cheesebazaar88

[cheesebazaar88]

Made this shirt last year! I think I’m finally going to get it!!

[cheesebazaar88]

Organic Dalmatia Fig Spread Y'all.....my talent bench project for work was a blast with some salty delicious Parmisiano Reggiano and a little walnut for texture and flavor #flavorbomb😋 😎☺️😉 the afternoon went super well thanks to my wonderful talented boss lady!! 🙏🦄🤔🙃😁🤗😎 #crazybeautifullife #bosslady #inittowinit #lovemoreworryless #cheeselife #curdnerd #tryandcatchme #noexpectationsnodisappointments 📸: @devinb16 (thanks boo😉🙏😍) (at Whole Foods Market) https://www.instagram.com/p/BpMWIz1l8M2/?utm_source=ig_tumblr_share&igshid=1ilbqv6cxlt64

[cheesebazaar88]

Happy Anniversary to the man I love, adore, and cherish more and more everyday🎁💍👑💌💥💫💖💋🦄😍😂💅🌺🌻💕❤️🤩😜 Matt + Chelsea forever✊ https://www.instagram.com/p/Bo_nSOhFF5t/?utm_source=ig_tumblr_share&igshid=16h90hidr8vli

[cheesebazaar88]

Video from the Parm crack 😍😲😯🙏💜💜👏👏

[cheesebazaar88]

#curdnerd in action!! Got to have a crowd for my parm crack today! Each time I get to breakdown a wheel of Parmisiano-Reggiano it’s truly an experience. A timehonored tradition of something truly magical. When freshly cracked this King of Cheese has a beautiful nutty, fruity flavor and a “alive” sweet aroma. I think I might have the best job ever! Y'all come see me for some nerding out in the cheese coffin 😘🧀😍🙏👏😆🧀 check out my Instagram @beautifulbazaar for the video 😝

Video of parm crack thanks to @jonestanky (Kyle) 💜💜 thanks my friend 🙏

[cheesebazaar88]

Well hello there 😉 cheese plate anyone

[cheesebazaar88]

Parmigiano Reggiano : The Legend, The Legacy, The Masterpiece

Well my fellow curd nerds, take a moment to gaze upon this beauty: Parmigiano-Reggiano. This cheese, and the time honored tradition of making it, goes hand in hand with what started my love affair with cheese. (Don’t worry, my husband knows all about this affair and is very supportive 😄❤😉) From looking at the picture above (without ever seeing an actual wheel in person) this cheese might not seem like anything super spectacular, but I can tell you from handling this cheese numerous times myself, it is magnificent. From the first time I encountered it to the first time I was instructed on how to break down this enormous wheel of cheese (they are at least 66 pounds aka 30 kilograms! But the ones i have dealt with are at least 85lbs or more!) Its enormity stunned me into a place of admiration and respect for the people and place that make this beautiful cheese possible. Made ONLY in the Elilia-Romagna region of Italy this is one of the countries proudest culinary traditions. So enough of me drooling over this handsome guy...lets talk about him! 

Okay, its beautiful, we get it...but what is so great about this cheese? 

Well, the first thing that is important to know about this cheese is, from the books I have read and videos I have seen about it, it is understood among culinary experts and curd nerds alike to be the best cheese in the world. Really, its true! Parmigiano-Reggiano is often called “The King of Cheese” and his majesty has every right to be called as such. It is made from raw cows milk which attributes to its AMAZING flavor and character. It is also one of the cheeses  protected by the DOP (Denominazione di Origine Protetta) or translated PDO (protected denomination of origin). This means that specific standards are mandated in the production of this cheese by the Italian government. In fact, the recipe for Parmigiano-Reggiano has not changed in, get this, 900 years! Almost a millennia! Dang, this cheese is AWESOME! And its not only the people of Italy who love this big guy. According to the Oxford Companion to Cheese, 3.3 million wheels of Parmigiano-Reggiano are made each year and 35% of them are exported all over the world to places like France, Germany, the UK and of course my little corner of the globe, the US!  The DOP regulates everything from what type of cows milk is used and what those cows eat to the process of brining and turning the cheese. The reason for these strict guidelines become clear when you think about the plagiarism of cheese. Some not so savory characters have tried to make cheese using alternative methods for making a cheese and calling it Parmigiano-Reggiano. Not cool, man! 

Let me break it down for you

There is only one way I know of to get past the rock solid, inedible rind of Parmigiano-Reggiano and it take 3 very special tools to do it. From left to right the tools are the scoring knife, the stiletto, and the almond wedge. These tools are absolutely essential in the breakdown of this cheese. Let me tell you about how much upper body strength you need to get in to this sucker...more than I have on any normal given day 😄😄 But seriously, there is no cheese wire, no cutting knife, no bone saw, no nothing that can cut this remarkable cheese. You have to do it and you have to do it by hand...very carefully. I was recently asked how this cheese is cut and it is a very good question. The surfing knife id's used to break the very hard outer rind that covers the cheese. This rind is a natural rind meaning its actually the cheese itself that had hardened over its time maturing. Once you have scored the cheese all the way around, from top to bottom, then comes the stiletto. This tool is used to pierce the rind and begin the breaking process. Once the rind has been properly pierced, the almond wedge is used to also begin the breaking process. The almond wedge is slightly fatter than the stiletto, therefore it helps to edge into the cheese This breaking it into two huge pieces. Because there cheese is aged for two years the breaking process does not take very long. Once the rind is broken and wedged with the almond wedge the cheese naturally breaks on its own. If you ever get the chancw to watch a park crack, I definitely encouage it!

Flavors and Pairings

Parmigiano-Reggiano, like I said earlier, is a raw cows milk cheese, therefore it does have a lot of character and depth. It is able to defy most non-parmesan eaters expectations with its surprising nutty fruity and creamy sweetness. Most people think of parmesan as a dry gritty cheese that you do not just sit down and eat. Not Parmigiano-Reggiano. This salty dude is delicious when paired with honey and nuts like walnuts. It also pairs beautifully with red wines like Cab Sav, Merlot, or Malbec. If you ever have the opportunity to meet and enjoy Parmigiano-Reggiano I highly encourage it!

I love this cheese so much I could talk about it for days! I hope the next time you have the opportunity to try it you might give this amazing cheese a chance!

Questions or comments? Email me at chelsea.jones0895@gmail.com.

May 13, 2018

[cheesebazaar88]

Figured I’d share this because it used to be my only experience with cheese on a regular basis. 😄 My daughter is a very picky eater but grilled cheese is one thing she always eats. Because I have had to cook it so many times I’ve gotten pretty good at making them.

April 22 2018

[cheesebazaar88]

Happy Raw Milk Cheese Appreciation Day!

My fellow curd nerds! I invite you to join me on this most glorious day of celebrating in the age old cheese making tradition: Raw Milk Cheese! These are just a few I could find in my area but there are so many more delectable seductive beauties to choose from!  Enjoy! 

Questions? Email me at chelsea.jones0895@gmail.com

April 21, 2018

[cheesebazaar88]

April 21st: Raw Milk Cheese Appreciation Day!

Hello my fellow curd nerds! On April 21st we will gather around our tables to celebrate Raw Milk Cheese Appreciation Day! Raw cheese is any cheese that has not been pasteurized (heated). Raw milk cheese can be made from cow, goat or sheep and can be made into almost any style. The only difference, essentially, is the milk is not heated. 

From the research I have done on the subject of Raw Milk Cheeses, there seems to be a lot of talk about the benefits of  eating raw milk cheese verses the dangers that raw milk cheese can pose to humans, such as infection from harmful bacteria like listeria, salmonella and E. coli. Instead of just having an opinion about raw milk cheese, I decided to let the facts speak for themselves, then to give my opinion after everything is said and done! Let’s talk about it!

What is Raw Milk Cheese? 

According to The Oxford Companion to Cheese raw milk cheese made from milk that has not been pasteurized. Seems pretty straight forward, but it is? Which leads me to the next question most people have...what exactly is pasteurization and why do we need it? 

Pasteurization

According to the International Dairy Foods Association’s website: 

Pasteurization is a process, named after scientist Louis Pasteur, that applies heat to destroy pathogens in foods. For the dairy industry, the terms "pasteurization," "pasteurized" and similar terms mean the process of heating every particle of milk or milk product, in properly designed and operated equipment, to one of the temperatures given in the following chart and held continuously at or above that temperature for at least the corresponding specified time.

In the early 19th century, Louis Pasteur was a French scientist who invented a hygiene process for dairying and cheese making that is still used today. This modernized process includes a method called High Temperature Short Time (HTST) pasteurization. Using hot plates in steel or metal vats, the raw milk is heated to a temperature of 161 degrees Fahrenheit for no less than 15 seconds followed by a rapid cooling process. This ensures that the harmful bacteria in the milk has been destroyed but the cheese does not come to a boiling temperature (212 degrees Fahrenheit). 

Benefits of Raw Milk Cheese

Digestion: Raw milk has lots of helpful enzymes that aid in the digestion of milk. Cow’s milk in particular has very complex proteins making it difficult for humans to digest. With the help of the enzymes breaking down the sugar, proteins, fats and minerals in the milk it makes it easier for us to digest. 

Nutrients: There are naturally occurring vitamins in raw milk that are destroyed during the pasteurization process. Some of those vitamins include A, D and K2. It is also a good source of omega-3 fats (one of the good fats like in fish, walnuts, eggs and spinach). It is also a good source of calcium! 

Friend or Foe: Know Your Cows

There is a lot of debate between holistic/natural views about raw milk and that of the FDA (food and drug administration). The FDA is essentially concerned with people becoming sick from eating raw milk cheese because there is a possibility of harmful bacteria like listeria, E. coli and salmonella. Not awesome! Through my research I have come up with one fact that seems to fit the bill when choosing a raw cheese: know your cows. Knowing where your raw milk cheese is coming from makes a HUGE difference! Cows that are raised on a good diet and are well taken care of by their farmers ensures that proper measures are taken to reduce the chance of harmful bacteria. Doing your own research into the farms and dairies that produce raw milk cheese will help you make a decision on whether raw milk cheese is for you. So, now you’re probably wondering why so much time and effort has to go into just eating cheese that is good for you. Well, I have come across another solution to this problem...there’s a loophole  that can save you a lot of headache when looking to get the benefits of raw cheese without rolling the dice on harmful bacteria. 

The Loophole: 60 day aging

There does seem to be a way to have your cheese and eat it too! (and this is they way I prefer to eat my raw cheeses). The process of aging cheese kills off a lot of the bacteria, listeria, salmonella and E. coli, that are associated with raw milk cheese. Therefore, once a cheese has rested and relaxed for about 60 days it still retains the benefits of eating raw milk cheese without the risk! In the world of aging cheese, 60 days is nothing! Some cheese are aged for 1, 2 even 3 years before they have matured to perfection! 

Flavor

From my own experience with raw milk cheeses, there is a particular flavor difference in the cheese. I have found that the flavors are stronger and more pronounced. When cheese is pasteurized the flavor can become dulled and muddled as compared to its raw form. This may be something I just picked up from eating raw milk cheeses but you will have to try some to see if this is true for you! 

Types of Raw Milk Cheeses

Here are just a few raw milk cheeses for you to sample! (click on the name of the cheese to see what it looks like! I did run into some sites that were in other languages due to the origins of the cheese but at least the picture can speak a thousand words!) **Most of these cheese are ALSO made with the pasteurization technique but they are traditionally and classically known as raw cheeses.**

Bloomy Rind and Soft Cheeses: St. Nectaire, Torta del Casar, Camembert de Normandie.

Blue Cheeses: Bayley Hazen Blue, Maytag Blue, Point Reyes Blue, Fourme d’ambert, Bleu de Causses, Roquefort, Stichelton.

Washed Rind Cheeses: some Raclette, Gabietou

Semi hard and Hard Cheeses: Pleasant Ridge Reserve, some Gruyere, Parmigiano-Reggiano, some Pecorino, some Manchego, Alp Blossom.

What do I think? 

In my personal opinion, Raw Milk Cheeses are good to eat as long as you follow the 60 day aging rule. I am not one to take a chance on literally getting food poisoning from cheese! I have tried several types of raw milk cheese including Manchegos, Pecorinos, Gabietou,  Point Reyes, Pleasant Ridge Reserve, and probably my favorite of all (visually) the Alp Blossom. Its COVERED in edible flowers and tons of spices making it a party in your mouth! From what I have learned knowledge is POWER when it comes to eating Raw Milk Cheese: know your cows, your farmers and the environment where everything from the milk to the cheese happens and you are golden! 

Phew! What a wonderful cheesy world we live in! Well, that’s my take on Raw Milk Cheeses! What are your thoughts? Are you FOR or AGAINST Raw Milk Cheeses? Let me know, leave me a comment! 

Any questions? Feel free to email me at chelsea.jones0895@gmail.com! 

April 15th 2018

[cheesebazaar88]

6 months ago I married the love of my life. Words cannot describe how lucky I feel and how proud I am to have you as my husband. I love you my sweet man. Thank you for everything you do. Cheers to many more years of honeymoon bliss💜💜😘😘💋💋💍💍

[cheesebazaar88]

Aged Chelsea

Photo credit: Zingerman's Community of Businesses

Morning fellow curd nerds! Look what I found while roaming around cheese.com. I'm not the biggest fan of fresh goat cheese but the description seems very fitting to this cheese princess👑👑🌟🌟💜💜 You never know what you're going to find if you just stay curious.

Aged Chelsea

Made from pasteurized goat's milk

Country of origin: United States

Region: Ann Arbor, Michigan

Type: soft

Texture: creamy and spreadable

Rind: mold ripened

Colour: ivory

Flavour: acidic, buttery, sweet

Aroma: goaty

Vegetarian: no

Producers: Zingermans.com LLC

Aged Chelsea is an American cheese made with pasteurised goat's milk, vegetable ash and animal rennet. It is produced by Zingerman's Creamery in Ann Arbor, Michigan.

Inspired by the cheeses from the Loire River Valley in France, Chelsea is a mold ripened goat log coated in edible vegetable ash. Its texture is gooey, creamy and spreadable with taste that is evocative of gentle flavour of the goat milk.

Because of the striking appearance, sliced discs of Aged Chelsea go very well on a cheese plate. Blend it with a puff pastry, traditional bries or spread on a crusty baguette. Sweet white wines of the Loire Valley such as Vouvray, Muscadet, Sancerre & Pouilly Fume pair best with the cheese.

[cheesebazaar88]

Basics of Cheese: Cheese 101 Ingredients: Bacteria Cultures, Rennet, Annatto!

CHEESE CULTURES

First things first...yes, all cheese contains some type of bacteria to fortify the cheese with its classic flavor, color and texture (the aging process also adds to these things.) Certain cheeses contain certain bacteria. For example, the bacteria in Parmigiano Reggiano cheese comes ONLY from the Parma, Reggio Emilia, Modena (parts of Bologna & Mantua) Italy. No other cheese from anywhere in the world can be called Parmigiano Reggiano. The same is true for any cheese that uses cultures from a particular region of the world. These cultures are VERY specific to the way the cheese is made and the end result of how it will taste! We’ll get more into this as we discuss different cheeses and where they come from! 

RENNET: ANIMAL VS. VEGETARIAN

Next on our list of cheese basics is rennet. I think this is probably the coolest thing about cheese because of its history. Cheese making was LITERALLY made by MISTAKE (shocking, I know, but its true). Centuries ago (and I mean we’re talking centuries, all the way back to ancient Egypt and the pyramids!) traveling herdsmen used the sacks made from the stomachs of young goat and sheep (kids and lambs) to store their milk. WHOA! Gross right? But in this process the herdsmen found that when they went to empty the sacks that the milk had begun to coagulate and separate. Rennet is an enzyme found in the stomachs of all milk producing animals. This enzyme attacks milk and converts it into solids and liquids. The enzyme makes the fat globules in the milk seize up and stick together while letting the water content wash away. Some people do not take kindly to eating something that came out of an animal’s stomach so modernization of cheese making has lead to vegetarian rennet. This can be anything from vinegar to vegetable or fruit juices with high acidic compounds as well as fungi. Basically, these elements are used to separate the milk curds from the whey (water content) so that the curds can be turned into cheese! YUM! 

ANNATTO

One of the most common questions I have encountered working behind the cheese counter is what the heck is annatto? Or, even more commonly, why are some cheeses orange while others are white? The answer is simple: annatto. Annatto, as seen in the picture above, comes from a tropical tree and grows in these spikey pods. The annatto seeds are ground up to make a natural dye used to dye the white cheese orange. Mostly this is a fashion statement among cheeses but some cheese are classically made using annatto for its distinctive orange appearance. That’s it...plain and simple. Sometimes white just isn't going to cut it and to stand out some cheeses are dyed orange! 

NOW ON TO THE CHEEEEEEESE!  See on the next one and stay cheesy my friends! 

[cheesebazaar88]

Basics of Cheese: Cheese 101 Ingredients: MILK!!

So, you probably have a few questions about the basics of cheese like most people do. For example, what the heck is “rennet” or “annatto”? Is that good for me? Is that a filler or something added to the cheese? These are all good questions. First, lets start with the basics. 

Cheese making comes down to 4 basic ingredients: 

MILK   BACTERIA CULTURE  RENNETT   SALT

These ingredients are what makes cheese the amazing and magical creation that it is. Lets start with milks...

To make a yummy cheese you have to start with a good milk. There are 4 main animal milks that are used in cheese making:  Cow, Goat, Sheep, and Buffalo. Yep, that’s right I said buffalo. Their milk make DELICIOUS fresh mozzarella and burrata...but I’m getting ahead of myself. Lets start with cows milk and work our way up there. 

Cows Milk

Cows milk is most commonly used for cheeses people are familiar with. The milk is known for being slightly sweet, mild with a subtle flavor. It’s no wonder cows are the most likely choice for most cheese making. They yield a LOT of milk compared to a goat or a sheep because they are a larger animal. Two of the most commonly used cow’s milk used for cheese making are the Friesian Cow )black and white...ya know the classic cow) and the Jersey Cow (they are so pretty in my opinion). 

These great looking gals are just some of the most popular dairy cows but there are more than 50 breeds of cows that are used for cheese making. Cheese made from cows milk are very extensive...pretty much every family of cheese can be made using cows milk, however, some cheese are traditionally used with other milks. A lot of people (especially in the US) prefer cow’s milk cheese because it really does have a mellow taste. But let’s not forget our other farm friends when talking about milk! (Pictures thanks to cattle.com) 

Goats Milk

Let’s just get this one out of the way because, from my experience behind the cheese counter, people tend to either LOVE goat cheese or HATE it. There really does not seem to be a middle ground. According to The World Encyclopedia of Cheese, it is the most misunderstood milk/cheese. If the milk is handled improperly the microscopic fat globules can burst resulting in a foul billy-goat flavor. Apparently, male goats, also referred to as “billy-goats” have quite an odor. But if the milk is handled correctly, those same fat globules gradually breakdown and produce a delicious herbaceous taste. I am not a huge fan of fresh goat cheese. Though I am obsessed with how white their milk/cheese is! So pure and so beautiful. To my palate, the slight tang that goats milk has is just not a favorite of mine. However, aged goats milk in a cheddar or gouda such as Cypress Grove’s Midnight Moon Aged Gouda is one of the most delicious cheeses I’ve experienced thus far. 

Here are some cute goat pictures for reference, courtesy of MorningChores.com. According to this website, there are 18 popular goat breeds used for milk and meat. Totes ma goats! Which cutie is your favorite? 

Sheep’s Milk

Now on to one of my favorite animal milks used for cheese...SHEEP! I like it mostly because it is also mild like cow’s milk but it is slightly sweeter than cow and goat milk. Sheep’s milk cheese, as it ages and matures, has a fruity taste that is gorgeous when eaten with honey or glazed nuts! So yum! Some of the more traditional cheeses that are made with sheep’s milk are Manchego, Pecorino Romano and the Pyrenees cheeses of the French Mountains. In the fresh form, sheep’s cheese is nutty as if its been infused with brazil nuts or crushed walnuts. Even though it is sweeter than most other milks, I still do no prefer it in its fresh form. Sometimes a girl just like a mature cheese :) nothing wrong with that! In the US the main sheep used for milking and cheese making is called the East Friesian Sheep. 

This is the East Friesian Sheep...a very familiar sheep to most people. Woolly fur and knobbly knees! So adorable. These little cuties come from a farm in Hiwassee, VA called Schaeffer Valley Farms. Looks like some of them have not grown into their coats yet. 

Buffalo’s Milk

Unlike their furry cousins, water buffalos are not what you might think. They look more like a cow except they have a very distinctive dark coat. 

There are several different types of cheese that are made from the water buffalo milk but two of most common ones are mozzarella and burratta. Buffalo mozzarella is very similar to cow’s milk mozzarella. Because it has a higher in fat and calories and protein content compared to cow’s milk. But we won’t be mad at our friend the buffalo...more fat and more protein means creamier yummier cheese...yum!

Next...we're going to get into bacteria cultures, rennet & annatto! Then on to my favorite part....the cheese!

[cheesebazaar88]

Big cheese for this big cheese :) Right before I started my cheese journey at Whole Foods! We’re all smiles here :) 

[cheesebazaar88]

Cheese and Me: The Beginning

I welcome you to this fromage voyage with me! Cheese has become a passion of mine and something I would like to explore and make my life’s work. 

Before we get into the cheese-splanation (wink wink) I would like to let everyone know how I got into cheese, what my knowledge is and a little bit about me :)

I am the mother of an amazing 4 year old little girl, Oakley, who is the light of my life. She helps me learn patience, love, sharing and honesty with her unique way of being an example rather than a teacher. She is the model through which I hope to emulate my love of cheese. I have also been an off and on writer for the past 17 years. I am a poet at heart but I have been known to write a good story or two. I think that is what also brought me to my love of cheese. It is a story in and of its itself with so much to tell and teach us all. My husband, Matt, and I have been married for only a few short months but we have known each other for almost 10 years. He is my best friend, my partner and my companion that I choose to walk through this life with. He is a constant source of encouragement and passion to be the best me I can be and to put myself out there to have more fun with life. Through different experiences over the last 3 years we have been dating (and the 6 months we have been married) I have learned an ENORMOUS amount about food, music, love, family, and most of all I have learned about myself. His patience and dedication to his passion, food and cuisine, have set an amazing example for me to pursue my own foodie journey. He also shows me through example that to truly master your craft you have to live, breathe and eat it constantly. In the ever evolving world of food you have to stay on top if you want to stay relevant. My best friend, Bridget, has also been a huge inspiration to me. We have only been friends for about 6 months but she and I clicked the moment we met. She too is an example of love, happiness, perseverance and poise that gives me the motivation to grab life by the horns and eat it every day! These three people are my main source of focus in my life and they help me everyday to broaden my horizons. 

My love affair with cheese began when I was given the unique opportunity to start working at the cheese counter at Whole Foods Market, Mandeville. I did not really have any idea about how to make cheese, the different kinds of cheese or how to sell cheese to a potential buyer of said cheese. Luckily, with the help of a few friends and my wonderful chef husband, my love of cheese has bloomed like any good blooming mold rind should!

My cheese experience consists of pretty much the last 8 months working 40 hours a week behind a cheese counter. That adds up to be about about 1400 hours of spending some quality time with cheese! Working at a cheese counter can be a very interesting experience. Not only do you get to touch, smell and taste the amazing cheeses that come your way, but you also get to help others experience or re-experience cheeses they love or new ones they have never seen before. 

My goal in making these posts every few days is to help people who want to learn about cheese or people who are just fascinated with cheese like I am. In thinking about starting this blog I thought a lot about why I was doing it. When I sit in the silence of my mind (okay who am I kidding my mind is never silent!) the first thing that pops into my head when I think about what I want to do with my life is that I want to make a difference. Okay, that's a very formidable goal...but make a difference to who? To what? It was my awesome mother’s voice in my head asking me those questions to pinpoint where my journey was going to go. So I decided to make a difference for me and for the people that love cheese and want to learn more about it. No more and no less. Nothing fancy...just a yearning and love of cheese. 

I am not a cheese expert (yet) nor do I claim to be but I do have a very good working knowledge about cheese, its history, origins and the development of different styles of cheese. 

To put it simply, cheese, for me, is an elegant, magical thing. Each style has its own legacy, story and people involved that have made each cheese unique, delicious and extraordinary. When I think about cheese. it gives me the warm and fuzzy feeling that most people get from kittens, puppies or babies laughing. It just makes me happy, it makes me smile and most of all it makes me hungry! Hungry for more knowledge, more cheeses and more experiences to be able to share and teach others. 

So, now that you know about me (as my darling daughter would say) “ LET’S DO THIS!!”