Wednesday, December 29, 2010

New Year's weekend hours and cheeses

Happiness is a plate of magnificent artisan cheeses, some vino, and a bunch of great friends. And shouldn't we all be really freakin' happy as we ring in the new year?!

The Bloomy Rind is well stocked for all your get happy needs, including a few new goodies. Check out the full list below.

The stand will be set up Friday instead of Saturday this week. 10am - 2pm inside the Market House.

Oh, and thanks to some super cool technology, I'm now able to accept credit cards! (And speaking of credit cards, make sure you take advantage of AMEX's Small Business special.)

As always, if you have any questions or special requests, please drop me a note: kathleen(at)thebloomyrind(dot)com.


Soft cheeses
Stackhouse (Spinning Spider Creamery, NC)
Piccolo (Andante Dairy, CA) *new*
O'Banon (Capriole, IN)
Carolina Moon (Chapel Hill Creamery, NC)

Semi-soft cheeses
Cumberland (Sequatchie Cove Creamery, TN)
Old Kentucky Tomme (Capriole, IN) *new*

Firm cheeses
Apple Walnut Smoked Promontory (Beehive Cheese Co., UT)
Barely Buzzed (Beehive Cheese Co, UT)
Seahive (Beehive Cheese Co, UT)
Hickory Grove (Chapel Hill Creamery, NC)
Pleasant Ridge Reserve (Uplands Cheese Co., WI)

Harder, aged cheeses
Ascutney Mountain (Cobb Hill Cheese + The Cellars at Jasper Hill, VT)
Browning Gold (5 Spoke Creamery, NY)
Butter Bound (Beehive Cheese Co, UT)
Thunder Mountain Swiss (Chapel Hill Creamery, NC)
Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)

Blues
Echo Mountain Blue (Rogue Creamery, OR)
Bayley Hazen Blue (Jasper Hill Farm, VT)
Asher Blue (Sweet Grass Dairy, GA)
Dunbarton Blue (Roelli Cheese Haus, WI)


And delicious accompaniments...
Pine Street Market salami (GA)
Olive and Sinclair chocolate (Nashvegas!)
Emily G's Jam of Love preserves (GA)
Marcona almonds (Spain)
Basque 3 Olive Mix (France)

Free-cheese-o-rama

There are two opportunities this week for you to get your hands on some free cheese!

The first is a blog giveaway for one lucky winner. I've partnered with my pal and food blogger, Beth of Eat.Drink.Smile. to give a custom cheese plate away! Visit her blog for all the details and to enter. And soon!

The second chance for free cheese is open to anyone with an AMEX card. American Express is offering a $25 credit to folks who spend $25 or more on your card at a small business. This offer is only good through this Friday, December 31st, and you need to register your card on the AMEX website to take advantage of the offer. Also, I always recommend reading whatever fine print they post. But, as far as I can tell, once you register, come on by The Bloomy Rind this Friday between 10am and 2pm to get yourself $25 of cheese courtesy of American Express.

You get cheesy goodness. And you're supporting a cheese-shop-in-the-making. That, my friends, is a win-win!

Monday, December 13, 2010

Eat cheese and be merry!

Howdy 'Rinders,

I hope everyone's holiday season is off to a festive start. And, not surprisingly, I hope there is much cheese involved in said festiveness!

This weekend, The Bloomy Rind will be at the Farmers' Market twice for your cheese shopping pleasure. Friday evening (6-8pm) brings the return of Night Market. We'll be indoors so everyone will be comfy and cozy as they sip wine and pick out fabulous goodies from local growers, producers, and merchants. I know it's a busy time of year, so remember I'll have all the makings of the perfect cheese plate or food lover's gift on hand, ready to go!

We'll be doing regular Saturday hours as well, and there will be a guest cheesemonger! Stop by and say hello to Sarah. She's super sweet and passionate about cheese. 10am - 2pm inside the Market House.

As always, if you have any questions or special requests, please drop me a note: kathleen(at)thebloomyrind(dot)com.

See ya at the Market!

Cheers,
Kathleen



Here are this weekend's cheeses...

Browning Gold (5 Spoke Creamery, NY)
Tumbleweed (5 Spoke Creamery, NY)
Cumberland (Sequatchie Cove Creamery, TN)
Blackberry Farm Blue (Blackberry Farm, TN)
Thomasville Tomme (Sweet Grass Dairy, GA)
Asher Blue (Sweet Grass Dairy, GA)
Pleasant Ridge Reserve (Uplands Cheese Co., WI)
Bayley Hazen Blue (Jasper Hill Farm, VT)
Apple Walnut Smoked Promontory (Beehive Cheese Co., UT)
Hickory Grove (Chapel Hill Creamery, NC
Thunder Mountain Swiss (Chapel Hill Creamery, NC)
Butter Bound (Beehive Cheese Co, UT)
Barely Buzzed (Beehive Cheese Co, UT)
Weybridge (Scholten Family Farm + The Cellars at Jasper Hill, VT)
Seahive (Beehive Cheese Co, UT)
O'Banon (Capriole, IN)
Green Hill (Sweet Grass Dairy, GA)
Ascutney Mountain (Cobb Hill Cheese + The Cellars at Jasper Hill, VT)
Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)
Echo Mountain Blue (Rogue Creamery, OR)


And delicious accompaniments...

Pine Street Market salami and coppa (GA)
Creminelli Fine Meats salami (UT)
Olive and Sinclair chocolate (Nashvegas!)
Emily G's Jam of Love preserves (GA)
Marcona almonds (Spain)
Basque 3 Olive Mix (France)

Wednesday, December 1, 2010

Cheeses and preserves and almonds, oh my!

Greetings 'Rinders,

I hope everyone had a lovely and stress free Thanksgiving! Hard to believe it's December, eh? It comes every year at the same time, yet it always seems to catch me off guard. And somehow, these four weeks seem to go faster than any other four weeks in the year. Am I right? Anyhoo, may the final four weeks of 2010 be fun and full of fabulous fromage!

As most of you hopefully know, I'm back at the Nashville Farmers' Market on Saturdays. In addition to the best darn cheeses around, I've been wrangling some goodies that are little matches-made-in-heaven for The Bloomy Rind's cheeses. On the short list are marcona almonds, olives, preserves, crackers, fig cake, Creminelli salami, and a couple other surprises.

Under the preserves category, I've been talking with a several small companies that I'm super excited about. Among them, I just placed an order with Emily G's out of Atlanta. Two gals started this small business and craft small batches of interesting, seasonal preserves that I can't wait to try. With any luck they will be here in time for Saturday's market. One of the others is a small company out of San Francisco called Blue Chair Fruit. A little farther from home, but I'm pretty sure it will love at first bite and worth a little extra shipping.

So where am I going with all these goodies, you ask? The big plan is to be able to offer you all the makings of the kickassinest cheese plates and gift baskets around. As the season o' holiday parties and gift giving rolls in, please keep the 'Rind in mind (oh yeah, I rhymed it) for all of your food-centric needs! I'm happy to throw out ideas or answer questions...just drop me a note, give me a shout, or stop by the market stand. My contact info is below.

As the season of eating is upon us, I think it's kinda cool to chip in to make sure we spread the eating around. To everyone. So, to that end, I'll be donating 5% of December's earnings to two local charities near and dear to my heart, Second Harvest Food Bank and Community Food Advocates. I hope you'll join me in supporting these - or any charities close to your heart. Middle Tennesseans are way too awesome to let anyone go hungry during this or any time of year!

So that about does it for the moment. More updates to come. No really, I swear. :)

I hope to see your smiling faces at the Market soon! Until then, be well.

Cheers,
Kathleen
kathleen(at)thebloomyrind(dot)com
429-9648

Friday, November 12, 2010

Back at the market, baby!

Greetings cheese lovers,

Just in time the holidays, The Bloomy Rind is returning to the Nashville Farmers' Market with a bunch of the best Southern and American cheesemakers have to offer. Come by and find out why The Nashville Scene critics named the 'Rind the "Best News for Cheese Lovers"!

Headed to a party and want to bring the best darn cheese plate in town? Looking for the perfect hostess gift? Pondering a great starter for your Thanksgiving celebration? May I suggest cheese, glorious cheese? I'd love to help you pick a fabulous
selection of cheeses for your holiday festivities!

Without further adieu, here's what I have on hand this week...

Brebis
(Blackberry Farm, TN)
This is the last batch for the year of this seasonal cheese made only during sheep milking season. Brebis is a fresh, sheep's milk cheese. Super creamy, slightly tart, spreadable. Delish on toast with preserves. Also great with fresh fruits or veggies.

Rogue River Blue (Rogue Creamery, OR)
This rock star of the cheese world won best in show last year at the American Cheese Society awards. A creamy, full-bodied blue that is wrapped in pear brandy soaked grape leaves so you get a little sweet and savory in every bite.


Cumberland (Sequatchie Cove Creamery, TN)
Tennessee's newest licensed creamery! And Cumberland is their very first release. Semi-soft, rich texture, kinda tangy, hints of grass.

Carolina Moon (Chapel Hill Creamery, NC)
I'm really loving everything I've had from the talented ladies of Chapel Hill Creamery. Carolina Moon, their charming Camembert style cheese, is no exception.

Hickory Grove (Chapel Hill Creamery, NC)
Chapel Hill's washed rind offering. Pretty chilled out on the stink-o-meter unlike some of the other washed rind wonders I've carried. Nutty, a little bready, seems like it would be great with a nice medium-bodied craft brew.

Thunder Mountain Swiss (Chapel Hill Creamery, NC)
The third of the Chapel Hill cheeses I have this week. A firm, Alpine style cheese. Well-balanced and, well, Swiss-ish.

Uintah Jack (Beehive Cheese Co, UT)
One my fabulous customers, a self-proclaimed lover of Jack cheese, declared this the best Jack he's ever tasted. And I gotta concur. I tend to lean toward fuller flavored cheeses, but sometimes you just want something mellow. That's where Uintah Jack comes in! Oh, and it melts yummily.

Ascutney Mountain (Cobb Hill Cheese + The Cellars at Jasper Hill, VT)
I first tasted this cheese earlier this year when I did a 3-day cheese intensive at Murray's Cheese in NYC, and it was love at first bite. For me, Ascutney Mountain is what I imagine the offspring of aged gouda and aged cheddar would be, and it's darn tasty!

Butter Bound (Beehive Cheese Co, UT)
Butter Bound is bandaged and coated in butter. Butter! A hard, aged cheese with citrus notes. And, oh yeah, butter!

Dunbarton Blue (Roelli Cheese Co, WI)
Dunbarton Blue is back! Woohoo! If you've had it, you know why we're cheering...
A little bit country, a little but rock n roll. Natural rinded cheddar that is also a blue. Love it with some sourwood honey.

Barely Buzzed (Beehive Cheese Co, UT)
Barely Buzzed is rubbed with coffee, yes coffee, and lavender - unexpected combo that works famously.

Singing Brook (Blackberry Farm, TN)
Blackberry's aged sheep's milk cheese, a nod towards a Pecorino, if you will. Grates nicely. Little bit peppery on the finish.

Aggiano Parm (Beehive Cheese Co, UT)
A younger domestic version of Parmesan. Sweet, nutty. I can eat this cheese like candy. Just sayin'.

Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)
Made in the style of a traditional English bandaged cheddar. Caramel-y, crystal-y, with a hint of earthiness.

Cheers,
Kathleen

Monday, October 18, 2010

List o' cheeses (Oct 18 - 19)

Greetings cheese lovers,

As I prep for two cheese stands this week (today at the Long Hungry Creek Farm CSA and tomorrow in Sylvan Park), I wanted to go ahead and post an updated list of what I have on hand for ya...

Brebis (Blackberry Farm, TN)
This is the last batch for the year of this seasonal cheese made only during sheep milking season. Brebis is a fresh, sheep's milk cheese. Creamy, slightly tart, spreadable. Delish on toast with preserves. Also great with fresh fruits or veggies.

Cumberland (Sequatchie Cove Creamery, TN)
Tennessee's newest licensed creamery! And Cumberland is their very first release. Semi-soft, super creamy texture, kinda tangy, hints of grass.

Ascutney Mountain (Cobb Hill Cheese + The Cellars at Jasper Hill, VT)
I first tasted this cheese earlier this year when I did a 3-day cheese intensive at Murray's Cheese in NYC, and it was love at first bite. For me, Ascutney Mountain is what I imagine the offspring of aged gouda and aged cheddar would be, and it's darn tasty!

Dunbarton Blue (Roelli Cheese Co, WI)
Dunbarton Blue is back! Woohoo! If you've had it, you know why we're cheering...
A little bit country, a little but rock n roll. Natural rinded cheddar that is also a blue. Love it with some sourwood honey.

Singing Brook (Blackberry Farm, TN)
Blackberry's aged sheep's milk cheese, a nod towards a Pecorino, if you will. Grates well. Little peppery on the finish.

Aggiano Parm (Beehive Cheese Co, UT)
A younger domestic version of Parmesan. Sweet, nutty. I can eat this cheese like candy. Just sayin'.

Weybridge (Scholten Family Farm + The Cellars at Jasper Hill, VT)
Ya know that saying about good things in small packages? This bloomy rinded little round is creamy and filled with flavor, mostly notes of toasted sesame on my palate.

Seahive (Beahive Cheese Co, UT)
Seahive's rind is rubbed with sea salt and honey local to the cheesemaker. Barely Buzzed is rubbed with coffee, yes coffee, and lavender - unexpected combo that works famously. Both are crowd faves.

Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)
Made in the style of a traditional English bandaged cheddar. Caramel-y, crystal-y, with a hint of earthiness.

Bayley Hazen Blue (Jasper Hill Farm, VT)
Rockin' blue. Creamy texture. Good salt. Delicious on its own or topping a burger or salad.

So there you have it, the lineup for the week. I'm always happy to answer questions or help with special requests. Just drop me a note at kathleen(at)thebloomyrind(dot)com.

As we approach the holidays, please keep The Bloomy Rind in mind for the best dang cheese plates around!

Thanks for your continued support, Rinders!
Kathleen

Tuesday, August 3, 2010

A visit to Blackberry Farm


A few weeks ago I had a last minute adventure: a trip to meet Blackberry Farm's cheesemaker, Adam Spannaus, and see their creamery. As a cheese lover and retailer, it's always a treat to meet the people behind cheese!

Blackberry Farm is located in East Tennessee, pretty close to Knoxville. It's well known for being a luxury getaway and food lover's paradise, where most everything they serve is grown, raised, and/or produced right there on the farm. Hopefully, I'll be back as a guest one day, but for now, I will happily settle for a cheese-centric visit.

I met a cheese industry pal from Atlanta, Teresa, at the farm gift shop. We were escorted to the larder where cheesemaker Adam was waiting for us.

The white building on the left is the larder; it houses the Creamery, as well as Preservation Kitchen and Charcuterie. Not a bad place to to go to work everyday, eh?





This is Adam. He makes the cheese at Blackberry. Wait, let me rephrase that. He makes the incredible cheese that comes from Blackberry. Adam was a chef in NYC before choosing a new career path: cheese. (Good choice, sir!) He worked in a cheese shop in the Big Apple and spent a year learning the art and science of cheesemaking at Cato Corner Farm in Connecticut. He and his wife then wanted to relocate to the South, and that's when he connected with Blackberry Farm. Adam was originally hired as assistant cheesemaker. But between the time he was hired and when he actually started, the previous head cheesemaker left. And, viola, Adam was the guy! Can you imagine? You're hired to be second in command and suddenly you're flying solo? I tell this part of the story to point out that, from my perspective, he's rockin' the cheese operation, which includes making four different cheeses on a regular basis plus developing new ones. He's kind of a big deal. Although he's probably the nicest, most unassuming big deal you'll ever meet.

Our tour started in the cheesemaking room. All the surfaces have to be able to be washed and sterilized, thus the tiled walls, stainless equipment, etc.






In the center of the cheesemaking room, there's a vat where the cheese is actually made. The vat can also pasteurize the milk when needed (specifically for cheeses aged less than 60 days.) This one can hold up to approximately 120 gallons of milk. There's also a holding tank behind the vat, where they keep the milk cold if they aren't going to make cheese right away. But they make cheese right away whenever possible. Last but not least, the walk-in cooler on the right holds cheeses that are ready to be served or sold.


These are cheese molds which are used to shape and drain the cheese. On the right, in front of the windows, are three presses used to press additional moisture out of the curds of certain styles of cheese.




Next stop was the aging area. Many cheese 'caves' are basically walk-in coolers, except warmer and more humid to make a happy home for molds to grow. Cheese aging rooms can vary based on the conditions that certain cheeses prefer, but it's typically in the neighborhood of 80-90% humidity and 55 degrees.

On the left are several racks of Trefoil, Blackberry's washed rind cheese. On the right are young Trefoils that haven't yet developed their distinctive (in both look *and* smell) B. linens. Update: these young'uns have since developed into rebellious (read: stinky) teens ready to venture out into the world. Should have some soon!




And this, my friends, is the lovely Blackberry Blue. These wheels aren't quite ready for prime time, but I just happen to have a lovely perfectly ripened wheel in the cooler at tayst. Just sayin'.














This is Blackberry's aged cheese called Singing Brook at different stages of maturity. I haven't tasted this cheese yet but am very much looking forward to it. Look for it around September/October.

This is the magical rack where Adam is working on some new goodies. On the right are some extra aged wheels of Singing Brook. And on the left are some rounds of Brebis wrapped in leaves that have been soaked in bourbon (at least I think it was bourbon, but don't hold me to it - can't recall for sure and apparently didn't make notes!)


About the time we finished up the tour, sheep farmer Ronnie arrived with the day's milk, so we got to see the milk delivery process and the start of a batch of Singing Brook.









That's what 120-ish gallons of sheep's milk looks like, folks. And that is one very full vat!







Ronnie, one of very few sheep dairy farmers in the Southeast, supplies milk to Blackberry. He told us all about raising and milking sheep, dealing with the Department of Ag, etc. I'd love to visit the sheep farm next time around.





With a batch of Singing Brook underway, we bought some cheese and hit the road. Many thanks to Adam Spannaus and Blackberry Farm for the hospitality - and for making some seriously kick ass cheese!

Oh, but wait, it wasn't time to head back to Nashvegas just yet...

No food pilgrimage to East Tennessee would be complete without a stop at the much celebrated Benton's, home of smokey, porky goodness! Mmmm, bacon.









Monday, July 26, 2010

Rebel with a good cause

What better cause than bringing great cheese to our fair city? Okay, there *are* better causes like, say, curing disease, but you get the idea.

If you read the blog and/or follow The Bloomy Rind on FB and Twitter, you know it's been a bit of a struggle being able to sell cheese of late. Obviously, the long term solution is a storefront. And I'm working on that. If you happen to know of a good space coming available, please feel free to email me at kathleen(at)thebloomyrind(dot)com. What's a 'good' space you ask? Small-ish, good visibility to passersby (is that a word?), parking, proximity to a wine shop is a bonus, affordable rent, etc.

But short term, what's a cheese maven to do? Glad you asked...

I'm working with one CSA to make my cheeses available to their members and talking with 2 CSAs. If you belong to a CSA and would like TBR cheese to be available at your pickup, please let me know or, better yet, suggest The Bloomy Rind to your CSA manager.

Several friends have suggested hosting cheese parties. If you'd like to gather a crew of cheese-loving friends and perhaps some wine, I'm more than happy to bring a selection of cheese to you!

As a super short term soluntion, the cheese stand is going mobile! (This is where said rebellion comes into play as I imagine codes wouldn't be too keen on this option.) This Wednesday I'll be set up at 602 Russell St in East Nashville, from 5-7pm. My dear pals who reside there have offered up the front porch of their centrally located home to The Bloomy Rind. Everyone is welcome to come by and, of course, by some cheese. We might even be sharing some refreshing adult beverages. :)

Thanks to everyone who is hanging in there with me! I really want to build something fabulous for our community and our bellies.

Wednesday, July 21, 2010

Pondering local

I've had localism on my brain a bit more than usual of late. This is mainly because I was told this week that The Bloomy Rind could not be a vendor at the East and West Nashville Farmers' Markets because 1) I'm not a producer and 2) many of my products come from more than 150 miles away.

For those who don't know me, I would like to preface the rest of this post by saying that I'm an outspoken advocate for buying locally. I hardly set foot in a grocery store during the growing season in Tennessee. I will always choose a local restaurant over a chain. I've pushed friends and family who aren't local-oriented to choose local goods. I helped organize a new fund to benefit local farmers. And The Bloomy Rind purposely doesn't offer cheeses in styles you can get locally so as not to compete with them, but rather to offer a more complete selection. I say all this to make sure that you know I am in no way questioning the merits of localism. I suppose I'm questioning some interpretations of local - and where the boundaries lie.

So back to my being turned down by the market...
This would be fine if it weren't for the exceptions made for other vendors. Specifically a local company that blends teas - teas that are grown as far away as India. And local coffee roasters - again roasting coffee beans grown in other countries. So the blending or roasting of a product makes it local? If I alter the cheese, does that make it local? Maybe grilled cheeses, would they be local, even if the cheese came from Vermont? What if I grated it, would it then be local, even if the cheese came from Oregon?

What about the good folks who sell baked goods at these markets? I know some bakers use as many local ingredients as possible. But I'm pretty certain many do not. What about that yummy fresh-squeezed lemonade? Don't see too many lemon trees in the great state of Tennessee. I could go on, but you get the point.

Here's the thing, I'm not opposed to the bakers and coffee roasters being at the market. In fact, just the opposite. When you buy these products you are supporting local, small businesses. I love that! In fact, I would go a step farther to say markets are an invaluable resource to startup businesses who aren't yet in a position to have bricks and mortar. These (We) are folks trying to build something in an economic sh*tstorm - and just need a way to reach the public.

Just for fun, let's also take a look at this from a completely different angle. What if you were a dairy farmer/cheesemaker making fantastic, all natural cheeses who happens to live more than 150 miles from a major city? Who would you sell to? Could you make a living selling only to those within a 150 mile radius? It would probably be tough.

I imagine some folks would point out that there are local cheesemakers here. And I would respond, "heck yeah, there are, and you should buy from them!" Two of my faves are Bonnie Blue and Noble Springs. In fact, when NS started up last year, I told anyone who would listen about them. I have visited both farms. They are good folks making dang good cheese! But what happens when you want something other than what they offer? Do you get yourself some industrial cheese from one of the big groceries? Maybe you get some imported cheese from overseas? I propose that there's a middle ground.

If only there was someone offering a selection of American artisan cheeses. Someone who was passionate and knowledgeable about cheese. Someone who sought out the tastiest, hand-crafted cheese available from conscientious farmers and cheesemakers. Hmmm...

Choosing locally, sustainably grown produce is a no brainer. We, the buyers, get the freshest, best tasting produce. We support the local economy and, more specifically, nearby farmers who grow using sustainable methods. And there's less impact on the environment when produce doesn't have to travel so far.

But sometimes we want or need things that aren't grown or made locally. Lemons. Limes. Salt. Avocados. Rice. Coffee. Pineapples. Flour. Baking soda. Butter (there's a little made here but not enough to go around). Cashews. Tea. Cava. Barely Buzzed. Bayley Hazen Blue. Green Hill. Brebis.

What do you guys think? Where do the boundaries of local lie? Where *should* they lie? What types of vendors do you want to see at your markets?

Thursday, July 15, 2010

Tasting #4, new goodies, and the short list


Greetings,

We have one tasting left in the cheese and wine series. It'll be a great one! (Translation: I had a theme planned but will be switching it up due to some availability issues with the cheeses I wanted to serve. Fear note, cheese lovers. I'm working up a tasty Plan B for ya!)
Wednesday, July 21st
Tayst Restaurant. 5-6:30pm. $20.
Please feel free to join us any time between 5:00 and 6:30, we're keeping these pretty casual. And definitely check out Tayst's dinner menu after the tasting - the best fresh, local fare around.

*******

New this week at the market cheese stand...
Creminelli Fine Meats Wild Boar Salami & Salami Cacciatore
Outstanding all natural cured pork goodness!

*******

And here you go, your cheeses for the week...

Tumbleweed
(5 Spoke Creamery, PA)
The bold and the beautiful. Big flavor with some sharpness. Good melter for burgers and sammies.

Brebis (Blackberry Farm, TN)
Fresh sheeps milk cheese. Simply heavenly. Lovely with fresh fruit.


Fresh Mozzarella (AltantaFresh Artisan Creamery, GA)
Fresh milky goodness just begging to be paired with tomatoes and fresh basil!

Stackhouse (Spinning Spider Creamery, NC)
This goat cheese charmer is made in a cube shape! There's a vegetable ash line through the middle plus a dusting of ash on the outside before it develops its delicate bloomy rind. Perfect with a glass of bubbly!

Crossroads Blue (Sweetgrass Dairy, GA)
Fairly hearty blue with a bit of funkiness from the goats milk in this goat/cow blend. For folks who had some of the Kelle's Blue (all goat), this is its slightly more chilled out cousin.


Blackberry Blue (Blackberry Farm, TN)
A lovely sheeps milk blue from the well known and much loved Blackberry Farm. Delicate, airy texture. Medium blueness. Just a bit tangy.

Grayson (Meadow Creek Dairy, VA)
Similar to a Taleggio. Rich, beefy, pungent.

Aggiano Parmesan
(Beehive Cheese Co, UT)
Beehive is making a domestic version of a parm based on a recipe from nearby Utah State (whose mascot is the Aggi, thus the name). Really nice nutty flavor with a note of pineapple. This batch is even tastier than the last!

Butterbound (Beehive Cheese Co, UT)
Butter Bound, Beehive's newest creation, is clothbound and coated in butter. Butter! Texture of a hard aged cheese. Flavor has a pop of citrus to it.

Green Hill (Sweet Grass Dairy, GA)
A camembert style cheese that's buttery, creamy and lucious.

Farmhouse (Yellow Moon Cheese Co, AL)
Aged approx 13 months, Farmhouse has a bright, tangy flavor, sometimes with a little nuttiness. Nice crumbly texture makes it perfect to top salads or some grilled veggies.

Wanda (Yellow Moon Cheese Co, AL)
The younger, slightly tangier cousin of Farmhouse, Wanda is aged about 6 months. Rich, creamy mouthfeel. Dense, firm texture.

Landaff (Landaff Creamery, NH + The Cellars at Jasper Hill, VT)
Made in the style of the Welsh classic Caerphilly. Semi-firm texture. A bright, slightly tangy flavor. Cave-aged, natural rind. Melts well.


Seahive
(Beahive Cheese Co, UT)
Seahive's rind is rubbed with sea salt and honey local to the cheesemaker. A mild yet flavorful cheese. A crowd fave.

Barely Buzzed (Beahive Cheese Co, UT)
Barely Buzzed is rubbed with coffee, yes coffee, and lavender - unexpected combo that works famously.



As always, please feel free to email me if you have any questions or special requests: kathleen(at)thebloomyrind(dot)com

Hope to see ya soon!

Cheers,
Kathleen

Thursday, July 8, 2010

Tastings, a new market, and the short list

Greetings,

Our tasting series has gotten off to a great start! Thanks to everyone who has been able to join the cheesy festivities. I'm very excited about the next two tastings... American Farmstead on July 14th and The Cellars at Jasper Hill on July 21st.

Week 3: American Farmstead (Wed, July 14th)
In the past 5-10 years there has been a explosion of domestic artisan cheesemaking. For those who have been enjoying The Bloomy Rind's offerings, you may have picked up on the fact that I am pretty darn passionate about this movement. Within the category of artisan cheeses, we use the term farmstead to identify cheeses that are made on the very same farm where the critters roam in the pasture and the milk is produced. Farmstead cheeses tend to be small batch, hand crafted unique creations, and we're excited to present four of 'em to you!

Tayst Restaurant. 5-6:30pm. $20 per happy hour.
Please feel free to join us any time between 5:00 and 6:30, we're keeping these pretty casual. And definitely check out Tayst's dinner menu after the tasting - the best fresh, local fare around.

*******


And here's the short list of cheese for the week...


Stackhouse (Spinning Spider Creamery, NC)
This goat cheese charmer is made in a cube shape! There's a vegetable ash line through the middle plus a dusting of ash on the outside before it develops its delicate bloomy rind. Perfect with a glass of bubbly!

Bayley Hazen Blue (Jasper Hill Farm, VT)
Rockin' blue. Creamy texture. Good salt. Delicious on its own or topping a burger or salad.

Crossroads Blue (Sweetgrass Dairy, GA)
Fairly hearty blue with a bit of funkiness from the goats milk in this goat/cow blend. For folks who had some of the Kelle's Blue (all goat), this is its slightly more chilled out cousin.


Blackberry Blue (Blackberry Farm, TN)
A lovely sheeps milk blue from the well known and much loved Blackberry Farm. Delicate, airy texture. Medium blueness.

Aggiano Parmesan (Beehive Cheese Co, UT)
Beehive is making a domestic version of a parm based on a recipe from nearby Utah State (whose mascot is the Aggi, thus the name). Really nice nutty flavor with a note of pineapple. This batch is even tastier than the last!

Butterbound (Beehive Cheese Co, UT)
Butter Bound, Beehive's newest creation, is clothbound and coated in butter. Butter! Texture of a hard aged cheese. Flavor has a pop of citrus to it.

Green Hill (Sweet Grass Dairy, GA)
A camembert style cheese that's buttery, creamy and lucious. The batch I have on hand is at that perfect ripeness stage where it starts to get a gooey.

Farmhouse (Yellow Moon Cheese Co, AL)
Aged approx 13 months, Farmhouse has a bright, tangy flavor, sometimes with a little nuttiness. Nice crumbly texture makes it perfect to top salads or some grilled veggies.

Wanda (Yellow Moon Cheese Co, AL)
The younger, slightly tangier cousin of Farmhouse, Wanda is aged about 6 months. Rich, creamy mouthfeel. Dense, firm texture.

Carolina Moon (Chapel Hill Creamery, NC)
Another fabulous creamy, buttery Camembert style cheese from the same cheesemaker as the New Moon. We served up Carolina Moon at Wednesday's cheese tasting, and it was much loved! (photo at the beginning of the post)

Landaff (Landaff Creamery, NH + The Cellars at Jasper Hill, VT)
Made in the style of the Welsh classic Caerphilly. Semi-firm texture. A bright, slightly tangy flavor. Cave-aged, natural rind. Melts well.


Dunbarton Blue (Roelli Cheese Co, WI)
A little bit country, a little bit rock n roll. Natural rinded cheddar that is also a blue. Love it with some sourwood honey.

Seahive (Beahive Cheese Co, UT)
Seahive's rind is rubbed with sea salt and honey local to the cheesemaker. A mild yet flavorful cheese. A crowd fave.

Barely Buzzed (Beahive Cheese Co, UT)
Barely Buzzed is rubbed with coffee, yes coffee, and lavender - unexpected combo that works famously.

Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)
Made in the style of a traditional English bandaged cheddar. Caramely, crystaly, with a hint of earthiness.

Fresh Mozzarella (AltantaFresh Artisan Creamery, GA)
Fresh milky goodness just begging to be paired with tomatoes and fresh basil! (Sad update on the mozz front... AtlantaFresh is pretty much at capacity with orders from folks who've been customers longer than TBR, so what I have on hand this week may be it for a while. I will be sure to post whenever I get more. And I'll be on the search for other sources.)


Please feel free to email me if you have any questions or special requests: kathleen(at)thebloomyrind(dot)com

Hope to see ya soon!

Cheers,
Kathleen

Friday, June 25, 2010

Cheese tasting + This week's cheeses

Greetings,

Next week, Tayst Restaurant and The Bloomy Rind kick off a cheese and wine tasting happy hour series. Four Wednesdays in row, 5-6:30pm. No reservations required, just come on down. $20 per happy hour.

The first two weeks will focus on Southern cheeses. I'm thrilled to present 4 cheeses each week from some super talented and passionate cheesemakers right here in Tennessee as well as neighboring states.

We're still working out details for weeks 3 and 4, so stay tuned. By the way, as a bonus for those who attend all four happy hours, we'll say thanks with gift certificates to both Tayst and The Bloomy Rind. Woohoo!

In the meantime, here's what's on hand for Saturday's market:


Stackhouse (Spinning Spider Creamery, NC)
This goat cheese charmer is made in a cube shape! There's a vegetable ash line through the middle plus a dusting of ash on the outside before it develops its delicate bloomy rind. As Stackhouse ripens, a gooey delicious creamline develops just under the rind.



Fresh Mozzarella (AltantaFresh Artisan Creamery, GA)
Fresh milky goodness just begging to be paired with tomatoes and fresh basil! (Very small quantity on hand this week. More coming in next week if you miss it this week.)


Bayley Hazen Blue (Jasper Hill Farm, VT)
Rockin' blue. Creamy texture. Good salt. Delicious on its own or topping a burger or salad.

New Moon (Chapel Hill Creamery, NC)
A 4oz round of Camembert style cheese. For those who have had the Sweet Grass Green Hill, you'll find New Moon's flavor has a little more pop and the texture slighty drier.


Landaff (Landaff Creamery, NH + The Cellars at Jasper Hill, VT)
Made in the style of the Welsh classic Caerphilly. Semi-firm texture. A bright, slightly tangy flavor. Cave-aged, natural rind. Melts well.


O'Banon (Capriole, IN)
The hand-ladled round of goat cheese is wrapped in Woodford Reserve soaked chestnut leaves. Smooth, creamy texture, with a just a little kick.


Green Hill (Sweet Grass Dairy, GA)
A camembert style cheese that's buttery, creamy and lucious. The batch I have on hand is at that perfect ripeness stage where it starts to get a gooey.

Lumiere (Sweet Grass Dairy, GA)
Oh my. This hand-dipped, soft-ripened goat's milk cheese is just dreamy. Dusted with French grapevine ash to balance the acidity. Good things *do* come in small (heart-shaped) packages.



Holly Springs (Sweet Grass Dairy, GA)
A mellow, aged goat cheese. Just a little earthiness and grassiness, especially on the rind. Similar in texture to the Hopeful and Thomasville Tommes from SGD.


Hopeful Tomme (Sweet Grass Dairy, GA)
A wonderful blend of cow and goat milk, in the style of a Pyrenees Tomme. A subtle mix of the sweetness of cow's milk with a hint of tanginess of goat's milk. Melt it on anything and everything!

Dunbarton Blue (Roelli Cheese Co, WI)
A little bit country, a little bit rock n roll. Natural rinded cheddar that is also a blue. Love it with some sourwood honey.

Seahive (Beahive Cheese Co, UT)
Seahive's rind is rubbed with sea salt and honey local to the cheesemaker. A mild yet flavorful cheese. A crowd fave.

Barely Buzzed (Beahive Cheese Co, UT)
Barely Buzzed is rubbed with coffee, yes coffee, and lavender - unexpected combo that works famously.

Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)
Made in the style of a traditional English bandaged cheddar. Caramely, crystaly, with a hint of earthiness.


Please feel free to email me if you have any questions or special requests: kathleen(at)thebloomyrind.com.

See ya Saturday *and * Wednesday!

Cheers,
Kathleen

Friday, June 18, 2010

The short list 6/19/10


Hey there,

I'm excited about several more new cheeses this week: fresh mozz, two goat cheeses from Sweet Grass Dairy, and one (cow cheese) from Chapel Hill Creamery in NC.


This week's short list

+ Fresh Mozzarella (AltantaFresh Artisan Creamery, GA)
+ New Moon (Chapel Hill Creamery, NC)
+ Landaff (Landaff Creamery, NH + The Cellars at Jasper Hill, VT)
+ O'Banon (Capriole, IN)
+ Lumiere, Hopeful Tomme, Kelle's Blue, Holly Springs, and Green Hill (Sweet Grass Dairy, GA)
+ Bayley Hazen Blue (Jasper Hill Farm, VT)
+ Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)
+ Dunbarton Blue (Roelli Cheese Co, WI)
+ Butter Bound, Aggiano Parmesan, Seahive and Barely Buzzed (Beahive Cheese Co, UT)


Descriptions and photos

+ Fresh Mozzarella (AltantaFresh Artisan Creamery, GA)
Fresh milky goodness just begging to be paired with tomatoes and fresh basil!

+ New Moon (Chapel Hill Creamery, NC)
A 4oz round of Camembert style cheese. For those who have had the Sweet Grass Green Hill, you'll find New Moon's flavor has a little more pop and the texture slighty drier.


+ Landaff (Landaff Creamery, NH + The Cellars at Jasper Hill, VT)
Made in the style of the Welsh classic Caerphilly. Semi-firm texture. A bright, slightly tangy flavor. Cave-aged, natural rind. Melts well.


+ O'Banon (Capriole, IN)
The hand-ladled round of goat cheese is wrapped in Woodford Reserve soaked chestnut leaves. Smooth, creamy texture, with a just a little kick.


+ Green Hill (Sweet Grass Dairy, GA)
A camembert style cheese that's buttery, creamy and lucious. The batch I have on hand is at that perfect ripeness stage where it starts to get a gooey.

+ Lumiere (Sweet Grass Dairy, GA)
Oh my. This hand-dipped, soft-ripened goat's milk cheese is just dreamy. Dusted with French grapevine ash to balance the acidity. Good things *do* come in small (heart-shaped) packages.


+ Kelle's Blue (Sweet Grass Dairy, GA)
A punchy goat blue. Nice texture. Barnyardy aroma. Good salt. Definitely leaning towards the funkier end of the cheese spectrum.

+ Holly Springs (Sweet Grass Dairy, GA)
A mellow, aged goat cheese. Just a little earthiness and grassiness, especially on the rind. Similar in texture to the Hopeful and Thomasville Tommes from SGD.


+ Hopeful Tomme (Sweet Grass Dairy, GA)
A wonderful blend of cow and goat milk, in the style of a Pyrenees Tomme. A subtle mix of the sweetness of cow's milk with a hint of tanginess of goat's milk. Melt it on anything and everything!

+ Dunbarton Blue (Roelli Cheese Co, WI)
A little bit country, a little bit rock n roll. Natural rinded cheddar that is also a blue. Love it with some sourwood honey.

+ Butter Bound (Beahive Cheese Co, UT)
Butter Bound, Beehive's newest creation, is bandaged and coated in butter. Butter!

+ Aggiano Parmesan (Beahive Cheese Co, UT)
Beehive is making a domestic version of a parm based on a recipe from nearby Utah State (whose mascot is the Aggi, thus the name). Really nice nutty flavor with a note of pineapple. Crumbles well.

+ Seahive (Beahive Cheese Co, UT)
Seahive's rind is rubbed with sea salt and honey local to the cheesemaker. A mild yet flavorful cheese. A crowd fave.

+ Barely Buzzed (Beahive Cheese Co, UT)
Barely Buzzed is rubbed with coffee, yes coffee, and lavender - unexpected combo that works famously.

+ Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)
Made in the style of a traditional English bandaged cheddar. Caramely, crystaly, with a hint of earthiness.


Please feel free to email me if you have any questions or special requests: kathleen(at)thebloomyrind.com.

See ya Saturday!

Cheers,
Kathleen

Wednesday, June 9, 2010

The short list 6/12/10

Greetings,

Two new goodies this week, plus all your faves, of course. Read on, cheese lover...


This week's short list

+ Landaff (Landaff Creamery, NH + The Cellars at Jasper Hill, VT)
+ O'Banon (Capriole, IN)
+ Lumiere, Hopeful Tomme, and Green Hill (Sweet Grass Dairy, GA)
+ Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)
+ Dunbarton Blue (Roelli Cheese Co, WI)
+ Butter Bound, Aggiano Parmesan, Seahive and Barely Buzzed (Beahive Cheese Co, UT)
+ Black Butte Reserve (Pedrozo Dairy, CA)


Descriptions and photos

+ Landaff (Landaff Creamery, NH + The Cellars at Jasper Hill, VT)
Made in the style of the Welsh classic Caerphilly. Semi-firm texture. A bright, slightly tangy flavor. Cave-aged, natural rind. Melts well.

+ O'Banon (Capriole, IN)
The hand-ladled round of goat cheese is wrapped in Woodford Reserve soaked chestnut leaves. Smooth, creamy texture, with a just a little kick.


+ Green Hill (Sweet Grass Dairy, GA)
A camembert style cheese that's buttery, creamy and lucious. The batch I have on hand is at that perfect ripeness stage where it starts to get a gooey.

+ Lumiere (Sweet Grass Dairy, GA)
Oh my. This hand-dipped, soft-ripened goat's milk cheese is just dreamy. Dusted with French grapevine ash to balance the acidity. Good things *do* come in small (heart-shaped) packages.



+ Hopeful Tomme (Sweet Grass Dairy, GA)
A wonderful blend of cow and goat milk, in the style of a Pyrenees Tomme. A subtle mix of the sweetness of cow's milk with a hint of tanginess of goat's milk. Melt it on anything and everything!

+ Dunbarton Blue (Roelli Cheese Co, WI)
A little bit country, a little bit rock n roll. Natural rinded cheddar that is also a blue. Love it with some sourwood honey.

+ Butter Bound (Beahive Cheese Co, UT)
Butter Bound, Beehive's newest creation, is bandaged and coated in butter. Butter!

+ Aggiano Parmesan (Beahive Cheese Co, UT)
Beehive is making a domestic version of a parm based on a recipe from nearby Utah State (whose mascot is the Aggi, thus the name). Really nice nutty flavor with a note of pineapple. Crumbles well.

+ Seahive (Beahive Cheese Co, UT)
Seahive's rind is rubbed with sea salt and honey local to the cheesemaker. A mild yet flavorful cheese. A crowd fave.

+ Barely Buzzed (Beahive Cheese Co, UT)
Barely Buzzed is rubbed with coffee, yes coffee, and lavender - unexpected combo that works famously.

+ Black Butte Reserve (Pedrozo Dairy, CA)
Aged farmstead cow cheese. Kinda sharp, especially when you serve it at room temp. Great creamy texture as you gobble it up.

+ Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)
Made in the style of a traditional English bandaged cheddar. Caramely, crystaly, with a hint of earthiness.


Please feel free to email me if you have any questions or special requests: kathleen(at)thebloomyrind.com.

See ya Saturday!

Cheers,
Kathleen