Cheese Board: Haystack Mountain Oatmeal Stout and Applewood Smoked Chevre
Haystack Mountain Breckenridge Brewery Oatmeal Stout (goat, Colorado)
L and I visited the Boulder (CO) Farmers Market and stopped by the Haystack Mountain booth. Pictures and some details after the break.
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.