This post takes a personal turn compared to what I typically blog about at knowurfood.org. However, I thought this was the best forum to communicate my explanation for why I declined my invitation to compete in the Cheese Mongers Invitational Masters competition this weekend. I competed to be proclaimed the best cheese monger in America¹ … Continue reading My Apology to Cheese Mongers
Terroir is the essence of a particular air, the water, and the soil. It is also and expression of the animals and the people that work the land. To live on a farm, as a family, removes the distinction between the farmers and their product.
It's sustainable, farmstead, made from raw milk, it is unique in appearance and flavor, it is it's own original recipe, and it has been that way for over 800 years. But, the list goes on.
"...he designed the lights in her house to... reflect her mood...I think the mood that evening was fucking awesome jungle tasting menu for four!"
So, recently I was perusing the cured meat selection of a market with a very talented salumiere. We chatted about the merits of the products before us, and gossiped about the people who produced them, as you do. At one point, my buddy picks up a product, turns on his smartphone and types in the … Continue reading A Game of Hide the Salami?
What is and what isn't this spicy spreadable salami from Calabria?
The basics of turning ingredients into edible styrofoam