Hello lovely “It’s Not You, it’s Brie” readers. I’m writing to let you know that I’m going to be out of commission for a few more days because right now, life is demanding attention beyond the cheese plate. But I’m still here.
And, also important, I wanted to take this time to ask you, that’s right you, about your cheese desires. The ones that are appropriate for public consumption, that is. And, I want to giveaway a Home Creamery book in honor of the Kitchen Curds event. Surprise!
I’ve got many ideas afloat about recipes I’d like to share, guest bloggers posts I’ll impart, cheeses I’m going to talk too much about, and dairy pictures I’m going to try to seduce you with, but in the meantime, is there anything in particular you desire to learn about cheese, any dairy recipes you are eager to have, or cheese you wanted to gaze at from the pages of “It’s Not You, it’s Brie?”
I’d love to hear from you.
And, I’m giving away a book that will divulge all recipes for the dairy products to be made for the Kitchen Curds events.
How do you enter the drawing, you ask?
Leave a comment below telling me of what you’d like me to gush on about, and I’ll put your name in a hat. More recipes?I promise it’ll be a hat that has something to do with cheese. Any triple-cremes or sheep cheeses you want me to focus on? Then, I’ll pick a person’s name from the hat and send them a free copy of the Home Creamery book.
Be sure to keep posted to find out if you’re the winner.
Signing off in solidarity. Cheese power.
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{ 18 comments… read them below or add one }
Sounds great! I have the Home Creamery book, so don’t worry about putting me in the hat.
I just got my rennet, etc. in the mail yesterday… so excited!
Oh, great giveaway…I ordered the book last week so that I have it to go with the Kitchen Curds fun, so…but, I would love to know/learn more about making cheese w/ soft (is it washed?) rinds? Of course, I’m good with anything cheese…
girlichef- washed rinds, got it.
looking forward everyone’s mozzerella posts!
more recipes please!
As far as mozzarella, I’ve done some experimenting and I think I may have nailed the technique, or so I think (now I have jinxed myself). I think the trick is small batches for the beginner. At least for me. When there is a hot butter slick on the surface of your water, you know you’ve messed it up. And use lots of salt. That way, even when your mozzarella is too tough it still tastes delicious.
Oh!! I know! Burrata!!! I must know how they do it. Any idea?
Finally, a cheese(b)log.
I’d love to hear about Mexican cheeses, like cotija.
And tell me all about my beloved brillat savarin!
(and BTW, I love this photo)
I’m quite pleased with the infomratoin in this one. TY!
salt is a godsend to cheese.
some great ideas, keep em’ coming.
I’m interested in cheese from South America. There was a great article in the current issue of Culture that’s got me thinking about South American cheese.
Hi there! This is my first visit to your blog – I found you through Wasabimon
I’d love to see some recipes using Speckled Hen and/or Guiness flavoured cheeses. All I can dream up is serving it with crackers, or broiling it on some crusty bread.
How about New World (i.e. American) cheeses that are as good as or better than their Old World counterparts? Since many American cheeses (particularly the soft or raw-milk ones that are impossible to import) are based on European recipes, it would be interesting to see which ones beat their inspirations in taste tests.
Have you done a posting on the making of burrata? Or burrata recipes? Other than that, maybe a bit on greek cheeses, like the two that you can fry up, would be interesting. I just went to the greek festival a couple weeks ago, and had some of that cheese… i do forget the name though.
Mmm goat cheese.
Herbed goat cheese.
Garlicky herbed goat cheese.
Mmm Yea…
I just found you a few days ago, am a little confused. My pick is soft mozzarella (now $5.49 in my area) – will you do a class or publish a recipe? I have wanted to be a cheesemaker for ages!
I make my own fresh goat cheese, but I’ve not tried making any other types. I’m a blue cheese fan, and just recently discovered cambozola. Heavenly stuff! So, my vote is for blue cheese.
I am wondering about an old favorite wisconsin artisan cheese; Trade Lake Cedar. (I think was the name). I remember it was sheep milk cheese. Used to get it at Whole Foods in Madison.
Another of my favorites…Vella Dry Jack. Can it be made at home?
(did you say only one comment?) What is wrong with my yogurt!? No matter what I do it is thin and watery?
Kirstin,
i want more info on cheese in Indian cooking…
is that legit?
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