This week we will give a presentation based on the research from our book for the Newcomers Club at Temple Shir Shalom. It will be our third cheese talk since we taught the Amazing American Cheese class at Santa Fe College in January and February. We did two presentations in Cedar Key. "What Ever Happened to the Cedar Key Cheese Factory" was really about how people adapt their businesses to the resources of their locales, and how such adaptations have created the phenomenal recent growth of artisan cheese in America. "What Makes Blue Cheese Blue and Stinky Cheese Mild?" was a huge cheese tasting, with 14 artisanal American cheeses...three local to our Florida region.
The owner of a local restaurant, Edie from Kona Joe's, was there and invited us over to make mozzarella with her. Such a thing being news in Cedar Key, we had a full page story in the Cedar Key Beacon. Nice!
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