick out of these replies. Also, our beer will be ready.
 
2012-02-19 10:46:11 AM

Mad Tea Party: We need a moratorium on the use of the words "artisan", "craft", and "organic" in connection with food. They're overused to the point where they have no meaning anymore.


When Domino's is calling its pizza "artisanal", you know it's gone too far.
 
2012-02-19 10:47:28 AM

Donnchadha: Need a voice to read that in? Why not Zoidberg?


WOOWOOWOOWOOWOOWOOWOOWOOWOO!
 
2012-02-19 10:48:44 AM
Anyway, back on topic, my wife's been having a lot of fun making homemade ricotta and mozzarella. It's not terribly artisanal or even all that difficult, and it tastes pretty good.
 
2012-02-19 10:52:06 AM
You want a true artisan cheese?
Link (new window)
From Sardinia
 
2012-02-19 10:53:10 AM
fresh goat chèvre

1. that's redundant

2. I'll tolerate Feta once in a while, but otherwise I can't stand goat's milk cheeses. Ycccck. I'll never understand foodies' fascination with it.
 
2012-02-19 10:55:31 AM

phaseolus: I'll never understand foodies' fascination with it.


I'm no foodie, but goat cheeses rock. Also sheep cheese.

The cheese I can't stand is anything blue. Just one of those things. So, I tell you what, you pass me that Chevre and I'll pass you this Roquefort.
 
2012-02-19 10:58:39 AM
I've been making cheese for a couple years now. It's not that difficult. It's fun. And you can get very good quality cheese for a lot less than you would in the store.

Paneer? $5-6 a pound.Aged Ermentaller? At least 9 bucks a pound.

Make the same thing with a a gallon of milk, a few chemicals and cultures and some time? Under $2.50 a pound.
 
2012-02-19 11:02:50 AM

theorellior: phaseolus: I'll never understand foodies' fascination with it.

I'm no foodie, but goat cheeses rock. Also sheep cheese.

The cheese I can't stand is anything blue. Just one of those things. So, I tell you what, you pass me that Chevre and I'll pass you this Roquefort.


For a long time I hated bleu cheeses. Then I realized that what I hate is shiatty blue cheese salad dressing, and I actually love bleus, roquefort and gorgonzola.

Rogue Creamery oregonzola is bangin'.

And it is pitifully easy to make your own cheese, especially ricotta, mozzarella, paneer. Labneh may be the easiest cheese in the world to make.
 
2012-02-19 11:03:13 AM

Mad Tea Party: We need a moratorium on the use of the words "artisan", "craft", and "organic" in connection with food. They're overused to the point where they have no meaning anymore.


Sure it has meaning. It means you can charge three times as much as your would if you had just called it "made from scratch," which is really the same thing.

But, seriously, if the food or drink item you call "artisan" is something you learn to make in an afternoon using ingredients you bought at your local grocery store, that's not really "artisan." Again, that's "home made" or "made from scratch."

Now, say, if you are making cheese where you have hand reared rare cows or goats on a special diet that you have developed so you can get a special type of milk that has a consistency like no other and then created a new way to make cheese that no one else has thought of so that your product is unique throughout the market, then you can call your cheese "artisan."

Or to put it another way, everyone can doodle a stick figure, it doesn't mean you can call yourself an artist in the category as Leonardo.
 
2012-02-19 11:07:59 AM

mekki: Mad Tea Party: We need a moratorium on the use of the words "artisan", "craft", and "organic" in connection with food. They're overused to the point where they have no meaning anymore.

Sure it has meaning. It means you can charge three times as much as your would if you had just called it "made from scratch," which is really the same thing.

But, seriously, if the food or drink item you call "artisan" is something you learn to make in an afternoon using ingredients you bought at your local grocery store, that's not really "artisan." Again, that's "home made" or "made from scratch."

Now, say, if you are making cheese where you have hand reared rare cows or goats on a special diet that you have developed so you can get a special type of milk that has a consistency like no other and then created a new way to make cheese that no one else has thought of so that your product is unique throughout the market, then you can call your cheese "artisan."

Or to put it another way, everyone can doodle a stick figure, it doesn't mean you can call yourself an artist in the category as Leonardo.


I agree. to say you are making artisanal ricotta is a joke. Now, if you have a cheese cellar built and are making your own bleu or gorgonzola, then I might consider throwing an artisanal your way, but it better be good cheese. Or if you have a cave to yourself on Mt. Combalou.
 
2012-02-19 11:08:11 AM

theorellior: phaseolus: I'll never understand foodies' fascination with it.

I'm no foodie, but goat cheeses rock. Also sheep cheese.

The cheese I can't stand is anything blue. Just one of those things. So, I tell you what, you pass me that Chevre and I'll pass you this Roquefort.


Not much of a cheese connoisseur, but I can eat Bree forever.
 
2012-02-19 11:16:28 AM

theorellior: phaseolus: I'll never understand foodies' fascination with it.

I'm no foodie, but goat cheeses rock. Also sheep cheese.

The cheese I can't stand is anything blue. Just one of those things. So, I tell you what, you pass me that Chevre and I'll pass you this Roquefort.


Deal!

We can fight over the manchego.
 
2012-02-19 11:18:30 AM
Paging Moodock to the thread!
 
2012-02-19 11:20:10 AM
I always thought artisans were bricklayers and such.
 
2012-02-19 11:22:31 AM

Mad Tea Party: We need a moratorium on the use of the words "artisan", "craft", and "organic" in connection with food. They're overused to the point where they have no meaning anymore.


Organic is significant enough a distinction during the growing process to attach to a food product, what hippies do to it beyond that would be more of a "PR" misunderstanding.

/Paying exorbitant sums of money for an all organic diet can be pretty foolish though
 
2012-02-19 11:23:41 AM

lilplatinum: Whats so special about the cheesemakers?


Quiet down, big nose!
 
2012-02-19 11:23:43 AM

theorellior: The cheese I can't stand is anything blue. Just one of those things. So, I tell you what, you pass me that Chevre and I'll pass you this Roquefort.


I used to not like blue cheese, until I tried a really excellent Roquefort with a glass of port. Now I can't get enough.
 
2012-02-19 11:24:57 AM

Trance750: Not much of a cheese connoisseur, but I can eat Bree forever.


You leave that pony alone!

mekki: Sure it has meaning. It means you can charge three times as much as your would if you had just called it "made from scratch," which is really the same thing.


I used to live next to a Hardee's, and their biscuit mix (which came in 50 lb. bags) was called "Scratch". Hence, made from scratch!
 
2012-02-19 11:27:18 AM
BTW, there is an advantage to making cheese where they are in the article. Unpasteurized milk! Now you can actually have a real French-style fresh cheese without the USDA raiding your house.
 
2012-02-19 11:27:53 AM

mekki: But, seriously, if the food or drink item you call "artisan" is something you learn to make in an afternoon using ingredients you bought at your local grocery store, that's not really "artisan." Again, that's "home made" or "made from scratch."


In a country where many many 'foods' are created by machines, any food that is actually made with - you know - hands, is artisan.

Do you really think that tub of Frigo ricotta sealed up in a plastic tub with a sell-by date that's 4-6 weeks out sitting on the shelf of your supermegamart is the same as something made with local ingredients by a person who has learned an ancient skill and put it to use for the love of doing it?

Should there not be a difference in the consumer's cost of these two very different products?
 
2012-02-19 11:28:11 AM

irockalot: Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products. Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.Well obviously this is not meant to be taken literally. It refers to any manufacturers of home artisan dairy products.


Shut up . . . big nose.
 
2012-02-19 11:33:11 AM
Cheesemakers? Meh... bigger splitters than the Peoples Front of Judea.
 
2012-02-19 11:40:37 AM
i.dailymail.co.uk

/not the messiah
//piss off
 
2012-02-19 11:41:10 AM
 
2012-02-19 11:45:17 AM
DAMMIT.

I JUST got into making

craft

beer. I even took the time to go out and get my own labels made, because I'm a raging poseur like that. the labels are better than the beer, currently.

sphotos.xx.fbcdn.net
 
2012-02-19 11:51:53 AM
The result? A bright white and characteristically tangy chèvre with endearing little lumps and a long finish.

Translation: Lumpy cream cheese that leaves your mouth tasting like old sweatsocks long after you've eaten it.
 
2012-02-19 11:53:34 AM
Has anyone made a Monty Python reference yet?
 
2012-02-19 11:58:22 AM
Crow: Wow, Tommy, it looks all thick! Can we eat it now? Servo: Patience, Crow, proper aging is essential!
Joel: Hi everybody, welcome to the Satellite of Love... What's that smell?
Crow: Well, Joel, we started out making a little snack for today's movie.
Joel: Sounds like a good idea. What is that?
Servo: Frommage, mon ami, you know, cheese! I was just trying to expand the realm of snacking when I realized just how vital cheese is to a sound economy. And from now on, you're going to see actual cheese made here on the premises!
Gypsy: Here's the whey!
Servo: Thanks Gypsy!
Crow: Thanks girl! It's not like our other projects, like when we were raising veal.
Servo: Ugh!
Crow: Cheese is less sensitive to a volatile market! We're in on the beginning of a big micro-cheesery boom!
Joel: Well, let's check it out! It looks good...
crow: Of course it's good! America is leaning on cheese!
Joel: What?
Crow: America is leaning on cheese!
Joel: Right!
Servo: Now understand Joel, this is just the mixing tank. Now over here is where the starter is added, and then of course it gets pumped into the curding tank. That smell your experiencing is the enzymes, the active cultures in cheese!
 
2012-02-19 11:59:42 AM
Anyone watch that 'dramatization' of the kerfuffle surrounding the release of 'Life Of Brian' that recently came out? They really picked some doppelganger actors for that one.
 
2012-02-19 12:00:13 PM
The sign says "Electric Kettles", but you can smell 'em!
 
2012-02-19 12:27:57 PM

geom_00: Paging Moodock to the thread!


Sorry I'm late!

Allen. The end.: BTW, there is an advantage to making cheese where they are in the article. Unpasteurized milk! Now you can actually have a real French-style fresh cheese without the USDA raiding your house.


The reason they said pasteurized in the article is due to liability since it is a fresh cheese and not aged so any potential pathogens do not have time to die off. Personally, I use raw milk for my cheeses.
 
2012-02-19 12:41:05 PM
when I leave France, I will terribly miss the raw, ash-covered goat cheese

/so so stinky
//oh so good
 
2012-02-19 01:05:33 PM

dumbobruni: when I leave France, I will terribly miss the raw, ash-covered goat cheese

/so so stinky
//oh so good


The stinky ones are the best. Kashkaval, anything blue, Limburger, many of the goat cheeses, .... Yummy.
 
2012-02-19 01:09:26 PM
I want to be called Loretta.
 
2012-02-19 01:09:40 PM

Trance750: theorellior: phaseolus: I'll never understand foodies' fascination with it.

I'm no foodie, but goat cheeses rock. Also sheep cheese.

The cheese I can't stand is anything blue. Just one of those things. So, I tell you what, you pass me that Chevre and I'll pass you this Roquefort.

Not much of a cheese connoisseur, but I can eat Bree forever.


So I see you're a porn star connoisseur. Bree's done some good work with 3-somes.
 
Displayed 50 of 71 comments

First | « | 1 | 2 | » | Last | Show all

View Voting Results: Smartest and Funniest


This thread is archived, and closed to new comments.

Continue Farking
Submit a Link »






Report