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Recipe: Winter Squash Soup with Applewood Smoked Chevre
Baby, it’s cold outside. Snuggle up with a bowl of this rich, sweet, filling soup, heaped with smoky chevre. Mmmmm. serves 6 1 large kabocha or medium butternut squash, about 4 lbs. 4 tablespoons...
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So much Fancy Food, so little room for it all.
We just returned from the Winter Fancy Food show (official title: National Association for the Specialty Food Trade, or NASFT), which was held in San Francisco January 20-22. Since 1952, NASFT has...
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The “solid” facts about winter cheesemaking
Most people don’t realize that cheese is a seasonal product. Since its discovery sometime around 2000 BC, fresh cheese has been a way to use surplus milk. The process of aging cheese is actually one of...
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Where’s the beef? At Oskar Blues’ Colorado ranch.
Are you a Bart’s Trustafarian Burger (Haystack Mountain chevre, arugula, honey, bacon)” person, or a “There’s a Hippie in My Home (veggie sandwich)” type? If it’s the former, read on. The latter? No...
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Stinky, funky, stanky: a guide to washed rind cheeses
People have very strong feelings about certain types of cheese. Just the other night, I was at a bar with some friends, one of whom was keeping a death grip on a half-wheel of Epoisses I’d given him....
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Mission Cheese: San Francisco’s coolest dairy destination
The California Plate You know how sometimes, when you’re traveling, you stumble across a restaurant, café, bar, or specialty food shop that just draws you in? Maybe you’re not even hungry or thirsty,...
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Recipe: Pork and Sunlight Crostini
Ignore the rather unglamorous-sounding name of this recipe. What it lacks in euphoniousness is more than made up for by its flavor, a sublime blend of the savory, salty, pungent, creamy, and...
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A guide to common goat breeds
There are dozens of different goat breeds from around the world, but here in the U.S., we tend to see just a handful (sad, but true). Goat breeds fall into three main categories, depending upon their...
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Cochon 555 Vail: The necropsy
It’s taken this long for my arteries and liver to return to a somewhat working state, and so I bring you this exclusive, behind-the-scenes look of a night in the life of a Cochon 555 judge. It’s a...
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Queso sera, sera — discovering cheese in Bolivia and Paraguay
As three weeks of traveling in Bolivia and Paraguay on assignment for various journalistic outlets comes to a close (What, you thought I only wrote captions for weird goat pics?), I’ve finally compiled...
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Recipe: Pimento Cheese
Pimento cheese is classic Southern fare that has recently started popping up on menus north of the Mason-Dixon line. Pimento cheese is essentially a spread made from shredded cheese, pimento peppers...
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Cheese for Life: The 2013 Cheesemonger Invitational
Two weeks ago, I had the esteemed opportunity to attend the 4th Annual Cheesemonger Invitational, an event so rare and so magical that I used vacation time to fly all the way to New York City to work...
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Recipe: Fresh Chévre Stuffed Squash Blossoms
This morning I was delighted to find no less than twenty bright yellow squash blossoms scattered about the zucchini patch. Some were still furled into themselves, huddled up against the brightness of...
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For the Love of Cheeses: A Re-cap of the 2013 American Cheese Society Conference
Wisconsin: the land of cheese and beer. The land of a thousand lakes. Also the land of my birth. Wisconsin holds a special place in my heart, so I couldn’t have been more excited to spend five...
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Fresh Chévre and Zucchini Lasagna
Last week I was relishing in the bounty of gorgeous squash blossoms my garden was producing, now I’m deep in the flip side of that reality with what appears to be thousands of pounds of zucchini on my...
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Recipe: Greek Orzo Salad with Haystack Feta
This salad is my current lunch obsession. Brad Lynch, Culinary Director of Cured, churns out a few big batches a week. If you can’t make it into the shop to pick some up, it’s easy to make at home....
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Recipe: Beet and Goat Cheese Chile Relleños with Roasted Red Pepper Sauce
Alright gang–this recipe has a lot of moving parts, but let me tell you, it’s worth it. Full of warming fall flavors, these relleños will satisfy your soul on these cold nights. For me, melted cheese...
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Go West
As anyone in the cheese industry will tell you, one of the best parts of living and working in the world of cheese is being able to frequently connect with so many extraordinary people. A few weeks...
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TGIF! (Friable)
TGIF! For most people, the “F” in TGIF is for Friday. For us at Haystack, “F” is for “friable,” which is our cheese vocabulary word of the day. According to maître-fromager, Max McCalman, friable...
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Life hack: Mac and Cheese Edition
So it’s a typical Thursday night: you grab a roasted chicken and ‘taters from your neighborhood rosticceria and you’re looking for one more side dish that you can prepare at home to round out the meal....
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