Cheese! Cheese!—Glorious Cheese!
A few months ago I was lurking around the house... searching for something to eat and all I could think about was cheese. After two trips to the refrigerator I had an inventory of the cheeses available. There were a couple of cheddars, a small piece of provolone, parmigiano reggiano, manchengo and mozzarella. A plethora of cheeses, but none of them were appealing. I was craving something very special—Chevre, French for goat cheese. So, off I went to the market in search of goat cheese. While I was at the market I started thinking about making homemade cheese. On a whim I purchased some goat milk thinking I'd either drink it or maybe actually make some cheese.
I researched the web for "how to make goat cheese." Once I found several recipes, I culled through them deciding upon one with basisc instructions, a list of ingredients and equipment. I realized this cheese making thing had the potential of becoming a life long pursuit of how to create the perfect cheese in all of its infinite varieties. I digress...
My first attempt was time consuming with pain staking attention to cleanliness and uncertainty as to the results. By the time the curd developed, drained and molded I was rewarded with a yummy, creamy, mild goat cheese. I started talking to people about cheese and cheese making all the while handing out samples of my first batch of goat cheese. Everyone loved it—I was hooked!
If I could make "good" goat cheese from store bought goat milk, the fresh stuff had to be even better. So, I was off again researching where I could locate the fresh stuff. I accidentally discovered a goat dairy less than three miles from my home. I placed an order and met the owner/operator of Latte Da Dairy, Anne Jones, while I was picking-up my order. Anne makes fantastic artisinal, handmade goat cheese and a winner of numerous awards. She's also a gold mine of information. She introduced me to her "divas," her very special Nubian and La Mancha goats, and wished me luck.
Off I went back home to make more cheese. The result this time was even better! I'm now a believer of "fresh" cheese is best when seeking a cream cheese or feta cheese. I could see myself becoming more involved with cheese making, but I have too many other interests to allow it to become a singular passion.
I enjoy sharing my love affair with cheese. One of my favorite things to do is to invite a few friends to gather over a good bottle of wine and cheese platter. To enhance your enjoyment of a cheese platter there are a few basic ideas to follow that will increase the enjoyment of eating different cheeses. Start with three to no more than five different cheeses. Begin with a mild tasting cheese then move towards a medium one and finish with a stronger tasting cheese. It's good to offer cheese made from sheep, goat and cow's milk to provide a variety of tastes. Grapes and apples compliment the greatest variety of cheese and mild breads or crackers complete the tasting experience.
Just ask if you'd like more serving tips or ideas about using cheese to enhance your eating experiences. Or if you want to learn on your own, go to a market that offers a variety of cheeses. Markets such as Central Market and farmer's markets will let you taste before you buy. So, get out there and have a cheese tasting adventure... you may get hooked they way I did!
Now, "What does cheese making have to do with real estate?" you ask.
The lesson is... when you don't know how to improve your book of business or you want to offer your clients more, but don't know what to do about it just remember to THINK about what you want to achieve, ASK assistance from those who are successful, and LEARN from the best in the RAIN.
Copyright 2009 Linda Bourgault/lulugraphix. All rights reserved.
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I do love goat cheese and cook alot with it. But for just snacking I love a good smoked gouda.