KevinTV

Archive for the ‘Dairy’ Category

SLOW FOOD IN CANADA

12.11.14

Slow Food CanadaBack in the spring of 2014, I was approached to produce a video for Slow Food in Canada, with the broad mandate of exploring what Slow Food in Canada ‘is’. It meant trips to Vancouver, Vancouver Island, the Okanagan and Similkameen valleys, central Alberta, Montreal, Vallee de la Batiscan, Lanaudiere, Cocagne in New Brunswick, Toronto, Tatamagouche Nova Scotia, and more, it’s become obvious, at least to me, what it is. It’s a force, like a oversized kid that doesn’t know its own strength. As an aggregate, the projects the

From The Farmers’ Mouth – Time to Vote

12.21.11

My highlight reel of ‘From Local Farms‘ videos was just chosen by Daniel and Mirra of The Perennial Plate as a top-four contender in their recent video competition. I’m honored to be on the list, to say the least. The very reason I started a video series at all was directly because of Daniel and Mirra’s earliest episodes – inspiring me to pick up a cheap Flip camera, introduce myself to some farmers, and press some record button. My life, quite literally, has not been

From Local Farms – The Cheesiry

07.13.11

I left the Cheesiry feeling strangely like I’d just visited an old-world producer – and not simply because of the old-school pecorino they produce. There’s a wonderful vibe from the cheesiry being built into the heart of the family farm’s old cow dairy facilities which on a hot day offers a cool and patina’d experience – and stepping into their boutique where Rhonda will guide you through her creations certainly adds to the experience. Having decided at age 30 that it was time for a

The Elusive Butter and Cream

04.26.11

Butter. It’s an important ingredient in my house, and I’ve long wondered why no small local producer made it. But I’ve now found it, and now know why it’s not done.

Strangely, I discovered it in a board meeting – Sharon Johnson sitting in on a recent Alberta Farmers’ Market Association meeting, mentioned that she had dairy cows and sold butter and cream at the Salisbury Farmers’ Market [Thursdays, Sherwood Park]. My jaw probably dropped. I promised her I’d see her at her next market

Would You Buy This Cheese?

03.20.11

This cheese entered my life as a gift. It’s an aged Bressan from Smoky Valley Goat Cheese, and Holly figured the mottled molds atop it would make it unsuitable for sale. She also claimed that this particular batch was so good that if she kept it for herself, she’d eat yet another lovely wheel of it by herself. I’m no doctor, but I’m wagering she’s right that eating multiple wheels of cheese back-to-back is unlikely to bolster health. So I accepted her gift designed to

My Palate and Sinuses will Recover, Honest.

03.13.11

In 2006, a more than fledgling foodie at the time [and the year I started blogging], my wife and I spent a month traveling through western and eastern Europe, seeking regional food specialties. On that trip, having felt I knew cheese well, I went to France for the half-dozenth time, and had a major cheese awakening. Overall, their cheeses, even their brie de meaux – were raunchy. Barnyard, stinky, rich kind of raunchy. The French must come here, eat our ‘brie’ or ‘camembert’ from the box

Chocolate Espresso Chevrecake

02.11.11

This was an innovative-idea-to-me, but I googled it and apparently others have already discovered it. Oh well. Originality is not my m.o.

Chevrecake. Cheesecake happens to be my all-time-favorite-dessert, and a few years  back I spent some time mucking about with an individual [ramekin] sized chocolate espresso cheesecake recipe that I love dearly. It’s my birthday choice. And having recently discovered how substitutable Holly‘s chevre was for cream cheese when making icing, I figured I must give it another dessert-go via cheesecake.

My

Jack-o-lantern & Chevre Cupcake

02.09.11

Although not a big TV watcher, I have to admit I really love ‘Jamie at Home’. I was  recently watching his winter squash episode, and he  very quickly whipped together butternut squash cupcakes with a very low-sugar icing. ‘Hm’, thought I, ‘I have a bunch of jack-o-lantern pumpkin in the freezer that needs to get eaten’. Then, thought I, “I also have lots of chevre from Smoky Valley Goat Cheese in my freezer”. Hm.

See, back when we did a cheese tasting

Valencay Epiphany

12.15.10

Well as it turns out, it took me a week or so to get to those brownish, fuzzy, kinda brutal looking Valencays that I aged in my cellar for a couple months. And as it turns out, I was wrong. They were not dead, bad, or past. They were SUBLIME.

The reason I was cellaring these was to see where they go with age – whether there are benefits to the aging, and if so, what they are. Pretty straightforward. When I cut into

Cheese Cellar Porn

12.08.10

You take milk. You make cheese. And you stick it in your cellar for months. Food preservation methods like this astonish me. My cheese cellar is low-tech and passively cooled and humidified. No gear. No electronics. No energy consumption. Old-school. Currently holds 90+% humidity and temp is a bit low at 5-6C.

I took these photos because Holly asked me to. She was curious to see the current state of the microflora my cellar endowed these cheeses with. Both are goat, one her ‘Tomme’,