Cooking Up A Story

Farmstead cheese is made only from milk that comes from the animals raised on that particular farm. Distinctive in taste, and quality, one such cheesemaker gives us a glimpse of what it is like to be a cheesemaker on a small farm.

Related: Show, artisan cheese, farmers market, fresh food, goat cheese, green living, season 1, seasonal, small farmer, small farms, sustainable agriculture |1 Comment »

Recipes from the episode: Pat’s Stuffed Chicken Breast

Director’s Journal

When Rebecca suggested we do a story revolving around cheese, I think she was surprised with my (over) enthusiasm. Years ago as a college student living in France, I developed a real taste for great cheeses. Every evening after dinner, the cheese plate would arrive with what I thought were the most delectable morsels in the world. The light bulb went on! Since then, I have learned that other great cheeses grace the planet. And more and more of them are here in our own backyard. And I also now realize that cheeseheads exist beyond the confines of Green Bay, Wisconsin.

So when I “had” to go to the featured cheese shop, Curds and Whey, to scout this story, it took no arm-twisting. And once I met David Schiffelbein and heard his story, I knew I’d found a mecca for this cheese lover.

David happily turned me on to Pat Morford’s cheeses and again, no arm-twisting necessary to see how she created these great little cheesy gems. She was, as David promised, open, friendly, and very generous with her time and her product. Before her interview, she fed us an olive tapenade chèvre on a rustic piece of toasted bread and another little number that went well with avocado. Nirvana.

I am clearly impressed by what I ate, but I am even more impressed by how hard Pat works at making her product and how hard David works at getting products like hers to the public. These creators and purveyors add a dimension to our lives that wasn’t there, say, 40 years ago when individually-wrapped orange-y cheese singles dominated American lunch boxes.

I say, thank you! —Beth Harrington

Additional Resources

• Three Ring Farm
• Curds & Whey
• American Cheese Society
• Pacific NW Cheese Project
• Goat Dairy Foods (UC-Davis)

• Share This
  
  • del.icio.us
  • Facebook
  • Ma.gnolia
  • Reddit
  • StumbleUpon

 Subscribe To Us By RSS

 Subscribe By Email

Archives |  Email This Show

This entry was posted on Tuesday, June 27th, 2006 at 12:00 am and is filed under Show, artisan cheese, farmers market, fresh food, goat cheese, green living, season 1, seasonal, small farmer, small farms, sustainable agriculture. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.