Cheddar by Gordon Edgar
Author:Gordon Edgar
Language: eng
Format: epub
Publisher: Chelsea Green Publishing
Published: 2015-09-23T13:15:44+00:00
Wisconsin cheesemakers at the ACS competition, of course, noticed that no Wisconsinites were judging curd, and they were worried. How could anyone else truly understand the understated power of curd? I was worried, too, and asked for help. My cheese friend and second-generation cheesemonger at Larry’s Market in Milwaukee, Patty Peterson, had judged the inaugural curd competition the previous year and gave me this curd advice: “They’ve gotta have a good squeak, flavor—there really is a difference between them—some are sweet and milky, others are drier and sharper. As for shape—I preferred the hand-cut—not as uniform and usually bigger than the factory-milled, which are very consistently sized.”
Great effort was taken to taste the cheese as soon as possible for the judging at the American Cheese Society. That’s the actual reason there were two Californians judging: We had to be there a day before everyone else to get at them fresh. When I sat to judge curd, I really hoped we would pick—blindly of course—a Wisconsin cheese somewhere in our top three. It was only the second year of curd being in the competition. I had a feeling that if no Wisconsin curd was picked, it might be the last.
I couldn’t let that affect my scores, but luckily, even if I had wanted to, there really is no way to have a curd judging of thirty-some entries that isn’t blind. I defy the most Sconnie of the Wisconsinites to say they can recognize the origin of that many curds. The judging went fairly quickly. My partner is well known as one of the fastest judges around, and honestly, there is often less to write about fresh cheeses in the maker comment part of the judging form.
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