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Out of a personal sense that something was missing, began a journey through America, one cheese at a time. Director’s Journal Have you ever come up with an idea or scheme to do something you really wanted to do, ached to do? Then that voice of reason/doubt/practicality pops in and bursts the bubble. No, no, I better not. If everyone listened to that voice some great adventures and discoveries would have been left to someone else. Or maybe to no one. When I read about Sasha and Michael and their project, Cheese By Hand, in the Pacific Northwest Cheese blog, I thought, now there’s a road trip! Taking four months off from work, traveling the country, and visiting artisan cheesemakers. And they came up with the cool idea to share their adventures, as they happened, through the blog created just for the trip! Cozy, in front of my computer I could read, look, and listen as they discovered each farm and learned first-hand from the cheesemaker what it was like for them to create their product. What was cooler yet, they were coming to town for the American Cheese Society’s yearly conference (sold out, BTW!). I wanted to meet these people. They would be staying several days in Portland, and were very interested in exploring the Portland Farmer’s Market, where they were hoping to discover more cheesemakers. There we met, and I was able to join them briefly as they continued their journey of discovery.

Sheep cheese tastes distinctive, characteristically strong, and very different from cow or goat cheese. On this family sheep farm, the making of cheese reflects a slower pace of life along with a direct connection to the land. Consuming this cheese requires a careful eating pace. View the video here. Download Show: MP4 | WMV | iPhone [sniplet commentlink] [sniplet recipelinker] Director s Journal One of the great pleasures doing these stories is getting to go where the story is actually located. In this case it was the foothills of the Cascade Range of Oregon: Pines, firs, windy roads, and hills growing into mountains. As Lynn and I pulled into the dairy, I was first greeted by yaps from Bonnie, their herding dog. From around the corner appeared a smiling Kathy Obringer. She hopped into the car and we drove straight away over to the cheese room where she showed us the results of her family’s hard work. As always, it was educational. Every cheese has its timeline, and it’s all marked down on the calendar. Kathy and Elle, her daughter, checked it a couple of times during the short time we spent in there. The small rounds aging in the standing fridge. The larger rounds hibernating in the walk-in. My favorite part of the process that I got to witness (and film) was Elle adding dry cocoa to the outside rind of the all sheep’s milk ‘Scio Heritage’ cheese. It was rubbed, brushed, and oiled. An antique bronze color emerged. I asked if it changed the taste of it, and Kathy didn’t think so, but it did make it so beautiful. It was time to bring in the sheep for their second milking of the day. Hank rode his bike out to the part of the pasture where they were grazing, as Bonnie charged ahead. Next thing I knew the sheep were filing in through the gate, with Hank and Bonnie on their heels. Well, really, it was Bonnie. Hank was making sure the slowpokes didn’t stay behind nibbling their way back. Inside the milking parlour, Elle herded them into the milking stall where they happily ate the grain mixture (made especially for them!) as they were milked. Afterwards that group would be led outside, waiting for a new pasture area, as another round of sheep were milked. It was a cycle that seemed so natural. One growing into another: the cheese cycle, the farming cycle, the cycle of work in harmony with nature. As I packed up to leave, I took a moment to soak it all in. One more time to smell the trees, feel the wind on my face, and to hear the chirps, yaps, and baaaas. —Rebecca Additional Resources Ancient Heritage Dairy Dairy Sheep Association of North America Facts about Sheep’s Milk Learn more about Sheep Subscribe To Us By RSS Subscribe By Email

Chef Mark and I had a chance to speak with Dom Lane and Tom Calver from West Country Farmhouse Cheddars, a PDO (Protected Designation of Origin) cheddar from England's famous West Country. These innovative Brits not only produce some fantastic cheese, but they've also created the world's first live-streaming video of cheddar...aging. Consider it the gourmet version of watching paint dry. http://www.farmhousecheesemakers.com/ http://www.cheddarvision.tv/ Sponsor: Go Daddy (www.godaddy.com Use code food1 for 10% off your order Use code food2 for $5 off orders of $35 or more Use code food3 for $6.95 domain names Music: Beau Hall (http://www.beaurocks.com/) Food Philosophy is a production of the Culinary Podcast Network (http://www.culinarypodcastnetwork.com/). food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, artisan cheese, British Cheddar, cheesemaking, West Country, cheddar, CheddarVision

Out of a personal sense that something was missing, began a journey through America, one cheese at a time.

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.

Out of a personal sense that something was missing, began a journey through America, one cheese at a time.

Out of a personal sense that something was missing, began a journey through America, one cheese at a time. Recipe from the episode: Quick Apricot Salad Download this episode | Download food4thot Director s Journal Have you ever come up with an idea or scheme to do something you really wanted to do, ached to do? Then that voice of reason/doubt/practicality pops in and bursts the bubble. No, no, I better not. If everyone listened to that voice some great adventures and discoveries would have been left to someone else. Or maybe to no one. When I read about Sasha and Michael and their project, Cheese By Hand, in the Pacific Northwest Cheese blog, I thought, now there’s a road trip! Taking four months off from work, traveling the country, and visiting artisan cheesemakers. And they came up with the cool idea to share their adventures, as they happened, through the blog created just for the trip! Cozy, in front of my computer I could read, look, and listen as they discovered each farm and learned first-hand from the cheesemaker what it was like for them to create their product. What was cooler yet, they were coming to town for the American Cheese Society’s yearly conference (sold out, BTW!). I wanted to meet these people. They would be staying several days in Portland, and were very interested in exploring the Portland Farmer’s Market, where they were hoping to discover more cheesemakers. There we met, and I was able to join them briefly as they continued their journey of discovery. —Rebecca Additional Resources Cheese By Hand Monteillet Fromagerie Willamette Valley Cheese Co. Oregon Gourmet Cheeses Murray’s Cheese Shop Artisanal Premium Cheese

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. Recipe from the episode: Pat s Stuffed Chicken Breast Download this episode | Download food4thot 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)