As many of you know, WannabeMonger has pretty much become a thing of the past. RealLifeMonger is more like it, these days! Check out this profile for a little update on where my fermented adventures have taken me…
This beer and cheese pairing kicks off what promises to be a fun roster of 2012 WannabeMonger classes and events! Partnering with the awesome ladies over at Brooklyn Fork and Spoon, I’ll be leading guests in a pairing flight of three beers and three cheeses. Yummy snacks by Mardi & Rebecka. See you there, or drop me a note if you’re not able to make it this time around but want to hear about upcoming classes and events.
As has happened for various periods throughout the WannabeYears, my cheese endeavors have recently taken over most of my time and energy. There is exciting news to go along with this blog hiatus: I have been mongering my heart out, that’s what I’ve been up to!
The short of it is this: as of February 1st I’m the Lead Cheesemonger at Beecher’s Handmade Cheese here in New York. I’ll post a picture of the shop soon, but for now know that I’m as immersed as a monger can be (Wannabe or not), and I’ll be reactivating this blog once I’ve acclimated to the new digs. Yay cheese!
This holiday season, give an experience to the people you love!
Lately I’ve run into many people who have asked about giving a space in my Mozzarella Making class to others, as a gift. A few fans have already done so, and it has been a great success. If you’re interested, email me and we can work out the details. More info on the classes can be found here, and you will receive a WannabeMonger branded gift certificate for the lucky recipient.
In a totally bizarre turn of events, I scored a guest seat on the venerable Cutting the Curd, Anne Saxelby’s cheese-themed radio show on the Heritage Radio Network! This week’s show is all about urban cheesemaking, and I am the “hobbyist cheesemaker in Brooklyn”.
I’ll post more later once it airs (I don’t want to be a spoiler!), but know this: the taping was insanely fun, and Anne and Sophie are truly the queens of all things cheese. If you’re not familiar with Anne Saxelby and her growing American artisanal cheese empire, check out her blog.
In preparation for the tasting note posts coming up over the next few weeks, here’s a list of the six cheeses we tasted with each beer. In the notes they are referred to by their numbers, so check back here to see which of these beauties belongs to the numbered tasting notes.
1. Tome Chabrin (France, Goat’s Milk, aged 3 months): creamy paste texture, smooth mild taste. Goat-y, but in a low-key way.
2. Penacorada (Spain, Cow’s Milk, aged 4 months wrapped in maple leaves): this blue cheese was creamy and had some pepper, with a nice tangy kick.
3. Grand Old Man (Italy, Sheep’s Milk, aged over 15 months): a pecorino ripe for snacking - I think that explains it.
4. Hudson Red (U.S.-New York, Raw Cow’s Milk, aged 2-3 months): this washed rind has a punchy nose and a taste that balances funk and butter. The texture inspires “gumming it”.
5. Pleasant Ridge Reserve (U.S.-Wisconsin, Raw Cow’s Milk, aged 9 months): I’ve mentioned this cheese a few times around the blog (here, for one). It reminds me of Wisconsin and fresh air. Chewy texture gives way to an alpine+cheddar taste combo.
6. Coolea (Ireland, Raw Cow’s Milk, aged approx. 4 months): I’m not sure how long this one was aged, but it was still moist and more young Gouda-type than old. Solid flavor in this one - caramel + salt = yum.
Ok that’s the roundup of cheese for the tasting. Stay tuned as I take you through the adventure, beer by beer, over the next couple of weeks.