Kaltbach Alpine Extra from the sandstone caves in #Kaltbach #Switzerland where the temperature and humidity are controlled year round without artificial controls. #caveaged #vscocam #theextrastandsforextratasty (at Whole Foods Market Wynnewood)

Kaltbach Alpine Extra from the sandstone caves in #Kaltbach #Switzerland where the temperature and humidity are controlled year round without artificial controls. #caveaged #vscocam #theextrastandsforextratasty (at Whole Foods Market Wynnewood)

Fontina Valle D’Aosta. #Raw #milk, earthy goodness waiting to puddle all over your dinner. And one of the best covers in the game! Those horns! #cheese  #cheesemonger #cheesetagram #vscocam #fontina #melt #foodporn #goat #horns #italy #wfmcheese  (at Whole Foods Market Wynnewood)

Fontina Valle D’Aosta. #Raw #milk, earthy goodness waiting to puddle all over your dinner. And one of the best covers in the game! Those horns! #cheese #cheesemonger #cheesetagram #vscocam #fontina #melt #foodporn #goat #horns #italy #wfmcheese (at Whole Foods Market Wynnewood)

My first wheel of Montasio: a 3 month, name-protected Italian cheese. Mild in many ways, has a little bit of toothy texture, and the first hints of a bite to the paste. Otherwise it’s a delicate, simple Italian table cheese. #cheese #cheesemonger #cheesetagram #vscocam #wfmcheese  (at Whole Foods Market Wynnewood)

My first wheel of Montasio: a 3 month, name-protected Italian cheese. Mild in many ways, has a little bit of toothy texture, and the first hints of a bite to the paste. Otherwise it’s a delicate, simple Italian table cheese. #cheese #cheesemonger #cheesetagram #vscocam #wfmcheese (at Whole Foods Market Wynnewood)

cheesenotes:

Vnews.com has a profile of Spring Brook Farm, makers of the ACS Best Of Show 2014 cheese, Tarentaise Reserve:

Cheesemaker Grows and ProspersReading, Vt.’s Spring Brook Farm Wins a Coveted National Award
The faint smell of butterscotch hangs in the cool air as hundreds of 20-pound wheels of Alpine-style cheese lining the wooden shelves ripen in the aging room at Spring Brook Farm in Reading, Vt.A few years ago, when the cheese-making program was just getting started at Spring Brook and there were many fewer rounds on the shelves, the rich, creamy aroma of Tarentaise and Reading cheeses was much more prominent.
Although the scent of aging cheese was pleasant then, its absence now in the room’s tightly controlled 52-degree atmosphere is perhaps one of the many signs that the cheese production at Spring Brook has evolved into a business that will for the first time this year start paying for itself.
“As we’ve learned how to do this, we’ve gotten a lot better at it,” said Jamie Stephenson, the director of the cheese program. “We’ve worked hard to understand the space (in the aging room) and modify it, and we’ve learned a lot more about air circulation and bringing in fresh air.”
Stephenson is tall, thin for a man who spends his days around cheese. He could be an artist, a construction worker or a cheese merchant, all occupations he has on his resume. He and the rest of the crew at Spring Brook have gained a national reputation for being good at their craft. He’s also the man at the helm of what has become a $1 million-a-year business that is primed to receive one of its industry’s biggest awards.
This year at the American Cheese Society competition in Sacramento, Calif., Spring Brook’s Tarentaise Reserve was recognized as the Best of Show among 1,600 others vying for the top cheese honors. The Society is recognized as the leading organization in the country supporting the understanding, appreciation and promotion of farmstead, artisan and specialty cheeses. This is the second year in a row that a Vermont cheese has won the Best in Show award. Jasper Hill Farm in Greensboro, Vt., won last year. Spring Brook is holding an annual open house on Saturday from 9 a.m. to 2 p.m. for community residents. As part of the event, Gov. Peter Shumlin and Jasper Hill representatives will pass the black marble trophy on to Spring Brook to hold for a year, Stephenson said.

Read the full story.
(Photo ©2014 Vnews.com)

cheesenotes:

Vnews.com has a profile of Spring Brook Farm, makers of the ACS Best Of Show 2014 cheese, Tarentaise Reserve:

Cheesemaker Grows and Prospers
Reading, Vt.’s Spring Brook Farm Wins a Coveted National Award

The faint smell of butterscotch hangs in the cool air as hundreds of 20-pound wheels of Alpine-style cheese lining the wooden shelves ripen in the aging room at Spring Brook Farm in Reading, Vt.A few years ago, when the cheese-making program was just getting started at Spring Brook and there were many fewer rounds on the shelves, the rich, creamy aroma of Tarentaise and Reading cheeses was much more prominent.

Although the scent of aging cheese was pleasant then, its absence now in the room’s tightly controlled 52-degree atmosphere is perhaps one of the many signs that the cheese production at Spring Brook has evolved into a business that will for the first time this year start paying for itself.

“As we’ve learned how to do this, we’ve gotten a lot better at it,” said Jamie Stephenson, the director of the cheese program. “We’ve worked hard to understand the space (in the aging room) and modify it, and we’ve learned a lot more about air circulation and bringing in fresh air.”

Stephenson is tall, thin for a man who spends his days around cheese. He could be an artist, a construction worker or a cheese merchant, all occupations he has on his resume. He and the rest of the crew at Spring Brook have gained a national reputation for being good at their craft. He’s also the man at the helm of what has become a $1 million-a-year business that is primed to receive one of its industry’s biggest awards.

This year at the American Cheese Society competition in Sacramento, Calif., Spring Brook’s Tarentaise Reserve was recognized as the Best of Show among 1,600 others vying for the top cheese honors. The Society is recognized as the leading organization in the country supporting the understanding, appreciation and promotion of farmstead, artisan and specialty cheeses. This is the second year in a row that a Vermont cheese has won the Best in Show award. Jasper Hill Farm in Greensboro, Vt., won last year. Spring Brook is holding an annual open house on Saturday from 9 a.m. to 2 p.m. for community residents. As part of the event, Gov. Peter Shumlin and Jasper Hill representatives will pass the black marble trophy on to Spring Brook to hold for a year, Stephenson said.

Read the full story.

(Photo ©2014 Vnews.com)

38 notes

Of the five things I’m currently reading: Just finished the first story in George Saunders collection “Tenth of December”. My heart is racing! Unique and enthralling style.. And even though the events unfolded in believable fashion, I’m left in awe at Saunder’s power demonstrated. #reading #currentlyreading #tenthofdecember #kindle

Of the five things I’m currently reading: Just finished the first story in George Saunders collection “Tenth of December”. My heart is racing! Unique and enthralling style.. And even though the events unfolded in believable fashion, I’m left in awe at Saunder’s power demonstrated. #reading #currentlyreading #tenthofdecember #kindle

All the #blues I could muster! Stilton, Gorgonzola, D’Auvergne, Buttermilk, Maytag, Dolce, Moody. #cheese #cheesetagram #foodporn (at Whole Foods Market Wynnewood)

All the #blues I could muster! Stilton, Gorgonzola, D’Auvergne, Buttermilk, Maytag, Dolce, Moody. #cheese #cheesetagram #foodporn (at Whole Foods Market Wynnewood)

1 note

Luna on the Perkiomen Trail. #bordercollie #lunagram #perkiomen #trail #hiking (at Perkiomen Trail)

Luna on the Perkiomen Trail. #bordercollie #lunagram #perkiomen #trail #hiking (at Perkiomen Trail)

0 notes

Interview: Jacqueline Baker, The Broken Hours

booksinthekitchen:

Writing an entire first draft in three months would be impressive even for a rambling, thinly veiled autobiography set in the present day. But Baker’s novel is a period piece set in Providence, R.I., circa 1936. It’s also got a tightly wound plot that doesn’t reveal its hand until the…

3 notes

etsy:

Vaguely Victorian leg warmers: the 1880s meet the 1980s.

etsy:

Vaguely Victorian leg warmers: the 1880s meet the 1980s.

750 notes

tumblropenarts:

Artist Name: IMU
Tumblr: asteroideyes.tumblr.com

tumblropenarts:

Artist Name: IMU

Tumblr: asteroideyes.tumblr.com

225 notes