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milkmaid

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  • Birthday 03/21/1982

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  1. Hell yeah, I admit I do the same. But they don't claim to be celebrity chefs there. I'd much rather go to Five Guys then eat a burger in an upscale restaurant.
  2. Yeah...you or whoever can do whatever you want. You can choose to support corporations or you can choose to support artisans, you can do either, or you can do both. But this was about paying for this product at a restaurant, not what you do at home. I don't care how people eat at home. Economics play a huge role in how we go grocery shopping. You think cheese pros make enough to shop at the farmer's markets every week? Nope! I can't even afford organic. But I also do care about supporting small family farmers and real cheesemakers. I care about ensuring cheese has a future and will be enjoyed by all people, not just the super rich. I care about traditions not dying out. So that factory made Muenster you have? Hell, I'll eat it at home too. But that's a great example of real food going to inauthentic shit and a tradition being altered. The Real Muenster was invented by Benedictine monks many, many centuries ago in Alsace. It is a washed rind cheese with a pungent aroma and soft texture beneath the red rind. Yet, today, Americans know it as a semi soft, mild cheese. So is your muenster real cheese? It ain't real Muenster cheese, I'll tell you that. And guess who can afford the real Muenster? Not many people. I have kids too, and they eat artisanal cheese on grilled cheese. Why wouldn't they? Because kids only deserve to eat cheap food? Because their palates are "unsophisticated"? Because when they're younger, their health and eating habits don't matter? I actually tried to cheap out and give them American "cheese" and they hated it. Spat it out. Not all artisanal cheese is out of reach for everyone. Sadly, most people equate "Artisanal" with "expensive" instead "quality" or "heathy". People should be equating processed cheese products as cheap and unhealthy. If we could put the words "factory" in front of food as much as we use "artisanal" maybe people would think about food differently. Factory cheese, factory beef, factory lettuce, factory sesame seed bun....
  3. No, I suggest supporting real cheese. Not Kraft nor Velveeta. Those are not made by artisans, obviously. They are made in factories. And Velveta cheddar is not actually cheese, that's why it's labeled a cheese "product". Real cheese, I am talking real cheese. What makes a cheese "fancy"? Or do you mean "expensive"? And what is expensive to you? One ounce (1oz) of farmstead or artisanal cheese from even a small, geeky (i.e. Consider Bardwell Farm and not Cypress Grove) producer will cost the chef a dollar, if that. That's compared to the PENNIES they're paying for American processed cheese. Real cheese made in the USA is not cheap to produce! Unlike most European countries, we are not given subsidies to produce traditional, real food. It's shit like American processed cheese that skews people's ideas of value. Real cheese is not fancy. It's just normal food. The processed stuff is what's abnormal. American "cheese" is cheap.
  4. I agree and I am a bit surprised this is even a topic among food professionals and real food lovers. I am a cheese professional, though, so if I may... In the 1830's or so USA was the world's leading exporter of cheese for about 30 years until we started being cheap by filling it with crap and skimming the milk. The rest of the world caught on to our shitty practices and from then on "American cheese" was known as garbage. No matter what kind it was. This was even before the processed shit was invented. We (as food and cheese professionals) STILL deal with this stereotype that all American made cheese must be crap. Here are my reasons for not supporting shit, processed cheese on well made burgers (paid for at restaurants, idgaf what you do at home): ~It doesn't actually taste like anything and you know it; it's just a greasy texture thing ~You are choosing not to support real farmers, real artisans, tradition, history, or safe/responsible farming practices ~You're eating garbage, processed food and paying how much? Yes, the chef is prob laughing at you. ~IT AINT FUCKING CHEESE There are so many options for burger cheeses. If a chef chooses to put American processed 'cheese' on his burger (and isn't being ironic or creative about it) then they are either being lazy af, don't actually care about flavor, or their taste/palate is just really bad. Chefs and diners, please: Support real cheese. Support real farmers. Support small scale artisans. Support sustainable dairying. Support the diversity of dairy breeds, dairy microorganisms, and grasses. Cheese is a real food with an extremely long history, why choose a tasteless, cheap imitation?
  5. Hi folks! Just wanted to make sure you knew about this super funky event on April 3. This is for both food professionals and cheese and beer lovers. This is a great opportunity to taste new cheeses and meet the producers directly! Industry folks: please contact me, Katie Carter, for more information or for VIP tickets to the "Trade Only Hour'. Hope to see you all there! Ripe The DC Artisanal Cheese and Craft Beer Party at Right Proper Brewing Company in Shaw Sunday, April 3 11:30-1pm (Trade Hour) 1-3pm (General Admission) Tickets on sale at DCCheeseParty.com! Presented by Kennedy MTI and Right Proper Brewing Company A fun and rustic gathering of cheesemakers, cheesemongers, importers, chefs, and cheese lovers! Proud to Host: P.A. BOWEN FARMSTEAD - MD CAROMONT FARM - VA CROWN FINISH CAVES - NY VULTO CREAMERY - NY NETTLE MEADOW - NY BONNIEVIEW FARM - VT ESSEX ST CHEESE COLUMBIA CHEESE GOURMINO ROOTS AND BRANCHES CRACKERS - NC DOLCEZZA GELATO - DC Join us for the best cheese event in Washington, DC featuring today's finest cheesemakers, affineurs, and importers! Taste and discover new cheeses Meet cheesemakers, importers, and affineurs Mingle with other local cheese professionals and chefs Drink craft beer made by Right Proper Brewing Company Join the Mid Atlantic Cheese Coalition Chefs, cheesemongers, and retailers: Please contact Katie Carter for complimentary VIP tickets. VIP tickets include one and half hours of "Trade Only" time to meet and taste directly with the cheesemakers and importers before the public arrives. VIP Tickets are limited and will be available upon request via special link. Get your tickets today, they will sell out! DCCheeseParty.com
  6. Hello! Just wanted to make sure you all knew about a very special event we are putting on with Society Fair and Essex St Cheese on Monday, June 22 from 6-9pm. The producers from Essex St Cheese Company will be in town for a very rare meet-and-greet, guided tasting, and class. If you have ever tasted any Essex St cheeses, such as L'Amuse Signature Gouda, Brabander Goat Gouda, Wilde Weide, Manchego 1605, Cravero Parmigiano, and Marcel Petite Fort St. Antoine Comte, you know they are in a completely different league than their typical counterparts. Their textures, aromas, and flavors are truly next level. Find out how these producers, agers (affineurs), and selectors achieve this perfection and why they dedicate their careers to creating extraordinary cheese. I highly recommend that any food professional, whether cheese is your focus or not, attend this awesome event. You will learn, have fun, and taste amazing cheeses! And if you're simply a cheese lover, by all means, come get down with us and enjoy this rare experience. Tickets can be purchased at: store.societyfair.net for $35 each. Homage to Fromage: An Evening with Essex St. Cheese Company Monday, June 22, 6-9pm Society Fair 277 South Washington Street Alexandria, Virginia Come meet the producers, affineurs, selectors, and importers of Essex St Cheese Company! The event includes: Meet and Greet Welcome Punch Cheese Seminar with Guided Tasting Q & A Session Cheese Inspired canapes and desserts Featuring: Giorgio Cravero of Cravero Parmigiano Betty and Martin Koster of L'Amuse Signature Gouda Benoit Prince of Marcel Petite Fort Saint Antoine Jose Luis Martin of Manchego 1605 Go to Store.SocietyFair.net to purchase your tickets! Space is limited and will sell out soon! Hope to see you there! Katie Carter
  7. Hey Folks! Just want to take a moment to invite you all to Ripe. A DC Artisanal Cheese Party on March 22, 2015 from 1-3pm at Right Proper Brewing Company! Ripe is a fun and rustic gathering of cheesemakers, cheesemongers, chefs, and cheese lovers at Right Proper Brewing Company in DC's historic Shaw neighborhood. Join us in celebrating talented artisanal cheesemakers and the delicious products they craft by hand. Learn more about the cheeses you love and discover new favorites while mingling with the who's who of local cheese and enjoying craft beer by Right Proper Brewing Company. Five local cheesemakers and importers will walk you through their very special, handcrafted products. Right Proper Chef Sarah Biglan will be creating delicious grilled cheese sandwiches and cheesy bites. Right Proper Cheesemongers Tim Lake and Caleb Shoenhard will man fondue and raclette stations. A beer and cheese education station will offer guides to the perfect pairing. Plus! Taste the first ever cheese washed in a Right Proper beer by Crown Finish Caves. This is a great opportunity for any food professional or cheese lover to taste and learn a ton about cheese from the producers and importers themselves! Chefs and retailers will receive special discounts on cheese orders placed at Ripe! Here are the cheesemakers/affineurs/importers attending the event so far: Caromont Farm (VA) PA Bowen Farmstead (MD) Vulto Creamery (NY) Crown Finish Caves (NY) Essex St Cheese Company (importers of L'Amuse Signature Gouda, Marcel Petite Comte, Cravero Parmigiano, and many more) Columbia Cheese (importers of Challerhocker, Mycella Blue, Der Scharfe Maxx, and many more) Ticket price is $25 per person, including all you can eat cheese, 3 beer samples, tax and gratuity. Space is limited, so sign up soon! To learn more about Ripe, click here! Thanks folks! Hope to see you there! Katie Carter
  8. Cheese Lovers of DC! Kennedy MTI and Society Fair would like to invite all DonRockwell.com members to a very special cheese tasting at Society Fair in Alexandria Tuesday, December 9 from 7-9pm. We will be featuring four of our favorite cheesemakers, Caromont Farm, Vulto Creamery, Crown Finish Caves, and Essex St. Cheese Company. Special guests Gail Hobbes Page of Caromont Farm and Leah Lewis of Essex St. Cheese Company will be here to talk about their line of cheeses and answer any of your questions. This is a nice and casual event where you can grab a drink at the bar and taste the cheese at your leisure. Here's a bit more about the cheesemakers: Caromont Farm is located near Charlottesville, Virginia. Gail Hobbes Page, a former chef, was tired of sub par chevre, so she set out to make it herself. She bought a farm and goats and is now an award winning cheesemaker. In addition to goat's milk, Gail uses cow's milk from a neighbor to create aged cow's milk cheeses. These are really beautiful cheeses and Gail is one spunky lady! Come say hi to Gail and ask her if she's excited about Coca Cola's newest venture into dairy! Vulto Creamery is relatively new to the cheese scene but has quickly gained in recognition of chefs and mongers. The one man operation is run by Jos Vulto, a quiet and focused Dutch gentleman who moved to the US twenty five years ago as an artist. Jos, a resident of Brooklyn, New York, makes four cheeses in small quantities in his Walton, New York creamery with raw cow's milk (Jersey, Holstein, Montbelliard breeds) from a local farmer. I can't stress how small his production is in comparison to other cheesemakers; he makes cheese only twice a week. His work is rarely found outside of New York. Crown Finish Caves is also a very new project out of Brooklyn, New York. Crown Finish Caves is a cheese aging facility located 30 feet undergound in a former beer lagering tunnel in Crown Heights, Brooklyn. Currently, they are aging cheese from just one producer but plan on working with other cheesemakers. Affineur Benton Brown and his wife Susan Boyle have spent years renovating and modernizing the underground cave, outfitting it with specialized equipment specific to cheese care. The farm they are working with is Parish Hill Creamery, a small creamery in Vermont run by the great Peter Dixon. Here is a bit more on Crown Finish. Essex St. Cheese Company was started by one of my early cheese mentors, Daphne Zepos, in order to import better (and now arguably the best) Comte into the U.S. They travel every six weeks to the caves at Marcel Petite Fort St Antoine in France to personally select each wheel of cheese that comes to us based on a specific flavor profile, not age or price. Daphne wrote of their Comte, "Aromas of hazelnuts, fried onions and spring berries shine over an undertow of cut grass, wet earth, and straw. There is a humble, everyday perfection in these wheels; herbaceous and fruity, and kissed with deep, heavy cream, this Comté has you coming back for more." Essex also hand selects and imports L'Amuse Signature Gouda, Brabander Goat Gouda, Wilde Weide, and Manchego 1605. We do hope you can stop by! This is a rare opportunity to taste many special cheeses. You will be able to purchase cheese during the event for your holiday (and everyday) needs. Grab your friends and come have a drink and taste some cheese, it'll be fun! Also, THANK YOU to all that made it to that wonderful cheese dinner at Restaurant Eve. It was so fabulous and we are so happy that some of you could make it! Cheese for Life!
  9. Alright Cheese Lovers! We have a very special Cheese Dinner planned and you are all welcome to join! Wednesday, November 19 at 7:30pm: Please join us for a very special cheese dinner at Restaurant Eve featuring the Essex St. Cheese collection. This six course dinner with beverage pairings will be prepared by the very talented Chef Armstrong, who is a great lover and supporter of artisanal cheese. Essex St Cheese Company is the exclusive importer of a small, focused, and highly sought after collection of cheese, including L'Amuse Signature Gouda, Marcel Petite Comte, Cravero Parmigiano, Wilde Weide, Brabander Goat Gouda, and Manchego 1605. This is a very special event and I do hope you can join us! For more information, please click here! Seats are limited so make your reservations today! Hope to see you there, be sure to let me know you are a DonRockwell.com member! Cheese for Life!
  10. Hi Don! I love your idea of having a cheese tasting for DR members! I have spoken with the fine folks at Society Fair and we are planning a really fun, educational, and delicious event special for DR members. I will let you all know more when the plans come together. It will be a great opportunity to learn more about what makes these cheeses and producers so special. Though we consider all of our accounts major, we are extremely pleased to work with Restaurant Eve, Society Fair and most of the Eat Good Food Group in Alexandria. They love excellent cheese and are great supporters of the cheese and cheesemakers we represent. We also work with 1789 in Georgetown, Arrowine in Arlington, and Righteous Cheese in Union Market. I am also very proud to work with Broad Branch Market in upper northwest DC. It's a great corner store that sells really nice beer, wine, prepared foods, and lots of other provisions. I grew up going there back in the '80's and '90's before it was renovated so it's pretty special to me.
  11. Ol_Ironstomach, I'm so happy to hear you enjoyed this Comte so much! The Wine Source in Baltimore is getting a whole wheel this week, in fact! Society Fair in Alexandria also carries it, as well as Right Proper in Shaw. Give them a call before going, just to be safe. Thank you, glad you love the cheese! TheMatt, thanks for your support of great cheese and cheesemongers! Give me a call when you open TheMatt's Cheese Shop!
  12. Cheese for Life.

  13. Hello folks! Just wanted to let you know about an exciting new wholesale cheese program in the DC area. After over a decade working as a cheesemonger, cheesemaker, and educator, I am now selling cheese wholesale with a small specialty food distributor called Kennedy MTI. We bring outstanding cheese made by highly skilled artisans to DC area chefs and cheesemongers. We work with very talented but smaller cheesemakers and importers, and some are exclusive to Kennedy MTI in this area. The cheese in our portfolio is made by hand in small batches by skilled artisans and aged by either the producers themselves or trained affineurs (cheese agers). They are very special and are not widely available. But we have some for you! Please email me at katie.kennedymti@gmail.com for more information. Check out some of our producers: Vulto Creamery is relatively new to the cheese scene but has quickly gained in recognition of chefs and mongers. The one man operation is run by Jos Vulto, a quiet and focused Dutch gentleman who moved to the US twenty five years ago as an artist. Jos, a resident of Brooklyn, New York, makes four cheeses in small quantities in his Walton, New York creamery with raw cow's milk (Jersey, Holstein, Montbelliard breeds) from a local farmer. I can't stress how small his production is in comparison to other cheesemakers; he makes cheese only twice a week. His work is rarely found outside of New York. Of his cheeses, we carry Ouleout, a soft washed rind; Miranda, a smaller format cheese made with extra curds from Ouleout and washed in absinthe; and Walton Umber, a semi-firm tomme style. The fourth, an Alpine style named Andes, will be ready next spring when they reach proper maturity. Read more about Vulto Creamery here! Crown Finish Caves is also a very new project out of Brooklyn, New York. Crown Finish Caves is a cheese aging facility located 30 feet undergound in a former beer lagering tunnel in Crown Heights, Brooklyn. Currently, they are aging cheese from just one producer but plan on working with other cheesemakers. Affineur Benton Brown and his wife Susan Boyle have spent years renovating and modernizing the underground cave, outfitting it with specialized equipment specific to cheese care. The farm they are working with is Parish Hill Creamery, a small creamery in Vermont run by the great Peter Dixon. Peter Dixon is responsible for helping to start many creameries in Vermont including Consider Bardwell Farm. He also consults for many, many cheesemakers around the country and has authored a few cheesemaking books, as well. Parish Hill is making raw cow's milk cheeses inspired by Italian classics. At the moment, we carry their Humble Herdsman, Reverie, Suffolk Punch, and Kashar. Here is a bit more on Crown Finish. Caromont Farm is one of our local gems! Cheesemaker Gail Hobbs-Page is a former chef who makes excellent cheese with milk from her own herd of goats and with a neighboring farm's cow's milk near Charlottesville, Virginia. Her award-winning Esmontonian is an aged raw goat's milk cheese, and offers a clean herbaceous flavor profile with a delicious minerality. Her Red Row is a semi-soft raw cow's milk cheese that is washed in Albemarle Ciderwork's hard cider. She makes a killer fresh chevre, as well. Essex St. Cheese Company was started by one of my early cheese mentors, Daphne Zepos, in order to import better (and now arguably the best) Comte into the U.S. They travel every six weeks to the caves at Marcel Petite Fort St Antoine in France to personally select each wheel of cheese that comes to us based on a specific flavor profile, not age or price. Daphne wrote of their Comte, "Aromas of hazelnuts, fried onions and spring berries shine over an undertow of cut grass, wet earth, and straw. There is a humble, everyday perfection in these wheels; herbaceous and fruity, and kissed with deep, heavy cream, this Comté has you coming back for more." Essex also hand selects and imports L'Amuse Signature Gouda, Brabander Goat Gouda, Wilde Weide, Cravero Parmigiano, and Manchego 1605. These are just a few of the great cheeses we are working with. We strive to support cheesemakers and importers whose work is exemplary and exciting. Give me a shout if you're a chef, cheesemonger, or retailer looking to serve superb cheeses. Thank you and have a wonderful day! Cheese for Life. Katie Carter
  14. What is Sona Creamery? Sona will be DC's very first creamery, producing fresh and aged cow's and goat's milk cheeses. We also have a cheese and wine bar, a cafe, and a world class cheese counter. We are looking for outstanding candidates in the serving, cooking, bartending and cheesemonger areas. If you are ready to be a part of the Sona family, send your resume to cheese@sonacreamery.com. Hope to hear from you, Thanks!
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