Ah cheese…. Such a glorious ingredient. Perfect alone as a tasty nibble, or incorporated into recipes to elevate dishes from everyday to luxurious. It can transform plain bread into an oozing mouth watering sandwich, or simple pasta into a creamy gratin. The addition of cheese to vegetables convinces many children to take just one bite. As a topping, cheese is almost synonymous with pizza, one of the most popular foods in the world. Cheese gives names to cities, such as Roquefort and Epoisses. I had a French teacher once that had grown up in Roquefort. She waxed on about the many applications for the odiferous blue product, claiming its smell permeated the city and that eating it each day ensured longevity. People everywhere love cheese.
When I was growing up, there were only one or two artisan cheesemakers in the Pacific Northwest, and maybe 20 in the US. Now, there are over 300 specialty cheese makers across the country, with over two dozen in the NW. The Willamette Valley is one of the prime dairy regions in the country. While making award winning cheese may take years of study and practice, making basic cheese isn’t hard at all. With basic instruction and a simple technique, anyone can make delicious, fresh milk cheese at home. You don’t even need fancy equipment.
Since I love cheese so much (and in pretty much any form), I recently signed up for Michele Knaus’ Hands on Class on Artisan Cheesemaking. This coming Wednesday, April 18th, Michele will lead a class on making your own cheese. The class will cover ricotta, mozzarella, and mascarpone. At the end of the class, we’ll feast on our masterpieces, and even get to take some home. What a way to impress your family! I can’t wait. To inspire you to take the class and make your own cheese, I’m adding some of my favorite recipes using cheese. Basic pasta is coated in a simple sauce of creamy ricotta and spring vegetables. You can change the vegetables depending on the season and your preferences. Make your own ricotta using locally produced milk, buy seasonal vegetables from the farmer’s market, and pasta from Pastaworks, and you’ve met your Eat Local Challenge and created a beautiful meal!
-Josie
Farfalle with Baby Spinach, Ricotta and Walnuts
When I was growing up, there were only one or two artisan cheesemakers in the Pacific Northwest, and maybe 20 in the US. Now, there are over 300 specialty cheese makers across the country, with over two dozen in the NW. The Willamette Valley is one of the prime dairy regions in the country. While making award winning cheese may take years of study and practice, making basic cheese isn’t hard at all. With basic instruction and a simple technique, anyone can make delicious, fresh milk cheese at home. You don’t even need fancy equipment.
Since I love cheese so much (and in pretty much any form), I recently signed up for Michele Knaus’ Hands on Class on Artisan Cheesemaking. This coming Wednesday, April 18th, Michele will lead a class on making your own cheese. The class will cover ricotta, mozzarella, and mascarpone. At the end of the class, we’ll feast on our masterpieces, and even get to take some home. What a way to impress your family! I can’t wait. To inspire you to take the class and make your own cheese, I’m adding some of my favorite recipes using cheese. Basic pasta is coated in a simple sauce of creamy ricotta and spring vegetables. You can change the vegetables depending on the season and your preferences. Make your own ricotta using locally produced milk, buy seasonal vegetables from the farmer’s market, and pasta from Pastaworks, and you’ve met your Eat Local Challenge and created a beautiful meal!
-Josie
Farfalle with Baby Spinach, Ricotta and Walnuts
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