Tag Archives: fermented foods

A Crash Course in Somerset Cider

Cider-making season doesn’t really start until October, but I was lucky enough to be in Somerset for the first apple pressing of the year. Wellow, the village we were staying in, is full of apple trees. Most of them are … Continue reading

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“If we followed the recipe every time, we’d all be eating hamburgers!”

This choice quote comes from Rafa during a lesson on making Spanish dulces in a wood-fired oven. However, I think it applies to his cheesemaking as well. The other day, Rafa brought out a really delicious 4-day-old lactic queso fresco. … Continue reading

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The Ham Museum

is a real thing, and it’s in Aracena and only costs three euros, so obviously we went. Here you can see me modeling a pre-electric sausage stuffer. The Sierra Madres region is famous for its hams and other cured pork. … Continue reading

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A Few Words on Aging

Cheese, that is. The quesos sudados we are learning how to make here are aged in an open, above-ground room that is not temperature or humidity controlled. The Queseria Monte Robledo makes them all year round, and in the summer … Continue reading

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Making Raw Milk Feta

I promised in my post about Coonridge‘s fresh, herbed cheeses that I would write later about the other cheese I’m learning to make: raw milk feta. We don’t make it as often because it’s not as big of a seller, … Continue reading

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What is a Clabbermouth?

Clabby – My last name. From Irish Gaelic: “He of the wide mouth.” clab – Gaelic: an open mouth, a lip1 clabach – Gaelic: thick-lipped, wide-mouthed1 clabaire – Gaelic: a babbling fellow1 Bonny Clabber – A fermented milk product made … Continue reading

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