This is Aaron Estes's Typepad Profile.
Join Typepad and start following Aaron Estes's activity
Join Now!
Already a member? Sign In
Aaron Estes
Recent Activity
Couldn't agree more Debbie. The Taste is a fantastic event that reaches far and wide into the community. As for Sprout Creek, it is a fantastic educational resource for those in the area who wish to take advantage of it.
Toggle Commented Nov 17, 2011 on Sprout Creek Farm: Redux at New York Cork Report
Haven't had anything form Cow Lick Creamery. Will have to check it out the next time I am up there. Thanks for the comment and suggestion!
Toggle Commented Sep 14, 2011 on The State of New York Cheese at New York Cork Report
Julia, you should. Really special...
Interesting pairing Michael. Alpine-style cheeses are pretty forgiving when it comes to pairings in my opinion. Funny enough, Merlot is actually considered to be a classic pairing. Wine with cheese can be pretty hit or miss for me. When it is right, it can be amazing; but clashes are all too common. Because of that, I tend to gravitate towards beer. I will have to try a sauv blanc with one the next time I have a chance. Thanks for the suggestion!
Couldn't agree more Kareem! Great to have such quality made within the local community. Definitely instills a strong sense of pride.
Yeah, not a fan of the Sorachi but would definitely give it another shot. I have to admit that the Kölsch I tried the other day really inspired me to get more acquainted with this style.
Thanks so much for your comment Karen. You make a clear point in highlighting that a 20-c license in no way guarantees any amount of safety. As you said, the idea that a cheesemaker would follow such rigorous and stringent protocols put in place by NYS only to disregard them when interacting with the public in the marketplace is not only ridiculous, it's downright deplorable. You also bring up an interesting point that these same protocols are not applied to the other vendors. I have seen a number of grass-fed beef or pastured lamb vendors there who offer cooked samples on toothpicks or even cups of broth to every person that walks by. If it is only the cheesemakers that have been forced to abide by this new enforcement, then there is clearly something afoot...
Julia, I was completely overwhelmed by all the choice. Felt like a kid in a candy store. Pretty cool experience.
By Aaron Estes, Cheese Editor One of the things I love most about the cheese made in New York state is the diversity. We have cheesemakers all over this great state, from Long Island to the shores of the Finger... Continue reading
Posted Jun 7, 2011 at New York Cork Report
We should really get together about a pairing series soon. I have been thinking about pairing this beer with Cheez Wiz for quite a while, and would like your opinion.
Thanks Ian. Berleburg is a nice addition to the NY cheese portfolio. It has been a nice seller at the shop! I hope to travel up that way sometime soon.
Toggle Commented Apr 1, 2011 on Berle Farms "Berleburg" at New York Cork Report
By Aaron Estes, Cheese Editor Berle Farm in Hoosick, NY is a certified organic farm that produces seasonal and sustainable goods such as hand-stirred cheeses and yogurt as well as pastured beef. When Lucy’s Whey, the cheese shop where I... Continue reading
Posted Apr 1, 2011 at New York Cork Report
Ok, that is a fair point John regarding procedures in place and the practice in following them. Mistakes and accidents do happen and it only takes one of them to create a problem. I think that is what is so interesting about the Sally Jackson situation. She has been an icon in the artisanal cheese world for years. I actually need to make another trip up to the Finger Lakes. I have met and corresponded several times with Nancy at Finger Lakes Farmstead Cheese Co. Her Schuyler is sold at Lucy's Whey down here in Chelsea Market. I am also a big fan of Lively Run. I have plans to write a story on the Finger Lakes Cheese Trail at some point soon.
Thanks very much for the comment John! I appreciate the clarification on the new enforcement as opposed to the new regulation. I am aware that the regulation is referring specifically to the sanitation at the market; however, the cheesemakers that I spoke with do make a point in that it reflects upon their practices in general. Cleanliness and sanitation are ingrained into their business practice which includes time at the market. The point I was trying to make is that this almost seems superfluous given the monthly inspections. Of course they (being the cheesemaker) are going to do everything to ensure that everything is as clean as possible when transporting and cutting cheese at the market. The exact same could be said for you cutting into apples. It is what they do every day. As far as this not having an impact on small producers, I think it is too early to tell as this was just put into effect this past Saturday. I completely agree with you as far as word of mouth and building trust with repeat customers. What about the passer by who is on the fence and might be open to trying something new? I think it is with this crowd that it might have an adverse affect. Time will tell.
Excellent list! Very excited to try these. I am already putting together some NY cheeses to bring out this weekend. This will be fun as a pairing exercise!
Carlo - I am glad to hear that you and others enjoy this cheese. As I said in my review, mild is not a bad quality at all if that is what you are looking for. I enjoy mild cheeses right along side aged Goudas, funky Cheddars, spicy blues, and pungent washed-rinds. In this particular case (for me) there just wasn't the right balance.
Thanks for the comment Brent and Josh. Many cheesemakers seem to diversify the number of cheeses they offer in an effort to please everyone in the market, as opposed to focusing on the unique qualities of their milk to produce a good cheese. Making one style of cheese to create the balance and profile that you are looking for before adding to your portfolio, is a great way to focus on quality in my opinion. I look forward to tasting future wheels!
I am chiming in a bit late in the thread, but I did want to respond to the comments regarding terroir in other areas as it is certainly discussed amongst cheese makers and affineurs as well. The varying factors that affect milk quality, the sun, soil and vegetation all come into play when making cheese. There are vast differences between the Alps of Switzerland and the herbs and grasses that grow there as opposed to the lowlands in the UK, pastures in Vermont, the Loire valley, etc... A Wheel of Gruyere made with summer milk from cows that are fed on alfalfa and clover on trails extending through the mountains in Switzerland, creates a distinct flavor profile that is identified with that region. No where else is the traditional practice of transhumance so firmly ingrained than in the herders of dairy animals. This has a profound affect on the quality of the milk as the variance in the herbs, flowers and fresh grass makes for happy animals. This has direct correlation to terroir and is not something that can easily be replicated. Some cheese makers have attempted this here in the states through rotational grazing, planting similar herbs and grasses for their animals to graze upon, or even commissioning a copper vat identical to what they witnessed in the Pyrenees. Some might argue that the last example is environmental, but I think that traditional methods that are unique solely to a particular region might apply... American cheese makers are coming into their own now because they are taking traditional methods taken from European cheese makers, and applying the to celebrate their own regions. Wisconsin is known as the dairy state. Vermont is known as the Napa Valley of cheese. The cheese makers there have been able to identify what makes their region unique from a dairy/cheese perspective, and build upon it. This is a discussion that will probably never end amongst those in the cheese world and just thought that I would comment and say that you aren't alone!
I agree Julia. I love having beer with Gouda as the sweetness in the cheese can offer some interesting flavor combinations. I didn't have any beer for this first tasting, but I still have about half of the wedge left. I was planning on picking up a couple beers and giving it a try later this weekend. I think I will take your suggestions as it sounds like a great match.
Thanks for the comment Mark. As I see it, the main differential is that there will typically be more focus and care in a shop selection as opposed to a "little bit of everything" that you would normally find in a grocery store. You might find Coach Farm Chevre in a grocer's case in Rhinebeck, but probably not Rainbeau Ridge or even Lively Run. The grocery store can beat them on price, but I think that quality and customer attention is what sets the specialty shop apart. I agree that Half Time is a big competitor for them in Poughkeepsie, which is why the cheese and other locally-sourced products could be a major draw for them.
Peter, Sounds like a perfect match! This is an incredibly versatile cheese that can provide a wide range of tastes and flavors, depending on the pairing. Would love to try that some day.
Toggle Commented Jun 21, 2010 on New York Cheese: Ewe's Blue at New York Cork Report
Thanks Everyone! Really excited to contribute and be part of the team!
Aaron Estes is now following The Typepad Team
Jun 17, 2010