The vegan cocktail bar, whose kitchen will be overseen by executive chef Jeremy Scullin, just revealed that it has partnered with White Labs, the well known local yeast company, to develop a custom and unique blend of cultures for a tree nut cheese program. Owner Kory Stetina shared that a dedicated room in KINDRED's kitchen has been set aside for fermenting the cheeses, which will have a protein base of cashews, almonds and macadamia nuts flavored with various spices. Scheduled to roll out in a few months when the cheeses have aged properly, they will be featured on a cheese board with housemade condiments; Stetina says that the eatery's menu will also include a vegan charcuterie board loaded with shaved orange-fennel and red chile seitan, smoked golden beets, herb-crusted miso cashew ball, whiskey mustard glazed onions, kale- pepperoncini pesto, horseradish aioli, pickle, fresh fruit, spicy lemon-tomato spread and warm baguette.
With years of experience under her belt, describing cheese at this level comes naturally for Noemie. But while it takes time to become a Master, anyone can grasp the basics of cheese tasting, she explains.
We caught up with Noemie, ahead of her Eight iconic cheeses tasting workshop at Kindred, and asked for her advice on how beginners can get started with this delicious discipline. Noemie Richard pictured in the Butterwick room, Kindred
Wine lovers will be familiar with the concept of terroir, which describes how the environment the wine is made in affects its taste. Terroir is also important for cheese. As well as considering the cheesemaking environment, terroir here also includes how the traditions and culture of that area affect the finished product, too, Noemie explains.
This information can give you a sense of how the finished cheese will look and taste. For example, the mountainous Alps region in France specialises in hard cheeses, while soft-ripened cheese such as Camembert comes from Normandy, where cows are able to pasture all year round.
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(Interesting fact: Apparently this cheese is not seen much in the market due to the small quantities of available Buffalo milk from local Gippsland sources. Wow who knew that Buffalo milk cheese was a thing!)
Dear Karyn:My apology for not responding sooner to your thoroughly entertaining letter regarding the Philolexian Society's naming of Annie's Bunny Pasta and Yummy cheese as it's official macaroni and cheese--an honor, indeed!Your wit, light-heartedness, commendable writing and vocabulary skills, and creativity are not lost on me. After several readings of your playful paragraphs, I continue to smile and laugh aloud. I will share your letter with my parents who are retired English and Spanish teachers, avid readers, crossword puzzle fanatics, and who become very excited when they are stumped by the occasional unknown word. They, more than anyone I know, will appreciate and enjoy your letter.I do hope that my response isn't too late and that you haven't moved on from the address that you had way back in February. I am embarrassed that it took several months to get back to you! Please know that I am truly tickled that Bunny Pasta with Yummy Cheese is the preferred macaroni and cheese of the Philolexian Society. This distinction will be something that I always remember and the bright pink box has taken on a more meaningful identity for me.Thanks again for your kindness, support, and your, in more ways than one, humbling letter. Take care.Warmly,Ann E. Withey\"Annie\"
Even though they inhabit kitchens on opposite coasts, fellow Food & Wine Best New Chefs Jamie Bissonnette and Jenn Louis are kindred spirits in food: both excel at delivering bold, daring flavors and are passionate locavores. Join us when these friendly virtuosos team up to create a fantastic meal. 781b155fdc