Food – Cheese

Introduction to Wine and Cheese Pairing with Ferry Plaza Wine Merchant! (Tasting 43)




Wine Class for Cheese and Wine Lovers
Education – Class
Wednesday, March 10, 2010
4:30pm – 7:30pm
Taught by Peter Granoff and Lassa Skinner
Greetings from all of us at the Ferry Plaza Wine Merchant!

Introduction to Wine and Cheese Pairing with Ferry Plaza Wine Merchant!

Cheese lovers, discover a whole new world of flavors!
Wine lovers, discover a whole new set of perfect partners!

Wednesday, March 10th 6:30 to 8:00 pm
Port Commission Hearing Room
2nd floor of the Ferry Building, San Francisco

Instructors: Peter Granoff, MS and Lassa Skinner


A Fun Evening of Wine and Cheese Pairing with Ferry Plaza Wine Merchant!
Two of life’s greatest pleasures – fine wines and delicious, hand made cheeses. They always work together, right? Not so fast, folks. Join us at Ferry Plaza Wine Merchant and we will open up a whole new world of taste sensations. Since opening our sister store at Oxbow Public Market last year we have worked to collect the world”s best cheeses. Wine merchants and cheese mongers are continually surprised and challenged by this wonderful game of pairing wines and cheeses in ways that put both on their best footing, and it is sometimes trickier than you might imagine. Joining us for this gustatory excursion and lending her prodigious experience with cheese will be Lassa Skinner, expert Cheese Monger from Oxbow Cheese Merchant. Leading the wine exploration side of this two-way street will be Master Sommelier, Peter Granoff, Co-founder and Partner at Ferry Plaza Wine Merchant and Oxbow Wine and Cheese Merchant. You could not be in two sets of more capable hands when it comes to wine and cheese. Join us in the Port Commission Hearing Room at the Ferry Plaza Building for a fun evening of taste explorations!

To guarantee the quality of your experience, seating is limited. Reservations are required, and will be confirmed on a first come, first served basis. We will gladly refund your reservation with at least 48 hours notice.

Stay tuned for these exciting classes coming up very soon:

Food and Wine Pairing and Book SIgning with Gerald Hirigoyen and Debbie Zachareas on April 7th $90

Napa Cabernet Intensive With Andy Erickson and Annie Favia on May 5th $70

Pinot Noirs from the Hirsch Vineyard with David Hirsch on June 2nd $55


Also, don’t miss the complete schedule of our highly popular Ferry Plaza Wine Classes in San Francisco, at 6:30 pm in the Ferry Building’s Port Commission Hearing Room.

Click Wine Bar for the complete Wine Bar Event Schedule. Many of our wines are available online at

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.


Winter Artisan Cheese Fair at Cheese Plus (Tasting #30)


Here is the latest at the Cheese Plus for all of you local cheeselovers.


Winter Artisan Cheese Fair
Saturday, February 20th at Cheese Plus

It’s all things cheesy on Saturday, February 20th from 1 – 5PM at Cheese Plus. We’re hosting our 2nd annual Winter Artisan Cheese Fair with your favorite cheesemakers and cheese authors on-site.

We’ll be preparing our special Cheese Plus Fondue just for you and sampling dozens of cheeses from across the country! Rain or shine we’ll pack the store with great cheesemakers and authors from 1-5PM on Saturday, February 20th – don’t miss out!

Here’s a sneek peak:

Max McCalman – Maître Fromager and Dean of Curriculum at Artisanal Cheese, NYC and author of Mastering Cheese: Lessons For Connoisseurship from a Maître Fromager.

Dee Harley – Owner of Harley Farms Goat Dairy in Pescadero. Our favorite local goat producer.

Ari Weinzweig – Co founder of Zingerman’s Deli and Community of Businesses in Ann Arbor, Michigan and author of Zingerman’s Giude to Good Eating, and Zingerman’s Guide to Better Bacon.

Sheana Davis – Owner of Delice de Vallee and host of the Sonoma Valley Cheese Conference.

Sid Cook – Owner of Carr Valley Cheese Co. in Wisconsin, makers of Cave Aged Marisa Aged Sheep Milk Cheese.

Gordon Edgar – The Big Cheese at Rainbow Grocery Coop and author of Cheesemonger: A Life on the Wedge.

Mateo Kehler – Owner of Jasper Hill Farm in Vermont and maker of Winnimere – an American Vacherin Mont d’Or style washed rind.

Time Welsh – Owner of Beehive Cheese in Utah and maker of Barely Buzzed Coffee and Lavender rubbed cheese.

Our Special Cheese Plus Fondue Sampling throughout the afternoon, and so much more.

So mark your calendar today for Saturday, February 20th from 1 – 5 PM at Cheese Plus.

*All author books will be reduced 20% for the book signing on Saturday, February 20th during the event.

Food for Humanity
Haitian Relief at Cheese Plus

Certainly you have heard of the devastating loss from last month’s 7.0 Earthquake in Haiti. More than 80,000 people have died, and as many as 200,000 are feared dead while more than 2 million people are left homeless – that’s as many people as live in San Francisco, Oakland and San Jose. As the poorest country in the Western Hemisphere with residents living on less than $2 per day, there simply are not enough resources there to keep up with the demands of rescue, recovery and repair. The need for aid remains, and aftershocks continue with a 4.6 quake earlier this week. The devastation is heartbreaking.


Here at Cheese Plus we are offering an opportunity for you to donate to the relief efforts while shopping at the store. We purchased a few cases of fresh California Olive Ranch Arbequina Olive Oil and will donate 100% of the sales to Doctors Without Borders. We estimate about $1000 in relief donations from the sales of the oil, and if you’d like to donate more, let us know and we will scan your bottle of oil as many times as you’d like to make a donation.


Thank you for your support and compassion.
Thanks for subscribing to our email newsletter. And an extra special thanks for supporting independent business in San Francisco! Your support provides sustainability during these changing times, and keeps traditional and authentic food on our tables and in our conversations.

See you in the aisles,


*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.

Re: The Making of Prosciutto Crudo di Parma


This reminds me of when I worked at an Italian restaurant and we had a dining room downstairs called the Prosciutto Room. The entire ceiling was covered with hanging Prosciuttos from the front the the back of that side of the house including that room. They are very interesting to watch and if Mexico becomes a giant dairy producing inexpensive artisan cheese for US consumption, the whey will feed pigs that bring many many rows of Prosciuttos at low prices. The whole thing works very well together. I have had better cured meat than Prosciutto but it is still first class.


Hellooo, hall of prosciutto.

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Re: Cheese: Herbs and Cheese


I think cheese is best if great by itself without addition of any help ingrerdients. I didn’t know spices and herbs have to be cooked, for mold prevention, first and that is interesting but using add-ons can be a cheap way to market cheap cheeses to a population that only cares for the overall taste. That actually maybe a good idea to make many cheeses more palatable but good cheese should be kept pure or people lose faith in cheese.


from F Slashfood by Max Shrem
3 people liked this
Filed under: Cheese, America, Europe, Cheese Course

Dutch Cheeses at Tromp in Amsterdam. Photo: Henk van Kol
Usually, thinking of Dutch cheeses with spices in them conjures up wheels of cheese with the usual cumin seeds or cloves. However, in the last few years, a whole slew of new spices and herbs, ranging from chile to wasabi, have found their way into cheese.

On a recent trip to the cheese shop Kaashuis Tromp, at Utrechtsestraat 90 in Amsterdam, we discovered an entire universe of cheeses classified as Klaver and flavored with various herbs and spices from around the world.

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New Cheese Pricing at Whole Foods

Cheese is a dairy product and can be consumed regularly. It actually does have very many nutrients the body needs and fat issue has been blown out of proportion. Most high fat cheeses, that come as soft cheese, actually have less fat than hard cheeses regardless of what the percentages state. The hard cheese is dense and percentage of fat per volume is a lot. Soft cheese, which is accused for its 75% fat and so on, actually has less fat per volume compared to a piece of hard cheese of SAME WEIGHT. The reason is soft cheese has plenty of water and most of the mass is actually water. Anyway, this is a good article and honestly cannot blame Wholefoods. Cheese is great but expensive often. I still think since Europe and US always have problems, we need a good alternate source of really good cheese. Mexico is perfect. They are next door. If the more popular cheeses of Europe are copied in sense of style and quality, they can be made available in US as a FOOD SOURCE and not a fashion item. This kind of cheese can be affordable. It would make sense if the Europeans would manage the whole process since American corporations would do what they do with American cheese. A whole industry of Artisan Cheeses exists in US because of the terrible things the big business has done to American cheese. We need great quality cheese of hundreds of various types that is 1. affordable and not subject to the US-EC politics. We need cheese as a food source and not a political bargaining chip. Anytime something comes up, Department of State bans some kind of cheese from being imported until the Fed are happy to let it pass. Mexico has the human power, land and resources to make huge quantities of US-Artisan quality cheeses with personalities of European cheeses and everyone in US would gladly pay for them.


The Cheesemonger

Well, it’s not new pricing, exactly, but Whole Foods had made a pretty major change to their cheese signage. At first it seemed tricky, like a marketing ploy, but after giving it more thought, we think that it’s actually pretty genius — and moreover, a way to encourage the general public to buy more cheese.

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Cheese Sommelier Keiko Kubota favorite Japanese Cheeses


I love any article about cheese and never thought of how cheese goes in Japan. Diversity of cheese is a cultural factor and developed throughout history. It is interesting how quantities consumed in different cultures are high but the variety not always as much. Cheesemaking is a serious craft in some cultures and ordinary in others. Japanese can pick and choose obviously if you can afford to import them all.
After France and homegrown American artisan creations, I most definitely think Spain or Italy as far as cheese is concerned.

As I learned in Recommendations from a Japanese cheese expert (Japan Times, May 2009) there are cheeses worth trying in Japan.

In the piece, cheese sommelier Keiko Kubota shares some of her favorite local cheeses with Winifred Bird.

She starts with the pricier ones

First one is Caseificio’s Mozzarella di buffala is a fresh mozzarella made from the milk of water buffaloes raised in Miyazaki Prefecture which she describes as “Milky and creamy — it’s wonderful to be able to eat mozzarella this good from Japan.”

Very picturesque surroundings as the verdant hills and buffalo picture (above) from their Japanese only site shows.

Second comes Mori no Chizu is a pungent washed-rind cheese from Nagano’s Kiyomizu Bokujo noted as “one of the few Japanese cheeses that pairs well with a strong red wine. This farm truly values the health of the animals and the rhythms of nature.”

For something more affordable she offers Caciocavallo, “a purse-shaped cheese similar to Provolone that has recently enjoyed wild popularity in Japan. Kubota recommends Bocca brand’s Caciocavallo”.

Bocca seems to be the only creamery with an English sitewhere I was able to find out that besides the Caciocavallo they also make a Petit Camembert, Calva Wash Cheese, Mozzarella Cream Cheese and Sakeru (splitting) Cheese (all pictured above).

They also produce 6 flavors of ice cream including ‘black sesame and rice’.

The Shizuoka Gourmet has more on the subject with Hokkaido Raw Milk Cheese Plates and a detailed description of the selection offered by Keiko Kubota at restaurant Gentil.

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What Is Queso Fresco? The Cheesemonger


I have had this bad boy. It is as said but I remember it as bland also. I found a Mexican Machego last week. I didn’t buy it but made an impression and may try someday. The wheel was too small and didn’t have the color of Spanish Manchego. Copycats can be very good and on the same note, Mexico should be a major cheese producing country for export to US. Great cheese should cost low as eggs do so everyone can consume daily without becoming an expert to recognize them. Manufacturing has ruined more than one thing when it comes to eating. If the French would copy the better European cheeses in Mexico, and name them without violations as our Mexican Manchego has, they could develop a major market in the US. European artisan cheese and American artisan cheese cost too much. Basic Mexican cheese of artisan quality will not cost remotely as much and this country has over 300 million people who would appreciate the taste and the nutrients without the ridicolous cost.


It may rival goat cheese, feta, and ricotta as one of the best cheeses to have on hand during hot summer months, when lighter, fresh cheeses make the best accompaniment to grilled food and summer vegetables. So what is queso fresco and how can you incorporate it into your cooking?

Queso fresco — “fresh cheese” — is a Mexican cheese, traditionally made from raw cow milk or a combination of cow and goat milk. In the States, we’ll most likely find pasteurized versions. The flavor is pretty innocuous — fresh, bright, milky, and mild — but is a perfect complement to a variety of dishes, by either providing contrast to a heavier dish like enchiladas or huevos rancheros, or by complementing something equally light, like salads or grilled vegetables. Queso fresco has a trademark salty-sour kick, and while it’s creamy by nature of its freshness, it’s not rich or buttery tasting. The make process is simple: milk is acidified and left to curdle, and then strained in cheesecloth and pressed. The cheese can be sold immediately or is aged for a few days before being packaged for sale. Traditional queso fresco won’t hold very long, but what we’d find in grocery stores can, since the cheese is cryovacked in plastic. Try queso fresco in place of feta or even goat cheese. It’s great with egg dishes or as a garnish on chilled summer soups. One of our favorite ways to serve it is with watermelon and mint, for a light appetizer or dessert. Even better is with corn on the cob, lime, and butter (see below). • Find it! Queso Fresco (plus queso blanco and queso blanco with chiles and epazote), $14.90 /lb at Mozzarella

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