by Andrew Chalk
It is open day this coming Sunday at Latte Da Dairy in Flower Mound. That means that you can:
Meet the goats;
See where they get milked;
See where they feed;
Buy some of their award-winning goat cheese;
Scoop your own goat compost (you provide the barrel/trash bag with a tight lid) for $5/barrel;
Check out the mini market for goat milk soaps and fresh bread (with no goat);
Location and directions here.
by Rich Rogers
Rich from Scardello, our city’s resident caseophile, sends word that his cheese has been highjacked. Listen in on his tale of woe and console him by checking out a few cheeses that made it to the shop on Oak Lawn in Dallas.
The Salers cow in the picture is not happy with the FDA, and neither am I. Is it bad to say that about a department of your government? If it is I don’t care. They have my cheese and they aren’t going to let it go. They’re only doing it to protect us, but lately they have been overly protective. Queso in point – my cheese.
The best thing I tasted at the winter Fancy Food Show was a piece of Rodolphe’s Salers. This incredible hard cow’s milk cheese was so packed with complexity and incredible flavor. (His 3 year old Mimolette was not far behind in the amazing category.) I liked the Salers so much I ordered a 50 pound wheel and didn’t ask how much it was going to cost. I didn’t care what it cost, it was THAT good! Continue reading
by Steven Doyle
Fort Worth is about to get a little bit cheesier if Elizabeth Northern has anything to do with the matter. Northern is days away from opening Magnolia Cheese Company which will serve as a café and artisan cheese shop which will be located at 1251 W. Magnolia in Fort Worth.
The cut-to-order artisan cheese shop will focus on local and American Artisan selections along with a menu of sandwiches, salads, small plates and desserts that will change seasonally. Northern who has worked in the local media says that she stumbled into the cheese business about five years ago. Continue reading
by Steven Doyle
To boost sales of cheese in the 1960’s, the ploughman’s lunch was promoted throughout England as a simple meal or snack. The lunch is sometimes served in sandwich form, and with a pint of beer. The meal consists of bread, pieces of cheese and pickle. The pickle mentioned may not necessarily be the American common variety such as the dill, but instead vegetables such as carrots, cauliflower or onions.
The ploughman continues to this day as a pub favorite and you might be surprised to learn that Dallas has versions of this tasty treat that is waiting to be ordered in a few pubs and not shocking – a cheese shop. Continue reading
by Jennifer Thomas
American Cheese Month is a celebration of North America’s delicious and diverse cheeses, and the farmers, artisans, and cheesemakers who bring them to us. The October class at Molto Formaggio will be a celebration of American Cheese Month and will feature cheeses served as appetizers, used in food dishes, and presented as a delicious dessert alternative. Continue reading
by Steven Doyle
There are two very special dinners this week that will be sure to cool you off from the blazing heat we are suffering through this summer and we wish to share these with you.
Just weeks ago we were first on the scene to announce the latest chef to hit the underground scene. Chef Ryan Barnett has a few seats left tomorrow (Thursday, July 26) where he will treat guests to a 4-course dinner at My Private Chef in Deep Ellum. Continue reading