tag:blogger.com,1999:blog-49949990186356548162024-03-18T22:55:44.196-05:00So You Want To Be A Cheesemaker?Jon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4994999018635654816.post-19301203804110234192009-05-16T07:22:00.005-05:002009-05-16T07:25:56.139-05:00Back Home Again<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAuwISEmW8Tpm5VlqV9IW1sU39EFzaZAFUE9sxVm2yv0iRjsbqKJdNi_1N4ZFiHkQAVQYlhMg383jlcpQrYjjCA40z7sVdV3xaBxHgN5dSiaS9mNXV9hYY809NEx-fPFEFQ7tEOT2xgQa/s1600-h/Germany+046.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAuwISEmW8Tpm5VlqV9IW1sU39EFzaZAFUE9sxVm2yv0iRjsbqKJdNi_1N4ZFiHkQAVQYlhMg383jlcpQrYjjCA40z7sVdV3xaBxHgN5dSiaS9mNXV9hYY809NEx-fPFEFQ7tEOT2xgQa/s320/Germany+046.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5336396862215298162" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqhpEMfeXBYcU3N1uqiAwog6Wp1f1p-we9fPIAUX6YzhdC-bUIG-ZLqiBh-hLpv4Styg2u_FxNb2RMY4BiPO0UDCE759iH8q2-HQsa2bg_13ANM-ksTKWYzuDR6O9wrdJ2qMenunI3Bsf/s1600-h/Germany+075+(1).JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqhpEMfeXBYcU3N1uqiAwog6Wp1f1p-we9fPIAUX6YzhdC-bUIG-ZLqiBh-hLpv4Styg2u_FxNb2RMY4BiPO0UDCE759iH8q2-HQsa2bg_13ANM-ksTKWYzuDR6O9wrdJ2qMenunI3Bsf/s320/Germany+075+(1).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5336396661824692130" /></a><br /><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size: small;">My last few days in Germany I spent at my friends Thomas' family farm. While I was there, we were able to do some siteseeing. We visited Munich and stoped at the Hofbrauhaus. On my last day in Germany, Monday, we visited the amazing Neuschwanstein Castle in the Alps. On Tuesday I flew back to America and my amazing trip came to an end. I would like to thank everybody who helped me with my trip, especially the Dairy Business Innovation Center and the Babcock Institute. A special thanks to Norm Monsen and Jeanne Carpenter. Now that I'm back home, I'm returning to work at Crave Brother Farmstead Cheese. Thanks to everyone who read along during my trip and I hope you enjoyed it!</span></span>Jon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com7tag:blogger.com,1999:blog-4994999018635654816.post-38196892964118944172009-05-11T09:00:00.006-05:002009-05-11T09:03:06.986-05:00Visiting Switzerland and Germany<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTWabULLIC8lV2-SFXCKydaFSBsh2JxlPkIdppkf0mX9U8LnqJiCQHw4zaekqNT1tv8g_1ALsCV9moVoGaEConKIYtBZg_so8chudrG1F9GTcwGK7l0FSy2n-eMcDlphJVfXiDfCSTABJ/s1600-h/Switzerland+035.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTWabULLIC8lV2-SFXCKydaFSBsh2JxlPkIdppkf0mX9U8LnqJiCQHw4zaekqNT1tv8g_1ALsCV9moVoGaEConKIYtBZg_so8chudrG1F9GTcwGK7l0FSy2n-eMcDlphJVfXiDfCSTABJ/s320/Switzerland+035.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5334566592119558994" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdeZca7gbQirrcC9p5UNql5jf_6jGYa36LDjcfdjOVkdP2H-l15Dw5kHuwkBMnlfABt8OIsMjdzzZUVPjEDEfHaLrxuxGLpWvrBRcoGOAhu9cphtSVsUTNuEZwF0nZtb9Ib56V9TgKkIr/s1600-h/Switzerland+017.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdeZca7gbQirrcC9p5UNql5jf_6jGYa36LDjcfdjOVkdP2H-l15Dw5kHuwkBMnlfABt8OIsMjdzzZUVPjEDEfHaLrxuxGLpWvrBRcoGOAhu9cphtSVsUTNuEZwF0nZtb9Ib56V9TgKkIr/s320/Switzerland+017.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5334566492145658098" /></a><br />When I was in Switzerland last week, I was able to tour a couple Appenzeller factories and a large affinage facility where they mature Appenzeller and other Swiss type cheeses. When I wasn't touring cheese factories, I was out in the Alps and visiting local villages and cities. After my stay in Switzerland, I made my way up to Germany were I met up with one of my old roommates, Daniel, who is from Germany. We drove to the city of Zittau, located in Eastern Germany near the border of the Poland and the Czech Republic. My family immigrated from the Zittau area. After spending two days in Eastern Germany, we drove back to his house in Bocholt, near the boarder of Holland. I spent a day there touring some farms and sightseeing. From there, I took the train to Bolvarie to do some sightseeing and visit a friend of mine. I only have few days left of this amazing trip until I need to fly back home.Jon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com2tag:blogger.com,1999:blog-4994999018635654816.post-29244693820270137982009-05-04T21:55:00.004-05:002009-05-04T22:00:12.271-05:00On the Road Again<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluJz19tBZssrnz__QJ58SOj34bSr83nRccv5gjXri-Od8P8_vGBRMi9cLFTH4R28T5lHR6_8sZQepHjz_nJ4OxmmKOzzK3HUaW0p6jIwqMWNRsneDhkWqjlXBJTWCLKvesTPybVM3NAUa/s1600-h/England+032.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluJz19tBZssrnz__QJ58SOj34bSr83nRccv5gjXri-Od8P8_vGBRMi9cLFTH4R28T5lHR6_8sZQepHjz_nJ4OxmmKOzzK3HUaW0p6jIwqMWNRsneDhkWqjlXBJTWCLKvesTPybVM3NAUa/s320/England+032.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5332169273845608098" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjXQLv4ZAynkum8qZHv9_UYe-_ZHJiuQXmiroQ6rgHaG7DAuFgsPOqeTh4Ttj7WlilbeSZCXdK_hk3Z8DO-M7tpQJhDVzBWHO6xsWGFOBeZfIhSrO_-6NNqdNbUpRrorbxxwv60rR-DK3/s1600-h/England+008.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjXQLv4ZAynkum8qZHv9_UYe-_ZHJiuQXmiroQ6rgHaG7DAuFgsPOqeTh4Ttj7WlilbeSZCXdK_hk3Z8DO-M7tpQJhDVzBWHO6xsWGFOBeZfIhSrO_-6NNqdNbUpRrorbxxwv60rR-DK3/s320/England+008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5332169178757684098" /></a><br />Sunday morning I took the train to Newton St. Cyres in southwestern England, close to the city of Exter. In Newton St. Cyres, I spent three day at <a href="http://www.quickes.co.uk/">Quickes Traditional</a>, makers of traditional Bandage Cheddar from the milk of their 500 cow herd. The Quickes family has been farming in Newton St. Cyres for over 450 years. Twenty-five years ago, Sir John Quickes built the dairy, where his daughter Mary continues to manage the dairy. After three days of helping in the cheese factory and aging rooms, I headed by train to Dover, England, where I took the ferry to Calais, Frances to spend the night. On Friday I boarded the train to my friend Walter’s house in Bischofzell, Switzerland. Jon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com1tag:blogger.com,1999:blog-4994999018635654816.post-46875054031451826772009-04-27T08:40:00.006-05:002009-04-27T08:45:14.180-05:00Goodbye Gubbeen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDq9inH3wjzwzLB52k_HwR4ySpLnFzi03OeAhyuA6sSdMHg1DOD3cBihoXFivJxbvA1L58gPGu6DRLidnWZC4kFI19RhE-MEyrIA0v3rLy0zwK8PRsG-XWLXkN6P_w0uWjqbOvNn0mDBJ/s1600-h/England+029.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDq9inH3wjzwzLB52k_HwR4ySpLnFzi03OeAhyuA6sSdMHg1DOD3cBihoXFivJxbvA1L58gPGu6DRLidnWZC4kFI19RhE-MEyrIA0v3rLy0zwK8PRsG-XWLXkN6P_w0uWjqbOvNn0mDBJ/s320/England+029.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329366633112416386" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfDEPuauSSdPV0VrPzYr_ourOBn4OYXLvuBFh87GdwiK52qDsnVF8Hxar5_DqQPXmSjUspZLUI9YLBNxw6nc0j7lwoKRvZ7vBoVohXXGHmIo3QEQr3SNiYVICFVEBFhmWNiHz41lYiNR0/s1600-h/England+011.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfDEPuauSSdPV0VrPzYr_ourOBn4OYXLvuBFh87GdwiK52qDsnVF8Hxar5_DqQPXmSjUspZLUI9YLBNxw6nc0j7lwoKRvZ7vBoVohXXGHmIo3QEQr3SNiYVICFVEBFhmWNiHz41lYiNR0/s320/England+011.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329366531201723602" /></a><br />Last week I had to say my goodbyes to the Fergusons and Gubbeen Cheese, and begin my trip to London. I spent Wednesday, Thursday, Friday and Saturday last week in London. Thursday and Friday I spent at Neal's Yard, one of the world's top cheese shops, working in the Arches. The Arches is where they receive and take care of all the cheese that Neal's Yard sells. They have four aging rooms for soft ripened and mold ripened cheese and one large room for aging hard cheeses. I was also able to get a tour of their shop located in the Borough Market. When I wasn't at Neal's Yard, I was out exploring the city. I was able to see many of the London sites, including: Big Ben, Buckingham Palace, Tower of London, and the Globe. This week I will take the train to Quickes Cheddar located in South Western England. Another adventure!Jon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com6tag:blogger.com,1999:blog-4994999018635654816.post-60386138668594495492009-04-21T14:18:00.004-05:002009-04-21T14:38:12.244-05:00Cashel Blue<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO47iUpqUGJzMTZpcS_pMMLGP-MkgFI_devHQVglf73PE_QZP3qyEyRSPZyjM4mDUwFdQd9zqX5-5RSOp7PHQxZ7RMaFQYSqbSz7E3qO6sKG2ZzWaxoOA7wdS_Zof-srPoBxc9KQcNwMEo/s1600-h/Ireland+047.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO47iUpqUGJzMTZpcS_pMMLGP-MkgFI_devHQVglf73PE_QZP3qyEyRSPZyjM4mDUwFdQd9zqX5-5RSOp7PHQxZ7RMaFQYSqbSz7E3qO6sKG2ZzWaxoOA7wdS_Zof-srPoBxc9KQcNwMEo/s320/Ireland+047.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5327227063540044290" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz82H4hS4274nBFjGYYgNpvb4Q_jQhTUrejD6EJ1c2t3YCqb46ikDg-a71RWqZcWwoYh0fSS7FR6cEOid4jnRhgI6kBU5jpKzVOFQ_pGlJdBieJ3Q7oPzjSedFCnKLE8HQrd4VzvR9CnEJ/s1600-h/Ireland+039+(1).JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz82H4hS4274nBFjGYYgNpvb4Q_jQhTUrejD6EJ1c2t3YCqb46ikDg-a71RWqZcWwoYh0fSS7FR6cEOid4jnRhgI6kBU5jpKzVOFQ_pGlJdBieJ3Q7oPzjSedFCnKLE8HQrd4VzvR9CnEJ/s320/Ireland+039+(1).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5327226965457584178" /></a><br />This last week was my final full week in Ireland. On Monday morning I took the bus up to the city of Cashel, which is one hour north of the city of Cork. I spent the rest of the day touring Cashel. I saw the Cashel Rock, which is a 12th century Celtic cathedral that over looks the city. <div><br /></div><div>On Tuesday I met up with Jane and Louis Grubb, the founders of <a href="http://www.cashelblue.com/">Cashel Blue Farmhouse Cheese</a>. They gave me a tour of their factory, just outside the city of Cashel. I was also able to spend time with their daughter, Sarah and her husband Sergio, as they sampled and hand picked cheese to fill their orders. They explained to me what they are looking for in their cheese and how to care for blue cheese as it ages. That night I headed back to the Gubbeen where I spent the rest of the week helping in the cheese factory. Two more of my cheesse I made were ready for sampling. I liked them better then the first two, but still are not perfect yet.</div>Jon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com0tag:blogger.com,1999:blog-4994999018635654816.post-30825298156926322482009-04-12T21:21:00.003-05:002009-04-12T21:25:46.519-05:00My first Irish Cheese is Ready!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji17Dlodp1Eh60dTL6VNlTqZcNLx7E7wrFXnlyYEs_V1eS_MRFCM1dvyT-UJVSNNeoBwXoEs_LgujMdxd5Cm4FgxAQswyVOYvaAFkyLmoW5pA70Wp69GveOSJK1pHkb5fAnLurKzGtWiW7/s1600-h/Ireland+003+(1).JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji17Dlodp1Eh60dTL6VNlTqZcNLx7E7wrFXnlyYEs_V1eS_MRFCM1dvyT-UJVSNNeoBwXoEs_LgujMdxd5Cm4FgxAQswyVOYvaAFkyLmoW5pA70Wp69GveOSJK1pHkb5fAnLurKzGtWiW7/s320/Ireland+003+(1).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5323996300683816834" /></a><br />Last week was a short week, as we didn't work on Good Friday. Once again I spent my time at Gubbeen between helping with making cheese and curing cheese. Some of the first cheeses I made here were finally mature enougth for me to taste. I was very pleased with the results and so was Giana. I just need to fine tune them a little bit. I was able to explore the Irish country side by bike a little more this weekend. The rest of my time has been planing my trip to England and then on to Switzerland and Germany.Jon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com5tag:blogger.com,1999:blog-4994999018635654816.post-39537247483920706412009-04-05T21:25:00.006-05:002009-04-05T21:33:10.366-05:00Fermoy Natural Cheese Company<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZsRi-RylP3SAXfyzXCA0aiXi6DnxoesHurls2SL6wWn3q74lBFPJ9y_PUSga_Wkc57A3gT4WiLAK7mkPmTvcMXhYCiKbt4Vyn3JG2riBa70AGNmHwq1EpWA86IIcIgsCLYBHkEc2r-q5/s1600-h/Ireland+013.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZsRi-RylP3SAXfyzXCA0aiXi6DnxoesHurls2SL6wWn3q74lBFPJ9y_PUSga_Wkc57A3gT4WiLAK7mkPmTvcMXhYCiKbt4Vyn3JG2riBa70AGNmHwq1EpWA86IIcIgsCLYBHkEc2r-q5/s320/Ireland+013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5321400576861342450" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6Enw9h5HxFn72Q8wDjKMDJcVFnSsrBuQ7PzGwIg2T12AR7ZNzGd1_XQfZ5WMiuuZ2RO1-nB0BINZLF1tDnv_R52HbAT-QYoBJDVhxzSVHEQ0LHTlvfU7prsJfevLO1LZwqXa4kUepA6C/s1600-h/Ireland+market.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6Enw9h5HxFn72Q8wDjKMDJcVFnSsrBuQ7PzGwIg2T12AR7ZNzGd1_XQfZ5WMiuuZ2RO1-nB0BINZLF1tDnv_R52HbAT-QYoBJDVhxzSVHEQ0LHTlvfU7prsJfevLO1LZwqXa4kUepA6C/s320/Ireland+market.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5321400483175469538" /></a><br /><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></span><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size: small;">Another week's has gone by. I spent Monday, Tuesday, and Wednesday at Gubeen this week making and curing cheese. On Thursday morning, I went up to the city of Cork to help out with the farmers market. After helping with the market I took a bus up to the city of Fermoy. In Fermoy I meet up with Frank and Gudrig Shinnik, owners of </span><a href="http://www.irishcheese.ie/HT-37-FermoyNaturalCheeses.htm"><span class="Apple-style-span" style="font-size: small;">Fermoy Natural Cheese Company</span></a><span class="Apple-style-span" style="font-size: small;">. </span></span><div><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size: small;">Fermoy Natural Cheese Company is a small farmstead cheese factory. They produce four different types of raw milk cheese, three of them are washed rind cheeses. On Friday morning I was able to watch them making </span><span><span class="Apple-style-span" style="font-size: small;">Cais Dubh, a Gouda type cheese. On Saturday I helped Frank with his cheese deliverers to small cheese shops along the coast of Southern Ireland. I can't believe I only have two weeks left in Ireland before I head to England.</span></span></span></div></div>Jon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com9tag:blogger.com,1999:blog-4994999018635654816.post-75769052014182391672009-03-30T14:10:00.004-05:002009-03-30T14:14:50.194-05:00Curing and Washing Cheese at Gubbeen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9s_SbQK5FYntHriOBF96HrR4W9EcfVp6Sr9iIx38_jvv46Bu5Wu_uMAi3eFHVVrWgfL0SSaS0XPQ22Y8Nzo6B9RIe-vnNYpmtoRjfhS4dKUeF1u2cBVQmEQQq5115Kf-mj2p-LXmZ4S0c/s1600-h/Ireland+001.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9s_SbQK5FYntHriOBF96HrR4W9EcfVp6Sr9iIx38_jvv46Bu5Wu_uMAi3eFHVVrWgfL0SSaS0XPQ22Y8Nzo6B9RIe-vnNYpmtoRjfhS4dKUeF1u2cBVQmEQQq5115Kf-mj2p-LXmZ4S0c/s320/Ireland+001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5319061230850487474" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPb-jOxxFCsswRHlVayDh6cvqqEhy-Z3eaDf4XQXoMwg7IHGKv0FvpI43DVq8uaLv4V5Ql1uHCN8sTJvb-qmL4zQrLaftZAXpeuAscWAL1VnGW5WOCxGVUe0aLuPU-i774TGiKRb0hzJ_8/s1600-h/Ireland+030.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPb-jOxxFCsswRHlVayDh6cvqqEhy-Z3eaDf4XQXoMwg7IHGKv0FvpI43DVq8uaLv4V5Ql1uHCN8sTJvb-qmL4zQrLaftZAXpeuAscWAL1VnGW5WOCxGVUe0aLuPU-i774TGiKRb0hzJ_8/s320/Ireland+030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5319061124049652978" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>This last week went by faster then the others. We made cheese four days this week at <a href="http://www.gubbeen.com/">Gubbeen</a>. I was able to spent some more time with Rose, head cheese maker, learning when the cheese is ready to be molded. When I wasn't helping with cheese making I was helping with curing and washing the cheese, which creates the rind of the cheese. As the cheese matures we do different steps to help with the rind growth. I was also able to experiment with two small batches of cheese this week - pictured above. I was very happy with my results. Let's hope they taste good!</div><div><br /></div><div>On Saturday and Sunday I was able to get out and go for a bike ride through the hilly country side of West Cork. I am getting ready for another week of cheese making and hopefully some side trips to another cheese factory.</div>Jon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com2tag:blogger.com,1999:blog-4994999018635654816.post-10881997561211998522009-03-23T21:14:00.008-05:002009-03-23T21:21:13.472-05:00St. Patrick's Day in Ireland<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOTrtdJCUOkPZpynQt5XFfTSIz-ymb4qogODwthU-a38i_2XjduwQyCCFZhwO151NeAsDtyZqAuYCkh5E7yQkVcfApSBZUX-KiioMGfKe3dmjhBcG6UiwNsFcTqGiGvE7bKAInPWDIPho/s1600-h/Ireland+005.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOTrtdJCUOkPZpynQt5XFfTSIz-ymb4qogODwthU-a38i_2XjduwQyCCFZhwO151NeAsDtyZqAuYCkh5E7yQkVcfApSBZUX-KiioMGfKe3dmjhBcG6UiwNsFcTqGiGvE7bKAInPWDIPho/s320/Ireland+005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5316573443553291938" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-YQ9TmsKqUSu6X-VpACO6vAMMovgQGWpCoyMoyvH1GeqbkeCG3McICroXKbUZOTWLGqIyaEFe5C0Uv7eqMPNpsWh7XvB8yABLYmHPzIs9VTNsUIbqusGOYi3Lh50XAVKoYc0MzV85L47/s1600-h/IMG_0204.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-YQ9TmsKqUSu6X-VpACO6vAMMovgQGWpCoyMoyvH1GeqbkeCG3McICroXKbUZOTWLGqIyaEFe5C0Uv7eqMPNpsWh7XvB8yABLYmHPzIs9VTNsUIbqusGOYi3Lh50XAVKoYc0MzV85L47/s320/IMG_0204.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5316573326625985346" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Last week was St. Patrick's Day, and nowhere on earth is this holiday celebrated with more gusto than in its home country of Ireland. To participate in the festivities (which is of course a national holiday - no working allowed!), I went up to the city of Cork, the second largest city in Ireland for its St. Patrick's Day parade. The streets were full of people and it was quite the spectacle.</div><div><br /></div><div>Then it was back to work the next day. The rest of the week I helped out in the cheese factory, focusing most of my attention on the curing of the Gubbeen Cheese. I made two small batches of cheese again this week and with the help of Giana, I am making great progress, but I still need to do a little fine tuning. </div><div><br /></div><div>On Saturday morning I caught a bus for Galway, a city on the western coast of Ireland. In Galway, I met up with Seamus Sheridan of Sheridans Cheesemongers (photos above). I spent the afternoon in his cheese shop learning and sampling cheeses from Ireland and around Europe. To top the day off, I watched Ireland defeat Wales in the Six Nations Rugby Tournament to Win the Grand Slam. I was able to make some contacts in others cheese factories around Ireland who I hope to start visiting this week. Until next time!</div>Jon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com5tag:blogger.com,1999:blog-4994999018635654816.post-86689717843258955442009-03-16T08:35:00.006-05:002009-03-16T08:42:44.122-05:00Out and About in Ireland<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-oHthrKhQnyjL9H39lZ550h9whjbGIN8r18N6xBLwlQGllbyze8Yc-wBppXudXC4wm0oNCHK_9yi-DvzEvXARFVEmS-aWNQBRuanRucDl-so6DRpIPqYLpyKlb1JI7YHUbhBZQM4zvuj/s1600-h/Ireland+048+(1).JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-oHthrKhQnyjL9H39lZ550h9whjbGIN8r18N6xBLwlQGllbyze8Yc-wBppXudXC4wm0oNCHK_9yi-DvzEvXARFVEmS-aWNQBRuanRucDl-so6DRpIPqYLpyKlb1JI7YHUbhBZQM4zvuj/s320/Ireland+048+(1).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5313779619640552466" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSv3VpakQwXxPcFmipYyZE84FU2FHgB8icRhkuGMIZL5455xtTc1nhV1LNLMx2g-4ehfOnPtgOEejGND04ohRT6kuxqpWiW0bJd_HYSUBpg6LJp1cp5xFt9EcJm6ada5HCG3_ldypSop_/s1600-h/Ireland+015+(1).JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSv3VpakQwXxPcFmipYyZE84FU2FHgB8icRhkuGMIZL5455xtTc1nhV1LNLMx2g-4ehfOnPtgOEejGND04ohRT6kuxqpWiW0bJd_HYSUBpg6LJp1cp5xFt9EcJm6ada5HCG3_ldypSop_/s320/Ireland+015+(1).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5313779301373437730" /></a><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">This past Friday and Saturday I did a little experimenting with some cheese making. I made two small batches on the stove here in Ireland. I am hoping to make a St. Paulin style cheese -- it is a semi-hard washed rind with a mild nutty flavor. I did have some luck with it, but I still need to perfect the recipe. Giana and I will work on the cheese later this week. </span></span><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">This weekend we finally got some nice warm sunny weather so I was able to get out and walk around the country. Enjoy the photos!</span></span></div>Jon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com1tag:blogger.com,1999:blog-4994999018635654816.post-25106030564767237662009-03-11T19:47:00.009-05:002009-03-11T19:57:22.294-05:00Making Cheese at Gubbeen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fJGbKhbgoxpfrRhoYtcBwY7xYCc80-tgSeZwyZ2JrPyMAI8VB9Shpv3Olixd5fZx1csMZzkXKs0MCR-RGWvV4CDuGGplUx0odtBaSyVM_hi_JqqnzcTBkdqXpKWnly-SVR6YINQLSEIl/s1600-h/Ireland+012.web.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fJGbKhbgoxpfrRhoYtcBwY7xYCc80-tgSeZwyZ2JrPyMAI8VB9Shpv3Olixd5fZx1csMZzkXKs0MCR-RGWvV4CDuGGplUx0odtBaSyVM_hi_JqqnzcTBkdqXpKWnly-SVR6YINQLSEIl/s320/Ireland+012.web.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5312098001301257090" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0P1FrNIysGH0T8KAc74R-o1NMsVLKl48-0jMJI8MQF93l4_S6BNNz7_5fHBNrjL0VfKoth-_i7qwjObWfDWZvkmh6eIEEKmHONLW5-imN2e_ZtgJ_FVoa4rjMDuK3pZ-coDG48LRJ5oD9/s1600-h/Ireland+009.web.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0P1FrNIysGH0T8KAc74R-o1NMsVLKl48-0jMJI8MQF93l4_S6BNNz7_5fHBNrjL0VfKoth-_i7qwjObWfDWZvkmh6eIEEKmHONLW5-imN2e_ZtgJ_FVoa4rjMDuK3pZ-coDG48LRJ5oD9/s320/Ireland+009.web.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5312097906551108674" /></a><br /><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">The last three days I have been working in the cheese factory at </span></span><a href="http://www.gubbeen.com/"><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(255, 102, 0);">Gubbeen</span></span></span></a><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">. On Monday and Tuesday we are making two vats a day, both 2,000 liters which is just over 4,500 lbs of milk per vat. On Wednesday and Thursday we are just making one vat a day. </span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">Gubbeen Cheese has been produced since 1979 by Giana Ferguson, with Rosie and the Gubbeen dairy team. It has been enjoyed across Ireland, Europe and America, and has won some of the key cheese awards both in Ireland and England. Gubbeen Cheese is a surface ripened, semi-soft cheese with a delicate pink and white rind that is developed in Gubbeen's curing rooms by daily washing and a lot of skilled care.<br /></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">We will be making more cheese later in the season. </span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">I have learned a number of things already about cheese making and affinage. I am able to spend a fair amount of time with Giana one on one. I am still planning parts of my training out right now. I have many visits to local cheese factories and shops in the works. Hopefully they work out. I also will be making some small batches of cheese on my own over the stove where I will be able to experiment a little. I'll write again later this week!</span></span></div>Jon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com6tag:blogger.com,1999:blog-4994999018635654816.post-61572658843343805842009-03-08T09:02:00.012-05:002009-03-08T13:24:44.924-05:00Arriving in Ireland<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKkDQyObFHA21eZV-sSAOkPLtSSjRs_whvnLilV6ufDc8EsuG9ALBXhSZ9l13I2Prw6R7zoCFv2B-pZ0QsH0k4NtFQbWuDJNzjcNL44RTj9RxnqVPOXLxoQKoyA88tGhb6AA8uEVKOqzz/s1600-h/Ireland.3.6.09web.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKkDQyObFHA21eZV-sSAOkPLtSSjRs_whvnLilV6ufDc8EsuG9ALBXhSZ9l13I2Prw6R7zoCFv2B-pZ0QsH0k4NtFQbWuDJNzjcNL44RTj9RxnqVPOXLxoQKoyA88tGhb6AA8uEVKOqzz/s320/Ireland.3.6.09web.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5310879284583645842" /></a><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">I arrived at</span></span></span><span class="Apple-style-span" style="color: rgb(51, 0, 0);"> </span><a href="http://www.gubbeen.com/"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">Gubbeen</span></a> <span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">cheese near West Cork, Ireland on Thursday, March 5, after a long flight and little sleep. I have not done any cheese making yet, because during this time of year, the folks at Gubbeen don't make cheese on Friday. So instead I traveled to a couple farmer markets in the local towns to do some sight seeing and taste different styles of cheese. </span></span></span><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">I'm looking forward to spending time here at Gubeen and I'll be here for about seven weeks. I'm looking forward to spending time on the farm and then in the cheese house with Giana. </span></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">Some history about Gubeen cheese: as a child in Spain, Giana's family had made cheese from goats milk on her father's small farm in the mountains above Alora. Later, living in France Giana was brought into contact with the great french cheeses.</span></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">Marrying into a farming family in Ireland, where some of the best milk in Europe is produced, Giana and her husband Tom experimented and produced their own cottage cheeses and fresh cheeses. They soon met other cheesemakers working both in West Cork and nationally. This developed into CAIS, the Irish Farmhouse Cheesemakers Guild.</span></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">Tom and Giana Ferguson currently make the cheese. Fingal, their son has recently opened a second business on the premises smoking meats and producing hams, rashers, sausages, salamis as well as planning his own range of pates, etc. Clovisse, their daughter is the newest addition to the business supplying local restaurants and shops with her organic vegetables and herbs. Fingal also uses Clovisse's herbs in his traditional cures.</span></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);"><br /></span></span></span></div><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(51, 0, 0);">I'm looking forward to spending the next several weeks here and will write again soon!</span></span></span></div>Jon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com2