taking a break

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  • Nearly…

    upstate NY
    on the VT border
    ( near Easton/Greenwich/Cambridge, NY; kinda near Manchester, VT)

    Hey Cheese Master…
    are there any molds that grow on Cheeses that should definately NOT be eaten?
    or are they all pretty Fair-Game(y)?

    ( like mold growing on raw cheddar in the fridge…)

    • Howdy.
      NY state. Well I was close. I thought I recognized the geography.

      regarding molds: if you like the mold growing on the cheddar, and you experience no allergic reaction (it would be pretty mild anyway), then keep chomping. it’s not harmful, just some people find it undesirable.

      molds to avoid would be the red or the black kinds, and those tend to show up uninvited in cheese caves, not so much in household fridges.

      natural rinds – such as those on stilton, VT Shepherd, Ossau-Iraty, and other similar aged cheeses – are not meant to be eaten. not only is the texture gritty, but the combo of bacteria and molds living there aren’t good for human tummies.

      if you have other cheese questions, contact me at cheesesnobwendy [at] yahoo [dot] com

      hope that info helps! xoxo

  • Gee…that looks like the view from the hot tub of the big house at Easton Mountain.

    • Wow
      you’ve got quite an eye for mountains!

      almost exactly the spot:
      but I took it from the other side of the house
      near where the cars get parked

      Jeff said he doesn’t think he met you
      did you visit when Steve lived here?

      strange and small world indeed

      • Is it Jeff as in Chef Jeff? If so, I met him when he was cooking at the retreat house maybe 4 or 5 years ago? Wonderful man.

        I spent some time there when our Steve was living in his little cabin that he built. Sometimes in the guest lodge and once stayed in someone else’s cabin while they were away.

        I can rest there. It’s a wonderful place.

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