Comments on: The Cheese Truck http://www.tastingmenu.com/2008/03/06/the-cheese-truck/ Focused on food. Mon, 12 May 2008 23:57:03 +0000 http://wordpress.org/?v=2.5.1 By: dana http://www.tastingmenu.com/2008/03/06/the-cheese-truck/#comment-4710 dana Tue, 11 Mar 2008 23:48:52 +0000 http://www.tastingmenu.com/2008/03/06/the-cheese-truck/#comment-4710 Michael- There is a wide range of quality in the "Blue D'Auvergne" family, which I have discovered the hard way. Many producers make cheeses under this label, from what I understand simply means blue cheese from the Auvergne region. Peterson has a direct relationship with a producer in France who is making a blue for their own distribution, it's quite nice, much milder than most. Roberto and Sean- My most recent blue purchase was indeed a Blue de Chevre! It's French, and has a nice white rind, and is a large triangle log. It was the first time seeing a goats blue. Mandy- I do love Mt. Townsend. I often purchase their cheeses for my plate. I love having something made so close to home, and it's absolutely delicious as well. I would really love to try your cheeses as well, are they distributed in Seattle? I'll start asking around :) Michael- There is a wide range of quality in the “Blue D’Auvergne” family, which I have discovered the hard way. Many producers make cheeses under this label, from what I understand simply means blue cheese from the Auvergne region. Peterson has a direct relationship with a producer in France who is making a blue for their own distribution, it’s quite nice, much milder than most.

Roberto and Sean- My most recent blue purchase was indeed a Blue de Chevre! It’s French, and has a nice white rind, and is a large triangle log. It was the first time seeing a goats blue.

Mandy- I do love Mt. Townsend. I often purchase their cheeses for my plate. I love having something made so close to home, and it’s absolutely delicious as well. I would really love to try your cheeses as well, are they distributed in Seattle? I’ll start asking around :)

]]> By: mandy http://www.tastingmenu.com/2008/03/06/the-cheese-truck/#comment-4707 mandy Tue, 11 Mar 2008 15:31:38 +0000 http://www.tastingmenu.com/2008/03/06/the-cheese-truck/#comment-4707 We small cheesemakers appreciate your love for the one-on-one time! We truly appreciate those restaurants and shops who value time spent with the smaller purveyors or even the producers themselves. It creates a greater sense of community and truthfully provides a greater satisfaction to the producers when we leave your storefront or kitchen, stoked that you either loved our latest addition or had something constructive to offer when you didn't. I know it's difficult to maintain these relationships when a distributor's truck can just bring a little of everything, and sometimes it's hard for us smaller guys to find that balance between time on the farm and time with our customers, but I think you may see a shift in direct sales from smaller producers, especially as second generations come up in the ranks. If you haven't already, check out Mt. Townsend Creamery in your area. They're awesome guys with great cheese! :) We small cheesemakers appreciate your love for the one-on-one time! We truly appreciate those restaurants and shops who value time spent with the smaller purveyors or even the producers themselves. It creates a greater sense of community and truthfully provides a greater satisfaction to the producers when we leave your storefront or kitchen, stoked that you either loved our latest addition or had something constructive to offer when you didn’t.
I know it’s difficult to maintain these relationships when a distributor’s truck can just bring a little of everything, and sometimes it’s hard for us smaller guys to find that balance between time on the farm and time with our customers, but I think you may see a shift in direct sales from smaller producers, especially as second generations come up in the ranks. If you haven’t already, check out Mt. Townsend Creamery in your area. They’re awesome guys with great cheese! :)

]]> By: Sean http://www.tastingmenu.com/2008/03/06/the-cheese-truck/#comment-4684 Sean Sat, 08 Mar 2008 04:20:57 +0000 http://www.tastingmenu.com/2008/03/06/the-cheese-truck/#comment-4684 You've probably tried Point Reyes blue, but it is one of my favorites. I was staging at Gilt tonight and they received an unexpected substitution in their cheese delivery. Instead of their normal blue they were given a "classic blue log" from Westfield Farm. It's a goat's milk and has a very nice subtle blue flavor. It would be a great way to introduce people to blue who might otherwise be afraid of it. You’ve probably tried Point Reyes blue, but it is one of my favorites. I was staging at Gilt tonight and they received an unexpected substitution in their cheese delivery. Instead of their normal blue they were given a “classic blue log” from Westfield Farm. It’s a goat’s milk and has a very nice subtle blue flavor. It would be a great way to introduce people to blue who might otherwise be afraid of it.

]]> By: Roberto N. http://www.tastingmenu.com/2008/03/06/the-cheese-truck/#comment-4682 Roberto N. Sat, 08 Mar 2008 03:34:59 +0000 http://www.tastingmenu.com/2008/03/06/the-cheese-truck/#comment-4682 Taking care of the Cheese Cart in Maestro was one of the most fun, interesting and enlightening parts of my job there. There's an English blue made out of Goat's milk... a must try! Taking care of the Cheese Cart in Maestro was one of the most fun, interesting and enlightening parts of my job there. There’s an English blue made out of Goat’s milk… a must try!

]]> By: Michael Natkin http://www.tastingmenu.com/2008/03/06/the-cheese-truck/#comment-4681 Michael Natkin Fri, 07 Mar 2008 23:52:44 +0000 http://www.tastingmenu.com/2008/03/06/the-cheese-truck/#comment-4681 I just learned about Blue D'Auvergne from the Cheese Cellar down by Fischer Plaza, and loved it. The combination of "blue" intensity with creaminess was great on polenta. I'm glad there are still some small purveyors in the world. I just learned about Blue D’Auvergne from the Cheese Cellar down by Fischer Plaza, and loved it. The combination of “blue” intensity with creaminess was great on polenta. I’m glad there are still some small purveyors in the world.

]]> By: Yvo http://www.tastingmenu.com/2008/03/06/the-cheese-truck/#comment-4677 Yvo Fri, 07 Mar 2008 18:07:14 +0000 http://www.tastingmenu.com/2008/03/06/the-cheese-truck/#comment-4677 The cheeses sound lovely, but the cruel letter sounds... so... awful. The cheeses sound lovely, but the cruel letter sounds… so… awful.

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