Cheesy Conversation with Keighty

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March 19, 2010 at 8:50 am

When you baked your first loaf of bread and it came out of the oven with a big sinkhole in the middle and tasted more like burnt graham crackers than bread, you thought you would never be a baker. But then you tried it again and again and your loaves became more bread-like and you became more confident. Then you started trying more difficult breads and developing your own creations – smoked Gouda cibatta, anyone? Suddenly you can’t remember why you even hesitated to try baking in the first place.

It is the same with cheese making.  At first I was really nervous to try making mozzarella – proclaimed as “so easy to make, kids can do it”. Imagine my adulthood shame when my first batch of cheese looked like milky soup and was certainly not mozzarella. But, just like with my first loaf of bread, I tried again and I completely forgot my previous failure because – I had made mozzarella! And just like that I had the confidence I needed to start making cheese.

This blog is designed to take the mystery out of cheese and will act as a place where us caseophiles can talk about our failures and successes in our cheese making escapades.

I’ll also review and suggest locally made cheeses and interview the talented people that create them. And what do we love more than cheese? Cheese pairings! The perfect couplings of cheese and wine, beer, vegetables, fruit and everything else that can possibly be made better with cheese.

Check back next week for more cheesy conversation!

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5 Comments

  1. Brad Moldofsky says:

    My family went through the Angelic Organics cheese making class a few years ago and had a great time. I’m looking forward to reading your essays. Also, the Morton Grove Farmers’ Market is seeking a producer/cheese vendor for the 2010 market. It sounds like producing a wide variety of cheeses AND selling every week at a market is challenging for small cheese vendors.

  2. Laurel Kate says:

    Oh my! I’m not much of a baker, but maybe I could get the hang of this cheese thing. I’ll def be checking back for more details on how it’s done!

  3. Raul A. says:

    This is going to be so exciting! Can’t wait for the post.

  4. Danny LoCash says:

    This is awesome! Looking for to more cheese talk!

  5. Kindra says:

    Ooohh! How exciting… looking forward to reading more!

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