Cheese Board: MouCo Ashley
MouCo Ashley (Pasteurized cow, Colorado)
On our visit to the Boulder Farmers Market, we sampled the MouCo cheeses and brought home this Ashley. The ash rind is quite good and can be eaten with or without the soft, creamy middle. It does not have an incredibly strong flavor, but it is still enjoyable with a smooth mouth texture and a good balance of salt and flavor. It looks like a goat cheese, but tastes and feels more like a cow cheese.
At 7-8 weeks, the cheese is fully ripe, soft and gooey, a definitive line shows off the soft edible rind. A murmur of sweetness balances the complex cheese.
Michael Pollan: The Omnivore’s Dilemma
After reading “The World According To Monsanto” and “Bet The Farm: How Food Stopped Being Food” in the space of Big (Processed) Food, I moved on to a classic:: Michael Pollan’s The Omnivore’s Dilemma.
Documentary: A Place At The Table
Continuing my quest to learn more about “Big Food”; sugar, salt, fat; and hunger, I recently watched “A Place At The Table”, a documentary about hunger in the US.
Bet the Farm: How Food Stopped Being Food
Bet the Farm: How Food Stopped Being Food, by Frederick Kaufman
Despite the fact that the book’s central premise is the author’s quest for finding the reason why a billion people are starving, I found this to be a “lighter” read than The World According to Monsanto. Certainly the science is less vigorous, but the interviews, research, and path taken to reach the conclusion are all convincing, if not at least thought provoking. Details after the break.