Q & A with Angela Miller, American Cheesemaker
Ever wonder what it’s like to move out to a farm, raise a few goats, and craft artisanal cheese? Well, Angela Miller, high profile Manhattan career woman, decided to do just that. Unsatisfied with her life as it was, Miller and her husband purchased a farm in Vermont, restored it to its old glory, and started raising Oberhaslis goats. We caught up with her recently at Beard on Books (discussing her new book, Hay Fever) to chat about the positive, the negative, and how she wouldn’t change a thing about her life on the Consider Bardwell Farm.
Describe an average day on the farm.
I’m off and running as soon as I wake up at 5:00 A.M. First my team and I have to sanitize the milking equipment,
Eat this Word: Burrata
WHAT? Cream cheese. On the outside, burrata appears to be fresh mozzarella. But the inside holds a surprise—an unctuous mix of cream and cheese curds. Burrata originated in Apulia and Basilicata in southern Italy and is one of several pasta filata cheeses. These cheeses—mozzarella, provolone, and cacicovallo are examples—begin with the formation of curd. The curd is heated in hot water so that it becomes melted and smooth, and then stretched, which forms the characteristically smooth surface. Burrata can also be filled with butter or a butter-and-sugar paste, hence its name. Another variation is Burrata di Andria, which is wrapped in the leaves of the aromatic asphodel plant, a member of the lily family.
WHERE? Philip Campanella's Summer Sunset Cruise
WHEN?
News Feed: June 4
How did lobster become a delicacy? [Smithsonian]
The NYT’s restaurant critic’s favorite dining spots. [NYT]
Cheese that kills. [Salon]
Why is beer consumption falling? [Atlantic]
All salt is not created
Eye Candy: Cheese Illustrated
We adored these cheese sketches (complete with accoutrements) that graced the cheese platters at Chelsea Market Sunday Supper. Diners referred to the illustrations to identify the various farmstead cheeses that were served during the meal. (JBF Award winner Anne Quatrano prepared the accompaniments.)
The folks at Metromix have put together a gorgeous slideshow of the event, which you can see here.
News Feed: February 26
Being a restaurant's regular may not be all it's cracked up to be. [Chicago Tribune] If you had to eat one cuisine for the rest of your life, which would you choose? [Epi-Log] Will junk food taxes discourage Americans from eating unhealthy foods? [Time] The best cheese apps for your iPhone. [Slash Food] Afraid of the crowds at Oktoberfest? Try the more relaxed Starkbier Festival in Munich, which also offers headier beers. [WSJ]News Feed: January 15
Beantown libations are taking off [Boston Herald] A New York City bakery celebrates a century of knishes [NYT] If the smell of stinky cheese resembles body odor, why do we still eat it? [Hungry Beast] Artisan butcher Tom Mylan explains what you can learn about beef just by looking at it [Atlantic]News Feed: December 21
The twelve cheeses of Christmas. [The Root] Yeah, there's an app for that. [National Post] Atlantic readers' favorite recipes of 2009... [Atlantic] ...and a look back on 25 years of recipes from the Los Angeles Times test kitchen. [LAT] Rating frozen cookie dough brands. [SF Chronicle]News Feed: December 16
Danny Meyer discusses the expansion of Shake Shack, the fast food chain that's not fast food. [NYT] Fizzy cocktails for the holidays [Chow] Customers who loved Fabio's antics on Top Chef are packing into his new Los Angeles eatery, but the Los Angeles Times dining critic wants him to pack up his knives and go. [LAT] Is your favorite cheese stinking up the environment? [Slate] How to make rugelach [Atlantic]Recipe: Lemon Cheese
Tangy and tart, this spreadable lemon-scented cheese is a great topping for crackers and toast. It also pairs nicely with beets or, as chef Kirsten Dixon prefers, a tomato–basil bisque.
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