I got to speak with (or just stand next to) so many people at the show. Even some cheese makers took a break to attend the convention. One of the most charming was Paula Lambert, from the Mozzarella Company in Texas. She was just so entrancing, I felt like I was sucked into a southern cheese paradise. At their stand, I tasted a washed mozzarella, the Blanca Bianca, so named for its white color, and the white wine it is washed in as it ages for 60 days. Paula served it with a ginger snap cookie, which went perfectly with the cheese. And what made my heart jump doubly for joy was when she saw that I was a Wellesley alum. “You went to Wellesley?” she asked. “Yes,” I replied. “You’re smart!” were her last words to me as I moved on to the next stand. That just stuck with me. I mean, Ms. Lambert is a brilliant, successful businesswoman paying me a compliment just because I went to a certain college. Hopefully, when I get to her age, I’ll have something as interesting and successful as the Mozz. Co. to show for it!
I did meet with the folks at Redwood Hill Farms, but I think I will save details for a later feature. I did taste just about all the yogurts they were sampling, and some cheeses, but boy, I do love yogurt. These were great. Plus, they had tons of cute stickers to give away!!
Oh yeah, I did also see Cypress Grove’s stand, and tried their fresh chèvres infused with different herbs. Of course, Cypress Grove is a staple! You can’t have a cheese show in California without them. I think the representatives knew that, though, and were just sort of resting on their laurels. They didn’t make much effort to speak to anyone, as far as I can tell. The best part of this display was definitely the cheese wedding cake.
I tasted all of these products from the Vermont Creamery. It was great to be able to compare their crème fraiche, quark, marscapone, and cream cheese. The only thing I really remember now is that they all seemed rather simple, with minimal salting. The real milk came through. On the flip side, people might think they are a little too bland for that same reason. I loved the unusually clean/crisp marscapone. It was truly exceptional. I think that out of all of the tubs to sample, i enjoyed the slightly tart, almost yogurty quark. Yup, and you can’t go wrong with artisanal butter! We could always use more butter, right?
I think that’s a wrap for my Fancy Food Show stories! It’s not all I saw, but I think it would take a year to talk about everything in any detail. I have to get on with my life, too, after all!