|This is one impressive smorgasbord|
This Monday morning, cheese friends, represents a Saxelby Cheese smorgasbord. We took a week off for 4th of July and now just look at us… positively busting at the seams with events, news, and tales of cheese heroism. So as the saying goes, when in Sweden (or when reading an email referencing Swedish cuisine), try a little bit of everything. We’ll try our best to keep the info bite-sized, thereby preventing you from having that too-full, food coma type of feeling at the end of this missive. Cause nobody likes that.
First and foremost! This Saturday (July 16th) at the Essex Market, come on by for a book signing and tasting with Kelly Geary, author of Tart & Sweet, the go-to guide for home pickling, preserve-making, and canning. Think you don’t got what it takes to make delicious preserves? Think again!! In this simple book, Kelly leads you through all the hows and whys of the process, enabling you to become a canning pro. She also makes all of our jams and chutneys that we use for our ploughmans’ sandwiches, so you know you love her already. Check out the Saxelby Cheesemongers Event Calendar for this and other cheesy events!
Moving on through our tantalizing buffet, our next stop is the Vermont Cheesemakers’ Festival! Tickets to the festival are sold out, but Saxelby Cheesemongers can get you in! We still have space on our Day A-Whey trip to the Festival the weekend of July 23-24th. On this whirlwind weekend trip, we’ll visit Shelburne Farms, spend some time making cheddar with cheese maker Nat Bacon, dine farm to table in Burlington, and attend the third annual Vermont Cheesemakers’ Festival. To purchase tickets, or for more info, visit saxelbycheese.com!
The sundae bar, dessert portion of our smorgasbord brings us back in time to the second annual Cheesemonger Invitational, held last Friday night at Larkin, a cold storage warehouse in Long Island City. As usual, I was humbled and blown away by all of the awesome people I share a profession with. This was my first year competing, and while I had some pre-competition jitters, they were immediately erased by the sight of my 40-odd other mongerly brethren, running around like goof balls and cheering each other on.
Over the course of the evening we blew through three rounds of cheesemonger feats of strength: blind taste testing, exact quarter pound cutting, and cheese plate composing. The competition was fierce, the crowd was rowdy, and the cheese plates were downright delicious! This year’s winner was Steve Jones of Steve’s Cheese in Portland, followed by Poul Price of Consider Bardwell Farm in second place, followed by yours truly. Hats off to Adam Moskowitz, organizer and crazy man behind the invitational, for a fantastic event!! I’m already starting my hard core training regiment for next year…
Cheese on the Radio! Tune in tonight from 4:30 to 5:00 on the Heritage Radio Network, or download the show as a podcast.
Tonight on Cutting the Curd, we’ll be discussing the role of cheese and dairy in Dutch still life painting. We’ll interview Julie Hochstrasser, Associate Professor of Art History at the University of Iowa and expert on 17th century Dutch Painting to discover the hidden meaning behind the objects and foods in Dutch still lives. We know cheese has culture, but with this episode of Cutting the Curd, we’re taking it to a whole different level!