Retail-United States

Rob Kaufelt on American Cheese

I was reminiscing on my changing relationship to American cheese, specifically yellow slices wrapped in plastic. Once, as an American kid, I ate my share of grilled cheese sandwiches and burgers. Later, as a supermarket dairy supervisor, I reset all the dairy cases in our company to give this product its maximum shelf space for sales and profit. Still later, as Murray's proprietor, I scorned it, dismissing it for all the usual reasons a cheesemonger might.

This Week in Cheese Classes

If we've missed anything or if you would like to let us know about any upcoming events, please use the contact form above.

July 29, 2007

German & Austrian Wines and Cheeses
Formaggio Kitchen/Buenoqueso.org
We in the food business all have our obsessions, whether they be cheese, or soil or Dolcetto grapes, but our dear Derek has a borderline-unhealthy obsession with white wines from Germany and Austria. While other delicious grapes of note reside in these countries, he is most especially particular about Riesling and Gruner Veltliner. Derek and Julie spent their honeymoon travelling through these countries, sipping wine at every turn, and want to share what they learned on their trip.

Skyline Chili


Have you ever gazed upon a small mountain of shredded cheddar cheese, quaking with excitement at the gustatory challenge it presents and trembling with fear that your victory may ultimately be a Pyrrhic one? No? Well I have, and it has changed me forever, and for the better.

My wife, daughter and I are in Cincinnati, OH for a couple weeks, and of course no trip here would be complete without at least one meal at Skyline Chili. For those of you ignorant of Midwestern fast food, Skyline Chili is a Cincinnati phenomenon, famous for their 3, 4 and 5-way chilis and chili-topped coneys (hot dogs). Everything comes topped with a heaping mound of cheddar.

Rob Kaufelt from Murray's on WNYC Today

From the Murray's Cheese blog:

GET YOUR CHEESE INSPIRATION OVER THE RADIO

Rob Kaufelt, proprietor of Murray's Cheese and co-author of the Murray's Cheese Handbook, will be on The Leonard Lopate Show on New York Public Radio, discussing French vs American cheeses with Leonard, Ruth Reichl and Anne Saxelby. Think tradition vs Whim. May the best curd win. Listen on Tuesday July 17th at noon or check the WNYC website for webcasts, podcasts and syndicated times.

UPDATE: The show was great, very informative and enjoyable to listen to. The only problem was that they hardly got a chance to talk about the cheeses themselves! Here's a link to download the entire segment (34 minutes long) from WNYC.

This Week in Cheese Classes

If we've missed anything or if you would like to let us know about any upcoming events, please use the contact form above.

Friday, July 13

Bastille Day: French Cheese & Wine
Daphne Zepos
Celebrate Bastille Day this year by indulging in a great summer selection of French cheese and wine and learning all about the history of this revolutionary holiday. Join our Fromagère and Sommelier for a night of tasting, stories, and revolution!
Where: Artisanal Cheese Center, 500 West 37th St., 2nd Fl., New York, NY
When: 6:30pm - 8:30pm
How Much: $75.00

This Week in Cheese Classes

This is the first installment of a new feature here on Curdnerds, where we list the week's upcoming cheese-related classes and other events throughout the U.S. If we've missed anything or if you would like to let us know about any upcoming events, please use the contact form above.

Tuesday, July 3

America the Beeriful
Tim Ensor & Ben Granger
Sampling 5 Star Spangled American Summer Beers: Spanish Peaks Summer White, Wachusett Summer, Blue Point Summer, Smuttynose Summer Weizen, Southern Tier Hop Sun. Paired with 5 Home of the Brave American Artisanal Cheeses: Boggy Meadow Fiddlehead Tomme, Rogue Morimoto Soba Cheddar, Vella Monterey Jack Dry Reserve, Fiscalini San Joaquin Gold, Carr Valley Cave Aged Marisa.
Where: Bierkraft, 191 Fifth Avenue, Brooklyn, NY
When: 7pm
How Much: Complimentary
Reservations: Please arrive by 6:30pm, seating is "first come, first served."

Max McCalman on Cravings


The latest issue of Cravings, a monthly online magazine dedicated to the New York City food scene, has a nice series of articles on cheese and on Max McCalman, Maître Fromager at Artisanal Fromagerie. There's a Q&A with Max, as well as a short guide to pairing cheese with various different beverages.

First Annual Cheese-Eating Contest at Stinky Bklyn


Last weekend boutique Brooklyn cheese shop Stinky Bklyn held its first annual cheese-eating contest as part of their neighborhood's Smith St. fair. The winner was Oliver Butler, who scarfed down 6 oz. of Cantal in one minute. In addition to the respect, admiration, and perhaps disbelief of his peers, the prize for winning the contest (as shown in the photo above) is a boxing-style belt inscribed with Butler's name.

Whole Foods Bowery's Fromagerie

Last Friday I finally got a chance to check out the new fromagerie Whole Foods has built in their latest New York City store, located on Houston and Bowery. This ambitious project features a climate-controlled display room as well as proprietary selections from noted French affineur Hervé Mons. But a cripplingly flawed execution largely overshadows their innovative approach and unique selection of cheeses.

The Chemistry of Cheese

casein_micelle.jpg
Check out this post over at the Murray's Cheese blog. It's a nice overview of the different chemical processes that happen during the course of affinage, or aging. If, for instance, you've ever wondered why a ten year Gouda is so different than a young one (and if your idea of quality children's entertainment is Mr. Wizard) then this article is definitely for you.

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