Thursday, April 28, 2011

What's happening at the 'Rind?

Hey cheese gang,

First things first: a little schedule change for folks who usually visit the stand on Saturdays... due to the Country Music Marathon route pretty much blocking access to the NFM for most of the morning, I will *not* be set up at all Saturday. But...this Friday (tomorrow) brings another fabulous and festive Night Market at the Nashville Farmers' Market. Look for The Bloomy Rind stand *inside* the Market House, probably fairly close to where I've been set up the past few times. And happily I'll have a couple of helpers with me this Friday!

If any of you would like to pre-order your cheese to pick up at Night Market, I'll be happy to have it ready for ya. Just send me an email by Friday at noon with a list of which cheeses you would like and your contact info. Pieces are typically around 4 ounces (1/4 lb) each, so please specify if you want any larger sizes/quantities. Check the blog for a list of this week's cheeses, and drop me a note if you have any questions.

I'm excited to present a couple new offerings from a new-ish family owned dairy in Idaho called Lark's Meadow. They are making both sheep and cows' milk cheeses, and I have some of each on hand this week. Oh, and I'm getting a couple more wheels of Winnimere in this week, so grab some while it's here! So much great cheese, so little time. :)


Mother's Day is around the corner
Nothin' says "I love ya, Mom" quite like the gift of cheese. Okay, well maybe a trip to Hawaii or some shiny bling says it a liiiittle bit better. Otherwise, cheese is totally the way to go! I'd love to put together the perfect cheesy gift basket for Mom or a delicious cheese plate for your Mother's Day brunch.


Go Southern cheese!
Tennessee and Southern cheese got a little national attention this week on a cheese centric radio show called "Cutting the Curd." Host Anne Saxelby, owner of New York's Saxelby Cheesemongers and all around cheese guru, interviewed Jim and Gayle Tanner of Bonnie Blue Farm and yours truly. This was a particular treat for me because Saxelby Cheesemongers, which features a selection of artisanal Northeastern cheeses, was key in inspiring my vision for the 'Rind. So if you have a few minutes, give it a listen and lemme know whatcha think.


East Nash Market: Wed, May 11th
Please plan to join us May 11th as the East Nashville Farmers' Market kicks off its summer season with a slew of grand opening festivities! Support local growers, producers and small businesses each week. Wednesdays, 3:30-6:30pm.


And make your reservations now for our Meet the Cheesemaker Dinner on Thursday, June 23rd, at Tayst Restaurant! It promises to be a unique and memorable meal celebrating the delicious creations of three fabulous Tennessee cheesemakers.

I hope to see you all at a market soon! Until then, eat cheese and be merry. :)

Cheers,
Kathleen
kathleen(at)thebloomyrind(dot)com

List o' cheeses for this weekend

New this week:
From a family owned creamery in Idaho called Lark's Meadow come two additions to The Bloomy Rind: Dulcinea, a 9 month aged sheep's milk Basque style cheese, and Helen, a 5 month aged cows' milk cheese. Both are harder aged cheeses with lots of glorious flavor. Really nice cheeses from a relatively new cheesemaker.

Cheese, cheese and more cheese...

Soft cheeses
Camille (Spinning Spider Creamery, NC)
Soft-ripened round of goat cheese.
Ellington (Looking Glass Creamery, NC)
Soft-ripened, ashed pyramid. Goat.
Carolina Moon (Chapel Hill Creamery, NC)
Buttery, creamy camembert style. Cow.
New Moon (Chapel Hill Creamery, NC)
Smaller, firmer relative of carolina Moon. Cow.
Weybridge (Scholten Family Farm + Cellars at JH, VT)
Looks like a mini-camembert but packs a bit of a punch. Cow.

Semi-soft cheeses
Cumberland (Sequatchie Cove Creamery, TN)
Buttery and kinda tangy, creamy texture. Cow.

Washed rind cheese
Winnimere (Jasper Hill Farm, VT)
Luscious, creamy, bacon-y, salty. Bit of heaven, in my book! Cow.
Coppinger (Sequatchie Cove Creamery, TN)
Big flavors coming through: nuts, eggs, onions. Melt in your mouth texture. Cow.
Hickory Grove (Chapel Hill Creamery, NC)
Semi-firm, Trappist style cheese. Nutty, bready, makes me think of beer. Cow.
Oma (Von Trapp Farmstead + Cellars at JH, VT)
Yes, those von Trapps! Great melted with a drizzle of wildflower honey. Cow.

Firm cheeses
Pleasant Ridge Reserve (Uplands Cheese Co., WI)
Inspired by some of the classic Alpine cheeses like Gruyere. Cow.
Landaff (Landaff Creamery + Cellars at JH, VT)
Citrusy cheddar flavor. Tastes like spring to me! Cow.

Harder, aged cheeses
Red Hill Cheddar (Yellow Moon Creamery, AL)
14 month aged cheddar with distinctive notes of mustard and arugula. Cow.
30 Month Aged Parm (Yellow Moon Creamery, AL)
Made from skim milk and already grated - sprinkle it on everything! Cow.
Tumbleweed (5 Spoke Creamery, PA)
Aged cheddar-ish but with lovely notes of brown butter. Cow.
Ascutney Mountain (Cobb Hill Cheese + The Cellars at Jasper Hill, VT)
Tastes like all my favorite aged cheeses together in each yummy bite. Cow.
Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)
In the style of an English clothbound cheddar. Some sharpness, earthiness, and notes of toffee. Cow.

Blues
Dunbarton Blue (Roelli Cheese Haus, WI)
Natural-rinded, aged cheddar with a small amount of blue. Aka The Gateway Blue! Cow.
Bayley Hazen Blue (Jasper Hill Farm, VT)
Crumbly, somewhat dry texture. Nutty, grassy, with hints of cocoa. Cow.
Echo Mountain Blue (Rogue Creamery, OR)
Creamy, robust blue. Cow + goat.

Friday, April 15, 2011

Winnimere is back!

Jasper Hill Farm's celebrated Winnimere


Luscious. Bacon-y. Salty. And a bit stinky. This is how I usually describe Winnimere, Jasper Hill Farm's seasonal washed rind cheese. But, really, words don't do it justice. You should just come by for a taste!

Winnimere is a special cheese for a number of reasons. It's made with rich winter milk, so it's only available for a few months in the spring (now!) It's wrapped in spruce bark harvested on the farm. Then it's washed in a custom brewed lambic beer made by nearby Hill Farmstead Brewery. And, for me, most special of all is that incredible, unique flavor.

I have just a few wheels, so if it sounds like your kinda cheese, you should get some pronto!


In other cheese news, Tayst and the 'Rind are planning a Meet the Cheesemaker Dinner in June. Three Tennessee cheesemakers + you, the cheese lover + 5 courses, each made with a different cheese = a memorable evening of cheesy bliss!

Thursday, June 23rd
6:00pm
5 courses plus wine pairings, $59
($44 without the vino)

Call Tayst for reservations
615-383-1953


This month's Nashville Farmers' Market Night Market is Friday, April 29th. If you haven't been to a Night Market yet, whatcha waitin' for? Live music. Wine. Plus your favorite market vendors. All in one festive evening!

Next month, the East Nashville Farmers' Market kicks off its 2011 season. Join us Wednesday, May 11th, for a fun afternoon of grand opening activities and, of course, fabulous market shopping. The weekly market will take place Wednesdays, 3:30-6:30pm, at 210 South 10th Street. Hope to see you there!


As always, I'll be at the Nashville Farmers' Market tomorrow (Saturday), 10am - 2pm, inside the Market House, with plenty o' delicious, artisanal cheeses!

This week's lineup...

Soft cheeses
Ellington (Looking Glass Creamery, NC)
Wabash Cannonball (Capriole, IN)
Weybridge (Scholten Family Farm + Cellars at JH, VT)

Semi-soft cheeses
Cumberland (Sequatchie Cove Creamery, TN)

Washed rind cheese
Winnimere ((Jasper Hill Farm, VT)
Oma (Von Trapp Farmstead + Cellars at JH, VT)
Coppinger (Sequatchie Cove Creamery, TN)

Firm cheeses
Pleasant Ridge Reserve (Uplands Cheese Co., WI)
Landaff (Landaff Creamery + Cellars at JH, VT)

Harder, aged cheeses
Red Hill Cheddar (Yellow Moon Creamery, AL)
30 Month Aged Parm (Yellow Moon Creamery, AL)
Ascutney Mountain (Cobb Hill Cheese + The Cellars at Jasper Hill, VT)
Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)

Blues
Dunbarton Blue (Roelli Cheese Haus, WI)
Bayley Hazen Blue (Jasper Hill Farm, VT)
Crater Lake Blue (Rogue Creamery, OR)

Accompaniments
Casalingo (Creminelli Fine Meats, UT)
Olive and Sinclair Southern Artisan Chocolate (TN)
Emily G's Jams of Love (GA)

Winnimere is wrapped in spruce bark harvested on the farm

Wednesday, April 6, 2011

Dinner with Tennessee cheesemakers


Noble Springs Dairy farmstead goat cheeses

Hold on to your cheese curds, friends, we've got some fun stuff in the works!

I'm so excited to announce that Tayst Restaurant and The Bloomy Rind are teaming up with three fabulous cheesemakers to bring you the first ever Tennessee Cheese Dinner.

Chef Jeremy Barlow will serve up five fabulous courses - each one featuring a different farmstead cheese from our highlighted Tennessee cheesemakers: Sequatchie Cove Creamery, Noble Springs Dairy, and Locust Grove Farm.

And, as if the evening couldn't get any better, we'll actually be dining with the cheesemakers! That's right, the good folks from each of these farms will be breaking bread with us for this very special evening celebrating Tennessee cheese.


Sequatchie Cove cheesemaker Nathan Arnold


Thursday, June 23rd
6:00pm
5 courses plus wine pairings, $59
($44 without the vino)

Call Tayst for reservations
615-383-1953


Locust Grove Farm's sheep

Friday, April 1, 2011

Two cheesy recipes!



Here are a couple of recipes for your cheese-lovin' selves featuring some of our faves: Brebis, Landaff and Pleasant Ridge Reserve. All are on hand this week!

First up, Nashville food blogger Vivek Surti's mouth watering Homemade Grilled Flatbread (pictured above) using Blackberry Farm's Brebis. Vivek's full recipe and post are here. I imagine there are a million variations you could do with this flatbread and whatever's in season at the market. Hmmm...and now that I think about it, I'd really like to try this as a dessert. Think Brebis, fresh strawberries, and a drizzle of balsamic reduction. (I'm making myself hungry!)


Next up, an Irish Fondue recipe from Foodie Tots food blog...

Ingredients:
3/4 pound Landaff or Caerphilly cheese
1/4 pound Pleasant Ridge Reserve or Gruyere
1 cup + 2 tablespoons Irish ale (like Harp)
1 tablespoon flour
1 clove garlic

Instructions: Set up your fondue pot. If you have the kind with a glass pot that sits inside a larger metal pot, add boiling water to the larger pot and light the flame to keep it warm. (If you have an electric fondue pot, you can cook the cheese right in the pot. I don’t, so I started it on the stove.)

Cut your garlic clove in half and rub down the inside of a medium, heavy bottomed sauce pan. Pour 1 cup beer into pan and heat over medium heat. Meanwhile, in a small bowl whisk flour into 2 tablespoons beer to make a smooth slurry.

When beer is warm, add shredded cheese, whisking until melted. Slowly whisk in flour/beer slurry, then let cook, stirring frequently, for a couple minutes, until thickened. Pour into the fondue pot (the inner glass pot, in my case) and set over the flame to keep warm. You’ll want to stir the cheese periodically as you eat to keep it from hardening on the bottom.

Serve with: vegetables, raw or blanched, boiled potatoes, sliced apples or pears, and cubes of bread.

Enjoy and see ya at the Market!