We got our home cheesemaking equipment in this week and made the first attempt: queso blanco. The main part, cooking and chemistry, went well, but getting it into the press was quite an adventure. It's a Dutch‑style press, requiring a weight to exert force on the lever. Well, we lack any kind of “official” weight, so…Read more
Quick post. Just got back from a trip to Calgary, AB, and found the most awesome restaurant in the city, Farm: http://www.farm-restaurant.com/. Farm-to-Table with a cheesemonger in the back. The cheesemonger actually came first, and she started the restaurant. Anyway, completely awesome: * Lamb Sweetbreads with Tomato Chili Aioli (the whole thing was just a spoonful) * Pickled Lamb Tongue - Housemade * Clear Soup: Braised Lamb with White Beans & Root Veggies * Duck Breast, Celeriac Puree, Brussels Sprouts, Balsamic Reduction * Colston-Basset Stilton
All paired with a great array of wine and sherry.