Cheez Girls

?Issue 9, June/2013 — CheezGirls — A newsletter for those who eat, think and make cheese It’s all about the cheese! By Pamela Thomson. I have just come back from France—yes, another trip—probably my last for awhile so I made the best of it. Two weeks in Provence and a few days in Paris at the end. Renewed my love for French butter, discovered new breads, ate incredible fresh cheeses, pastries, and brought home some Wild Boar Sausage! See the center column for myattempt to encapsulate 20 daysof eating. Mind you, I took 2000 photos, mostly of food, and 100 videos of food in the making and I still didn’t scratched the surface of what was available!

Two planned events related to cheese happened in Provence. A visit to Julie Christol’s la Chevererie des Fontaines goat farm and dairy to watch the milking and cheese making process of her delicious goat cheese. (Story in the next issue.)

The second, a Transhumance Festival in St. Remy where crowds gathered to watch the sheep run through the town before ascending the hills for fresh grass. (Photos inside—how I wish you could hear the bells! Earlier in the Spring I attended the California Artisan Cheese Festival. I volunteered again and took the Saturday seminars. (It is so hard to choose two from their list of many.) This year I was at the signing table too—with my recipe boxes and on Sunday in the Marketplace at Copperfield’s Bookstore’s booth—so it was quite a weekend. I think the highlight of the adventure was meeting like-minded cheese lovers, new authors, and cheese bloggers. (Meet them inside this issue and the next issue).

The plans are moving ahead for cheese tasting classes, a few setbacks—what’s new on that!—and I have a few private events that are rounding the corner.

Two Little Pigs in Paris

How do you reduce a 20-Day Food Journey into a column of type? You can’t—but pictures are worth 1000s of words—so enjoy!

Home Cheese Maker’s Corner

Heather (Stoltzfus) Westenhofer

It’s been a busy couple of months for the OC Cheesemaker. Along with numerous private classes, I taught in some fun new venues. In April and May, I taught a class series to the Saddleback College culinary club. It was so much fun to teach cooking students (and instructors)! They took the techniques and ran with them, creating their own batches of cheese right away and adding in their own ideas. By the end of the classes, we had made mozzarella, fromage blanc, chevre, and feta, and the classroom is now outfitted with all kinds of cheese equipment for future cheese adventures.

I also returned to the Ecolog Center in San Juan Capistrano for another sold-out class in the “outdoor kitchen”, and taught for the Ecology Center at the beautiful Center for Living Peace in Irvine. As you can see in the photo below, I have many new cheese converts.

  • Avignon-Les Halles cheese counter
  • Dalloyau coffee break
  • Les Sorgues Petit Dejeuner
  • Prix Fixe Tarte Tatin dessert
  • Breakfasts
  • Snacks

Be sure to stop by and see me at TJ’s and let me help you plan a summer cheese plate or picnic. As always...

Visit my website at www.occheesemaker.com to purchase a cheese kit and see my upcoming classes.

Local market cheese and sausages

To participate, comment or ask questions, email Pam at pam104@earthlink.net (put “cheese” in the subject line)