Sweden has a lot of cheese. They, along with the other Scandinavian countries, account for half of all European cheese exported to the US. Much of this cheese is mild, which is ok for sandwiches, but otherwise not all that interesting.
In a market in Göteborg I was happy to find two blue cheeses made by artisan cheese makers. The first is Blå-Ädel, made by Skärvångens Bymejeri, a small diary farm and cheese maker run by all of 22 people. This cheese was creamy and very tasty. The rind was a bit spicy in a bad way, so we cut that off before eating the rest.
Skärvången also makes a cheese called Surströmmingsosten (soured herring cheese). Surströmming is herring that is fermented in barrels, then canned. As the tinned herring continues to ferment, the cans bulge. That's how you know it's ready. The herring has a very strong taste, an even stronger smell, and many people do not like it. The cheese itself contains just 14% surströmming so the taste should be much milder. I hope to try it the next time I visit.
Brostorps Ostar Blåmögel was slightly larger and a firmer cheese than the Blå-Ädel. It had a somewhat milder blue flavor, and was firm enough to slice easily. They also make a soft cheese called Vitmögelosten Josefine.
posted by KRASK July 28, 2008 11:06 Monday Cheese comments (3)
Napoleon ate it every day. French troops received it as a daily ration during WWI. It's been made since the late 18th century but may not survive in its original form.
Camembert, the cheese that unites France, has traditionally been
made from raw, unpasteurized milk in Normandy. Many countries, like the
US, have completely outlawed young, unpasteurized cheese so authentic
Camembert cannot be found. Even in France, multi-national corporations
make pasteurized Camembert claiming that traditional methods are too
complicated and costly. Some producers micro-filter their milk before
being made into cheese and even Isigny Saint-Mére has sought to change the rules as to what constitutes a real Camembert de Normandi.
There are only five producers of unpasteurized, unfiltered,
Camembert left in France, and of those, only one is in the city of
Is there really a difference in taste between
raw and processed? Some claim you can tell what the cows have been
feeding on in different times of the year by the taste of the cheese.
Others find little difference. I sure don't know.
I've yet to find Camembert de Normandi, but I did get a micro-filtered Camembert from Isigny Saint-Mére, a
cooperative that has been in business since the 1930's. Despite being
filtered, it was quite good, with a somewhat nutty flavor and a tangy
finish. I'd buy it again, but I'm still looking for the real thing.
posted by KRASK July 10, 2008 16:07 Monday Cheese comments (0)
Two new tracks have been posted, Splitsville and Paranoia Machine. Also, there's a new flash player that allows you to download the mp3s if you want (right click on song title).
posted by KRASK July 03, 2008 10:00 Music comments (0)
Browsing through the neighborhood grocery store as I often do when in the need of food, I spotted a bright green cheese that looked like it had gone terribly wrong. Not wrong-right as in 4" mold hairs growing on it, but wrong-wrong as in toxic chemical reaction or an overdose of FD&C Green No. 3. Turns out it was pesto cheese. It's firm, easy to slice like cheddar, and really did taste like pesto. It would probably be great in a grilled cheese sandwich with tomato.
posted by KRASK June 30, 2008 16:15 Monday Cheese comments (2)
The music section of the
site is finally functional. Of note are two tracks, Music for
Monorail and Music for Bubbleator.
Recently the citizens of
Seattle attempted to create a mass transit system using
elevated monorail technology. This idea
was based on an existing and functioning monorail created for
the 1962 Seattle World's Fair. In existence for over 45 years, it is
the only fully self-sufficient public transit system in the United
I thought that it would be
interesting to have music from local artists playing on the monorail
for people to enjoy, much like street performers play on subways in
Paris. Rather than songs played randomly, music would be targeted for different times of day, months, and even seasons.
Music for Monorail was
designed with the morning commuter in mind. Ideal for drinking double tall lattes to while cruising non-stop above the
gridlock on the way to work.
Unfortunately bigger heads prevailed and the new monorail plan was
Music for Bubbleator also
came from this creative period. Originally it was intended for
commuters to experience on an early Saturday or Sunday morning, but
then I started thinking about other creations from the World's Fair.
There used to be something
called the Bubbleator. It was a giant, clear ball elevator, which had
a podium from which the operator stood and controlled the slow,
steady, voyage up and down the single story. It held 150 people and was very
futuristic. Since the Monorail music project was dead, I figured I would name
this track after another dead method of transportation.
After all this I was
surprised to find that a soundtrack had already been created for the
Bubbleator! "Man In Space With Sounds" was conducted by
Attilio Mineo and released in
posted by KRASK June 29, 2008 13:33 Music comments (0)