Need A Can't-Miss Wheel Of Cheese? Try Playing It Some Hip-Hop
Nobody Is Moving Our Cheese: American Surplus Reaches Record High
Bay Area Bites' Guide to Making Your Own Cheese
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Bohemian Creamery Opens a Storefront in Sebastopol
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I like the small Bûcheron goat cheese, which is about 1 3/4 inches in diameter, or any other soft, creamy, and mild goat cheese of about the same size. Montrachet is also a very good imported chèvre, or goat cheese. Combining the cheese with a little herbes de Provence or Italian seasoning and some slivered garlic adds complexity. The toasts can be assembled and toasted at the last minute. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Preheat the broiler. Cut as many 1/4-inch slices from a baguette as you need for serving. Arrange the slices side by side on a baking sheet. Cut enough 1/4-inch-thick slices from a tubelike container of goat cheese (dental floss is good for slicing the cheese) for each of the bread rounds. Press a slice of cheese on each slice of bread, taking care to cover the entire surface of the bread so it doesn't burn under the broiler. Sprinkle a small amount of herbes de Provence on each toast and a bit of freshly ground black pepper. Using a vegetable peeler, remove thin slices from a large peeled garlic clove and press 1 sliver in the center of the cheese on each toast. Sprinkle each toast with a few drops of olive oil. Slide the toasts under the broiler, so they are 4 to 5 inches from the heat source, for about 2 minutes, or until the tops are bubbly, hot, and lightly browned. Arrange the toasts on a serving platter. Cool for about 5 minutes before serving.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012844,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":291},"headData":{"title":"Goat Cheese Toasts | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Goat Cheese Toasts","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Goat Cheese Toasts","datePublished":"2020-05-02T03:50:07.000Z","dateModified":"2020-07-17T19:07:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137845 https://ww2.kqed.org/bayareabites/?p=137845","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/goat-cheese-toasts/","disqusTitle":"Goat Cheese Toasts","path":"/bayareabites/137845/goat-cheese-toasts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/214-jpepinmff-goatcheesetoasts-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Goat cheese toasts make excellent hors d'oeuvres or garnishes for a salad. I like the small Bûcheron goat cheese, which is about 1 3/4 inches in diameter, or any other soft, creamy, and mild goat cheese of about the same size. Montrachet is also a very good imported chèvre, or goat cheese. Combining the cheese with a little herbes de Provence or Italian seasoning and some slivered garlic adds complexity. The toasts can be assembled and toasted at the last minute. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Preheat the broiler. Cut as many 1/4-inch slices from a baguette as you need for serving. Arrange the slices side by side on a baking sheet. Cut enough 1/4-inch-thick slices from a tubelike container of goat cheese (dental floss is good for slicing the cheese) for each of the bread rounds. Press a slice of cheese on each slice of bread, taking care to cover the entire surface of the bread so it doesn't burn under the broiler. Sprinkle a small amount of herbes de Provence on each toast and a bit of freshly ground black pepper. Using a vegetable peeler, remove thin slices from a large peeled garlic clove and press 1 sliver in the center of the cheese on each toast. Sprinkle each toast with a few drops of olive oil. Slide the toasts under the broiler, so they are 4 to 5 inches from the heat source, for about 2 minutes, or until the tops are bubbly, hot, and lightly browned. Arrange the toasts on a serving platter. Cool for about 5 minutes before serving.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137845/goat-cheese-toasts","authors":["11707"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_10971","bayareabites_14750","bayareabites_16701","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660"],"featImg":"bayareabites_137706","label":"bayareabites_16657"},"bayareabites_137871":{"type":"posts","id":"bayareabites_137871","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137871","score":null,"sort":[1588390774000]},"guestAuthors":[],"slug":"pumpkin-gratin","title":"Pumpkin Gratin","publishDate":1588390774,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/206-jpepinmff-pumpkingratin-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The only way I ate pumpkin as a child was in a savory gratin, so the first time I had it in the United States -- sweet, in a pie -- I thought it was a mistake. I've come to love pumpkin pie and I still enjoy pumpkin in the gratin of my youth. The combination of Swiss cheese, eggs, and cream comes together into something like a smooth and creamy soufflé, capturing the flavors of fall. Canned pumpkin speeds things up. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 large eggs\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup heavy cream\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 cup grated Swiss cheese\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon grated Parmesan cheese\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012854,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":218},"headData":{"title":"Pumpkin Gratin | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Pumpkin Gratin","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pumpkin Gratin","datePublished":"2020-05-02T03:39:34.000Z","dateModified":"2020-07-17T19:07:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137871 https://ww2.kqed.org/bayareabites/?p=137871","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/pumpkin-gratin/","disqusTitle":"Pumpkin Gratin","path":"/bayareabites/137871/pumpkin-gratin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/206-jpepinmff-pumpkingratin-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The only way I ate pumpkin as a child was in a savory gratin, so the first time I had it in the United States -- sweet, in a pie -- I thought it was a mistake. I've come to love pumpkin pie and I still enjoy pumpkin in the gratin of my youth. The combination of Swiss cheese, eggs, and cream comes together into something like a smooth and creamy soufflé, capturing the flavors of fall. Canned pumpkin speeds things up. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 large eggs\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup heavy cream\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 cup grated Swiss cheese\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon grated Parmesan cheese\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137871/pumpkin-gratin","authors":["11707"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_14750","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660","bayareabites_16710"],"featImg":"bayareabites_137691","label":"bayareabites_16657"},"bayareabites_133121":{"type":"posts","id":"bayareabites_133121","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133121","score":null,"sort":[1553535725000]},"guestAuthors":[],"slug":"need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop","title":"Need A Can't-Miss Wheel Of Cheese? Try Playing It Some Hip-Hop","publishDate":1553535725,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you want healthy plants, some people say you should talk to them. If you want to make delicious cheese, try playing hip-hop music.\u003cbr>\n[aside postID=\"bayareabites_124469,bayareabites_113616\"]\u003cbr>\nThat's the finding of a recent experiment by researchers in Switzerland who set out to determine how soundwaves might affect the microorganisms that give cheese its flavor.\u003c/p>\n\u003cp>The experiment, titled Cheese in Surround Sound, started last fall with nine 22-pound wheels of Emmental cheese placed in nine separate wooden crates. The assorted fromage was played various types of sound waves and songs, including Mozart's \"The Magic Flute,\" Led Zeppelin's \"Stairway to Heaven,\" and \"Jazz (We've Got)\" from hip-hop legends A Tribe Called Quest. There was also one control cheese wheel that wasn't given any music at all.\u003c/p>\n\u003cfigure id=\"attachment_133123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/gettyimages-1056141234_wide-b4d5b097c61a1d7d87b74c12baefebf28dd723bd-e1553535516334.jpg\" alt=\"Swiss cheesemaker Beat Wampfler, left, and director of the Music Department at University of the Arts in Bern, Michael Harenberg pose with a vinyl record and a wheel of Emmental.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-133123\">\u003cfigcaption class=\"wp-caption-text\">Swiss cheesemaker Beat Wampfler, left, and director of the Music Department at University of the Arts in Bern, Michael Harenberg pose with a vinyl record and a wheel of Emmental. \u003ccite>(FABRICE COFFRINI/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cheese was exposed to the music 24 hours a day over six months through a transmitter that focused the sound waves into the cheese wheels. When the cheeses were produced, the milk came from the same farmers and were processed in the same vat so that the wheels would be as identical as possible.\u003c/p>\n\u003cp>Once the cheese matured, it was analyzed by professional food technologists, who concluded the cheese wheels exposed to music had a milder flavor compared to the control cheese. The group also determined the cheese that was played hip-hop had \"a discernibly stronger smell and stronger, fruitier taste than the other test samples,\" according to \u003ca href=\"http://cheeseinsound.ch/wp-content/uploads/2019/03/KaeseBeschallen_mediarelease_English.pdf\">a summary of the experiment's findings\u003c/a>.\u003c/p>\n\u003cp>A panel of Swiss chefs, politicians, and artists also sampled cheese from each wheel in a blind taste test and agreed that the cheeses that were played hip-hop or had low frequencies were sweeter than the rest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I like its flavor and so the hip-hop cheese was my favorite cheese ... rock 'n' roll and techno, there was not such a big difference,\" Beat Wampfler, a long-time cheese enthusiast who worked with researchers at Bern University of the Arts in Switzerland to create the experiment, told NPR's Lulu Garcia-Navarro.\u003c/p>\n\u003cp>The next goal: creating another study with only the transmission of hip-hop to cheese wheels against other control cheeses in silence. Wampfler said the potential benefits could go well beyond flavor.\u003c/p>\n\u003cp>\"The cheese can also work as a transmitter between different people who like hip-hop or who like folk or who like rock 'n' roll,\" Wampfler said. \"So this can also help bring society a little bit together.\"\u003c/p>\n\u003cp>There's no report yet on how the sound of NPR might impact the taste of cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/03/24/706344902/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"Researchers exposed cheese to different genres of music for 24 hours a day over six months to find out that hip-hop might create the tastiest cheese. ","status":"publish","parent":0,"modified":1553535725,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":476},"headData":{"title":"Need A Can't-Miss Wheel Of Cheese? Try Playing It Some Hip-Hop | KQED","description":"Researchers exposed cheese to different genres of music for 24 hours a day over six months to find out that hip-hop might create the tastiest cheese. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Need A Can't-Miss Wheel Of Cheese? Try Playing It Some Hip-Hop","datePublished":"2019-03-25T17:42:05.000Z","dateModified":"2019-03-25T17:42:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133121 https://ww2.kqed.org/bayareabites/?p=133121","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/25/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop/","disqusTitle":"Need A Can't-Miss Wheel Of Cheese? Try Playing It Some Hip-Hop","nprImageCredit":"FABRICE COFFRINI","nprByline":"Lindsey Feingold, NPR Food","nprImageAgency":"AFP/Getty Images","nprStoryId":"706344902","nprApiLink":"http://api.npr.org/query?id=706344902&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/03/24/706344902/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop?ft=nprml&f=706344902","nprRetrievedStory":"1","nprPubDate":"Sun, 24 Mar 2019 17:53:00 -0400","nprStoryDate":"Sun, 24 Mar 2019 17:53:34 -0400","nprLastModifiedDate":"Sun, 24 Mar 2019 17:53:34 -0400","path":"/bayareabites/133121/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you want healthy plants, some people say you should talk to them. If you want to make delicious cheese, try playing hip-hop music.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_124469,bayareabites_113616","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThat's the finding of a recent experiment by researchers in Switzerland who set out to determine how soundwaves might affect the microorganisms that give cheese its flavor.\u003c/p>\n\u003cp>The experiment, titled Cheese in Surround Sound, started last fall with nine 22-pound wheels of Emmental cheese placed in nine separate wooden crates. The assorted fromage was played various types of sound waves and songs, including Mozart's \"The Magic Flute,\" Led Zeppelin's \"Stairway to Heaven,\" and \"Jazz (We've Got)\" from hip-hop legends A Tribe Called Quest. There was also one control cheese wheel that wasn't given any music at all.\u003c/p>\n\u003cfigure id=\"attachment_133123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/gettyimages-1056141234_wide-b4d5b097c61a1d7d87b74c12baefebf28dd723bd-e1553535516334.jpg\" alt=\"Swiss cheesemaker Beat Wampfler, left, and director of the Music Department at University of the Arts in Bern, Michael Harenberg pose with a vinyl record and a wheel of Emmental.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-133123\">\u003cfigcaption class=\"wp-caption-text\">Swiss cheesemaker Beat Wampfler, left, and director of the Music Department at University of the Arts in Bern, Michael Harenberg pose with a vinyl record and a wheel of Emmental. \u003ccite>(FABRICE COFFRINI/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cheese was exposed to the music 24 hours a day over six months through a transmitter that focused the sound waves into the cheese wheels. When the cheeses were produced, the milk came from the same farmers and were processed in the same vat so that the wheels would be as identical as possible.\u003c/p>\n\u003cp>Once the cheese matured, it was analyzed by professional food technologists, who concluded the cheese wheels exposed to music had a milder flavor compared to the control cheese. The group also determined the cheese that was played hip-hop had \"a discernibly stronger smell and stronger, fruitier taste than the other test samples,\" according to \u003ca href=\"http://cheeseinsound.ch/wp-content/uploads/2019/03/KaeseBeschallen_mediarelease_English.pdf\">a summary of the experiment's findings\u003c/a>.\u003c/p>\n\u003cp>A panel of Swiss chefs, politicians, and artists also sampled cheese from each wheel in a blind taste test and agreed that the cheeses that were played hip-hop or had low frequencies were sweeter than the rest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I like its flavor and so the hip-hop cheese was my favorite cheese ... rock 'n' roll and techno, there was not such a big difference,\" Beat Wampfler, a long-time cheese enthusiast who worked with researchers at Bern University of the Arts in Switzerland to create the experiment, told NPR's Lulu Garcia-Navarro.\u003c/p>\n\u003cp>The next goal: creating another study with only the transmission of hip-hop to cheese wheels against other control cheeses in silence. Wampfler said the potential benefits could go well beyond flavor.\u003c/p>\n\u003cp>\"The cheese can also work as a transmitter between different people who like hip-hop or who like folk or who like rock 'n' roll,\" Wampfler said. \"So this can also help bring society a little bit together.\"\u003c/p>\n\u003cp>There's no report yet on how the sound of NPR might impact the taste of cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/03/24/706344902/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133121/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop","authors":["byline_bayareabites_133121"],"categories":["bayareabites_188","bayareabites_11028","bayareabites_10028","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_14750","bayareabites_16272","bayareabites_14756"],"featImg":"bayareabites_133122","label":"bayareabites"},"bayareabites_132056":{"type":"posts","id":"bayareabites_132056","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132056","score":null,"sort":[1547060657000]},"guestAuthors":[],"slug":"nobody-is-moving-our-cheese-american-surplus-reaches-record-high","title":"Nobody Is Moving Our Cheese: American Surplus Reaches Record High","publishDate":1547060657,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's a stinky time for the American cheese industry.\u003c/p>\n\u003cp>While Americans consumed nearly 37 pounds per capita in 2017, it was not enough to reduce the country's 1.4 billion-pound cheese surplus,\u003ca href=\"https://www.ers.usda.gov/data-products/dairy-data/\"> according to the U.S. Department of Agriculture\u003c/a>. The glut, which at \u003ca href=\"https://www.vox.com/science-and-health/2018/6/28/17515188/us-cheese-surplus-billion-pounds\">900,000 cubic yards\u003c/a> is the largest in U.S. history, means that there is enough cheese sitting in cold storage to wrap around the U.S. Capitol.\u003c/p>\n\u003cp>[contextly_sidebar id=\"gOBOE3EfsFwicqJkDWFfh0KtvYl7PyU3\"]\u003c/p>\n\u003cp>The stockpile started to build several years ago, in large part because the pace of milk production began to exceed the rates of consumption, says Andrew Novakovic, professor of agricultural economics at Cornell University.\u003c/p>\n\u003cp>Over the past 10 years, milk production has increased by \u003ca href=\"https://www.nass.usda.gov/Charts_and_Maps/Milk_Production_and_Milk_Cows/milkprod.php\">13 percent\u003c/a> because of high prices. But what dairy farmers failed to realize was that Americans are drinking less milk. According to data from the USDA, Americans drank just 149 pounds of milk per capita in 2017, down from 247 pounds in 1975.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Suppliers turn that extra milk into cheese because it is less perishable and stays fresh for longer periods. But Americans are turning their noses up at those processed cheese slices and string cheese — varieties that are a main driver of the U.S. cheese market — in favor of more refined options, \u003ca href=\"https://www.wbur.org/hereandnow/2019/01/08/cheese-surplus-united-states\">Novakovic tells\u003c/a> \u003cem>Here & Now's\u003c/em> Jeremy Hobson. Despite this shift, sales of mozzarella cheese, the single largest type of cheese produced and consumed in the U.S., remain strong, he says.\u003c/p>\n\u003cp>\"What has changed — and changed fairly noticeably and fairly recently — is people are turning away from processed cheese,\" Novakovic says. \"It's also the case that we're seeing increased sales of kind of more exotic, specialty, European-style cheeses. Some of those are made in the U.S. A lot of them aren't.\"\u003c/p>\n\u003cp>Novakovic also notes that imported cheeses tend to cost more, so when people choose those, they buy less cheese overall. The growing surplus of American-made cheese and milk means that prices are declining. The \u003ca href=\"https://www.ams.usda.gov/mnreports/dymadvancedprices.pdf\">current average price\u003c/a> of whole milk is $15.12 per 100 pounds, which is \u003ca href=\"https://extension.psu.edu/wheres-the-variation-in-dairy-breakeven-costs\">much lower\u003c/a> than the price required for dairy farmers to break even.\u003c/p>\n\u003cp>\"It's the same as it is for everything else: If you've got too much of something, the price has to go down until consumption rises,\" Novakovic says.\u003c/p>\n\u003cp>Some analysts have raised fears that U.S. trade disputes with China and Mexico could also negatively impact the dairy industry. But according to the U.S. Dairy Export Council, \u003ca href=\"https://blog.usdec.org/usdairyexporter/us-dairy-exports-on-track-for-record-year-0\">the impact of retaliatory tariffs\u003c/a> on American dairy products has been relatively small, not to mention that the U.S. exports only about 6 percent of its cheese.\u003c/p>\n\u003cp>That is to say that the price of letting pounds of cheese sit idle in cold storage comes back to dairy farmers. Since the 1970s, the industry has consolidated with more cows housed on larger farms, but now even those farms can't compete. In Wisconsin alone, hundreds of farms \u003ca href=\"https://www.wsj.com/articles/america-cant-move-its-cheese-11545042600?mod=hp_lead_pos9&ns=prod/accounts-wsj\">closed in 2018\u003c/a>\u003cem>, The Wall Street Journal\u003c/em> reported.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"A lot of farmers would say, 'Well, make it stop.' But the fact of the matter is we're still pushing out a little bit more milk than we know what to do with,\" Novakovic says. \"And really, it's not a big number, but until those two numbers get reconciled, we're going to continue to see these low prices.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Nobody+Is+Moving+Our+Cheese%3A+American+Surplus+Reaches+Record+High+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Americans consumed almost 37 pounds per capita in 2017, but that wasn't enough to reduce the country's 1.4 billion-pound cheese surplus. The stockpile of cheese started to build several years ago.","status":"publish","parent":0,"modified":1547060657,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":587},"headData":{"title":"Nobody Is Moving Our Cheese: American Surplus Reaches Record High | KQED","description":"Americans consumed almost 37 pounds per capita in 2017, but that wasn't enough to reduce the country's 1.4 billion-pound cheese surplus. The stockpile of cheese started to build several years ago.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Nobody Is Moving Our Cheese: American Surplus Reaches Record High","datePublished":"2019-01-09T19:04:17.000Z","dateModified":"2019-01-09T19:04:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132056 https://ww2.kqed.org/bayareabites/?p=132056","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/09/nobody-is-moving-our-cheese-american-surplus-reaches-record-high/","disqusTitle":"Nobody Is Moving Our Cheese: American Surplus Reaches Record High","nprImageCredit":"Scott Olson","nprByline":"Samantha Raphelson, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"683339929","nprApiLink":"http://api.npr.org/query?id=683339929&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/01/09/683339929/nobody-is-moving-our-cheese-american-surplus-reaches-record-high?ft=nprml&f=683339929","nprRetrievedStory":"1","nprPubDate":"Wed, 09 Jan 2019 13:07:00 -0500","nprStoryDate":"Wed, 09 Jan 2019 05:58:00 -0500","nprLastModifiedDate":"Wed, 09 Jan 2019 13:07:33 -0500","path":"/bayareabites/132056/nobody-is-moving-our-cheese-american-surplus-reaches-record-high","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's a stinky time for the American cheese industry.\u003c/p>\n\u003cp>While Americans consumed nearly 37 pounds per capita in 2017, it was not enough to reduce the country's 1.4 billion-pound cheese surplus,\u003ca href=\"https://www.ers.usda.gov/data-products/dairy-data/\"> according to the U.S. Department of Agriculture\u003c/a>. The glut, which at \u003ca href=\"https://www.vox.com/science-and-health/2018/6/28/17515188/us-cheese-surplus-billion-pounds\">900,000 cubic yards\u003c/a> is the largest in U.S. history, means that there is enough cheese sitting in cold storage to wrap around the U.S. Capitol.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The stockpile started to build several years ago, in large part because the pace of milk production began to exceed the rates of consumption, says Andrew Novakovic, professor of agricultural economics at Cornell University.\u003c/p>\n\u003cp>Over the past 10 years, milk production has increased by \u003ca href=\"https://www.nass.usda.gov/Charts_and_Maps/Milk_Production_and_Milk_Cows/milkprod.php\">13 percent\u003c/a> because of high prices. But what dairy farmers failed to realize was that Americans are drinking less milk. According to data from the USDA, Americans drank just 149 pounds of milk per capita in 2017, down from 247 pounds in 1975.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Suppliers turn that extra milk into cheese because it is less perishable and stays fresh for longer periods. But Americans are turning their noses up at those processed cheese slices and string cheese — varieties that are a main driver of the U.S. cheese market — in favor of more refined options, \u003ca href=\"https://www.wbur.org/hereandnow/2019/01/08/cheese-surplus-united-states\">Novakovic tells\u003c/a> \u003cem>Here & Now's\u003c/em> Jeremy Hobson. Despite this shift, sales of mozzarella cheese, the single largest type of cheese produced and consumed in the U.S., remain strong, he says.\u003c/p>\n\u003cp>\"What has changed — and changed fairly noticeably and fairly recently — is people are turning away from processed cheese,\" Novakovic says. \"It's also the case that we're seeing increased sales of kind of more exotic, specialty, European-style cheeses. Some of those are made in the U.S. A lot of them aren't.\"\u003c/p>\n\u003cp>Novakovic also notes that imported cheeses tend to cost more, so when people choose those, they buy less cheese overall. The growing surplus of American-made cheese and milk means that prices are declining. The \u003ca href=\"https://www.ams.usda.gov/mnreports/dymadvancedprices.pdf\">current average price\u003c/a> of whole milk is $15.12 per 100 pounds, which is \u003ca href=\"https://extension.psu.edu/wheres-the-variation-in-dairy-breakeven-costs\">much lower\u003c/a> than the price required for dairy farmers to break even.\u003c/p>\n\u003cp>\"It's the same as it is for everything else: If you've got too much of something, the price has to go down until consumption rises,\" Novakovic says.\u003c/p>\n\u003cp>Some analysts have raised fears that U.S. trade disputes with China and Mexico could also negatively impact the dairy industry. But according to the U.S. Dairy Export Council, \u003ca href=\"https://blog.usdec.org/usdairyexporter/us-dairy-exports-on-track-for-record-year-0\">the impact of retaliatory tariffs\u003c/a> on American dairy products has been relatively small, not to mention that the U.S. exports only about 6 percent of its cheese.\u003c/p>\n\u003cp>That is to say that the price of letting pounds of cheese sit idle in cold storage comes back to dairy farmers. Since the 1970s, the industry has consolidated with more cows housed on larger farms, but now even those farms can't compete. In Wisconsin alone, hundreds of farms \u003ca href=\"https://www.wsj.com/articles/america-cant-move-its-cheese-11545042600?mod=hp_lead_pos9&ns=prod/accounts-wsj\">closed in 2018\u003c/a>\u003cem>, The Wall Street Journal\u003c/em> reported.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"A lot of farmers would say, 'Well, make it stop.' But the fact of the matter is we're still pushing out a little bit more milk than we know what to do with,\" Novakovic says. \"And really, it's not a big number, but until those two numbers get reconciled, we're going to continue to see these low prices.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Nobody+Is+Moving+Our+Cheese%3A+American+Surplus+Reaches+Record+High+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132056/nobody-is-moving-our-cheese-american-surplus-reaches-record-high","authors":["byline_bayareabites_132056"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_14750","bayareabites_1057","bayareabites_14775","bayareabites_16272"],"featImg":"bayareabites_132057","label":"bayareabites"},"bayareabites_124469":{"type":"posts","id":"bayareabites_124469","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124469","score":null,"sort":[1516453247000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-making-your-own-cheese","title":"Bay Area Bites' Guide to Making Your Own Cheese","publishDate":1516453247,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In honor of National Cheese Lover's Day (Jan. 20), we wanted to revisit some of our favorite cheese recipes. It may sound complicated, but making your own cheese isn't \u003cem>that\u003c/em> tricky and is definitely worth it. The end result will be fresher than anything you get at the store.\u003c/p>\n\u003cp>Start with an easy ricotta and work your way up to the difficult (but delicious) mozzarella. Or, if all of that sounds too complicated, we've also included a simpler recipe for queso dip so you can get your cheese fix by the chip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\" target=\"_blank\" rel=\"noopener\">DIY Ricotta: Learn How Easy It Is\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. This is the perfect gateway cheese.\u003c/p>\n\u003cfigure id=\"attachment_124471\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg\" alt=\"Ricotta cheese\" width=\"1180\" height=\"746\" class=\"size-full wp-image-124471\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-520x329.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ricotta cheese \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/01/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin/\" target=\"_blank\" rel=\"noopener\">If You Can Make Ricotta, You Can Make Paneer\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first steps are exactly like making ricotta cheese. You’ll combine milk, buttermilk, and salt in a heavy pot, and heat it until the curds begin to separate from the whey. Then it’s time to get your hands (a little) dirty.\u003c/p>\n\u003cfigure id=\"attachment_124472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg\" alt=\"Homemade paneer, seared in olive oil\" width=\"1920\" height=\"1271\" class=\"size-full wp-image-124472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-520x344.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade paneer, seared in olive oil \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/29/diy-feta-cheese-homemade-fresh-cheese-is-easy-to-make-and-better-than-store-bought/\" target=\"_blank\" rel=\"noopener\">Homemade Feta Cheese\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>You’ll need to order a few supplies from a cheesemaking supply store, but you can use them again and again. To make feta, start with cow, sheep, or goat's milk — and be prepared to wait five days for your fresh, creamy cheese.\u003c/p>\n\u003cfigure id=\"attachment_124470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/cubed-feta.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/cubed-feta.jpg\" alt=\"Homemade Feta Cheese\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Feta Cheese \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/24/learn-to-make-the-holy-grail-of-diy-fresh-cheese-mozzarella/\" target=\"_blank\" rel=\"noopener\">Make the Holy Grail of DIY Fresh Cheese: Mozzarella\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mozzarella really comes down to the milk. More than any other fresh cheese, it's highly dependent on how and when milk was procured, pasteurized, and opened. It may take some practice, and multiple batches, before you create perfect mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_124473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plated-mozz-2-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-124473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" rel=\"noopener\" target=\"_blank\">Tex-Mex Chile Con Queso Dip\u003c/a> \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Take this decadent snack one step up the ladder, and make it with real cheese, plus some buttery sautéed onions and jalapenos. \u003c/p>\n\u003cfigure id=\"attachment_124475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/queso-final-overhead.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/queso-final-overhead.jpg\" alt=\"Tex-Mex Chile Con Queso Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Celebrate National Cheese Lover's Day by making your own cheese (and eating it).","status":"publish","parent":0,"modified":1547229375,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":351},"headData":{"title":"Bay Area Bites' Guide to Making Your Own Cheese | KQED","description":"Celebrate National Cheese Lover's Day by making your own cheese (and eating it).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites' Guide to Making Your Own Cheese","datePublished":"2018-01-20T13:00:47.000Z","dateModified":"2019-01-11T17:56:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124469 https://ww2.kqed.org/bayareabites/?p=124469","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/20/bay-area-bites-guide-to-making-your-own-cheese/","disqusTitle":"Bay Area Bites' Guide to Making Your Own Cheese","path":"/bayareabites/124469/bay-area-bites-guide-to-making-your-own-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In honor of National Cheese Lover's Day (Jan. 20), we wanted to revisit some of our favorite cheese recipes. It may sound complicated, but making your own cheese isn't \u003cem>that\u003c/em> tricky and is definitely worth it. The end result will be fresher than anything you get at the store.\u003c/p>\n\u003cp>Start with an easy ricotta and work your way up to the difficult (but delicious) mozzarella. Or, if all of that sounds too complicated, we've also included a simpler recipe for queso dip so you can get your cheese fix by the chip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\" target=\"_blank\" rel=\"noopener\">DIY Ricotta: Learn How Easy It Is\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. This is the perfect gateway cheese.\u003c/p>\n\u003cfigure id=\"attachment_124471\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg\" alt=\"Ricotta cheese\" width=\"1180\" height=\"746\" class=\"size-full wp-image-124471\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-520x329.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ricotta cheese \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/01/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin/\" target=\"_blank\" rel=\"noopener\">If You Can Make Ricotta, You Can Make Paneer\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first steps are exactly like making ricotta cheese. You’ll combine milk, buttermilk, and salt in a heavy pot, and heat it until the curds begin to separate from the whey. Then it’s time to get your hands (a little) dirty.\u003c/p>\n\u003cfigure id=\"attachment_124472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg\" alt=\"Homemade paneer, seared in olive oil\" width=\"1920\" height=\"1271\" class=\"size-full wp-image-124472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-520x344.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade paneer, seared in olive oil \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/29/diy-feta-cheese-homemade-fresh-cheese-is-easy-to-make-and-better-than-store-bought/\" target=\"_blank\" rel=\"noopener\">Homemade Feta Cheese\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>You’ll need to order a few supplies from a cheesemaking supply store, but you can use them again and again. To make feta, start with cow, sheep, or goat's milk — and be prepared to wait five days for your fresh, creamy cheese.\u003c/p>\n\u003cfigure id=\"attachment_124470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/cubed-feta.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/cubed-feta.jpg\" alt=\"Homemade Feta Cheese\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Feta Cheese \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/24/learn-to-make-the-holy-grail-of-diy-fresh-cheese-mozzarella/\" target=\"_blank\" rel=\"noopener\">Make the Holy Grail of DIY Fresh Cheese: Mozzarella\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mozzarella really comes down to the milk. More than any other fresh cheese, it's highly dependent on how and when milk was procured, pasteurized, and opened. It may take some practice, and multiple batches, before you create perfect mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_124473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plated-mozz-2-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-124473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" rel=\"noopener\" target=\"_blank\">Tex-Mex Chile Con Queso Dip\u003c/a> \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Take this decadent snack one step up the ladder, and make it with real cheese, plus some buttery sautéed onions and jalapenos. \u003c/p>\n\u003cfigure id=\"attachment_124475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/queso-final-overhead.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/queso-final-overhead.jpg\" alt=\"Tex-Mex Chile Con Queso Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124469/bay-area-bites-guide-to-making-your-own-cheese","authors":["5485","5015","5014"],"categories":["bayareabites_188","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_14750","bayareabites_987","bayareabites_13419","bayareabites_14738"],"featImg":"bayareabites_124476","label":"bayareabites"},"bayareabites_114853":{"type":"posts","id":"bayareabites_114853","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114853","score":null,"sort":[1485631883000]},"guestAuthors":[],"slug":"switzerland-gets-a-foothold-in-the-northern-california-cheese-industry","title":"Switzerland Gets a Foothold in the Northern California Cheese Industry","publishDate":1485631883,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What do \u003ca href=\"https://www.cowgirlcreamery.com/\" target=\"_blank\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.redwoodhill.com/\" target=\"_blank\">Redwood Hill Farm and Creamery\u003c/a>, and \u003ca href=\"http://www.cypressgrovecheese.com/cheese/\" target=\"_blank\">Cypress Grove Cheese\u003c/a> have in common? Of course, they all produce delicious, award-winning cheese and dairy products that are much-loved throughout the Bay Area. What supermarket dairy case would be complete without blue tubs of Redwood Hill's goat yogurt? What Berkeley cheese plate is without its lavender-and-fennel-scented wheel of Cypress Grove's Purple Haze, its ash-streaked wedge of Humboldt Fog? Is there a cheese drawer in San Francisco complete without a round of Cowgirl Creamery's pungent Red Hawk or buttery Mt Tam? \u003c/p>\n\u003cp>They're also held up as examples of small-scale, artisanal food products, as successful women-run businesses, as rural job creators, dairy businesses that uphold high standards of animal welfare and support healthy pasture-based ranching and family farms. \u003c/p>\n\u003cp>So what happens when \u003ca href=\"https://us.emmi.com/en/\" target=\"_blank\">Emmi\u003c/a>, a major Swiss-based dairy company, becomes the owner of all three, as well as, most recently, \u003ca href=\"http://meyenberg.com/\" target=\"_blank\">Meyenberg Goat Milk Products\u003c/a>, a Turlock-based family-run dairy and creamery? \u003c/p>\n\u003cp>The easiest, knee-jerk reaction is to blame the small brands for \"selling out\" as if they were a hip indie band licensing their songs to Budweiser or Chevy, stripping their products of authenticity and artisanal cool. It's what writer Tom Philpott did in a recent Mother Jones post, \u003ca href=\"http://www.motherjones.com/environment/2016/05/three-niche-food-brands-sold-out-week\" target=\"_blank\">Your Favorite Artisanal Food Brand is Probably Owned by a Huge Company\u003c/a>, when he wrote, \"For US cheese lovers like me, the thought of Cowgirl falling into the maw of a large company is like seeing your favorite local coffeehouse get bought by Starbucks.\" Clearly, Philpott's lunch was ruined on the day that \"Spam king\" Hormel \"gobble[d] up\" organic nut butter company Justin's. And it just kept getting worse: \u003ca href=\"http://www.winespectator.com/webfeature/show/id/Jackson-Family-Wines-Buys-Sonoma's-Copa%C3%ADn\" target=\"_blank\">Copain, a Sonoma County niche winery, was \"swallowed\" by Jackson Family Wines\u003c/a>, a nearby wine-biz \"titan,\" then the \"European-style\" Cowgirl was \"snapped up\" by a \"European giant.\" By the end of 2016, Philpott wrote, \"three much-loved small companies succumbed to the appetites of larger players.\"\u003c/p>\n\u003cp>Yet were these gobbled, swallowed, snapped-up companies mere guppies in the fish tank when the Big Food piranhas came calling? The contract lawyers involved would most likely disagree: paying out $286 million for a successful business, as \u003ca href=\"http://www.foodbusinessnews.net/articles/news_home/Financial-Performance/2016/05/What_does_Hormel_see_in_Justin.aspx?ID=%7BA9696DD8-4AC3-4649-BC3A-E57561951905%7D\" target=\"_blank\">Hormel did for Justin's\u003c/a>, is hardly the action of a rogue invader, and the fine print alone must have generated many a billable hour on both sides. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But why is Philpott, and by extension Mother Jones, so determined to make these small companies into victims, undefended and unprotected? Do smaller businesses have to renounce any power or self-agency--or indeed, significant capital-fueled growth--to keep their hipster cred? Is it cool to sell your homemade chocolate peanut butter or goat-milk yogurt at the farmers' market, but not to aspire and succeed in building a multi-million-dollar organic brand? Is selling to a larger company always selling out, and does the product--and the local jobs it sustained--always have to suffer? \u003c/p>\n\u003cfigure id=\"attachment_114900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/Panelists-new.jpg\" alt=\"From left: Peggy Smith (Cowgirl Creamery), Sue Conley (Cowgirl Creamery), Jennifer Bice (Redwood Hill), Matthias Kunz (Emmi), and Mary Keehn (Cypress Grove) in the Port Room of the San Francisco Ferry Building.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From left: Peggy Smith (Cowgirl Creamery), Sue Conley (Cowgirl Creamery), Jennifer Bice (Redwood Hill), Matthias Kunz (Emmi), and Mary Keehn (Cypress Grove) in the Port Room of the San Francisco Ferry Building. \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To address some of these issues, along with the future of their dairies and cheesemaking operations, the founders of Redwood Hill, Cowgirl Creamery, and Cypress Grove, along with a representative from Emmi, recently hosted an ask-anything round table talk and Q&A at the Ferry Building with seven members of the media. On hand were writers and editors from Bay Area Bites, San Francisco magazine, Edible Marin and Wine Country, Edible San Francisco, and Culture magazine. \u003c/p>\n\u003cp>Mary Keehn (Cypress Grove, started in 1983), Jennifer Bice (Redwood Hill, 1978), Sue Conley and Peggy Smith (Cowgirl Creamery, 1997) are the brain trust of Northern California cheese-making. It's no exaggeration to say that much of the explosion of interest in California farmstead and artisanal cheeses can be traced back to the hard work of these four women. Tally up their collective years of experience in hands-on dairy farming, cheese-making, and cheese-related sales and distribution, and you'll have to measure in centuries, not decades. \u003c/p>\n\u003cp>Which means, like any reigning, graying dynasty without obvious heirs, they are facing the challenges of succession. None of their family members are interested in taking over their companies. (Too many after-school hours spent wrapping and labeling cheese: there's no back-to-the-land romance in being a farmer's kid.) As Keehn said of her four daughters, \"None of them were particularly interested in glorified dishwashing, which is what ninety percent of cheesemaking is.\" \u003c/p>\n\u003cp>Selling was the obvious solution, but not one any of them could take lightly. None of them were serial entrepreneurs, drawn to fast growth and a quick sale. Each of them owned just one company, and they'd spent a lifetime building it, dedicated to making high-quality cheese and dairy products while supporting sustainable farming practices and creating jobs along the rolling green pastures of Marin, Sonoma, and Humboldt counties (and, in the case of Cowgirl, in selling and distributing similar farmstead and artisan cheeses). As their companies had grown, so had their support of other businesses around them, creating an interdependent web of jobs and community responsibilities.\u003c/p>\n\u003cfigure id=\"attachment_114902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/CypressGroveCheese-new.jpg\" alt=\"Cypress Grove Cheese: A display of 3 cheeses from Cypress Grove\" width=\"1920\" height=\"2196\" class=\"size-full wp-image-114902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-800x915.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-768x878.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-1020x1167.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-1180x1350.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-960x1098.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-240x275.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-375x429.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-520x595.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cypress Grove Cheese: A display of 3 cheeses from Cypress Grove \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keehn was the first to take the leap. While she investigated the possibility of transferring ownership into an \u003ca href=\"http://www.esop.org/\" target=\"_blank\">ESOP\u003c/a>, or employee stock ownership plan, the company needed significant capital investment that employees couldn't provide. Already, the scope of the business had outgrown its newly built creamery, as demand grew for fresh cheeses like \u003ca href=\"http://www.cypressgrovecheese.com/cheese/fresh-chevre/sgt-pepper.html\" target=\"_blank\">Sgt. Pepper\u003c/a> and \u003ca href=\"http://www.cypressgrovecheese.com/cheese/fresh-chevre/psychedillic.html\" target=\"_blank\">PsycheDillic\u003c/a>, as well as its soft-ripened and aged offerings. \u003c/p>\n\u003cp>Even after decades in business, Keehn couldn't find a bank willing to loan the necessary funds. As Keehn pondered, she got into the habit of having a breakfast meeting during the annual winter Fancy Food Show with Matthias Kunz, who had grown up on an 8th-generation family farm in Emmental, Switzerland (yes, that \u003ca href=\"https://en.wikipedia.org/wiki/Emmental_cheese\" target=\"_blank\">Emmental\u003c/a>). Kunz now handled the U.S. division of Swiss dairy giant Emmi, who had recently invested in, then acquired, a Wisconsin cheese company named \u003ca href=\"http://www.rothcheese.com/\" target=\"_blank\">Roth\u003c/a>. \u003c/p>\n\u003cp>\"We did this for a long time, and we built a friendship,\" said Keehn about their yearly breakfasts, at which Kunz would always probe, delicately, to see if she was ready yet to consider terms. The company had other suitors along the way, but she was determined to find a buyer who would do what she cared about: keep the business in Humboldt county, where they've become a big employer; value the brand and let it \"be weird and quirky like we are, which is really important--I say the culture's not just in the cheese,\" said Keehn. \u003c/p>\n\u003cp>The Swiss-based Emmi, with some $3 billion in annual sales, wasn't an obvious first choice for a business owner dedicated to keeping it small and local. But as the friendship grew between Keehn and Kunz, she learned that 54 percent of the publicly traded company was owned by a farmers' cooperative. In Switzerland, the dairies they worked with averaged 20 to 25 cows. The Swiss cheeses they imported into the U.S. were high-end, and they wanted to continue that profile with the American companies they acquired. No, they weren't local, but they were willing to keep her company where she'd first started it. (Jennifer Bice's parents had sold her her first goats, back in the early 1980s). In 2010, she made a deal with Emmi, while remaining a managing director. \u003c/p>\n\u003cp>Emmi has now invested \"way more than you should have, probably,\" said Keehn to Kunz, laughing. When she started the company in 1983, she said, the \"cheese came before the milk.\" While demand was small, sourcing milk wasn't hard, but as the company grew, its needs often outstripped the ability of local goat dairies to keep up. Now, she says, the company has \"the most beautiful dairy in the United States. Our goats produce half again as much milk as the average California dairy, we're \u003ca href=\"http://www.humaneheartland.org/humane-certified-producers/category/dairies\" target=\"_blank\">humane-certified\u003c/a>, we raise our own baby goats. . . this is not normal for corporate America! We get to do the right thing.\" Employees get benefits, and one percent of profits is reinvested in their community every year. \u003c/p>\n\u003cp>Jennifer Bice's parents started their farm in Sebastopol in 1968, then Jennifer took it over and built the creamery in 1978. After decades as the founder and head of Redwood Hill Farm, she's now a managing director as well as a milk supplier, thanks to the 350 goats that she's retained on the original farm. (In 2005, the dairy became the first humane-certified goat dairy in the U.S.) In 2010, the company started a second, and now fast-growing, line, \u003ca href=\"https://greenvalleylactosefree.com/\" target=\"_blank\">Green Valley Organics\u003c/a>, which specializes in lactose-free dairy products, including milk, butter, cream cheese, sour cream, kefir, and yogurt. So when Bice, as an aging owner, was faced with similar issues--no obvious heirs, a need for growth that outstripped the resources available to her 80 employees, a determination to keep the company's values and community responsibilities in place, including livable wages for employees and sustainable milk prices for their suppliers--she talked to Keehn about her five years' experience with Emmi. \u003c/p>\n\u003cp>Everything was good, said Keehn. The company hadn't been dismantled and moved to Wisconsin. Another dozen jobs had been added. The new dairy was gorgeous and the goats were healthy and happy. There were useful corporate resources, including experienced engineers and dairy scientists, to draw on. The only drawback? Performance reviews--her first, after a lifetime heading her own business--increased paperwork and more detailed accounting, and a long corporate tail that meant change came more slowly and less nimbly than before. Emmi acquired both Redwood Hill and Green Valley in 2015.\u003c/p>\n\u003cp>Longtime business partners Peggy Smith and Sue Conley came to Point Reyes in the early 1990s and \"got hooked up with the Strauses,\" who were shifting their longtime family dairy over to organic production. They fell in love with the landscape and with the milk. Since both were professional cooks, they started trying to make fresh cheese by hand with Straus milk, and as they \"got hooked into improving our craft,\" Jennifer and Mary became their mentors. When Peggy and Sue opened Tomales Bay Foods in 1997, they sold Jennifer and Mary's cheeses alongside their own. Said Smith, \"When we started, there were seven different local cheesemakers in that region. Now we have 28, and most of them are on-farm producers.\" The growth in cheesemaking has been a boon to the longtime family-run dairies of Sonoma and West Marin, many of whom had been barely keeping up (or losing money) for decades. \u003c/p>\n\u003cp>Like Keehn, Conley and Smith knew they were getting older and needed to plan an exit strategy that would ensure a robust future for their employees and partners. They weren't interested in simply cashing out. \"We have such strong ties with our community, and we wanted that to continue on. We have people that we've worked with for a really long time that have helped us develop the business,\" said Smith. \"We looked and looked at ways to sustain the business. And it's so difficult, for agricultural businesses, to find people who are interested in putting money into your business. We could all tell you tall tales of trying to get bank loans.\"\u003c/p>\n\u003cp>\"It was 26 years [of being in business] before I got my first bank loan,\" agreed Bice. \"And if they do, it's a very small loan, and your house is on the line [as collateral] and you can't get it off.\" \u003c/p>\n\u003cp>Conley and Smith looked at the possibility of an ESOP as well, before deciding against it. \"You only have one opportunity to sell your business,\" said Conley, who noted that selling a business to employees (who would most likely need to put up their own houses as bank-loan collateral) wouldn't preclude the new ownership from selling out to another bidder in the future. But offering the business to an open market didn't seem very appealing, either. \"If you sell it to the highest bidder, who do you get? Kraft?\" asked Conley. \u003c/p>\n\u003cp>\"Our intention was to continue to work with our partners--the milk suppliers, the people who make the paper we use to wrap our cheese, the people who haul our waste--and we really wanted a long-term commitment. We work with [local dairy farmer] Albert Straus, we work with the Taylors, we work with Taverna to single-source milk, and I think they've come to rely on us as we rely on them. In working with Emmi, we all said 'We want to maintain our partnerships, we want to maintain who we work with, how we buy from local producers for the cheese we distribute.' \u003c/p>\n\u003cp>\"So it was such a relief to be able to work with someone who understood agriculture, who wasn't looking for a business you could build up in three years and make a huge profit,\" Conley explained. \"This idea is that it's slow growth, which is how we've always done our growth,\" over the past 20 years. \u003c/p>\n\u003cp>Conley and Smith spent months hammering out the details of their contract with Emmi, which was finalized in May 2016. Like Keehn and Bice, they remain as managing directors, and are working to bring the next level of younger managers into the current decision-making loop. Most importantly, said Conley, \"We're still mentoring young cheesemakers--that's a huge part of our mission.\"\u003c/p>\n\u003cp>\"The big value of these three companies is where they are, in their roots in what they do,\" said Kunz, when asked if Emmi could be relied on to keep the businesses local. \"Each company has a totally different culture, but what's common is that they come from strong--very strong!--personalities, which were needed to go over all these hurdles when they were building up these businesses.\"\u003c/p>\n\u003cp>And all four women are still, by contract, playing a significant part in their companies' overall decision-making and long-range plans.\"We still pay the same prices, which are probably the highest prices [in the area] for milk, because we really appreciate the quality of milk that we get,\" said Conley. Bice and Keehn pay similarly high prices for their goat milk. (Not to be outdone, Kunz quickly noted that Switzerland has the highest milk prices in the world.)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"I like to say that it's altruistically selfish,\" said Smith. \"If you do the right thing, it works out.\"\u003c/p>\n\n","blocks":[],"excerpt":"Stephanie Rosenbaum Klassen reveals how a Swiss dairy giant bought 3 of the Bay Area's favorite local cheese companies--and why that's a good thing. ","status":"publish","parent":0,"modified":1485969083,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":2493},"headData":{"title":"Switzerland Gets a Foothold in the Northern California Cheese Industry | KQED","description":"Stephanie Rosenbaum Klassen reveals how a Swiss dairy giant bought 3 of the Bay Area's favorite local cheese companies--and why that's a good thing. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Switzerland Gets a Foothold in the Northern California Cheese Industry","datePublished":"2017-01-28T19:31:23.000Z","dateModified":"2017-02-01T17:11:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"114853 https://ww2.kqed.org/bayareabites/?p=114853","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/28/switzerland-gets-a-foothold-in-the-northern-california-cheese-industry/","disqusTitle":"Switzerland Gets a Foothold in the Northern California Cheese Industry","path":"/bayareabites/114853/switzerland-gets-a-foothold-in-the-northern-california-cheese-industry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What do \u003ca href=\"https://www.cowgirlcreamery.com/\" target=\"_blank\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.redwoodhill.com/\" target=\"_blank\">Redwood Hill Farm and Creamery\u003c/a>, and \u003ca href=\"http://www.cypressgrovecheese.com/cheese/\" target=\"_blank\">Cypress Grove Cheese\u003c/a> have in common? Of course, they all produce delicious, award-winning cheese and dairy products that are much-loved throughout the Bay Area. What supermarket dairy case would be complete without blue tubs of Redwood Hill's goat yogurt? What Berkeley cheese plate is without its lavender-and-fennel-scented wheel of Cypress Grove's Purple Haze, its ash-streaked wedge of Humboldt Fog? Is there a cheese drawer in San Francisco complete without a round of Cowgirl Creamery's pungent Red Hawk or buttery Mt Tam? \u003c/p>\n\u003cp>They're also held up as examples of small-scale, artisanal food products, as successful women-run businesses, as rural job creators, dairy businesses that uphold high standards of animal welfare and support healthy pasture-based ranching and family farms. \u003c/p>\n\u003cp>So what happens when \u003ca href=\"https://us.emmi.com/en/\" target=\"_blank\">Emmi\u003c/a>, a major Swiss-based dairy company, becomes the owner of all three, as well as, most recently, \u003ca href=\"http://meyenberg.com/\" target=\"_blank\">Meyenberg Goat Milk Products\u003c/a>, a Turlock-based family-run dairy and creamery? \u003c/p>\n\u003cp>The easiest, knee-jerk reaction is to blame the small brands for \"selling out\" as if they were a hip indie band licensing their songs to Budweiser or Chevy, stripping their products of authenticity and artisanal cool. It's what writer Tom Philpott did in a recent Mother Jones post, \u003ca href=\"http://www.motherjones.com/environment/2016/05/three-niche-food-brands-sold-out-week\" target=\"_blank\">Your Favorite Artisanal Food Brand is Probably Owned by a Huge Company\u003c/a>, when he wrote, \"For US cheese lovers like me, the thought of Cowgirl falling into the maw of a large company is like seeing your favorite local coffeehouse get bought by Starbucks.\" Clearly, Philpott's lunch was ruined on the day that \"Spam king\" Hormel \"gobble[d] up\" organic nut butter company Justin's. And it just kept getting worse: \u003ca href=\"http://www.winespectator.com/webfeature/show/id/Jackson-Family-Wines-Buys-Sonoma's-Copa%C3%ADn\" target=\"_blank\">Copain, a Sonoma County niche winery, was \"swallowed\" by Jackson Family Wines\u003c/a>, a nearby wine-biz \"titan,\" then the \"European-style\" Cowgirl was \"snapped up\" by a \"European giant.\" By the end of 2016, Philpott wrote, \"three much-loved small companies succumbed to the appetites of larger players.\"\u003c/p>\n\u003cp>Yet were these gobbled, swallowed, snapped-up companies mere guppies in the fish tank when the Big Food piranhas came calling? The contract lawyers involved would most likely disagree: paying out $286 million for a successful business, as \u003ca href=\"http://www.foodbusinessnews.net/articles/news_home/Financial-Performance/2016/05/What_does_Hormel_see_in_Justin.aspx?ID=%7BA9696DD8-4AC3-4649-BC3A-E57561951905%7D\" target=\"_blank\">Hormel did for Justin's\u003c/a>, is hardly the action of a rogue invader, and the fine print alone must have generated many a billable hour on both sides. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But why is Philpott, and by extension Mother Jones, so determined to make these small companies into victims, undefended and unprotected? Do smaller businesses have to renounce any power or self-agency--or indeed, significant capital-fueled growth--to keep their hipster cred? Is it cool to sell your homemade chocolate peanut butter or goat-milk yogurt at the farmers' market, but not to aspire and succeed in building a multi-million-dollar organic brand? Is selling to a larger company always selling out, and does the product--and the local jobs it sustained--always have to suffer? \u003c/p>\n\u003cfigure id=\"attachment_114900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/Panelists-new.jpg\" alt=\"From left: Peggy Smith (Cowgirl Creamery), Sue Conley (Cowgirl Creamery), Jennifer Bice (Redwood Hill), Matthias Kunz (Emmi), and Mary Keehn (Cypress Grove) in the Port Room of the San Francisco Ferry Building.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Panelists-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From left: Peggy Smith (Cowgirl Creamery), Sue Conley (Cowgirl Creamery), Jennifer Bice (Redwood Hill), Matthias Kunz (Emmi), and Mary Keehn (Cypress Grove) in the Port Room of the San Francisco Ferry Building. \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To address some of these issues, along with the future of their dairies and cheesemaking operations, the founders of Redwood Hill, Cowgirl Creamery, and Cypress Grove, along with a representative from Emmi, recently hosted an ask-anything round table talk and Q&A at the Ferry Building with seven members of the media. On hand were writers and editors from Bay Area Bites, San Francisco magazine, Edible Marin and Wine Country, Edible San Francisco, and Culture magazine. \u003c/p>\n\u003cp>Mary Keehn (Cypress Grove, started in 1983), Jennifer Bice (Redwood Hill, 1978), Sue Conley and Peggy Smith (Cowgirl Creamery, 1997) are the brain trust of Northern California cheese-making. It's no exaggeration to say that much of the explosion of interest in California farmstead and artisanal cheeses can be traced back to the hard work of these four women. Tally up their collective years of experience in hands-on dairy farming, cheese-making, and cheese-related sales and distribution, and you'll have to measure in centuries, not decades. \u003c/p>\n\u003cp>Which means, like any reigning, graying dynasty without obvious heirs, they are facing the challenges of succession. None of their family members are interested in taking over their companies. (Too many after-school hours spent wrapping and labeling cheese: there's no back-to-the-land romance in being a farmer's kid.) As Keehn said of her four daughters, \"None of them were particularly interested in glorified dishwashing, which is what ninety percent of cheesemaking is.\" \u003c/p>\n\u003cp>Selling was the obvious solution, but not one any of them could take lightly. None of them were serial entrepreneurs, drawn to fast growth and a quick sale. Each of them owned just one company, and they'd spent a lifetime building it, dedicated to making high-quality cheese and dairy products while supporting sustainable farming practices and creating jobs along the rolling green pastures of Marin, Sonoma, and Humboldt counties (and, in the case of Cowgirl, in selling and distributing similar farmstead and artisan cheeses). As their companies had grown, so had their support of other businesses around them, creating an interdependent web of jobs and community responsibilities.\u003c/p>\n\u003cfigure id=\"attachment_114902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/CypressGroveCheese-new.jpg\" alt=\"Cypress Grove Cheese: A display of 3 cheeses from Cypress Grove\" width=\"1920\" height=\"2196\" class=\"size-full wp-image-114902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-800x915.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-768x878.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-1020x1167.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-1180x1350.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-960x1098.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-240x275.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-375x429.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/CypressGroveCheese-new-520x595.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cypress Grove Cheese: A display of 3 cheeses from Cypress Grove \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keehn was the first to take the leap. While she investigated the possibility of transferring ownership into an \u003ca href=\"http://www.esop.org/\" target=\"_blank\">ESOP\u003c/a>, or employee stock ownership plan, the company needed significant capital investment that employees couldn't provide. Already, the scope of the business had outgrown its newly built creamery, as demand grew for fresh cheeses like \u003ca href=\"http://www.cypressgrovecheese.com/cheese/fresh-chevre/sgt-pepper.html\" target=\"_blank\">Sgt. Pepper\u003c/a> and \u003ca href=\"http://www.cypressgrovecheese.com/cheese/fresh-chevre/psychedillic.html\" target=\"_blank\">PsycheDillic\u003c/a>, as well as its soft-ripened and aged offerings. \u003c/p>\n\u003cp>Even after decades in business, Keehn couldn't find a bank willing to loan the necessary funds. As Keehn pondered, she got into the habit of having a breakfast meeting during the annual winter Fancy Food Show with Matthias Kunz, who had grown up on an 8th-generation family farm in Emmental, Switzerland (yes, that \u003ca href=\"https://en.wikipedia.org/wiki/Emmental_cheese\" target=\"_blank\">Emmental\u003c/a>). Kunz now handled the U.S. division of Swiss dairy giant Emmi, who had recently invested in, then acquired, a Wisconsin cheese company named \u003ca href=\"http://www.rothcheese.com/\" target=\"_blank\">Roth\u003c/a>. \u003c/p>\n\u003cp>\"We did this for a long time, and we built a friendship,\" said Keehn about their yearly breakfasts, at which Kunz would always probe, delicately, to see if she was ready yet to consider terms. The company had other suitors along the way, but she was determined to find a buyer who would do what she cared about: keep the business in Humboldt county, where they've become a big employer; value the brand and let it \"be weird and quirky like we are, which is really important--I say the culture's not just in the cheese,\" said Keehn. \u003c/p>\n\u003cp>The Swiss-based Emmi, with some $3 billion in annual sales, wasn't an obvious first choice for a business owner dedicated to keeping it small and local. But as the friendship grew between Keehn and Kunz, she learned that 54 percent of the publicly traded company was owned by a farmers' cooperative. In Switzerland, the dairies they worked with averaged 20 to 25 cows. The Swiss cheeses they imported into the U.S. were high-end, and they wanted to continue that profile with the American companies they acquired. No, they weren't local, but they were willing to keep her company where she'd first started it. (Jennifer Bice's parents had sold her her first goats, back in the early 1980s). In 2010, she made a deal with Emmi, while remaining a managing director. \u003c/p>\n\u003cp>Emmi has now invested \"way more than you should have, probably,\" said Keehn to Kunz, laughing. When she started the company in 1983, she said, the \"cheese came before the milk.\" While demand was small, sourcing milk wasn't hard, but as the company grew, its needs often outstripped the ability of local goat dairies to keep up. Now, she says, the company has \"the most beautiful dairy in the United States. Our goats produce half again as much milk as the average California dairy, we're \u003ca href=\"http://www.humaneheartland.org/humane-certified-producers/category/dairies\" target=\"_blank\">humane-certified\u003c/a>, we raise our own baby goats. . . this is not normal for corporate America! We get to do the right thing.\" Employees get benefits, and one percent of profits is reinvested in their community every year. \u003c/p>\n\u003cp>Jennifer Bice's parents started their farm in Sebastopol in 1968, then Jennifer took it over and built the creamery in 1978. After decades as the founder and head of Redwood Hill Farm, she's now a managing director as well as a milk supplier, thanks to the 350 goats that she's retained on the original farm. (In 2005, the dairy became the first humane-certified goat dairy in the U.S.) In 2010, the company started a second, and now fast-growing, line, \u003ca href=\"https://greenvalleylactosefree.com/\" target=\"_blank\">Green Valley Organics\u003c/a>, which specializes in lactose-free dairy products, including milk, butter, cream cheese, sour cream, kefir, and yogurt. So when Bice, as an aging owner, was faced with similar issues--no obvious heirs, a need for growth that outstripped the resources available to her 80 employees, a determination to keep the company's values and community responsibilities in place, including livable wages for employees and sustainable milk prices for their suppliers--she talked to Keehn about her five years' experience with Emmi. \u003c/p>\n\u003cp>Everything was good, said Keehn. The company hadn't been dismantled and moved to Wisconsin. Another dozen jobs had been added. The new dairy was gorgeous and the goats were healthy and happy. There were useful corporate resources, including experienced engineers and dairy scientists, to draw on. The only drawback? Performance reviews--her first, after a lifetime heading her own business--increased paperwork and more detailed accounting, and a long corporate tail that meant change came more slowly and less nimbly than before. Emmi acquired both Redwood Hill and Green Valley in 2015.\u003c/p>\n\u003cp>Longtime business partners Peggy Smith and Sue Conley came to Point Reyes in the early 1990s and \"got hooked up with the Strauses,\" who were shifting their longtime family dairy over to organic production. They fell in love with the landscape and with the milk. Since both were professional cooks, they started trying to make fresh cheese by hand with Straus milk, and as they \"got hooked into improving our craft,\" Jennifer and Mary became their mentors. When Peggy and Sue opened Tomales Bay Foods in 1997, they sold Jennifer and Mary's cheeses alongside their own. Said Smith, \"When we started, there were seven different local cheesemakers in that region. Now we have 28, and most of them are on-farm producers.\" The growth in cheesemaking has been a boon to the longtime family-run dairies of Sonoma and West Marin, many of whom had been barely keeping up (or losing money) for decades. \u003c/p>\n\u003cp>Like Keehn, Conley and Smith knew they were getting older and needed to plan an exit strategy that would ensure a robust future for their employees and partners. They weren't interested in simply cashing out. \"We have such strong ties with our community, and we wanted that to continue on. We have people that we've worked with for a really long time that have helped us develop the business,\" said Smith. \"We looked and looked at ways to sustain the business. And it's so difficult, for agricultural businesses, to find people who are interested in putting money into your business. We could all tell you tall tales of trying to get bank loans.\"\u003c/p>\n\u003cp>\"It was 26 years [of being in business] before I got my first bank loan,\" agreed Bice. \"And if they do, it's a very small loan, and your house is on the line [as collateral] and you can't get it off.\" \u003c/p>\n\u003cp>Conley and Smith looked at the possibility of an ESOP as well, before deciding against it. \"You only have one opportunity to sell your business,\" said Conley, who noted that selling a business to employees (who would most likely need to put up their own houses as bank-loan collateral) wouldn't preclude the new ownership from selling out to another bidder in the future. But offering the business to an open market didn't seem very appealing, either. \"If you sell it to the highest bidder, who do you get? Kraft?\" asked Conley. \u003c/p>\n\u003cp>\"Our intention was to continue to work with our partners--the milk suppliers, the people who make the paper we use to wrap our cheese, the people who haul our waste--and we really wanted a long-term commitment. We work with [local dairy farmer] Albert Straus, we work with the Taylors, we work with Taverna to single-source milk, and I think they've come to rely on us as we rely on them. In working with Emmi, we all said 'We want to maintain our partnerships, we want to maintain who we work with, how we buy from local producers for the cheese we distribute.' \u003c/p>\n\u003cp>\"So it was such a relief to be able to work with someone who understood agriculture, who wasn't looking for a business you could build up in three years and make a huge profit,\" Conley explained. \"This idea is that it's slow growth, which is how we've always done our growth,\" over the past 20 years. \u003c/p>\n\u003cp>Conley and Smith spent months hammering out the details of their contract with Emmi, which was finalized in May 2016. Like Keehn and Bice, they remain as managing directors, and are working to bring the next level of younger managers into the current decision-making loop. Most importantly, said Conley, \"We're still mentoring young cheesemakers--that's a huge part of our mission.\"\u003c/p>\n\u003cp>\"The big value of these three companies is where they are, in their roots in what they do,\" said Kunz, when asked if Emmi could be relied on to keep the businesses local. \"Each company has a totally different culture, but what's common is that they come from strong--very strong!--personalities, which were needed to go over all these hurdles when they were building up these businesses.\"\u003c/p>\n\u003cp>And all four women are still, by contract, playing a significant part in their companies' overall decision-making and long-range plans.\"We still pay the same prices, which are probably the highest prices [in the area] for milk, because we really appreciate the quality of milk that we get,\" said Conley. Bice and Keehn pay similarly high prices for their goat milk. (Not to be outdone, Kunz quickly noted that Switzerland has the highest milk prices in the world.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I like to say that it's altruistically selfish,\" said Smith. \"If you do the right thing, it works out.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114853/switzerland-gets-a-foothold-in-the-northern-california-cheese-industry","authors":["5038"],"categories":["bayareabites_109","bayareabites_188","bayareabites_10028","bayareabites_1875"],"tags":["bayareabites_14750","bayareabites_404","bayareabites_10090","bayareabites_519"],"featImg":"bayareabites_114903","label":"bayareabites"},"bayareabites_113616":{"type":"posts","id":"bayareabites_113616","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113616","score":null,"sort":[1478700038000]},"guestAuthors":[],"slug":"pairing-wine-and-cheese-science-says-white-may-be-a-better-choice-than-red","title":"Pairing Wine And Cheese? Science Says White May Be A Better Choice Than Red","publishDate":1478700038,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Conventional wisdom would have you drink red wine with cheese. A new study, \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13500/abstract\">published in the \u003cem>Journal of Food Science\u003c/em>\u003c/a>, only partially supports that pairing, and also adds a new tool to the scientific study of food combinations.\u003c/p>\n\u003cp>\"Red wine with cheese, it can either go really well or not that well,\" says Mara Galmarini, a sensory scientist at CONICET, the Argentinian National Scientific and Technical Research Council. \"A white wine, you have less risk.\"\u003c/p>\n\u003cp>Ed Behr, editor of the influential \u003ca href=\"http://artofeating.com/\">Art of Eating\u003c/a> newsletter, says he's not surprised. Behr has long argued that red wines and cheeses often fight, to the detriment of both.\u003c/p>\n\u003cp>\"There's no question in my mind that white wine goes better. And more often than not, depending on the cheese, a little sweetness makes things even easier,\" Behr told The Salt.\u003c/p>\n\u003cp>Galmarini spent two years exploring wine and cheese pairings at the Centre des Sciences du Goût et de l'Alimentation (\u003ca href=\"https://www2.dijon.inra.fr/csga/index_eng.php\">CGSA\u003c/a> – Centre for Taste and Feeding Behavior) in Dijon, France. Much of the work was to build on a new technique called temporal dominance of sensations (TDS) that researchers there developed to examine how taste evolves over time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem with current methods, Galmarini says, is that they are static and singular. Expert tasters can accurately describe what is in their mouths, often giving a numerical rating to the intensity of each element of the flavor. That doesn't work to chart how the taste of a mouthful changes or how different foods and drinks affect one another.\u003c/p>\n\u003cp>TDS is designed to reveal how the taste of something evolves as you consume it. The taster sits down in front of a computer screen with a black glass of an unknown wine. On the screen are 11 words describing attributes or sensations such as sour, astringent, bitter, floral and so on.\u003c/p>\n\u003cfigure id=\"attachment_113618\" class=\"wp-caption aligncenter\" style=\"max-width: 2971px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419.jpg\">\u003cimg class=\"size-full wp-image-113618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419.jpg\" alt=\"During the experiment, the taster rates a black glass of unknown wine, describing attributes or sensations such as sour, astringent, bitter, floral and so on.\" width=\"2971\" height=\"2228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419.jpg 2971w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-520x390.jpg 520w\" sizes=\"(max-width: 2971px) 100vw, 2971px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the experiment, the taster rates a black glass of unknown wine, describing attributes or sensations such as sour, astringent, bitter, floral and so on. \u003ccite>(Courtesy CSGA, Dijon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the test, the tasters are given canonical examples of each sensation – such as a citric acid solution for \"sour\" and the scent of violets for \"floral\" – so that they understand exactly what each attribute means. The taster takes a sip and then clicks on whichever sensation is dominant at that moment. When the sensation changes — say, from \"sour\" to \"red fruits\" — the tester clicks the new attribute, until there is no sensation left.\u003c/p>\n\u003cp>Then the testers rate how much they like the wine. That's a purely subjective judgment, with no attempt to define what \"liking\" means. They take another sip and do it all again. After a final sip, the test is over.\u003c/p>\n\u003cp>While the TDS technique is relatively new, it is proving useful. Charles Spence, professor of experimental psychology at Oxford University and \u003ca href=\"https://www.psy.ox.ac.uk/team/charles-spence\">an expert on sensory evaluation\u003c/a>, told The Salt that \"it gives a finer degree of analysis.\"\u003c/p>\n\u003cp>The temporal evolution of tasting experiences, Spence says, \"has been kind of ignored previously, perhaps because it has been harder to get a dynamic sense of how perception is changing.\" TDS addresses that and, Spence says, is relatively easy. \"That's part of its appeal,\" he said.\u003c/p>\n\u003cp>For Galmarini, too, that is important. \"Providing that the attributes are simple enough and well explained,\" she says \"it can be used with consumers.\"\u003c/p>\n\u003cp>For the experiment, 31 regular consumers of wine and cheese assessed four different wines: a sweet white Pacherenc, a dry white Sancerre, a full-bodied red Bourgogne and a rather tannic red Madiran. Then they did it again, between each sip of wine eating a small bit of cheese, four in all, so each wine was paired with each cheese. The cheeses were a chewy, firm cow's milk Epoisses, a semi-hard cow's milk Comté, a salty, blue-veined sheep's milk Roquefort and a crumbly, goat's milk Crottin de Chavignol.\u003c/p>\n\u003cp>With so many combinations, the detailed results are complex. Nevertheless, Galmarini says there is a clear conclusion for certain sensations, such as sourness and astringency, which would probably be considered negative.\u003c/p>\n\u003cp>\"With cheese,\" she told The Salt, \"the sensation is reduced. It does not last so long in the mouth.\"\u003c/p>\n\u003cp>The reduction in negative sensations is mirrored by changes in likeability. Overall, tasters liked the wines more after the second and third sips with cheese than they did without cheese. The effect was most marked for the Madiran, which was also the wine that tasters liked least after the second and third sips.\u003c/p>\n\u003cp>\"I think that's because of an interaction with the fattiness of the cheese,\" Galmarini said. \"It makes a coating in the mouth which reduces the astringency.\"\u003c/p>\n\u003cp>Although the researchers did not set out to recommend specific pairings, The Salt pressed Dr. Galmarini. Her latest study, as yet unpublished, does offer some advice.\u003c/p>\n\u003cp>\"If you have many cheeses, better to serve a white wine,\" she says.\u003c/p>\n\u003cp>Behr points out that most red wines \"are completely unrefreshing.\" That's fine with a little cheese at the end of a structured meal, to finish the red wine. But Behr says, when the cheese is more than just a taste but \"maybe the central protein of the meal, what you want is a drink that's much more refreshing.\" In other words: a dry white.\u003c/p>\n\u003cp>Galmarini and her colleagues stress that the real value of their study is that it extends the new TDS method to study interactions with food.\u003c/p>\n\u003cp>Spence sees the value in that. \"Chefs are becoming more aware of the sequencing of sensations, rather than just combining flavors.\" The new method will help them understand why some of those sequences work and others don't.\u003c/p>\n\u003cp>For Galmarini, wine and cheese is just a starting point. Whiskey and cigars, wine and chocolate, tea and pastries – all are now in her sights.\u003c/p>\n\u003cp>\"There are so many of these traditional pairings that have no sensory science background,\" she said. \"Now we can study them with good data.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.jeremycherfas.net/about/\">Jeremy Cherfas\u003c/a> is a biologist and science journalist based in Rome. Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A new technique that examines the evolution of taste suggests that the strong flavor of red wine may dominate the taste of some cheeses, while white varieties may be more versatile and refreshing.","status":"publish","parent":0,"modified":1480709068,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1025},"headData":{"title":"Pairing Wine And Cheese? Science Says White May Be A Better Choice Than Red | KQED","description":"A new technique that examines the evolution of taste suggests that the strong flavor of red wine may dominate the taste of some cheeses, while white varieties may be more versatile and refreshing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pairing Wine And Cheese? Science Says White May Be A Better Choice Than Red","datePublished":"2016-11-09T14:00:38.000Z","dateModified":"2016-12-02T20:04:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113616 http://ww2.kqed.org/bayareabites/?p=113616","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/09/pairing-wine-and-cheese-science-says-white-may-be-a-better-choice-than-red/","disqusTitle":"Pairing Wine And Cheese? Science Says White May Be A Better Choice Than Red","nprImageCredit":"Virginia Star","nprByline":"Jeremy Cherfas, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"501073142","nprApiLink":"http://api.npr.org/query?id=501073142&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/11/08/501073142/pairing-wine-and-cheese-science-says-white-may-be-a-better-choice-than-red?ft=nprml&f=501073142","nprRetrievedStory":"1","nprPubDate":"Tue, 08 Nov 2016 14:36:00 -0500","nprStoryDate":"Tue, 08 Nov 2016 14:36:00 -0500","nprLastModifiedDate":"Tue, 08 Nov 2016 14:36:40 -0500","path":"/bayareabites/113616/pairing-wine-and-cheese-science-says-white-may-be-a-better-choice-than-red","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Conventional wisdom would have you drink red wine with cheese. A new study, \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13500/abstract\">published in the \u003cem>Journal of Food Science\u003c/em>\u003c/a>, only partially supports that pairing, and also adds a new tool to the scientific study of food combinations.\u003c/p>\n\u003cp>\"Red wine with cheese, it can either go really well or not that well,\" says Mara Galmarini, a sensory scientist at CONICET, the Argentinian National Scientific and Technical Research Council. \"A white wine, you have less risk.\"\u003c/p>\n\u003cp>Ed Behr, editor of the influential \u003ca href=\"http://artofeating.com/\">Art of Eating\u003c/a> newsletter, says he's not surprised. Behr has long argued that red wines and cheeses often fight, to the detriment of both.\u003c/p>\n\u003cp>\"There's no question in my mind that white wine goes better. And more often than not, depending on the cheese, a little sweetness makes things even easier,\" Behr told The Salt.\u003c/p>\n\u003cp>Galmarini spent two years exploring wine and cheese pairings at the Centre des Sciences du Goût et de l'Alimentation (\u003ca href=\"https://www2.dijon.inra.fr/csga/index_eng.php\">CGSA\u003c/a> – Centre for Taste and Feeding Behavior) in Dijon, France. Much of the work was to build on a new technique called temporal dominance of sensations (TDS) that researchers there developed to examine how taste evolves over time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The problem with current methods, Galmarini says, is that they are static and singular. Expert tasters can accurately describe what is in their mouths, often giving a numerical rating to the intensity of each element of the flavor. That doesn't work to chart how the taste of a mouthful changes or how different foods and drinks affect one another.\u003c/p>\n\u003cp>TDS is designed to reveal how the taste of something evolves as you consume it. The taster sits down in front of a computer screen with a black glass of an unknown wine. On the screen are 11 words describing attributes or sensations such as sour, astringent, bitter, floral and so on.\u003c/p>\n\u003cfigure id=\"attachment_113618\" class=\"wp-caption aligncenter\" style=\"max-width: 2971px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419.jpg\">\u003cimg class=\"size-full wp-image-113618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419.jpg\" alt=\"During the experiment, the taster rates a black glass of unknown wine, describing attributes or sensations such as sour, astringent, bitter, floral and so on.\" width=\"2971\" height=\"2228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419.jpg 2971w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/wine-cheese-eng-c00f52df92f522a8a67ba3bc1bd5e80d9b060419-520x390.jpg 520w\" sizes=\"(max-width: 2971px) 100vw, 2971px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the experiment, the taster rates a black glass of unknown wine, describing attributes or sensations such as sour, astringent, bitter, floral and so on. \u003ccite>(Courtesy CSGA, Dijon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the test, the tasters are given canonical examples of each sensation – such as a citric acid solution for \"sour\" and the scent of violets for \"floral\" – so that they understand exactly what each attribute means. The taster takes a sip and then clicks on whichever sensation is dominant at that moment. When the sensation changes — say, from \"sour\" to \"red fruits\" — the tester clicks the new attribute, until there is no sensation left.\u003c/p>\n\u003cp>Then the testers rate how much they like the wine. That's a purely subjective judgment, with no attempt to define what \"liking\" means. They take another sip and do it all again. After a final sip, the test is over.\u003c/p>\n\u003cp>While the TDS technique is relatively new, it is proving useful. Charles Spence, professor of experimental psychology at Oxford University and \u003ca href=\"https://www.psy.ox.ac.uk/team/charles-spence\">an expert on sensory evaluation\u003c/a>, told The Salt that \"it gives a finer degree of analysis.\"\u003c/p>\n\u003cp>The temporal evolution of tasting experiences, Spence says, \"has been kind of ignored previously, perhaps because it has been harder to get a dynamic sense of how perception is changing.\" TDS addresses that and, Spence says, is relatively easy. \"That's part of its appeal,\" he said.\u003c/p>\n\u003cp>For Galmarini, too, that is important. \"Providing that the attributes are simple enough and well explained,\" she says \"it can be used with consumers.\"\u003c/p>\n\u003cp>For the experiment, 31 regular consumers of wine and cheese assessed four different wines: a sweet white Pacherenc, a dry white Sancerre, a full-bodied red Bourgogne and a rather tannic red Madiran. Then they did it again, between each sip of wine eating a small bit of cheese, four in all, so each wine was paired with each cheese. The cheeses were a chewy, firm cow's milk Epoisses, a semi-hard cow's milk Comté, a salty, blue-veined sheep's milk Roquefort and a crumbly, goat's milk Crottin de Chavignol.\u003c/p>\n\u003cp>With so many combinations, the detailed results are complex. Nevertheless, Galmarini says there is a clear conclusion for certain sensations, such as sourness and astringency, which would probably be considered negative.\u003c/p>\n\u003cp>\"With cheese,\" she told The Salt, \"the sensation is reduced. It does not last so long in the mouth.\"\u003c/p>\n\u003cp>The reduction in negative sensations is mirrored by changes in likeability. Overall, tasters liked the wines more after the second and third sips with cheese than they did without cheese. The effect was most marked for the Madiran, which was also the wine that tasters liked least after the second and third sips.\u003c/p>\n\u003cp>\"I think that's because of an interaction with the fattiness of the cheese,\" Galmarini said. \"It makes a coating in the mouth which reduces the astringency.\"\u003c/p>\n\u003cp>Although the researchers did not set out to recommend specific pairings, The Salt pressed Dr. Galmarini. Her latest study, as yet unpublished, does offer some advice.\u003c/p>\n\u003cp>\"If you have many cheeses, better to serve a white wine,\" she says.\u003c/p>\n\u003cp>Behr points out that most red wines \"are completely unrefreshing.\" That's fine with a little cheese at the end of a structured meal, to finish the red wine. But Behr says, when the cheese is more than just a taste but \"maybe the central protein of the meal, what you want is a drink that's much more refreshing.\" In other words: a dry white.\u003c/p>\n\u003cp>Galmarini and her colleagues stress that the real value of their study is that it extends the new TDS method to study interactions with food.\u003c/p>\n\u003cp>Spence sees the value in that. \"Chefs are becoming more aware of the sequencing of sensations, rather than just combining flavors.\" The new method will help them understand why some of those sequences work and others don't.\u003c/p>\n\u003cp>For Galmarini, wine and cheese is just a starting point. Whiskey and cigars, wine and chocolate, tea and pastries – all are now in her sights.\u003c/p>\n\u003cp>\"There are so many of these traditional pairings that have no sensory science background,\" she said. \"Now we can study them with good data.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.jeremycherfas.net/about/\">Jeremy Cherfas\u003c/a> is a biologist and science journalist based in Rome. Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113616/pairing-wine-and-cheese-science-says-white-may-be-a-better-choice-than-red","authors":["byline_bayareabites_113616"],"categories":["bayareabites_188","bayareabites_10916","bayareabites_119"],"tags":["bayareabites_14750","bayareabites_10124","bayareabites_3972","bayareabites_10201"],"featImg":"bayareabites_113617","label":"bayareabites"},"bayareabites_104448":{"type":"posts","id":"bayareabites_104448","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104448","score":null,"sort":[1452193229000]},"guestAuthors":[],"slug":"bohemian-creamery-opens-a-storefront-in-sebastopol","title":"Bohemian Creamery Opens a Storefront in Sebastopol","publishDate":1452193229,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>When driving along Sebastopol’s Occidental Road, you may see a funny sign: “Got Cheese? Got Fro-Yo? Got Goats?” While the goats aren’t for sale, the cheese and the frozen yogurt most certainly are, along with whey sodas and soap made from the milk of those very same goats in the back.\u003c/p>\n\u003cp>After her cheeses made it onto the lists of some of the Bay Area’s top restaurants, owner Lisa Gottreich has opened a \u003ca href=\"http://bohemiancreamery.com\" target=\"_blank\">Bohemian Creamery\u003c/a> storefront that’s open on weekends to sell more of her products.\u003c/p>\n\u003cp>While it’s possible to find her cheeses at some upscale groceries and cheese shops around the Bay Area, it takes some sleuthing; it was difficult for her to break into more of them because of the highly perishable nature of her product.\u003c/p>\n\u003cp>“The whole reason for opening the storefront was that I couldn’t get into more retail because there’s such a high mark-up for perishable goods,” she said. “They don’t have the economy of scale, so they mark it up to prohibitive prices, so that no one can afford to buy it,” she said.\u003c/p>\n\u003cfigure id=\"attachment_104450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1232-e1449616931444.jpg\" alt=\"Blink and you might miss it, but a visit to Bohemian Creamery is definitely worth a stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104450\">\u003cfigcaption class=\"wp-caption-text\">Blink and you might miss it, but a visit to Bohemian Creamery is definitely worth a stop. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gottreich’s cheeses, made with milk from goats, cows, sheep and water buffalo (only the goats are hers) are the very definition of artisanal. They are handcrafted with names like \"Boho Belle,\" \"BoDacious\" and \"the Bomb\" (though they don’t all start with B). \"Surf and Turf\" has a thin layer of dulse seaweed through its center and \"Cowabunga\" has a layer of goats’ milk \u003cem>cajeta\u003c/em> (caramel). And if you haven’t been lucky enough to taste them, they are indeed the bomb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While selling more cheese was of course a motivating factor, Gottreich said another reason was to introduce products she makes with the milk from her goats.\u003c/p>\n\u003cfigure id=\"attachment_104451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1238-e1449616974543.jpg\" alt=\"Bohemian Creamery offers 12 different kinds of cheese.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104451\">\u003cfigcaption class=\"wp-caption-text\">Bohemian Creamery offers 12 different kinds of cheese. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I wanted to show people what you can do with goats’ milk that I can’t always show my restaurant chefs,” she said. “I’m making soap. I’m making sodas with whey that I carbonate and sell on the spot.”\u003c/p>\n\u003cp>During the summer months, the sodas were a huge seller.\u003c/p>\n\u003cp>“There’s no fat in them, and the whey is full of vitamin B and probiotics,” she said. “They’ve been drinking them in Europe for a long time in places like Iceland and Scandinavia.” Gottreich makes a \u003ca href=\"https://en.wikipedia.org/wiki/Shrub_(drink)\" target=\"_blank\">shrub\u003c/a> from local elderberries or Meyer lemons which gives the soda a touch of sweetness.\u003c/p>\n\u003cp>Her frozen yogurt is definitely worth seeking out, not because it tastes specifically goat-y, but because of her unique flavors.\u003c/p>\n\u003cfigure id=\"attachment_104452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1245-e1449617033297.jpg\" alt=\"Goats' milk fro-yo doesn't taste as goat-y as one might expect.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104452\">\u003cfigcaption class=\"wp-caption-text\">Goats' milk fro-yo doesn't taste as goat-y as one might expect. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t use any stabilizers or emulsifiers, and the fat level is so low,” she said. “I double-strain the yogurt so it’s smooth and nice on the palate.”\u003c/p>\n\u003cp>Finding just the right culture that would result in a thick yogurt was challenging, but “it’s pretty rich once I get it right,” she said. Her flavors include cocoa with orange blossom, elderberry, cardamom, ginger, \u003cem>cajeta\u003c/em>, and Meyer lemon. (Note: she only has one flavor at a time; it’s left to chance what flavor you’ll find when you visit.)\u003c/p>\n\u003cp>And then there’s the soap. She decided to make it almost as an afterthought, but the amount of it she’s selling has surprised even her.\u003c/p>\n\u003cp>A Marin native, Gottreich spent her junior year abroad from UC Santa Cruz in Padua, Italy, where she believes her palate for cheese began developing (though her mother is Swedish, she feels some of it is innate).\u003c/p>\n\u003cp>Largely self-taught, Gottreich has a repertoire of 12 cheeses, which she says are distinguished by being mostly Italian in style, meaning they are not as salty as some other European varieties.\u003c/p>\n\u003cfigure id=\"attachment_104453\" class=\"wp-caption alignnone\" style=\"max-width: 603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg\">\u003cimg class=\"size-full wp-image-104453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg\" alt='Lisa Gottreich rides with \"Rifka\" the goat at the Apple Blossom Parade.' width=\"603\" height=\"399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg 603w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade-400x265.jpg 400w\" sizes=\"(max-width: 603px) 100vw, 603px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Gottreich rides with \"Rifka\" the goat at the Apple Blossom Parade. \u003ccite>(courtesy Lisa Gottreich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s maybe the third or fourth flavor you get,” she explained. “I like tasting the animal and milk and cultures and then salt, not as the first or second flavor. That might be the most obvious uniting characteristic of all my cheeses.”\u003c/p>\n\u003cp>Her cheeses were praised and served at some of the area’s top restaurants quite soon after she started. Gottreich began her business in 2008 when a divorce caused her to rethink her career, saying “I wanted to do something that brought myself and others joy.\" A milestone was reached when she got word that a local catering company had served her cheese at a fundraising brunch made of local, artisanal products served to President Obama.\u003c/p>\n\u003cp>“I started to cry when I heard,” she said.\u003c/p>\n\u003cp>While the store is only open on Fridays through Sundays, the weekend brings in the tourists. Gottreich said she’s getting to know her neighbors much better as they tend to stop in on Fridays.\u003c/p>\n\u003cp>On Saturdays at noon and Sundays at 1 o'clock, she offers an hour-long tour of the creamery for $20 a head. Visitors get a comprehensive introduction to cheese-making, a tasting of Bohemian’s entire selection of cheese, and the opportunity to buy cheese at wholesale prices. But the most popular feature is getting to frolic with the goats.\u003c/p>\n\u003cp>While she’s been offering tours for years now, the storefront has brought more people in, who then sign up to take the tour.\u003c/p>\n\u003cp>Said Gottreich: “People love to have the chance to see where and how my cheeses are made, and to meet the little four-legged ladies that make it all possible.”\u003c/p>\n\u003cfigure id=\"attachment_104454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1237-e1449617067259.jpg\" alt=\"Not only does the creamery offer this view, but there are plenty of goats to play with.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104454\">\u003cfigcaption class=\"wp-caption-text\">Not only does the creamery offer this view, but there are plenty of goats to play with. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bohemiancreamery.com/\" target=\"_blank\">Bohemian Creamery\u003c/a>\u003c/strong>\u003cbr>\n7380 Occidental Road [\u003ca href=\"https://goo.gl/maps/UFHCHTTsFB22\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSebastopol, CA 95473\u003cbr>\nHours: Storefront Fri-Sun 9am-6pm Fri-Sun\u003cbr>\nTo book a tour, email info@bohemiancreamery.com.\u003c/p>\n\n","blocks":[],"excerpt":"Since 2008, fine cheese from Lisa Gottreich's Bohemian Creamery has made it onto many of the Bay Area's finest restaurant menus. Now she's opened a storefront in Sebastopol which offers a special array of gourmet products you won't find elsewhere.","status":"publish","parent":0,"modified":1452443614,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1056},"headData":{"title":"Bohemian Creamery Opens a Storefront in Sebastopol | KQED","description":"Since 2008, fine cheese from Lisa Gottreich's Bohemian Creamery has made it onto many of the Bay Area's finest restaurant menus. Now she's opened a storefront in Sebastopol which offers a special array of gourmet products you won't find elsewhere.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bohemian Creamery Opens a Storefront in Sebastopol","datePublished":"2016-01-07T19:00:29.000Z","dateModified":"2016-01-10T16:33:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"104448 http://ww2.kqed.org/bayareabites/?p=104448","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/07/bohemian-creamery-opens-a-storefront-in-sebastopol/","disqusTitle":"Bohemian Creamery Opens a Storefront in Sebastopol","source":"Local Food Businesses","sourceUrl":"https://ww2.kqed.org/bayareabites/category/bay-area/local-food-businesses/","path":"/bayareabites/104448/bohemian-creamery-opens-a-storefront-in-sebastopol","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When driving along Sebastopol’s Occidental Road, you may see a funny sign: “Got Cheese? Got Fro-Yo? Got Goats?” While the goats aren’t for sale, the cheese and the frozen yogurt most certainly are, along with whey sodas and soap made from the milk of those very same goats in the back.\u003c/p>\n\u003cp>After her cheeses made it onto the lists of some of the Bay Area’s top restaurants, owner Lisa Gottreich has opened a \u003ca href=\"http://bohemiancreamery.com\" target=\"_blank\">Bohemian Creamery\u003c/a> storefront that’s open on weekends to sell more of her products.\u003c/p>\n\u003cp>While it’s possible to find her cheeses at some upscale groceries and cheese shops around the Bay Area, it takes some sleuthing; it was difficult for her to break into more of them because of the highly perishable nature of her product.\u003c/p>\n\u003cp>“The whole reason for opening the storefront was that I couldn’t get into more retail because there’s such a high mark-up for perishable goods,” she said. “They don’t have the economy of scale, so they mark it up to prohibitive prices, so that no one can afford to buy it,” she said.\u003c/p>\n\u003cfigure id=\"attachment_104450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1232-e1449616931444.jpg\" alt=\"Blink and you might miss it, but a visit to Bohemian Creamery is definitely worth a stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104450\">\u003cfigcaption class=\"wp-caption-text\">Blink and you might miss it, but a visit to Bohemian Creamery is definitely worth a stop. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gottreich’s cheeses, made with milk from goats, cows, sheep and water buffalo (only the goats are hers) are the very definition of artisanal. They are handcrafted with names like \"Boho Belle,\" \"BoDacious\" and \"the Bomb\" (though they don’t all start with B). \"Surf and Turf\" has a thin layer of dulse seaweed through its center and \"Cowabunga\" has a layer of goats’ milk \u003cem>cajeta\u003c/em> (caramel). And if you haven’t been lucky enough to taste them, they are indeed the bomb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While selling more cheese was of course a motivating factor, Gottreich said another reason was to introduce products she makes with the milk from her goats.\u003c/p>\n\u003cfigure id=\"attachment_104451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1238-e1449616974543.jpg\" alt=\"Bohemian Creamery offers 12 different kinds of cheese.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104451\">\u003cfigcaption class=\"wp-caption-text\">Bohemian Creamery offers 12 different kinds of cheese. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I wanted to show people what you can do with goats’ milk that I can’t always show my restaurant chefs,” she said. “I’m making soap. I’m making sodas with whey that I carbonate and sell on the spot.”\u003c/p>\n\u003cp>During the summer months, the sodas were a huge seller.\u003c/p>\n\u003cp>“There’s no fat in them, and the whey is full of vitamin B and probiotics,” she said. “They’ve been drinking them in Europe for a long time in places like Iceland and Scandinavia.” Gottreich makes a \u003ca href=\"https://en.wikipedia.org/wiki/Shrub_(drink)\" target=\"_blank\">shrub\u003c/a> from local elderberries or Meyer lemons which gives the soda a touch of sweetness.\u003c/p>\n\u003cp>Her frozen yogurt is definitely worth seeking out, not because it tastes specifically goat-y, but because of her unique flavors.\u003c/p>\n\u003cfigure id=\"attachment_104452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1245-e1449617033297.jpg\" alt=\"Goats' milk fro-yo doesn't taste as goat-y as one might expect.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104452\">\u003cfigcaption class=\"wp-caption-text\">Goats' milk fro-yo doesn't taste as goat-y as one might expect. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t use any stabilizers or emulsifiers, and the fat level is so low,” she said. “I double-strain the yogurt so it’s smooth and nice on the palate.”\u003c/p>\n\u003cp>Finding just the right culture that would result in a thick yogurt was challenging, but “it’s pretty rich once I get it right,” she said. Her flavors include cocoa with orange blossom, elderberry, cardamom, ginger, \u003cem>cajeta\u003c/em>, and Meyer lemon. (Note: she only has one flavor at a time; it’s left to chance what flavor you’ll find when you visit.)\u003c/p>\n\u003cp>And then there’s the soap. She decided to make it almost as an afterthought, but the amount of it she’s selling has surprised even her.\u003c/p>\n\u003cp>A Marin native, Gottreich spent her junior year abroad from UC Santa Cruz in Padua, Italy, where she believes her palate for cheese began developing (though her mother is Swedish, she feels some of it is innate).\u003c/p>\n\u003cp>Largely self-taught, Gottreich has a repertoire of 12 cheeses, which she says are distinguished by being mostly Italian in style, meaning they are not as salty as some other European varieties.\u003c/p>\n\u003cfigure id=\"attachment_104453\" class=\"wp-caption alignnone\" style=\"max-width: 603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg\">\u003cimg class=\"size-full wp-image-104453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg\" alt='Lisa Gottreich rides with \"Rifka\" the goat at the Apple Blossom Parade.' width=\"603\" height=\"399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg 603w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade-400x265.jpg 400w\" sizes=\"(max-width: 603px) 100vw, 603px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Gottreich rides with \"Rifka\" the goat at the Apple Blossom Parade. \u003ccite>(courtesy Lisa Gottreich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s maybe the third or fourth flavor you get,” she explained. “I like tasting the animal and milk and cultures and then salt, not as the first or second flavor. That might be the most obvious uniting characteristic of all my cheeses.”\u003c/p>\n\u003cp>Her cheeses were praised and served at some of the area’s top restaurants quite soon after she started. Gottreich began her business in 2008 when a divorce caused her to rethink her career, saying “I wanted to do something that brought myself and others joy.\" A milestone was reached when she got word that a local catering company had served her cheese at a fundraising brunch made of local, artisanal products served to President Obama.\u003c/p>\n\u003cp>“I started to cry when I heard,” she said.\u003c/p>\n\u003cp>While the store is only open on Fridays through Sundays, the weekend brings in the tourists. Gottreich said she’s getting to know her neighbors much better as they tend to stop in on Fridays.\u003c/p>\n\u003cp>On Saturdays at noon and Sundays at 1 o'clock, she offers an hour-long tour of the creamery for $20 a head. Visitors get a comprehensive introduction to cheese-making, a tasting of Bohemian’s entire selection of cheese, and the opportunity to buy cheese at wholesale prices. But the most popular feature is getting to frolic with the goats.\u003c/p>\n\u003cp>While she’s been offering tours for years now, the storefront has brought more people in, who then sign up to take the tour.\u003c/p>\n\u003cp>Said Gottreich: “People love to have the chance to see where and how my cheeses are made, and to meet the little four-legged ladies that make it all possible.”\u003c/p>\n\u003cfigure id=\"attachment_104454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1237-e1449617067259.jpg\" alt=\"Not only does the creamery offer this view, but there are plenty of goats to play with.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104454\">\u003cfigcaption class=\"wp-caption-text\">Not only does the creamery offer this view, but there are plenty of goats to play with. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bohemiancreamery.com/\" target=\"_blank\">Bohemian Creamery\u003c/a>\u003c/strong>\u003cbr>\n7380 Occidental Road [\u003ca href=\"https://goo.gl/maps/UFHCHTTsFB22\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSebastopol, CA 95473\u003cbr>\nHours: Storefront Fri-Sun 9am-6pm Fri-Sun\u003cbr>\nTo book a tour, email info@bohemiancreamery.com.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104448/bohemian-creamery-opens-a-storefront-in-sebastopol","authors":["5567"],"categories":["bayareabites_109","bayareabites_188","bayareabites_1875","bayareabites_15155","bayareabites_15156"],"tags":["bayareabites_15128","bayareabites_14750","bayareabites_12567","bayareabites_1993","bayareabites_15129","bayareabites_15152","bayareabites_356","bayareabites_2890"],"featImg":"bayareabites_104449","label":"source_bayareabites_104448"},"bayareabites_105048":{"type":"posts","id":"bayareabites_105048","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105048","score":null,"sort":[1450545885000]},"guestAuthors":[],"slug":"holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle","title":"Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé","publishDate":1450545885,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive. So if you want to make a statement this holiday (or, really, any day of the year for that matter), make a soufflé. There’s nothing more grand than having your guests sit down at the table ahead of time, and then pulling this out of the oven and presenting it in regal fashion. \u003c/p>\n\u003cp>But beyond all of the accolades you will receive for making these (plus everyone will truly think you are a brilliant cook), these soufflés are just downright delicious. Rich, creamy, and extra cheesy, I wouldn’t hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering. Plus it’s a great way to get anyone to eat their greens.\u003c/p>\n\u003cp>I prefer making these as individual soufflés, as they bake more evenly and they are easier to share. Plus that means each person gets their fair share of the crusty top and bottom (my favorite part).\u003c/p>\n\u003cfigure id=\"attachment_105144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg\" alt=\"Spinach and Gruyere Soufflés right out of the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and Gruyere Soufflés right out of the oven.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spinach and Gruyere Soufflé\u003c/h3>\n\u003cp>\u003cem>Makes 6 individual soufflés\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 1/2 tbsp unsalted butter, plus more for coating dish\u003c/li>\n\u003cli>About 1/4 cup finely grated Parmesan\u003c/li>\n\u003cli>5 oz baby spinach\u003c/li>\n\u003cli>2 shallots, finely chopped\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1 cup milk\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup shredded Gruyere or fontina cheese\u003c/li>\n\u003cli>4 egg yolks, lightly beaten\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>5 egg whites\u003c/li>\n\u003cli>½ teaspoon cream of tartar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Adjust the oven rack to the lower third of the oven, making sure there is room above the oven rack. Preheat the oven to 400F. Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan, set aside.\u003c/li>\n\u003cfigure id=\"attachment_105135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg\" alt=\"Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105135\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. Scrape onto a cutting board and chop very finely. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg\" alt=\"In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg\" alt=\"Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg\" alt=\"Scrape onto a cutting board and chop very finely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape onto a cutting board and chop very finely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes. Sprinkle in the gruyere, stirring until melted and smooth. Taste and season the sauce with salt.\u003c/li>\n\u003cfigure id=\"attachment_105158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg\" alt=\"In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg\" alt=\"Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg\" alt=\"After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\u003c/li>\n\u003cfigure id=\"attachment_105152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg\" alt=\"In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg\" alt=\"Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add about one quarter of the beaten egg whites to the sauce to lighten it, then gently fold in the remaining whites. Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\u003c/li>\n\u003cfigure id=\"attachment_105146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg\" alt=\"Add about one quarter of the beaten egg whites to the sauce to lighten it.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add about one quarter of the beaten egg whites to the sauce to lighten it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg\" alt=\"Then gently fold in the remaining whites.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then gently fold in the remaining whites. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg\" alt=\"Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Gently place the dishes on a baking sheet. Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. Serve immediately.\u003c/li>\n\u003cfigure id=\"attachment_105149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-oven.jpg\" alt=\"Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg\" alt=\" Serve the Spinach and Gruyere Soufflés immediately.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Spinach and Gruyere Soufflés immediately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"These light and fluffy yet rich and cheesy spinach soufflés are downright delicious! If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive.","status":"publish","parent":0,"modified":1450646116,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":935},"headData":{"title":"Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé | KQED","description":"These light and fluffy yet rich and cheesy spinach soufflés are downright delicious! If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé","datePublished":"2015-12-19T17:24:45.000Z","dateModified":"2015-12-20T21:15:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105048 http://ww2.kqed.org/bayareabites/?p=105048","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/","disqusTitle":"Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/105048/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive. So if you want to make a statement this holiday (or, really, any day of the year for that matter), make a soufflé. There’s nothing more grand than having your guests sit down at the table ahead of time, and then pulling this out of the oven and presenting it in regal fashion. \u003c/p>\n\u003cp>But beyond all of the accolades you will receive for making these (plus everyone will truly think you are a brilliant cook), these soufflés are just downright delicious. Rich, creamy, and extra cheesy, I wouldn’t hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering. Plus it’s a great way to get anyone to eat their greens.\u003c/p>\n\u003cp>I prefer making these as individual soufflés, as they bake more evenly and they are easier to share. Plus that means each person gets their fair share of the crusty top and bottom (my favorite part).\u003c/p>\n\u003cfigure id=\"attachment_105144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg\" alt=\"Spinach and Gruyere Soufflés right out of the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and Gruyere Soufflés right out of the oven.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spinach and Gruyere Soufflé\u003c/h3>\n\u003cp>\u003cem>Makes 6 individual soufflés\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 1/2 tbsp unsalted butter, plus more for coating dish\u003c/li>\n\u003cli>About 1/4 cup finely grated Parmesan\u003c/li>\n\u003cli>5 oz baby spinach\u003c/li>\n\u003cli>2 shallots, finely chopped\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1 cup milk\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup shredded Gruyere or fontina cheese\u003c/li>\n\u003cli>4 egg yolks, lightly beaten\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>5 egg whites\u003c/li>\n\u003cli>½ teaspoon cream of tartar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Adjust the oven rack to the lower third of the oven, making sure there is room above the oven rack. Preheat the oven to 400F. Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan, set aside.\u003c/li>\n\u003cfigure id=\"attachment_105135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg\" alt=\"Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105135\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. Scrape onto a cutting board and chop very finely. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg\" alt=\"In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg\" alt=\"Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg\" alt=\"Scrape onto a cutting board and chop very finely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape onto a cutting board and chop very finely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes. Sprinkle in the gruyere, stirring until melted and smooth. Taste and season the sauce with salt.\u003c/li>\n\u003cfigure id=\"attachment_105158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg\" alt=\"In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg\" alt=\"Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg\" alt=\"After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\u003c/li>\n\u003cfigure id=\"attachment_105152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg\" alt=\"In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg\" alt=\"Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add about one quarter of the beaten egg whites to the sauce to lighten it, then gently fold in the remaining whites. Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\u003c/li>\n\u003cfigure id=\"attachment_105146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg\" alt=\"Add about one quarter of the beaten egg whites to the sauce to lighten it.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add about one quarter of the beaten egg whites to the sauce to lighten it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg\" alt=\"Then gently fold in the remaining whites.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then gently fold in the remaining whites. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg\" alt=\"Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Gently place the dishes on a baking sheet. Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. Serve immediately.\u003c/li>\n\u003cfigure id=\"attachment_105149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-oven.jpg\" alt=\"Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg\" alt=\" Serve the Spinach and Gruyere Soufflés immediately.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Spinach and Gruyere Soufflés immediately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105048/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_188","bayareabites_12744","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_14750","bayareabites_558","bayareabites_12787","bayareabites_69","bayareabites_15161","bayareabites_3700","bayareabites_2313","bayareabites_9287"],"featImg":"bayareabites_105084","label":"source_bayareabites_105048"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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