curdnerd's blog

Comments, Part Deux

There were some nice comments in the "moderation queue" that, because they reference older posts, would probably have slipped through the cracks. I'm listing them here to try and prevent that:

Comments

Some of you have posted comments on the blog and they haven't been getting published. I apologize for that; they were sitting in a queue waiting for me to approve them, and I didn't even know they were there! I was wondering why no one was commenting! Anyway, I do appreciate all of your comments, and now that I know what the problem was, they will all be published quickly from now on.

One more note: if you are using Safari on a Mac, the comment box appears to be only one letter wide. I am working on fixing this, but for now please use a different browser such as Firefox.

Cheese of the Week - Ibores

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Murray's Cheese is showcasing its selection of Spanish cheeses this month, and Ibores, produced in the Extremadura and name-protected under the "Denominación de Origen" (D.O.) label, is certainly one of the best. Ibores is made from the raw milk of the Retinta and Verata breeds of goats, and features a semi-firm paste scattered with small eyeholes. Its subtle goatiness blends beautifully with a sweet grassy character and a delicate bitterness. The rind on an Ibores can vary; some are natural (white/yellow), while some are rubbed with olive oil and/or paprika.

Cheese of the Week - Burrata

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Burrata is a luscious, fresh cheese from Southern Italy, made from buffalo or cow's milk. Burrata is essentially unspun mozzarella curds mixed with fresh cream ("burro" is Italian for butter) stuffed into sheets of pulled mozzarella. This little pouch is then wrapped in leaves of the Asphodelus ramosus (an herb with leaves similar to leeks). Usually served with sliced tomatoes, basil, olive oil and balsamic vinegar, burrata is a uniquely delicious experience.

Available seasonally from the Bedford Cheese Shop

Coming Soon - Saxelby Cheese

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Anne Saxelby, former cheese monger at Murray's, is opening a new cheese shop on the Lower East Side of Manhattan. Saxelby Cheese will be ready for business on Friday, May 5, 2006 in the Essex Street Market, and will be the first store in the country dedicated solely to American cheeses.

They will offer the usual American favorites such as Maytag Blue, as well as some exclusive varieties like

Cheese of the Week - Kefalograviera

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Continuing with the Mediterranean theme, the Cheese of the Week this week is Kefalograviera, a deliciously salty sheep's milk cheese from Northern Greece/Western Macedonia. First produced in the 1960s, the cheese is aged for roughly three months and the pale yellow pâte has scattered pea-sized holes. Combine with tomatoes, olives and capers in a salad, or fry it up to make Saganaki.

Zahidul Hakim, Cheesemonger

From yesterday's New York Times, an interesting little article on Zahidul Hakim, the new Bangladeshi cheesemonger at the legendary Balducci's Gourmet Market in New York City.

When Mr. Hakim returned to Bangladesh in 2003 for his second visit home, he took Abbaye de Belloc, a washed-rind sheep's milk cheese from the French Pyrenees. When his mother visited New York recently, she got a wider selection.

"How can cheese become like this?" he said she marveled as she nibbled through a variety of tastes and textures.

Cheese of the Week - Tnuva Feta

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In honor of Passover, the cheese of this week is Tnuva's Feta-Style Sheep’s Cheese, made in Israel from cow's or sheep's milk. This briny cheese is kosher for Passover (as are most kosher cheeses) and crumbles nicely for salads.

I will be away from a computer for the next several days, so the blog will be on hold. Happy Passover and Easter everybody!

A Cheese Museum Glut

Maine Cheesemaking

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The Morning Sentinel, a local newspaper "serving Maine's Northern Kennebec Valley," has posted an interesting article about the state's growing artisanal cheese business.

Shelley Doak, director of animal heath and industry for the Maine Department of Agriculture said cheese making is the fastest-growing aspect of the dairy industry. The state's fledgling industry produced 150,000

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