They’re Back! Well, almost back. Our Mozzarella classes will be offered almost every Saturday, from September through May. Class registration is $55 pre- paid, and $60 at the door. Class size is limited to 14 people and pre-registration is required. Cheese heads John and Aubrey will be teaching the course which includes an in-depth cheese chemistry lesson, Mozzarella made from Calder dairy milk, and Mozzarella made from finished Belgioso curd. You will craft and hand-stretch your very own mozzarella balls as well as Buratta and Mozzarella & Myrtle. The temperature in the dairy, is usually between 65 and 75 degrees depending on the time of year, so please dress appropriately for warmth and wetness.
Please contact us at (734) 929-0500 if you are interested in signing up. We’ve had a ton of requests for classes over the summer so we are expecting them to fill up quickly.
From the Farm to Your Plate
We are also super excited to announce the arrival of some off the chains amazing heirloom tomatoes from Zingerman’s very own Cornman Farms. We have three varieties in the Cheese Shop as well as some freshly-picked basil from the farm as well. It was a bit of a late-blooming summer for tomatoes this year but they are coming out strong now. I’ve been loving a simple meal of fresh mozzarella, tomatoes, basil and a crusty Bakehouse baguette several times a week. Here’s the three heirlooms we currently have in house:
Brandywine: The classic heirloom. Great balance between acid and sugar.
Cherokee Purple: For depth flavor, dark tomatoes are it. These have a deep rich skin and flesh.
Mortgage Lifter: West Virginia heirloom. In the depths of the depression a grower sold these plants to help keep his farm from foreclosure. Definitely my favorite.
The Lincoln Log
The Lincoln Log is one of our first mold-ripened cheeses and has always been one of my favorites. This boucheron-inspired goat cheese was one of our most requested cheeses when the Creamery began and I think we’ve done this French classic some justice. Made with pasteurized goats milk, the Log develops a nice bloomy white rind the envelops a dense, fudgey paste with some hints of citrus and a bit of mushroom in the finish. The type of cheese has been brought into the states from France for some time but we think we have one clear advantage at the Creamery- location. While mold-ripened cheeses can last for several weeks in great condition, I think they are amazing at about the 10-14 day mark. We make a new batch of the Log every week and try and have a nice range of age on hands at all times. The next time you are in to taste, give the same cheese at different ages a try and see what you think of the difference.
So we thought it was fitting to kick off our new Cheese of the Month plan with one of our very favorite cheeses. For all of August, the Lincoln Log will be priced at a discount in the Cheese Shop, only $21.99 a pound. Next time you are in the Cheese Shop try giving it a taste. Next month we will be featuring the Detroit Street Brick.
My favorite way to cook with the Lincoln Log is to slice some in 1/4 inch pieces, add some piquillo peppers, and drizzle with a little good olive oil. Stick it under the broiler for about fifteen seconds and you’ve got a great, quick appetizer. The warming enhances the goat flavor and it’s very good on a crusty baguette.