Category: Food: Cheese

Vella Dry Jack Cheese: an American Treasure

We are students of cheese and admit to having a mental list of cheese we want to try. Vella Dry Jack has been on that list since we saw it on Steve Jenkins list, "American Treasures: the best American Cheeses" in his book Cheese Primer.

It is not widely available in this area. So when Penny saw it at Whole Foods on Cambridge Street, she grabbed a wedge.

This cheese has a wonderful history and others have told the story well, so we'll just link to those reports.

First, there is the family's own history on the Vella Cheese website. And, Janet Fletcher wrote about it in the San Francisco Chronicle: Vella Dry Jack's dark brown coat makes an instant impression.

The process that created that brown rind you see above is one of the interesting notes mentioned by most people writing about Vella Dry Jack. To protect and preserve the wheels, cheesemakers rub them with a mixture of oil, pepper, and unsweetened cocoa during the aging process.

This is a hard cheese with nutty, sweet, caramel tones. You can pick up a scent of chocolate, but not the flavor.

Dry Jack was originally sold during World War I as a substitute for Parmigiano-Reggiano. With the recent destruction of so much of the supply of Parmigiano by the earthquakes in Italy, we could find ourselves looking to California cheesemakers to create more of this rarer, dry version of Jack Cheese.

Related Posts:

One of our all time favorite cheeses was created by a cheesemaker from the Vella Family.

Rogue River Blue

Rogue River Blue, Amercian Cheese Society Winner

And, here are other items from our Cheese Tray!

What's on your Cheese shopping list? Here are some great books about cheese. These make wonderful gifts for a cheese lover. And, when you shop Amazon from here, they put some coins in our tip jar.

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

July 26, 2012
Vella Dry Jack Cheese: an American Treasure

We are students of cheese and admit to having a mental list of cheese we want to try. Vella Dry Jack has been on that list since we saw it on Steve Jenkins list, "American Treasures: the best American Cheeses" in his book Cheese Primer.

It is not widely available in this area. So when Penny saw it at Whole Foods on Cambridge Street, she grabbed a wedge.

This cheese has a wonderful history and others have told the story well, so we'll just link to those reports.

First, there is the family's own history on the Vella Cheese website. And, Janet Fletcher wrote about it in the San Francisco Chronicle: Vella Dry Jack's dark brown coat makes an instant impression.

The process that created that brown rind you see above is one of the interesting notes mentioned by most people writing about Vella Dry Jack. To protect and preserve the wheels, cheesemakers rub them with a mixture of oil, pepper, and unsweetened cocoa during the aging process.

This is a hard cheese with nutty, sweet, caramel tones. You can pick up a scent of chocolate, but not the flavor.

Dry Jack was originally sold during World War I as a substitute for Parmigiano-Reggiano. With the recent destruction of so much of the supply of Parmigiano by the earthquakes in Italy, we could find ourselves looking to California cheesemakers to create more of this rarer, dry version of Jack Cheese.

Related Posts:

One of our all time favorite cheeses was created by a cheesemaker from the Vella Family.

Rogue River Blue

Rogue River Blue, Amercian Cheese Society Winner

And, here are other items from our Cheese Tray!

What's on your Cheese shopping list? Here are some great books about cheese. These make wonderful gifts for a cheese lover. And, when you shop Amazon from here, they put some coins in our tip jar.

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

July 26, 2012
Twig Farm Square Cheese Is Back!

If I were really pressed to name my favorite cheese, I'd still have a list. But near the top of that list would be Twig Farm Square. It's near the top of the list for other cheese lovers too. The small supply sometimes disappears quickly and you have to wait until the next batch is ready.

It's ready!

And, it's now available in a few of my favorite cheese shops. The piece above came from South End Formaggio. But, it's also at Central Bottle in Central Square and Formaggio Kitchen.

We've already provided you with a full post on this cheese so I won't go into all the delicious details here, except to say that the current batch is great with a dab of honey.

Ed and I usually have a cheese for a few days and often have a small cheese plate with three or four selections. But one taste of this Twig Farm Square, and we decided it was an evening for "one perfect cheese."

Related Posts: Here's more about Cheese from BostonZest

What's on your Summer Fun shopping list? Shop Amazon for Summer – Everything You Need and support this site!

Details:

Words: Penny Cherubino
Photography: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

July 16, 2012
Union Square Swirl & Slice: Specialty Foods Market

The first Union Square Swirl & Slice: Specialty Foods Market is scheduled for tomorrow evening, June 14, 2012 from 5-8 pm. This new type of market will run each Thursday evening until September 20th.

Somerville has been in the forefront of providing new ways to reach the people who produce local food. This new market will be one more fun way to connect with wineries, cheesemakers, and specialty food producers.

What is Swirl & Slice?

The folks at Union Square Main Streets say, "The items at Swirl & Slice: Union Square Specialty Foods Market will be those you’d pack for a romantic, summer picnic or bring for a weekend away with friends. Wine, cheese, cured meats, breads, jams, pickles and other locally-produced, refined foods that typically take the back seat at other farmers’ markets will be the stars here. Bread and other baked goods, roasted nuts, and cut flowers are also expected to be among the offerings. Check out our amazing vendors here."

In addition to the opportunity to taste and purchase products at the market, there will also be live jazz. And, when you're ready to sit down for a relaxing meal, you'll have a wide selection of restaurants in Union Square. This sounds like the perfect place to meet friends, have some fun, and enjoy a summer evening.

If you go, come back and let us know what you think. We'll be following the news of this market and reporting back to you. Follow us on Twitter: @BostonZest for updates!

What's on your summer fun shopping list? Remember to click over to Amazon from here to support this site!

Details:

Words: Penny & Ed Cherubino
Photography: istockphoto.com and sceenshot from Union Square Main Streets.

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

June 13, 2012
Brebirousse d’Argental Petit: Soft Ripe Sheep’s Milk Cheese from France

Standing in front of the cheese case at South End Formaggio, a pile of softly bulging, Brebirousse Argental Petit cheese gently called to me.

"You know I'm ripe and you know I'll be soft and runny," it said.

My nose did a few exploring sniffs in the general area of the pile of cheeses and detected no tell-tale scent of overripe.

There were sheep on the label, so this was one to learn more about. When asked, our cheesemonger said, "There's nothing about it not to like."

He knew I liked strong, sheepy cheese and warned me that this one has a more moderate flavor. But, I figured sheep milk will show its personality and richness and added one to my order. I also like to have some great, mild cheese for friends who don't like my stinky finds.

This piece of art sat on the kitchen counter, tempting the two of us with its lovely, fuzzy rind, and bright orange glow until we finished our day's work and were ready to enjoy a glass of wine and bit of cheese. I could already see it as a show-stopper on a cheese tray.

Yesterday, we showed you how we opened this plump prize with a cheese harp. Here's what it looked like about 90 seconds later.

The taste was mild in a brie-like way, but the rind was perfect and most certainly added to our enjoyment of this cheese. We continued to cut smaller wedges with the wire cutter and enjoyed every inch of our find.

Micah Shull at Fromaggio e' Meraviglioso reviewed it and said, "The interior paste looks like vanilla pudding. It is rich, creamy and thick on the tongue. Brebirousse tastes buttery, salty, with a little sweetness and hints of meadow, but not obviously a sheep's milk cheese."

The Smelly Cheese Club will provide more details on the production of this little gem.

Here are more of our post about cheese.

What's on your cheese studies shopping list? Remember click right here to go to Amazon and check out some great books on cheese to support this site!

Details:
Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers comments, we welcome hearing from the people, places, and services we cover. Often those add a great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

May 9, 2012
Love My Cheese Harp!

There are two kinds of cheese harps. This term is used for the wire cutter that cheese makers use to cut the curdled milk into the cubes that will separate from the whey and one day become cheese. It's also used for a handheld wire cutter that is the perfect way to cut open and enjoy pieces of a fully-ripe, soft cheese, like this Brebirousse Argental Petit.

I was trying to balance the harp on top of the cheese for a photo, but it works so well it began a gentle journey through the cheese.

I bought mine from a favorite cheesemonger, but I did find this wire cheese harp on Amazon that looks just like mine.

Here's more about that lovely piece of perfectly ripe cheese that we were slicing open.

And, here are more of our posts about cheese.

What's on your cheese serving shopping list? Remember to click over to Amazon from here to support this site!

Details:
Words: Penny Cherubino
Photography: © Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers comments, we welcome hearing from the people, places, and services we cover. Often those add a great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

May 8, 2012
Riley’s Coat from Blue Ledge Farm, Vermont

Blue Ledge Farm's Riley's Coat is another of those cheeses we buy whenever we see it. Recently, on a walk home from a meal in Central Square, we stopped into Central Bottle Wine + Provisions and there it was again!

Somehow a lovely, raw goats milk cheese that was named after a dog sticks in our memory banks. In additon to talking about this cheese, cheesemonger Anne Saxelby suggests it would be great to be reincarnated as a dog at a cheese farm since those pups often get to eat the test batches!

Riley's Coat is a bit different each time we taste it. It's flavored by what the goats are browsing. Buying each new piece brings back memories of the last. And, even though we know the cheese and know it will be very good, we can't resist having a taste right there in the shop. Often, that nibble increases the size of the wedge we take home.

Related Posts:

Here's our Cheese Collection!

Here are a few of our favorite books on cheese. But, click here for many more choices over at Amazon.

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers comments, we welcome hearing from the people, places, and services we cover. Often those add a great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

March 8, 2012
Meadow Creek Grayson, Great Cheese from Virginia
If you like Taleggio, you'll love Meadow Creek Grayson cheese. We always want to let you know when a perfectly ripe cheese, in great condition, is available locally. This weekend, we found a beautiful bite at Whole Foods near Symphony Hall.

If only we had taken a photo of this little stinker on display in the case! It had that lovely, soft bulge that the best, runny, washed rind cheeses get at the moment when they are perfectly ripe but not over-ripe. And, yes, it is one of those stinky cheeses, but in the best possible way.

Even tasting the chilled sample offered by the cheesemonger assured us that when warm-and-runny this was going to be our "one perfect cheese" for the evening.

We ordered a small, *one-finger-width piece and scurried home with our treasure. It warmed while we made a big pot of beef stew for dinner. Would it stand up to the umami of the beef and mushrooms? Would it work with the red wine in both the stew and our glasses?

Yes! This is a potent cheese that will stand its ground with other strong flavors. It has its own umami with undertones of mushroom and what others have describes as a beefy flavor.

The texture has been called fudgy, and we agree. Our sample was in such perfect conditon that we ate every spec of the rind. While we thought it went well with our Rhone blend wine, cheesemakers Helen and Rick Feete suggest you try it with a great brown ale.

Here's more: about this great farmstead cheese and the people who make it.

Places you can find this cheese

Video/slide show about the farm

Cutting the Curd: Podcast with Meadow Creek Cheesemaker, Helen Feete

Cheese Tips:
- *We've discovered that describing the amount of cheese you would like cut for you in finger widths works well.
- Anne Saxelby's Cutting the Curd show is a great way to learn about cheese. You can subscribe via iTunes or listen directly at the Heritage Radio Network.
- Always let a great cheese warm to room temperature for fuller flavor
- Buy smaller pieces of cheese more often and always buy fresh cut when you can.
- Never wrap cheese in plastic. At home, waxed paper or cheese paper is the way to go. It's a living thing and needs to breathe.
- Here's a guide to storing cheese from Serious Eats!
Related Posts:

More about Cheese

More Tips & How To

What's on your gourmet foods shopping list? If you can't find it in your local area, remember to click over to Amazon from here to support this site!

Details:
Words: Penny & Ed Cherubino
Photography: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers comments, we welcome hearing from the people, places, and services we cover. Often those add a great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.
February 28, 2012
Just Add Cheese, a Delicious Friday Link

This week, we're sending you to a fun food site with a great philosophy: Just Add Cheese!

What Meesh & Jacki from "Just Add Cheese" say:

"Because we simply eat too much food to not talk about it, and it would be selfish if we didn’t share what we know with our fellow food enthusiasts, we’ve decided to track our adventures (and misadventures) in a blog."

"…who doesn’t love cheese? It’s like the never fail, idiot proof way to make a bad dish miraculously better. No individual can deny the power of melted mozzarella, creamy brie or some shredded Monterrey jack…on anything!"

What We Say:

Here are two food-lovers who really get around town and share their experiences with you.

You have to love any blog that has posts like:

Friday Food Porn | Cheese Me Please

Lamb Bam Thank You Ma'am

Chihuly & Cheeseburgers at the MFA

You can even follow them out-of-town to places like:

Mile End Deli | Brooklyn, NY

Duckfat | French Fry Nirvana | Portland, ME (one of our favorites)

East Side Pockets | Must-Eat Falafel in Providence

Enough said, click over and explore Just Add Cheese. We think you'll become another regular visitor!

Need some Valentine's Day gift ideas? Click over to Amazon and do some planning, and if you do buy something there, they'll put a few coins in our tip cup.

Details:
Words: Penny Cherubino
Photos: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

February 3, 2012
Pecorino di Moliterno- Cheese from Sardinia

We always like to let you know when a great wheel of cheese, like this Pecorino di Moliterno, is being cut at one of the area's great cheese shops. We bought this one at Salumeria Italiana in the North End.

Pecorino means it's made with sheep's milk but, in this case, it may have a bit of goat's milk added. Some Moliternos do. Salumeria also had a second version of this cheese with truffles added.

As you can see, we paired this with Bosc pears. It was a great combination! Some vendors selling this cheese suggest following the Sardinian tradition of serving it with a smidge of hot pepper jelly.

Sheep's milk has a higher fat content than cow or goat milk. Therefore, the experts suggest you remove from refrigeration and bring to room temperature only what you want to eat immediately. As the cheese warms, some of the fat will come to the surface. That will never be reabsorbed if you have to put it back in the cooler.

Here are a few of our favorite books on cheese. But, click here for many more choices over at Amazon.

Details:
Words: Penny & Ed Cherubino
Photos: © 2012 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often those comments add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you.

January 25, 2012