Friday, May 28, 2010

The line-up for Saturday, May 29th

Greetings,

Here's a quick update of the cheeses I'll have available tomorrow...

+ Winnimere (Jasper Hill Farm, VT)
Lambic beer (custom brewed for the farm) washed rind. Big flavor. Rich, creamy texture. Lil' bit stinky. Wrapped with a band of spruce bark from the farm. A seasonal and very unique offering that probably won't be around again until early next year.

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

+ Seahive and Barely Buzzed (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.

+ 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.

+ Black Butter 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, pleasantly surprising for a cheese over a year old.

+ 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.

+ Dante (WI Sheep Dairy Coop)
An aged sheeps milk cheese. Great texture. Rich. Not too sheepy.

+ Gouda (Hollands Family Cheese, WI)
I have one that's aged 18-24 months and one that's aged 6-9 months. Both really nice. The 18+ is caramely and crystaly - like candy to this gal.

I'm working on some more goodies for you in the coming weeks. Stay tuned!

Cheers,
Kathleen

Monday, May 17, 2010

Something stinky this way comes

I just received some good news for my fellow cheese lovers and, well, myself. The hard-to-find washed rind beaut, Winnimere, is headed to Nashvegas - more specifically to Tayst Restaurant and The Bloomy Rind artisan cheese stand.

The cheese whisperers at Jasper Hill Farm start with raw winter milk from their herd of Ayrshire cows, wrap it in spruce bark from the farm, then age it for 60 days, washing the rind in a custom lambic brew created at nearby Hill Farmstead Brewery. Um, you might say they have passion for cheesemaking and for capturing a sense of place.

I'll post pics once Winnimere arrives. Until then, here are a couple reviews to get your mouth watering...
http://caveagedblog.wordpress.com/2010/04/04/winnimere/
http://cheeseandchampagne.com/2009/01/13/winnimere-jasper-hill/

Cheers,
Kathleen

Friday, May 14, 2010

Getting back in the swing of things...

Another Saturday means another day of chatting all things cheese with friendly folks at the market, something I enjoy very much. Happily, tomorrow is no exception!

I have a couple new offerings in addition to the usual suspects. Three of them are bloomy-rinded goat cheeses from Spinning Spider Creamery in North Carolina - and two of the three are ashed as well. A little tangy, a little grassy, a lot of creamy goodness.

The other new additions, Heat and Harvest, are from the talented cheesemakers of Sweet Grass Dairy in Georgia. Stop by for a taste!

And in non-cheese news...like most Nashvillians, my brain has been singularly focused on our city post-flood. I've seen and heard some really heartbreaking things. But I've also seen and heard some of the most beautiful things. Namely, people helping each other - and asking nothing in return. Here's a link to a slideshow of some of the volunteer love: http://www.youtube.com/watch?v=--hhbRBVcUk

And if you're looking for a fun way to contribute to flood relief, please plan to attend Generous Helpings to benefit Second Harvest Food Bank this Thursday, May 20th, at the Nashville Farmers' Market. Sample food from 30 of the best local restaurants. Beer & wine included. All for just $40!

In the meantime, happy cheese eating!
Kathleen

Monday, May 3, 2010

Farmers' Market flooded!

I'm sad to pass along the news that our beloved Nashville Farmers' Market has flooded like so much of the city. It is closed at the moment, and the management team expects Metro to be there today to evaluate the situation. I will post updates as I hear them.

In the meantime, volunteer opportunities are being coordinated through Hands On Nashville (hon.org).

Stay safe!
Kathleen

Schedule change and the short list for 4/24 (orig posted 4/22/10)

Greetings,

Due to the Country Music Marathon road closings and such, I'll be getting a later start this Saturday. I'm planning to be at the market from 1pm to 4pm. Booth #216 in Shed 1, same spot as last week.

Cheese offerings will be same as last weekend, plus *hopefully* Dunbarton will be back on the list (looking for a shipment to arrive tomorrow!)

New stuff: I'm expecting an extra goody to arrive next week for the serious cheeseheads in the bunch. I'll fill you in when I know for sure. Thanks in advance to The Cheese Advocate in Birmingham and a certain stellar cheesemaker in the Northeast Kingdom for this hard-to-find treat!

Saturday's cheese board:

Green Hill * Thomasville Tomme * Asher Blue
Sweet Grass Dairy (Thomasville, GA)

Oma
von Trapp Farmstead (Waitsfield, VT)/Cellars at Jasper Hill (Greensboro, VT)

Cabot Clothbound Cheddar
Cabot Creamery (Montpelier, VT)/Cellars at Jasper Hill (Greensboro, VT)

Bayley Hazen Blue
Jasper Hill Farm (Greensboro, VT)

Seahive * Barely Buzzed
Beehive Cheese Co. (Uintah, UT)

Black Butte Reserve
Pedrozo Dairy and Cheese Co. (Orland, CA)

Dante
Wisconsin Sheep Dairy Cooperative (Plain, WI)

Farmhouse
Yellow Moon Cheese Co., Wright Dairy (Alexandria, AL)

Marieke Gouda (aged 18+ mos) * Marieke Gouda (aged 6-9 mos) * Marieke Clove Gouda
Holland's Family Farm (Thorp, WI)

Dunbarton Blue (hopefully!)
Roelli Cheese Haus (Shullsburg, WI)

Thanks, everyone! Love my job!
Kathleen

The short list: 4/17/10 (orig posted 4/15/10)

Here's a quick list of the cheeses I plan to have on Saturday. Descriptions and maybe even some photos to follow...

Green Hill, Sweetgrass Dairy, GA

Oma, von Trapp Farmstead, VT

Seahive, Beehive Cheese Co, UT

Thomasville Tomme, Sweetgrass Dairy, GA

Barely Buzzed, Beehive Cheese Co, UT

Black Butte Reserve, Pedrozo Dairy, CA

Dante, WI Sheep Dairy Cooperative, WI

Yellow Moon Farmhouse, Wright Dairy, AL

Cabot Clothbound Cheddar, Cellars at Jasper Hill, VT

Dunbarton Blue, Roelli Haus Cheese, WI

Asher Blue, Sweetgrass Dairy, GA

Bayley Hazen Blue, Jasper Hill, VT

All the makings of a darn tasty cheese plate (or four) right there, folks!

More info in a bit...

Cheers!

The short list (orig posted 4/8/10)

Here's a quick list of the cheeses I plan to have on Saturday. Descriptions and maybe even some photos to follow...

Green Hill, Sweetgrass Dairy, GA

Oma, von Trapp Farmstead, VT

Seahive, Beehive Cheese Co, UT

Thomasville Tomme, Sweetgrass Dairy, GA

Barely Buzzed, Beehive Cheese Co, UT

Black Butte Reserve, Pedrozo Dairy, CA

Dante, WI Sheep Dairy Cooperative, WI

Yellow Moon Farmhouse, Wright Dairy, AL

Cabot Clothbound Cheddar, Cellars at Jasper Hill, VT

Dunbarton Blue, Roelli Haus Cheese, WI

Asher Blue, Sweetgrass Dairy, GA

Bayley Hazen Blue, Jasper Hill, VT

All the makings of a darn tasty cheese plate (or four) right there, folks!

More info in a bit...

Cheers!

Welcome to The Bloomy Rind! (orig posted 4/7/10)

Greetings, lovers of cheese. This Saturday will be the debut of The Bloomy Rind at the Nashville Farmers' Market! A few quick notes to get us started:

First, I'll be out in one of the farm sheds along with the local farmers, bakers, crafting folks, etc. Each and every Saturday, unless I'm away procuring more delicious cheese for you. I'll be sure to post any schedule changes.

Since I'm working within a limited space, my selection will be limited and vary from week to week. I'm thinking 10 - 12 cheeses per week for now. Hopefully there will be enough choices that everyone finds cheeses they dig, and I'll switch 'em up so you can try lots of different cheeses over the course of the next few months. I will do my best to post descriptions and even photos of my offerings for that week, so you can have an idea of what to expect or let me know of any special requests.

I'm selecting all American-made cheeses for now. This is for a couple of reasons: 1) We have some damn fine cheese being made here in the US of A. 2) I love love love ordering cheese directly from the folks who make it. They know and care about their cheese like no one else, so what better source of information about the cheese, including really specific details about their farming and cheesemaking practices. I think it's nice to know what I'm eating. And 3) I love the fact that we're supporting farmers and food systems in this country, especially in tough times. By buying from producers who make great products in a sustainable and healthy fashion, we're asking them to please keep on keepin' on!

At this time, I can only take cash and checks. There is an ATM inside the market house in case you forget one or both.

The cheese will be cut and wrapped already due to health department guidelines. Mostly, portions will be in the range of 1/4 to 1/3 lb. If you'd like a larger portion of one or more cheeses, please just send me an email (kathleen@thebloomyrind.com), and I'll be happy to accommodate.

I'm very excited to bring more cheese to Nashville and look forward to many a cheese chat with you! See ya Saturday.