winter cheese

A primary component of last night's dinner was cheese.  I thought about titling this post Winter Cheese/Winter Pounds but then that would suggest that I don't indulge in this with the frequency that I do. Anyhow, I had stopped in The Cheese Iron, a terrific shop just a few minutes south of Portland, where I got in a healthy dose of cheese-talk which apparently I require from time to time. Instead of becoming overwhelmed by their well-curated selection, we discussed the ones that only come along, or are at their peak, this time of year. Seasonality isn't something a lot of people associate with cheese, but between the cycle of milk production and the aging process, this is certainly the case.

I ended up carrying away two cows' milk styles from Vermont that I had heard of, but never tried.  Winnimere popped out at me right away.  From Jasper Hill in Greensboro, it's a farmstead, raw milk washed-rind cheese that was specifically developed to take advantage of the high fat and protein of their Ayrshire cow's winter milk. Aged at just three to six weeks, it becomes available in February then only for five months. There are so many beautiful components to this cheese: it is wrapped in cambium from the spruce trees located on the farm and better yet, it involves a partnership with Hill Farmstead Brewery down the road which supplies the beer that the cheese is washed with. In fact, the cheese and beer ferment side by side, sharing bacteria and resulting in a moderately stinky, buttery paste that is just as easily eaten with a spoon.

The Cellars at Jasper Hill is known for its cooperative aging caves, but that's a longer post for another time...hopefully, after an upcoming visit.

The second is Tarentaise from Spring Brook Farm in Reading. While this cheese is made year round, its alpine style benefits from grassy spring milk and once aged the standard ten months, this time of winter is prime time for enjoyment. It is also a raw milk, farmstead cheese produced from the farm's forty Jersey cows.  It is named for the region in France that inspired it and made in a traditional European method, although the - okay, I'll use the word - terroir make it unique to Vermont. It's a semi-hard cheese - my wedge at least not being all that dry - but complex and 'prickly' as described by Murray's. Delicious.

(Interestingly, Spring Brook Farm also hosts a program called Farm for City Kids which treats the farm like an outdoor classroom to which academics are applied and character building encouraged...what an unexpected and admirable facet to the operation.)

Rounded out with a bottle of Malbec and smoky chipotle 72% dark chocolate from Byrne & Carlson in Portsmouth, New Hampshire, The Cheese Iron delivered last night.  I made a cous cous dish too, but whatever.

ladies, new in store

Cropped wool/mohair sweater jacket, size medium.

L.L. Bean soft chamois button-up, size 8.  Not just for him!

Nautical fleece crew neck shirt, size small.  It's Russian, so that seems kind of cool.

Long, drapey cashmere cardigan.

education at urban farm fermentory

The folks down at Urban Farm Fermentory have had a full class schedule this winter, which continues into the spring. Probably best know for their hard ciders found in restaurants and bars around Maine, UFF's industrial space in the East Bayside neighborhood of Portland has been transformed into a laboratory for the production and fermentation of food and drink, ranging from aquaponics to an apiary. I've enjoyed two permaculture classes with David Homa and am looking forward to mushroom cultivation coming up again March. See the calendar here.

portrait 2.

A collaborative series with Portland photographer, Natalie Conn

John
Designer and Florist
Portland, Maine

I have quite a few factors to consider when getting dressed for a typical day. I have a job at a flower and plant shop where I get wet and covered in dirt and dust, but I also need to look good for customers and feel good about my appearance. I bike and walk to work nearly everyday in all weather. In Maine. Deciding how many layers to wear is a daily puzzle. Then there is the separate wardrobe I maintain for working on installations and design. I try and keep the number of paint-covered clothing at a minimum, but there always seems to be new items added to the collection. So clothes have to be functional, breathe and move well and still look good. I like to accessorize a little and definitely play with color, but it's hard to find either of those things in menswear. Most of my clothing is thrift and vintage, but nothing too fancy. 

In stock at County Seat Supplies:
Grey henley sweater with cloth elbow patches, unlabeled SOLD
Black wool trousers, unlabeled
Plaid wool shirt jacket, Pendleton
Plaid club collar dress shirt, NYSE
Black leather ankle boots, Dexter SOLD
Black striped suspenders

haggar: "the best i've had anywhere in the united states"

This is a must-watch video and 1964 recording of LBJ speaking with the folks at Haggar about the rather intimate details of his trouser requirements.

Put This On: LBJ Buys Pants
http://vimeo.com/18864216

In fact, I just picked up these 1969 kinda brown-kinda green Young Executive Haggar slacks.  Permanent crease and cuff, 34" waist.  Tag intact.

in stock this weekend

Several of the mens items new to the shop...

Wool-blend camel toggle coat, size extra-large.

Pendleton 'High Grade Western Wear' tribal print cardigan with shawl collar, zipper and lined pockets, size large.

Sears Roebuck wool button-up, size large.

McGregor 'Mooragha' wool/mohair cardigan with zipper and leather elbow patches, size large.

maine folklife center

While researching for a possible upcoming project, I've come across the Maine Folklife Center archives at the University of Maine in Orono.  The collection centers around the "documentation of occupations, foodways, community histories, lore and legends, traditional music, social activities, ritual and worship, material culture, and expressive arts."

Although an appointment with the collection is in the near forecast, it is also an excellent online resource.  My search began with traditional foods in Maine, and of course, I got lost in the website. In particular, I am fond of the interactive Maine Song and Story Sampler Map, which provides sound clips and transcripts. I recommend listening to the song entitled "Guy Reed," which tells of the tragic death of a young lumberjack in 1897. The poignant intonation in this 1961 recording leaves no question as to the emotional relevance of the story this song tells.