m. jesse

The Tour du Mont Blanc is one of the world’s classic long-distance hiking routes, a circular path that winds through ice-capped mountains in France, Switzerland and Italy. We encountered fontina all along the Italian route. In Courmayeur, it was stuffed with ground walnuts into sunflower-shaped pasta topped with cream sauce. In Aosta, its fruitiness emerged when it was folded into a crespelle with ham. When we crossed into Switzerland around day nine, reblochon took the spotlight—in the town of La Fouly, for instance, in a thick tartiflette, wrapping potatoes and cream in an oozy embrace.

Will Hike for Cheese via WSJ

Shannon Hatch - America's Test Kitchen

“It only requires the most basic ingredients: sugar, pectin, lemon juice, and wine. Making wine jelly is also a great way to turn a cheap bottle into a luxuriant treat. (Of course if you are willing to sacrifice a nicer bottle, it will only improve the jelly’s taste)”

How to Make Wine Jelly by Shannon Hatch via America’s Test Kitchen

Genaro Molina / Los Angeles Times

Ever wanted to know how to keep your fondue from clumping and becoming stringy? Try adding a little acid.

Learn about the details by skipping ahead to the full article.

“2011 Laughing Pig Rosé – We are excited to share this first wine from the 2011 vintage with you! We are optimistic that the rest of our 11′s are also promising. The vintage was as cool as 2010, so the chemistry numbers were very similar, but dry September created riper skins and seeds than 2010 resulting in what I expect will be fantastic wines. We experienced few vineyard issues due to the diligence and hard work of our growers. The significant difference from 10 to 11 was the size of the clusters. 2011 clusters were huge, and I knew that Saigné was needed in order to make our red wines as good as possible. This meant that the Laughing Pig Rose would smile back into our lives. I only had one lot that I did not bleed. The juice from the other lots was placed on top of an equal amount of fruit and allowed to soak and slowly start to ferment for several days. This was then pressed and transferred to neutral barrels where the wine still lives. As with our other wines the 2011 LPR has been fermented to dryness and malolatic complete. It will be bottled with out fining or filtration in the beginning of April, Clare says this might be the bet LPR yet. Aromatics of strawberry, toast and a little spice lead you into a rich mouth feel. The fruit lingers on the finish while your mouth waters slightly from a pleasing core of acidity.”

Everything from big table farm is amazing, take a look.

Sunday, April 29th 5-6p appetizers & student-led garden tour; 6-8p dinner & entertainment. $75 per person

Feel free to print this handout to share with others…

RSVP by April 15th to: kbtenneson@gmail.com & send checks to:

San Antonio High School
Attn: Food Justice Program
125 West San Jose Avenue
Claremont, CA 91786

About the San Antonio High School Food Justice Program:

The San Antonio High School Food Justice program is a hands-on, interdisciplinary class focused on building community around sustainable food. Since the fall of 2010, students have planted, maintained, and harvested over 3,200 square feet of raised bed garden. The class educates students about healthy food choices and food justice politics by reading and discussing articles and watching videos related to current food justice, health, and environmental issues. San Antonio students partner with Claremont College interns, work with a professional chef to develop recipes and cooking skills, and a master mason to build an outdoor classroom. The program promotes skill, knowledge building, and youth leadership development. Your generous support through the annual fundraiser dinner will help secure the future of the food justice program at San Antonio High.

View San Antonio High School – Garden to Table Fundraiser in a larger map

JEFF KAN LEE/ PD

“They call us artisan cheesemakers now,” Chickie said. “But we’re just doing exactly the same things we were doing in 1931. People’s perceptions have changed, but we haven’t.”

Read the full article: 80 Years of Making Cheese

Over the course of the last five years, a collaborative effort has been hatching between the Artisan Cheese Exchange, based in Wisconsin and KEN International, a Japanese company owned by cheese expert Mr Hisada, to import and sell American artisan cheese through their 20+ cheese shops. The shops are clean, cheese is carefully selected and well merchandised and their staff is very well trained.

Read more on Culture Cheese Mag’s Blog

Founded in 1919 and widely known as makers of “The World’s Best Cheddar,” Cabot is proud to announce that it is the exclusive cheese sponsor of the 2012 Grilled Cheese Invitational, which will be held on April 28 at the world famous Rose Bowl in Pasadena, CA.

Visit: Cabot Creamery

Visit: Grilled Cheese Invitational

JB Rumburg Photo: S.F. Bicycle Coalition

If you’re going to be in the City next weekend, meet up with these fine folk: The Tour du Fromage is a blending of San Francisco’s cycling community and our cheese community – two passionate and surprisingly connected groups. All cheese and bike lovers are welcome. Together we will ride to some of the best independent cheese shops in San Francisco, including Other Avenues (3930 Judah St.), Rainbow Grocery (1745 Folsom St.), Mission Cheese (736 Valencia St.), Little Vine (1541 Grant Ave.), Say Cheese (856 Cole St.) and Cheese Plus (2001 Polk St.).

Read more: SFGate