We continue with our interview with Vanessa Chang, ACS Certified Cheese Professional, and she tells us her guidelines for choosing a cheese if you are new to the world of artisan cheeses. She also gives us a taste of producers and agers that she is excited about and shares some of the cheese combinations you can try at your next party. Sharon also talks about a camping French Press coffee maker and Winter tells us all about capers and caper berries.
Let's taco 'bout it!
Run Time: 46 minutes
Let's taco 'bout it!
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| Photography courtesy of Jez Timms |
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Let's taco 'bout it!
- Food Nerd Shoutout: Thanks to listener Kathy for letting Winter know in person, that she enjoyed the salt episodes with Darryl Bosshardt. She even went out and got some Real Salt--sweet! You can listen to Salt Part 1 and Salt Part 2 here.
- Let's Dig into the Kitchen Drawer: Sharon loves the Stanley Cook and Brew Set used for French Press coffee. Sharon went out to Payson Lakes in Utah and it was great for camping--the super fine mesh keeps out all the ashes and bugs! Sharon's rating: 5 out of 5 stars.
- We continue our interview with Vanessa Chang for Part 2. If you haven't heard Part 1 with Vanessa, you can listen here.
- What can I start out if I want to try artisan cheeses? Vanessa suggests asking questions, especially since you're trying to learn. There are no stupid questions. The only thing that cheesemongers may not totally love, are the know-it-all customers.
- Tip 1: Start with what you know when it comes to choosing cheeses. For example, if you are used to block cheddar, tell the cheesemonger what you are familiar with, and he/she can suggest a mind-blowing version, that may be aged longer, maybe doesn't have annatto (used to color cheeses), or possible in wheel or truckle form.
- By the way, all cheese has a place!
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| Photography courtesy of Chris Ralston |
- Tip 2: Acknowledge what makes a cheese good. There are different characteristics to cheeses that make them good. Don't go "ew" (you'll offend the cheesemonger)!
- What is the crunch or those "freckles" in cheese? Vanessa tells us it's not mold. It's the amino acid tyrosine. As a cheese ages, the enzyme in the cheese breaks down fats and proteins (amino acids) and there is water loss as it ages, which causes the tyrosine crystals becomes more apparent.
- Cheese-making is controlled spoilage (David Chang calls it controlled rot).
- Rockhill Creamery is a US-based cheesemaker that does everything in the cheesemaking process.
- What cheese producers are you excited about: Vanessa's desert island cheeses are alpine cheeses such as Comte (goes well with coffee). She especially loves the Marcel Petite Comte. Producers: Jasper Hill out of Vermont has a cheese called the Harbison that she likes. The side is wrapped in strips of spruce. (They also have a Cabot Clothbound cheddar cheese, which is also good.)
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| Photography courtesy of Marc Babin |
- There could be different people involved in the cheesemaking process: There could be the dairymen, to the cheesemakers, to the cheese agers. By the way, an affineur (in French) or stagianato (in Italian) is a cheese ager.
- Favorite pairings: Coffee with cheese like a Comte; meats and cheeses (Creminelli High West Whiskey Salami + alpine-style cheeses such as Gruyere or Comte); cheese and chocolate (blue cheese such as a stilton or Point Reyes Bay Blue cheese + Harper Macaw Rainforest Blend (Dark 70%) or Milk (57%) chocolate; cheese and junk food like Doritos and Cheetos and Corn Nuts. Cheese doesn't need to be "precious". Enjoy it how you want to when you take it home. By the way, a Dutch stroopwafel with blue cheese is a good combination.
- Rachel Perez comes up with unconventional pairings, such as burrata cheese + summer corn + trout roe.
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| Photography courtesy of Brooke Lark |
- Most exotic cheese: Kris Lloyd Artisan from Australia produce Ant Hill, a goat cheese with green ants. Green ants are citrusy and goes well with goat cheese.
- Vanessa is currently working with St. Benoit Creamery, related two other cheese producers, Laura Chenel Chevre and Marin French Cheese.
- You can take Vanessa's cheese classes in San Francisco through the Cheese School of San Francisco. They have a new location in Ghirardelli Square, so check out their calendar here.
- You can follow Vanessa on Instagram @vanessajchang, Twitter @vness, and Facebook.
- Introducing Interesting Ingredients: Winter talks about capers (the edible pea-sized flower buds) and caper berries (olive-sized). They are similar to olives, in which they need to be treated and pickled to be palatable. This recipe, Sautéed Chicken Thighs with Lemon and Capers, from Weight Watchers is a winner! Caper berries are used in martinis and would be great on a charcuterie board.
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| Capers (front) and caper berries (back) |
- We love getting email. Send us an email hungrysquared@gmail.com. Or you can bug us on Instagram or Facebook!
Run Time: 46 minutes
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