Learning About Natural Cheesemaking With David Asher in Brooklyn

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Yogurt cheese, perfect for a beginner like me.

A few weeks ago, I had the pleasure of attending a day of cheesemaking workshops with David Asher, a cheesemaker who runs the Black Sheep School of Cheesemaking, a “traveling cheese school” with origins in the Gulf Islands region of British Columbia. The folks from Slow Food organized these workshops and a reception the Friday evening before. After having had a look at Asher’s remarkable book, The Art of Natural Cheesemaking, they were so impressed with the knowledge within, they felt compelled to invite David Asher to come to NYC and teach classes on his unique style of cheesemaking.

A big part of this book asserts that you do not need to buy freeze dried cultures to make cheese, and that it can all be done with kefir, which contains most bacteria needed to culture milk for cheese; using raw milk is encouraged for the most part, too. Rennet is also employed in making many of the cheeses, while a simple acid—lemon juice, vinegar, or kefir—is used in a small number of cheeses to separate out curds and whey. Bottom line—industrial practices and ingredients are unnecessary to make delicious, flavorful cheeses.

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The building that houses Crown Finish Caves. The light was beautiful that evening.

I chose to attend the reception and take the first day of workshops. The reception was quite nice, and took place in one of the tunnels at Crown Finish Caves, a cheese aging facility located three stories below street level; originally the space was a brewery. Because it is so far below ground and the walls are so thick, it keeps a relatively constant temperature, perfect for affinage, or, aging cheese. A number of farms create their cheeses and age them here.

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The tunnel in which we attended the reception and heard David Asher talk about kefir and cheese.

At the reception, which took place in one of the tunnels, David talked a lot about kefir, his love for it, and its usefulness in making cheese. Before the talk there was traditional music played by a small band, a little local food and drink, and lots of cheese afterwards. David even passed out kefir grains to anyone who wanted one (they were quite large). I put mine in dead (UHT) milk and it fermented it! The magic of kefir.

The next morning I returned to Brooklyn for a day of making simple cheeses—yogurt cheese (and yogurt), paneer, and chevre. Each of these is created differently—to make yogurt cheese, you hang full fat yogurt in butter muslin (or a du-rag) until the whey drips away; for paneer, you boil milk and add acid, which creates curds and whey; and with chevre, you add kefir and rennet, and hang the cheese like yogurt cheese, or you can ladle it into forms.  Continue reading “Learning About Natural Cheesemaking With David Asher in Brooklyn”

Food Lover’s Cleanse 2012, Day 3

Day 3 of the Food Lover’s Cleanse went well!  I started out using the set schedule, with a two egg omelet with caramelized onions. I finished it with some of the wonderful paprika salt from my friends at Gardenfreude. I love this salt – it is my favorite of the herb salts they prepare. It has an earthy sweetness that I find irresistible.

egg and caramelized onion omelet

I found this omelet to be pretty filling, so I wanted something light for lunch. So I chose to eat Day 2’s snack for lunch, along with half an avocado with meyer lemon juice. Pictured are CSA apples, AkMak crackers with VT chevre, kalamata olives, and slices of spicy pork sausage. It was perfect!  I think my favorite flavor combination was the sausage and apple.

day 3 lunch

Dinner was the beet soup and the salmon from Day 2’s dinner. Now, I was hesitant when I saw the 5 Spice Beet Soup as part of the menu – last year it was there and I found it lacking in flavor. I had to doctor it up with extra spices and everything. Well, this year something changed – likely, it’s my taste buds. I loved the soup this year!

Continue reading “Food Lover’s Cleanse 2012, Day 3”

Extravagant Stuffed Dates

cooked dates

So, as part of changing my eating habits, I’ve cut out a lot of refined sugar.  I have a huge – like, Godzilla huge – sweet tooth, so it’s a challenge.  However, my health and general feelings of well-being are greatly improved without all that sugar.

Still, I have had to find ways to cope with the sometimes overwhelming sugar cravings!

One way I do that is by eating dates – medjool dates, to be exact.  I live in an area that has a sizable Arab population, and dates fit prominently in their food culture, so they’re easy to find.  You can even find fresh dates at certain times of the year, usually around Ramadan.  I have a source for incredible medjool dates, just a few blocks from my house.  They are huge, sweet, and have a fantastic caramel-like texture, sort of chewy (especially if you put them in the refrigerator for a little while).  I just love them.  And they satisfy my sweet tooth.

These mondo dates are excellent for stuffing.  It’s easy to extract the pit, and the hollow inside holds a good portion of whatever you want to put in it.  I like to use a fresh cheese – either chevre or a fresh cow’s milk cheese – but bleu cheese could also be delicious.

In addition to stuffing the dates, I like to wrap them in prosciutto di parma.  Natural bacon would also be good.  Then I heat them up.  Simply fantastic – sweet, salty, and smoky all at the same time.  I must thank my friend Laura for teaching me how to prepare these.

They’re also rather filling, I find.  They’d be great paired up with a simple green salad and glass of red wine.

stuffed date collage

Prosciutto Wrapped Stuffed Dates

If you can find proscuitto that is made from free range pigs, and not cured with nitrites but only with sea salt (as is necessary for some PDO/Protected Designation of Origin hams), that would be ideal.  You could also wrap the dates in natural bacon as well.  If you use bacon, only use half slices, and also use a well-soaked toothpick to hold it all together.

12 medjool dates
4 oz chevre or other fresh cheese
12 slices of prosciutto

Preheat the oven to 375F.

Take your dates and pit them by slicing into the date lengthwise, then spreading open the date and removing the pit.  They will look sort of butterflied at this point.

Stuff the dates with 1/2 tsp or so of cheese.  Make sure the cheese is all the way in the cavity of the date.  Close the halves of the date (some of the cheese may peek out a bit).

Roll up each date in a slice of prosciutto.  Set the dates in a baking pan – one with edges, so that any fat won’t spill out and into your oven – and bake them until the meat crisps, about 20 minutes.

Serves 6 an appetizer, 2 as a meal.