The Cheese Blog
I'll be your goat cheese and wine pairing guide. And since Baetje's Bloomsdale is a classic example of a Loire Valley goat cheese, my goat cheese and wine pairing today can be applied to most Loire Valley friends.
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Paneer is a soft, mild, fresh, and lightly pressed cheese popular all much of South Asia. It's fluffy even when pressed, tastes like the milk from which it's made- use the good stuff, and is meant to be consumed within days -not a problem- of making it. All my favorite Indian restaurants make theirs by hand.
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From June on, you can find me either at home obsessing over camembert fluffiness (rather than while at work- good change?), teaching cheese lovers how to make ricotta or mozzarella at their homes or at public cheese making classes in the Bay Area (lucky, lucky girl), or writing. It's taken me a while to get to this place.
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My first cheese making class is all about ricotta. But not just ricotta made from milk and cream. Traditional, true ricotta, made from whey, too. And three seasonal ricotta recipes.
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This past weekend I had the pleasure of drinking lots of Montebello wine. In other words, I curated the cheese for the Ridge Montebello Release Weekend and may have hit up a wine station more than once.
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