Town Hall: Preserves
Oct
3
6:00 pm18:00

Town Hall: Preserves

This saturday at 6:00 PM we have Matt Stoner Fehsenfeld, of Quince and Apple, joining us in the Barnyard.  He is going to explain to us how to make preserves.  And then we are going to discuss what pairs well with preserves.  Expect full sensory analysis.

We will be supplying some Columbia Cheese and some libations but I urge you to bring cheese and drink.  The more you bring the more we can enjoy.  (if you are not in nyc but want to send us cheese and drink, please do)

Matt will be bringing the following preserves for us to discuss and experiment with:

Apples and Cranberry

Figs and Black Tea

Tart Cherry and White Tea

Pear with Honey and Ginger

Orange Marmalade with Lemons

Peach Chamomile

Shallot Confit and Red Wine

Raspberry Rose

Only 20 seats available for this Barnyard Collective Town Hall. First come first serve.

RSVP to: adam@larkin.com

Town Hall: Gruyere AOP
Sep
24
7:00 pm19:00

Town Hall: Gruyere AOP

Gruyere AOP can be found at big box retailers, the greatest cheese shops in the country, and the corner bodega.

Not to mention non-AOP 'gruyere,' which is more abundant now than ever.  

170 dairies make Gruyere AOP. Plus 53 dairies for Gruyere d'Alpage. And just 8 affineurs.

For mongers, this is a lot to consider.

Join us at the Barnyard as we discuss these issues with special guest Guy Arpin, from Fromage Gruyere S.A., smallest of the eight Gruyere AOP affineurs, & former Vacherin Fribourgeois Crepi cheesemaker at Fromagerie Marsens-Vuippens. 

As one of the younger individuals working on this side of the Gruyere industry, Guy Arpin is both opinionated and wise beyond his years. We expect a smart and impassioned conversation.

Town hall format with moderator. Audience participation is highly encouraged. We'll have beer & Gruyere. Obviously.

PLEASE RSVP: Email glenn@columbiacheese.com

Sensory Evaluation Workshop
Sep
12
10:00 am10:00

Sensory Evaluation Workshop

Cheesemongers play a major role educating consumers about cheese and cheese quality. This one-day workshop will provide you with the fundamental tools to truly understand and define the sensory quality of cheese, offering comprehensive practical training to identify and describe the sensory descriptors of different cheese families, as well as resourceful information on cheese defects.

This intensive course, offered by cheese technologist and sensory scientist Dr. Montse Almena (former VIAC lead instructor), combines outstanding practical hands-on exercises with technical lectures, making it extremely useful and enjoyable while offering you the perfect tools to sell and select your cheeses.

Montse, an ACS Certified Cheese Professional and multiple times ACS Judge has over 20 years of experience teaching cheesemaking courses, sensory evaluation and food pairings workshops, and education in all the technical factors affecting the quality of cheese, from milk to market.

This course is also an unique opportunity to improve your food sensory skills and the understanding of cheese quality to everyone involved with cheese, from beginners and advanced cheesemakers, marketing and sales representatives to quality managers, technicians, chefs, and everyone else that would like to explore the fascinating world of cheese.

Matt Spiegler of Cheesenotes.com turned the Barnyard Collective to this workshop.  

Here is his experience of the workshop in his own words...

The class started with a series of tastings of pastes (made from a ricotta base because of the neutral nature of fresh ricotta), mixed by the instructor, used to "Calibrate" your taste buds to certain levels of the following qualities: Sweet 1, Sweet 2, Bitter 1, Bitter 2, Sour 1, Sour 2, Salty 1, Salty 2 and Umami. Montse discussed the different taste parameters and how sensitivity to them varies wildly from one person to the next. Bitter in particular displays wide variation among tasters, and cultures, in terms of sensitivity.

This was followed by a session with dozens of small vials containing blind smell samples, which we had to sniff, and identify what was in the vial, and then write down what we thought it was. Aromas included all of the classic cheese aromas (eg everything from caramel to hazelnuts to toasted butter to cooked cauliflower to wet hay to pineapple) as well as some less pleasant ones (e.g. manure,ammonia,mildew). Afterwards we worked our way down the list with the instructor telling us what the aromas actually were, and we scored ourselves and compared our accuracy.

We were then given lessons in the evaluation of a cheese according 9 parameters: External Appearance, External Aroma, Aroma (Paste Odor), Visual Evaluation, Hand Evaluation, Flavor, Texture, Taste, Trigeminal Stimulations (Pungent, Astringent) and Aftertaste.

Finally, the day ended with a sample judging of cheeses according to the American Cheese Society methodology, in which two judges pair up, one taking on the Technical Judge role and the other the Aesthetic Judge role. It's kind of a good cop/bad cop relationship actually, with the Technical Judge given jurisdiction over evaluating the negative traits of the cheeses (Off Aromas, Flavors, Defects in Texture, Body and Rind), while the Aesthetic Judge is in charge of the positive evaluations (the same categories, but whereas a Technical Judge might find an "unpleasantly earthy aroma", the Aesthetic would judge it "pleasantly fruity". The scores are then added together (after the Technical Judge has subtracted points for defects). We staged a mock ACS judging session, sampling cheeses and scoring them, and then comparing against the other cheeses within the category to determine a winner.

During all this Montse discussed the many challenges of sensory evaluation and ways to train your senses to be more sensitive to the subtle variations one can encounter (eg is that "yogurt" or "buttermilk" you're smelling? Would that be "fried leeks" or "fried garlic"?). 

BUY YOUR TICKET HERE: http://www.brownpapertickets.com/event/1740096

 

Alpine Style Cheese and Wine Workshop
Aug
27
7:00 pm19:00

Alpine Style Cheese and Wine Workshop

join us for a palate journey into the mountains where we workshop the pairing of alpine style cheeses and mountain wines.  there will be 8 cheeses and 4 wines providing 32 pairing combinations.  we will walk thru the spirit of both the cheeses and wine and then group share which pairs work the best.  these workshops are fully interactive where we discuss tasting notes, and share every pairing score, identifying consensus from the group.  we will have the imitable mix master Max McCalman and nicest swiss man you will ever meet Konrad Heusser serving as our guide.  as always, mister moo on the 1 and 2.  Must be 21 years old to attend. 

BUY TICKETS HERE: http://www.brownpapertickets.com/event/2126719

 

 

Dancing with Brats
Aug
20
6:30 pm18:30

Dancing with Brats

we love german cheese, beers and brats.  we want to BBQ.  and a dance party in august feels proper.  so thursday august 20th we are doing Barnyard Brats.  columbia is on cheese:  bavarian fondue with pretzel bread and raclette.  Schaller & Weber is on Brats: Bauernwurst, Nurnberger, Weisswurst, Knackwurst.  to drink, we have selected four beers honoring our favorite german styles: lager, dunkel, wheat and pilsner.  and our dear friend dj rulitos will be spinning german classics all nite long:  minimal techno to krautrock baby.  MUST BE 21 TO ENTER. 

Buy your ticket here: http://www.eventbrite.com/e/dancing-with-brats-tickets-17784794800

Max Facktor Mini-Master
Jul
22
Jul 23

Max Facktor Mini-Master

Expand your cheese knowledge with this 10-hour series divided into six sessions during two days.  (10:00 AM - 3:30 PM)  Students will sample cheese during each session that represent each session's content. Key terms will be introduced and described throughout the series. The last session on the first day will include a wine pairing component and the final session on the second day will include a beer pairing component.  (Lite lunch included both days)

WED JULY 22ND - 10:00 AM TO 3:30 PM

Session 1:

The first session will begin with a quiz which will be graded and returned at the end of the series. A brief history of cheese and the evolution of styles will be presented in this session, along with the various influences of terroir and seasons on cheese development. The first session will present the major categories and the many ways that cheeses can be classified.

Session 2:

This session focuses on cheesemaking with an emphasis on cheese classification based on ingredients and cheesemaking practices. The raw ingredients and composition of dairy milks will be compared and the function of the various components in cheesemaking will be examined: milk, starter cultures, adjunct cultures, coagulants, and salts. The role these ingredients play in the cheesemaking operations: standardization, filtration, homogenization, heat treatment, coagulation, whey separation, cutting, milling, salting, ash applications, stirring, curd washing, pressing, coloring, coating, waxing, bandaging and wrapping.

Session 3:

Students will learn how to make an initial analysis and evaluation of cheese and its sensory profiles including: attributes, projected peak stages of ripeness, and the identification of faults. The lexicon of cheese descriptions is highlighted in this session. This session will include a wine pairing exercise that focuses on organoleptic profiles, progression, and the fundamental principles of successful cheese and wine pairing.

THURSDAY JULY 23RD - 10:00 AM TO 3:30 PM

Session 4:

Nutrition, Safety, and the Raw Milk Debate  Is cheese good for you? Microbiological quality and safety issues in cheesemaking. This session will take an in-depth look at cheese nutrition, including how cheese compares with other foods, how milk type and cheesemaking and ripening practices contribute to the nutritional content of cheese. Safety concerns will address the allergies attributed to cheese, the controversy over its fat and salt content, and the notion that cheese is a near-perfect food.

Session 5:

Selling Cheese  Romancing the cheese and the importance of proper packaging, storage and display. The business and economic side of cheese in the retail and restaurant environments. What is an A.O.C. or P.D.O. or A.O.P. cheese? What are the advantages of these designations? What are the disadvantages? Reading a cheese label. Reducing waste.

Session 6:

The final session will introduce cheese ripening (affinage) and storage. How are cheeses judged, technically and aesthetically? Where does cheese flavor come from? This session will include a beer pairing exercise, reviewing the pairing principles as they apply to beer and cheese. A short exam will be administered during this final session.

Students will receive a Certificate of Completion after the course.

BUY YOUR TICKET HERE: http://www.brownpapertickets.com/event/1863393

 

The Great Cheese Giveaway!
Jul
20
6:00 pm18:00

The Great Cheese Giveaway!

Liz Thorpe is wrapping up her photo shoot for her new book and has hundreds of pounds of leftover cheese, so...

Join us for a FREE event featuring over 100 cheeses to taste. Cut and wrap a piece to bring home. Or try it all while you're there!

This event is BYOB. Bring something good to drink because Mr. Moo is thirsty :)

Simply RSVP here:   https://www.facebook.com/events/520931288056541/

Jun
30
6:30 pm18:30

Get your ticket to Basque cheese in New York!

Basque Cheese

What’s new, what’s old

By Jess Perrie

6:30pm - 8pm, June 30, 2015

 

Jess Perrie presents on the current state of Spanish Basque shepherding and cheesemaking traditions.

Jess was the 2013 Daphne Zepos Teaching Award winner. She traveled to northern Spain to work and learn from traditional sheep’s milk cheesemakers. She’s presented on Basque cheesemaking at the American Cheese Society Conference and at Bedford Cheese’s Homestead school. She’s leading a panel discussion on the subject at this year’s ACS Conference in Providence on July 30.

Space is limited. Food professionals only please.  Reserve your ticket here.

Jun
11
6:30 pm18:30

Tasting the Alps

Join Columbia Cheese for a tasting of Alpine goodness.  So sometimes people tell us that we bring in a similar style cheese.  And it's true.  We love Alpine cheese.  

Each dairy we work with creates a unique flavor profile.  On this evening, we are introducing new Alpine cheese from the Swiss canton of St. Gallen and the Italian region of Lombardia.

We'll start with Güntensberg & Schnebelhorn from Käserei Butschwil in St Gallen.  We will conduct an epic horizontal tasting against Scharfe Maxx, Maxx Extra, Challerhocker and Heublumen.

Then, we'll hone in on Lombardia, the cream-centric cradle of yumminess, and home of Ciresa.  We just got back from a visit there and want to share a couple of cheeses we fell in love with, discuss the history of the region, and provide a deeper understanding of the word Latteria in the farmstead and village dairy context.

To drink, I am pairing a sparkler and beer to cleanse the pallet and keep us eating.  (must be 21 to enter).

Sidenote, I dimmed the lights and bought a disco ball. 

BUY TICKETS HERE: http://www.brownpapertickets.com/event/1686796

Max Faktor - Session 1
May
21
7:00 pm19:00

Max Faktor - Session 1

Take control of your pairings! We will inspire awareness for what you taste, how it makes you feel and what you can do about it moving forward. We will make you better friends with your palate.