Creamery tour
Sun, Sep. 23rd, 2007 04:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
oyceterRilina says when people ask me what I did in Michigan, all I will be able to say is: "Eat and watch kdramas and anime."
That's perfectly fine by me!
The creamery is a teeny weeny one, so the tour was less of a tour and more of an explanation as to how they made cheese. Even though I know most of the generalities of cheesemaking, thanks to too much Food Network consumption, it was still fascinating listening to the cheesemaker go into detail of how they did it. Apparently they hand-ladle the goat milk curd into 500 itty bitty cheese molds so the fresh goat cheese has the exact right texture (the guy told us it should break when bent, not flex). We also got to watch him melt mozzarella curds and then reshape it into creamy balls, along with explain why no one has attempted buffalo mozzarella in the US ("Well, I went to the guy and asked, and he laughed and laughed and laughed at me. 'You try and get a bucket under wild buffalo.'"). Rilina bought some, but I cannot report on it, as I have not tried it yet.
Also, they churned vanilla gelato when we were there, so we got to scoop spoonfuls right out of the bin, freshly made. It was extremely delicious, and the two little girls in the tour kept running out to get cupfuls of it after they got bored of listening to the science of cheesemaking.
I ended up getting some Montgomery cheddar, one-year-old cheddar made by the creamery, and salami. I dearly wanted to get the five-year-old cheddar and the fresh goat cheese made by the creamery, but I don't think I can consume that much cheese that quickly, and I doubt the goat cheese would last the airplane ride home. But still, we both got to sample the Lancashire and some other cheese whose name I have already forgotten.
Then we headed back to our lunch spot on Friday to get four of the Best Donuts Ever, one of which I gobbled while it was still blisteringly hot. They were all made to order and so had just come from the deep-fryer. The outside is coated with cinnamon sugar, and the outside crust layer is still slightly crunchy, and the inside is amazingly soft and not at all dry or cake-like. When I bit into it, steam wafted into my face. They are amazing donuts, and I think I am going to try to go back for lunch tomorrow, hee!
And now, Rilina is cooking curry (Utena! Yamada's awful curry!) and we have been watching Coffee Prince like mad (I like it a lot so far, though I adore the Han Sung and Yoo Ju reconciliation angst because hi buttons!). We've also watched a good deal of the Nana anime, but that one's odder because it's taking them fooooorever to get through the first half of vol. 1! I do not care! I want to meet the rest of the characters already!
That's perfectly fine by me!
The creamery is a teeny weeny one, so the tour was less of a tour and more of an explanation as to how they made cheese. Even though I know most of the generalities of cheesemaking, thanks to too much Food Network consumption, it was still fascinating listening to the cheesemaker go into detail of how they did it. Apparently they hand-ladle the goat milk curd into 500 itty bitty cheese molds so the fresh goat cheese has the exact right texture (the guy told us it should break when bent, not flex). We also got to watch him melt mozzarella curds and then reshape it into creamy balls, along with explain why no one has attempted buffalo mozzarella in the US ("Well, I went to the guy and asked, and he laughed and laughed and laughed at me. 'You try and get a bucket under wild buffalo.'"). Rilina bought some, but I cannot report on it, as I have not tried it yet.
Also, they churned vanilla gelato when we were there, so we got to scoop spoonfuls right out of the bin, freshly made. It was extremely delicious, and the two little girls in the tour kept running out to get cupfuls of it after they got bored of listening to the science of cheesemaking.
I ended up getting some Montgomery cheddar, one-year-old cheddar made by the creamery, and salami. I dearly wanted to get the five-year-old cheddar and the fresh goat cheese made by the creamery, but I don't think I can consume that much cheese that quickly, and I doubt the goat cheese would last the airplane ride home. But still, we both got to sample the Lancashire and some other cheese whose name I have already forgotten.
Then we headed back to our lunch spot on Friday to get four of the Best Donuts Ever, one of which I gobbled while it was still blisteringly hot. They were all made to order and so had just come from the deep-fryer. The outside is coated with cinnamon sugar, and the outside crust layer is still slightly crunchy, and the inside is amazingly soft and not at all dry or cake-like. When I bit into it, steam wafted into my face. They are amazing donuts, and I think I am going to try to go back for lunch tomorrow, hee!
And now, Rilina is cooking curry (Utena! Yamada's awful curry!) and we have been watching Coffee Prince like mad (I like it a lot so far, though I adore the Han Sung and Yoo Ju reconciliation angst because hi buttons!). We've also watched a good deal of the Nana anime, but that one's odder because it's taking them fooooorever to get through the first half of vol. 1! I do not care! I want to meet the rest of the characters already!
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Mon, Sep. 24th, 2007 12:30 am (UTC)Oh, that sounds like the most brilliant trip ever. I'm getting especially moist-eyed with envy over your description of the creamery. Yum yum.
(no subject)
Tue, Sep. 25th, 2007 06:30 pm (UTC)(no subject)
Mon, Sep. 24th, 2007 12:35 pm (UTC)Droooooooooooooooooollllllllllll.
(no subject)
Tue, Sep. 25th, 2007 06:31 pm (UTC)(no subject)
Mon, Sep. 24th, 2007 07:46 pm (UTC)(no subject)
Tue, Sep. 25th, 2007 06:31 pm (UTC)Though I would totally eat the waffles featured in Coffee Prince...
(no subject)
Tue, Sep. 25th, 2007 09:17 pm (UTC)(no subject)
Wed, Sep. 26th, 2007 12:39 am (UTC)