CheeseChatter says, the Twig Farm Tomme's, "perfume smells like a fall hike and encourages outdoor eating."
How nice! Thank you!
Here's the link: http://cheesechatter.wordpress.com/2010/11/27/twig-farm-goat-tomme-rustic-and-smooth/
Tuesday, November 30, 2010
Wednesday, November 17, 2010
Madame Fromage Post
Madame Fromgae from Philadelphia posted yesterday about Saxelby that is worth a read especially for the discount code for the Saxelby Thanksgiving cheese basket.
Link to the Madame Fromage blog post: http://madamefromage.blogspot.com/.
Link to the Madame Fromage blog post: http://madamefromage.blogspot.com/.
Tuesday, November 9, 2010
Twig Farm visits the WNYC.or Green Space
Yesterday Michael had the honor of participating in a live forum hosted by Leonard Lopate on chese and agriculture at the WNYC.org Green Space. The bright lighting for video in the studio was very bright and overall I think the event was good.
Here's a screen shot of the taping our friend J.Nordberg took.
Here's a link to the description and an archive of the taping:
Agri + Culture (aka Fermentation and Civilization): Cheese
Guests for the taping included:
As the years go by we're discovering that more and more of a percentage of our cheese sold is sold at the Middlebury Farmer's Market and at the Middlebury food coop. It is such an honor to hear from friends when they have our cheese served to them. We're so grateful that folks enjoy our cheese and allow us to continue to produce it. Good eating of our cheese in our neighborhood seems to happen most often in the home kitchens and more and more of our cheese is consumed there. So many of our friends seem to enjoy their best meals at home, with family and sometimes with friends. We live in a community of good cooks, of homes that eat dinners together at home. I'm surprised how infrequently we eat out here compared with how often we'd eat out when we lived in cities. Our local way is to enjoy most of our special meals at home, sometimes in restaurants, but most often at home.
Michael makes a negative comment in the video about local restaurants which made our son Carter tap on the computer screen and say, what? that's not true. Our current favorite local restaurants are The Shoreham Inn, Tourterelle, The Black Sheep, The BobCat Cafe, and The Inn at Baldwin Creek and the cafeteria at our local elementary school. Many of our local restaurants create dishes from the bounty of exquisite foods that our county produces. We know that the cost of product features into the decisions that restaurants and schools have to make to make ends meet and to provide a variety of dishes. So, sometimes the small local producer can't compete in terms of availability or cost with the bigger marketed products. Our cheese because of our scale, is more expensive than commodity cheese. We wish our neighbors would and could eat more of it.
Here's a screen shot of the taping our friend J.Nordberg took.
Here's a link to the description and an archive of the taping:
Agri + Culture (aka Fermentation and Civilization): Cheese
Guests for the taping included:
- Anne Saxelby, founder and co-owner of NYC cheese shop Saxelby Cheesemongers
- Michael Lee, cheese maker at Twig Farm
- Bennett Konesni, an expert in field workers’ songs
- Keith McNally, owner of Cafe Luxembourg, Pravda, Balthazar, and Minetta Tavern among other restaurants
As the years go by we're discovering that more and more of a percentage of our cheese sold is sold at the Middlebury Farmer's Market and at the Middlebury food coop. It is such an honor to hear from friends when they have our cheese served to them. We're so grateful that folks enjoy our cheese and allow us to continue to produce it. Good eating of our cheese in our neighborhood seems to happen most often in the home kitchens and more and more of our cheese is consumed there. So many of our friends seem to enjoy their best meals at home, with family and sometimes with friends. We live in a community of good cooks, of homes that eat dinners together at home. I'm surprised how infrequently we eat out here compared with how often we'd eat out when we lived in cities. Our local way is to enjoy most of our special meals at home, sometimes in restaurants, but most often at home.
Michael makes a negative comment in the video about local restaurants which made our son Carter tap on the computer screen and say, what? that's not true. Our current favorite local restaurants are The Shoreham Inn, Tourterelle, The Black Sheep, The BobCat Cafe, and The Inn at Baldwin Creek and the cafeteria at our local elementary school. Many of our local restaurants create dishes from the bounty of exquisite foods that our county produces. We know that the cost of product features into the decisions that restaurants and schools have to make to make ends meet and to provide a variety of dishes. So, sometimes the small local producer can't compete in terms of availability or cost with the bigger marketed products. Our cheese because of our scale, is more expensive than commodity cheese. We wish our neighbors would and could eat more of it.
Wonderful dinner at Tourterelle
Dad, Carter and I had a delightful dinner this past weekend at Tourterlle in New Haven, VT. The location is right on route 7, about 10 minutes north of Middlebury town center. The restaurant has quickly developed a local following as the food is astonishingly good tasting and the ingredients are high quality and mostly local and organic and the prices are good -- about the same as eating out at Fire & Ice. We have been there 2 times now and have enjoyed it both times.
The first time I went was on a lark with Michael last spring, showing up at 6pm with no reservation. We sat at a table in the little dining room and had a joyful time while waiting for our food to come looking out the window at yard bunnies chasing each other around. The food that time was wonderful - I still remember the soft shell crab as being particularly well prepared.
This past Saturday my dad and I went there with my five year old. This is not exactly a young family restaurant (there were no other kids under 15 that I could see and no college age kids w/out parents) , but Michael was out of town and my son and I decided we wanted to get dressed up and go out then a chance call from dad and suddenly, why not, Tourterelle we all go! We skipped the app course thinking that Carter would be better behaved if we rushed to the main dish, which was probably a mistake as the dishes we ordered still had to be prepared so we had to wait a while. But, it was fine and lovely to linger and not to be rushed and we'd brought a sketch pad and markers so Carter could draw and my dad and I could talk. This is a great place to go out for a chat and dinner. I think that if we'd said we were in a rush, dinner would have come sooner, but this was a pleasant surprise -- why not savor the time together!
Anyway, Carter ordered crepes and french fries which he adored. He'd have preferred more crepes and less french fry, so we learned something there. I had the coq au vin which was delicious. It came w/ lots of rich wild mushrooms and my one of my favorite sides, Spaetzle. It was obscenely good as was a dessert of pistachio cake and chocolate mouse. I didn't get to taste my dad's meal, but he seemed happy too.
We ran in to friends and waved at some of our favorite farmer's market customers and everyone seemed pretty blissed-out and well-fed. The interior of the restaurant is traditional looking with lovely lighting - everyone looks good there. The service is lovely and there are table cloths and nice china and heavy flatware. The pleasant lighting and good service combined with lovely and well-executed dishes made with local ingredients make this the restaurant a favorite.
The first time I went was on a lark with Michael last spring, showing up at 6pm with no reservation. We sat at a table in the little dining room and had a joyful time while waiting for our food to come looking out the window at yard bunnies chasing each other around. The food that time was wonderful - I still remember the soft shell crab as being particularly well prepared.
This past Saturday my dad and I went there with my five year old. This is not exactly a young family restaurant (there were no other kids under 15 that I could see and no college age kids w/out parents) , but Michael was out of town and my son and I decided we wanted to get dressed up and go out then a chance call from dad and suddenly, why not, Tourterelle we all go! We skipped the app course thinking that Carter would be better behaved if we rushed to the main dish, which was probably a mistake as the dishes we ordered still had to be prepared so we had to wait a while. But, it was fine and lovely to linger and not to be rushed and we'd brought a sketch pad and markers so Carter could draw and my dad and I could talk. This is a great place to go out for a chat and dinner. I think that if we'd said we were in a rush, dinner would have come sooner, but this was a pleasant surprise -- why not savor the time together!
Anyway, Carter ordered crepes and french fries which he adored. He'd have preferred more crepes and less french fry, so we learned something there. I had the coq au vin which was delicious. It came w/ lots of rich wild mushrooms and my one of my favorite sides, Spaetzle. It was obscenely good as was a dessert of pistachio cake and chocolate mouse. I didn't get to taste my dad's meal, but he seemed happy too.
We ran in to friends and waved at some of our favorite farmer's market customers and everyone seemed pretty blissed-out and well-fed. The interior of the restaurant is traditional looking with lovely lighting - everyone looks good there. The service is lovely and there are table cloths and nice china and heavy flatware. The pleasant lighting and good service combined with lovely and well-executed dishes made with local ingredients make this the restaurant a favorite.
Monday, November 8, 2010
Twig Farm at Saxelby Cheesemongers Today
This just in the in-box:
This Week at Saxelby Cheesemongers
It's Monday. It's cold. What's a cheese lover to do? How about playing hooky this afternoon to come by Saxelby Cheesemongers for a special 'Meet the Cheesemaker' tasting with Michael Lee of Twig Farm? If you've ever swooned for Twig Wheel, drooled at the sight of Goat Tomme, or written odes to Square Cheese (and I'm hoping that's not just me...) Here's your chance to meet the man behind the mold! We won't tell your boss. And if he does find out somehow, here are some sample excuses:
1. It's an educational experience... or This was R & D for (insert project name here)
2. My calcium and protein levels were too low for me to work effectively...
3. I was hypnotized by the email...when I came to, I was at the cheese shop...
4. I'm still confused about the time change... I left the office when?
Meet the Cheesemaker at Saxelby Cheesemongers:
Michael Lee of Twig Farm
TODAY! Monday November 8th
2:30 to 4:00 pm
Twig Farm, located in Cornwall Vermont, is one of the finest producers of farmstead cheese in the whole country! Find out what makes their cheeses so fine, and how Michael got into this cheesy game in the first place.
This Week at Saxelby Cheesemongers
It's Monday. It's cold. What's a cheese lover to do? How about playing hooky this afternoon to come by Saxelby Cheesemongers for a special 'Meet the Cheesemaker' tasting with Michael Lee of Twig Farm? If you've ever swooned for Twig Wheel, drooled at the sight of Goat Tomme, or written odes to Square Cheese (and I'm hoping that's not just me...) Here's your chance to meet the man behind the mold! We won't tell your boss. And if he does find out somehow, here are some sample excuses:
1. It's an educational experience... or This was R & D for (insert project name here)
2. My calcium and protein levels were too low for me to work effectively...
3. I was hypnotized by the email...when I came to, I was at the cheese shop...
4. I'm still confused about the time change... I left the office when?
Meet the Cheesemaker at Saxelby Cheesemongers:Michael Lee of Twig Farm
TODAY! Monday November 8th
2:30 to 4:00 pm
Twig Farm, located in Cornwall Vermont, is one of the finest producers of farmstead cheese in the whole country! Find out what makes their cheeses so fine, and how Michael got into this cheesy game in the first place.
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