Saturday, April 26, 2003


big book of cheese

i was saving this for my big train journey to the scaa boston, but it was just fascinating. i ended up reading it all in one sitting.

yup, you guessed it: home cheesemaking. even tho' i don't have a mini-dorm-type fridge, i wish i did so that i could manufacture a beautiful brooklyn blue cheese.

or even a "moonstruck" parmesan! i'm actually good to go on the parm until i get to the part that says "age for 10 months on a cheese board at 55 degrees f." i guess i could find some geek friend with a really big server room and just stash it in the corner?

long-time readers will have long figured out that i have a "fuzzy thumb" -- some people are good with orchids; me, i can grow all kinds of yeasties and moldies. if it's fermented, i'm gonna make it.

which naturally leads the more discerning to ask: when is she planning to make her own wine? the answer: as soon as i get a space big enough for a little oak barrel. . .

i'm aiming to perfect the mozzarella. but i do have my eye set firmly on mascarpone, feta, and then maybe some kind of soft sheep or goat cheese.

luckily, i live in new york, which means i should -- can -- get sheep or goat milk. i mean, everything's for sale in this town, somewhere, at anytime, for some price. . .

finally, on to the hard stuff. . .cheddar. all i need is a way to figure out how to weight it to 10 and 20 pounds.

bricks -- there must be bricks around here. . .heaven knows, foam yoga blocks don't whey anything. . .

footnote: i keep getting these dorky email alerts that someone is searching about me on that stupid, stupid site word-of-mouth. what's that about? i mean, everything's right here, posted fresh every day. . .

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