Monthly Reflections | September 2015

This is the first in a series of monthly roundups reflecting on what we found special and poignant in the world of cheese, food, and design. To share your inspiration and have content featured, tag your tweets, instagram photos, and facebook posts using #cgvision! (Above: Photo credit to Kristina Mazzio.)

PHOTOGRAPH BY MARKUS KIRCHGESSNER/LAIF/REDUX

As the weather turns cooler, Fall is the perfect time to broaden your cheese horizons.  Natural, artisan cheeses can be an integral and interactive part of any holiday celebration, and it also provides rich, delicious nutrients to keep us warm during the upcoming winter.  (Yes, inevitably, it WILL come…)  The New Yorker took time this month to highlight the concerted tasting efforts of the American artisan cheese industry in the article A Geek’s Guide to Cheese Tasting. In this article, the writer gives you a glimpse into the world of cheese sensory analysis during a class at Larkin Cold Storage, a warehousing facility in in Long Island City, New York.  Although the highlighted process may seem more engaged than your average home cheese tasting session, there is a viability in the process.  Understanding and dissecting the flavor profile, texture, and aroma of each wheel and piece of cheese is one of the many joys of making and consuming artisan cheeses.  Relishing in the nuances and translating their passion into the cheeses themselves is what keeps artisan cheese makers busy, resulting in a better product for even the most novice of cheese connoisseurs.

PHOTOGRAPH BY THOMAS WINSLOW

Our recipe of the month from Camille Styles features a flavorful fresh Persian whey called kashk, the liquid byproduct of cheese making.  After the fats and proteins have consolidated into curd, the cheese maker is left with a large amount of whey which is composed of water, minerals, and whey proteins.  Sometimes this whey is poured down the drain, purely because of the massive quantity that is produced. Liquid whey from fermented dairy products has a rich, umami flavor that tastes like a light, tangy broth. This Roasted Eggplant Dip with Whey and Herbs puts the whey to good use.  (Stay tuned to our blog for more “wheys” to cook with whey!)


PHOTOGRAPH BY FOODTECHCONNECT

 As the Cheese Grotto product is still in the development stage, we gain a lot of our inspiration from other design companies with a similar mission.  Designing the best storage vessel for cheese takes time and patience, as natural cheese is a living product, not unlike wine and cured meats.  Our vision is to redefine and revolutionize home and commercial cheese storage, but developing the product and taking into account even the smallest details is both a creative and challenging process.  This article,  How Misen Crowdfunded $356k In 5 Days To Redefine The Chef's Knife, resonated with us as it reinforces the importance of working closely with manufacturers and considering consumer preferences in order to perfect a product’s design before launch.


PHOTOGRAPH BY KINDRA CLINEFF

Ever wondered how a cheese cave is built?  This wonderful article by Edible Boston has great photos and descriptions on the cave building process for Valley View Farmstead Cheeses in Essex County. Building a Cave to Capture a New Terroir begins the discussion of how certain natural cheese storage conditions cultivate the delicious flavors and textures that we all love.