USA, California, San Francisco: SFGate Cheese Appreciation Courses

[LadyLiberty]

I didn't know about this until today when I was fiddling around with "google reader" and clicked on the link that says "Browse new stuff".  You can subscribe to a section of SFGate called "The Cheese Course" and it will update you on a series of articles written by Janet Fletcher on cheeses.

Here's one on Manchego:  A Manchego knockoff from Spain

This is cool  If you want to check out Google Reader (I'm keeping up to date with my fav sites and have included cheeseforum.org in that), you can do that here

Check it out! 

[Cartierusm]

There is also a cheese school in SF, but it's for tasting and pairing.

[wharris]

I'd love to find a course here in Cleveland.

[Cartierusm]

It's for tasting not making Wayne or was that what you were referrring to? When I first found it I was like HOLY Molly Saaweeet, but then I realized it was Cheese appreciation and not cheese making...so disappointed.

[Tea]

Did anyone look that the article on the coffee coated cheese?  I have often wondered about coffee and cheese, I thought it was interesting.

[LadyLiberty]

I did.  I think it looks intriguing.  I'm not going to try it though until I have more Cheddar experience though.  I'm waiting for Carter to try it.

[wharris]

LL, I have cheddar experience.  Unfortunately not all good.  Eating some of my bad experiences at the moment.

You've heard of a face only a mother can love?  Well I'm eatin cheese only its maker can love. 

Dry Crumbly and a too tangy.

[Cartierusm]

Before I was concerned with not enough acid, not I think everything I make has too much.

[Tea]

Well I have been thinking about the coffee cheese.  If it is coated in coffee grounds, then obviously the rind isn't eaten, or the grounds are ground really finely into almost powder form.

mmmm maybe that's how they do it?  Would give a kick almost as bad as eating a chocolate coated coffee bean.

Wayne, as long as you know why the cheese is dry, crumbly and tangy, then it was worth the effort.  I'm sure that you will have a great glass of homemade wine to wash it down with.

[wharris]

and wash it down with some *tart* wine-mistakes...


I just can't bring myself to toss my borderline mistakes...


(The alien camembert would be a no-brainer however..)

[Tea]

lol  I agree.

[Cartierusm]

Awww poor little alien camembert.

[Bella]

G'day Tea
There is a recipe on the New England Cheesemaking website for Tomme au Marc where the cheese is buried in grape skins with a 'healthy splash of merlot' - perhaps that recipe could be modified for coffee??

http://www.cheesemaking.com/store/pg/27.html

[Tea]

Thanks Bella, I take a look.

[Cartierusm]

That sounds good. I really have to start experimenting with different addatives.