The house is starting to look like a home…we are getting there. The kitchen is almost finished. Just putting the base boards and crown molding up. The interior of the farmhouse has been painted. Just need to do something with the living room/dining room floor…hang the roman shades…and a few other cosmetic touches…and before you know it…voila…a cute little farmhouse. We haven’t started on Baby Cheese’s room yet. It has been demo’d…but as he will most likely be co-sleeping with us for the first couple months…we decicded to focus on the main living areas for now.

Chickens arrive in two weeks. The bull has been here for a little over two weeks. All I ever do is see him eat…I hope he’s doing what he’s supposed to do. . Maybe he’s just a private bull…

A flock of turkeys has taken to the east pastures. About 20 or so. If you’ve never seen a turkey alive…running in a field…let me just say that they are not small…by any means. They are big ass birds.

The Pawpaw’s are bearing fruit. Looking forward to trying my first pawpaw in a couple weeks….if the animals don’t get them first.

Not everything is coming up roses…don’t let me mislead you. This is a real farm..in the middle of 500 acres. With all sorts of critters….and one of those said critters appreared to have died underneath the house…somewhere that we can’t find it. But rest assured…we SMELL IT! Luckily it’s in the bathroom only. The bathroom was added onto the house well after it was built…and it was put onto a solid foundation..not a crawlspace foundation…so more than likely something got in between the wall…and couldn’t get out. I am thinking mouse…or mice. Nevertheless, it makes for a very unpleasant shower. It is getting better…slowly but surely. The other thing that kinda freaks this city girl out is the sheer quantity of Daddy Longlegs. Also known as Pholcidae. They FREAK ME OUT! And the love living on our farm…and the back porch..and the front porch…and everywhere else. There are also a ton of Harvestmen, aka Opiliones. They are also called Daddy Longlegs in our area. I’m not ashamed to admit it…they are creepy…and crawly and I don’t want them on me…but…I’m getting used to them. Some say they are a sign of a good ecosystem…which is awesome…just don’t fall on my head when I walk out the front door. .

Stay tuned for more fun fact from the farm!

Sauce Magazine • From the Farm.

We were so happy to hear that Sauce Magazine (a local St. Louis food and bev publication) wanted to do a story on our farm adventure! It’s a beautifully written article! I hope you take the time to read it and get to know alittle bit more about how Simon and I came to the decision to move to the farm. I will be writing a monthly blog column for Sauce Magazine, keeping everyone abreast of what is happening down in Bloomsdale!

Go to the Brewer’s Heritage Festival….happening in Forest Park.

Drink beer for this pregnant gal….commiserate with other beer lovers and brewers.

Click here for more info: St. Louis Brewers Heritage Festival

There will be awesome people there and awesome beer and tasty food.

Do it.

The house is coming along GREAT! We are at the point of putting up sheet rock! And when I say WE…I really mean Simon and my Dad and his buddy Paul. They have done all of the work so far. My father is treating me as if I am the most delicate flower now that we are expecting the little babe.  I’m not allowed to participate in the rehab process. The ONLY thing I have been allowed to do so far is peel wall paper. And that is done. I focus my time on picking out fixtures, cabinet hardware and paint colors. To be honest….I’m not too upset. As this pregnancy progresses, I’m getting more and more limited in what I can do anyway. Bending over pulling nails is rough on this gal…I’m happy to sit this one out. But for the record…my husband is a Saint.

We have been taking as many photos as we can remember to take…one day, I’ll post them here. Until then…just know that we are on the road to farm life! We should be living there within the month…if all goes smoothly.

And if you happen to come across the June issue of Sauce Magazine…open it up…you will find a lovely article on how Simon and  I met, fell in love and decided to move to a farm!

All great cheese starts with quality milk. That milk can be sourced from a variety of animals, from cows (think: cheddar) to sheep (think: manchego) to goats (think chevre). Today I’m going to talk about cheese made from the milk of water buffalos. That’s right: water buffalo. How else do you think mozzarella di bufala got its name?

Now, before your imagination starts conjuring up visions of huge, mean animals with fierce horns roaming the Mekong Delta, let’s talk a little bit about the animal that produces the delicious milk we find in buffalo’s milk cheese. There are two kinds of water buffalo: wild and domesticated. Wild water buffalo are considered an endangered species, so we don’t mess with them. They are free to roam and live their lives.

The domesticated water buffalo, on the other hand, plays a significant role in many people’s diets, particularly in Asian (especially Indian) and Italian cultures. Farmers rely on water buffalo for farming, both to do the heavy work in the fields and to fertilize the land with their dung. Water buffalo are also a prized source of meat and milk in those areas. There aren’t many water buffalo in the United States, and the industry has become even more niche in recent years. One water buffalo dairy farm in Vermont recently relocated its herd to Quebec, Canada. Another farmer, who keeps a water buffalo herd in Wisconsin, is entering his second year of milking, but purposefully keeps his herd’s milk production rate low. Most of the mozzarella di bufala that we see in the US is imported straight from the traditional source: Italy.

The Origins of Mozzarella di Bufala

Like most European producers, the Italians are very proprietary when it comes to the cheese they’re known for: buffalo mozzarella, or mozzarella di bufala. Almost all mozzarella di bufala is produced under stringent regulations in only a handful of provinces in Campania, a region in southern Italy. Exactly how and when water buffalo made their first appearance in Italy is a varied tale, but there is evidence that Italian people began making cheese from water buffalo’s milk as early as the 12th century. In 1993, mozzarella di bufala earned the designation D.O.P. (Denominazione di Origine Protetta). What does that mean? If you see “D.O.P.” marked on your scrumptious package of mozzarella di bufala, then you know for a fact that it was produced in one of the seven regions in Italy under the stringent quality regulations pertaining to freshness, temperature and milk sourcing. In other words: it’s the good stuff.

How It’s Made

Mozzarella di bufala is made in a specific manner that is wholly unique to this cheese. So it’s no wonder that it’s an entirely different product than the mozzarella-flavored string cheese or even American-produced fresh mozzarella, both of which are most likely to be made with cow’s milk. For mozzarella di buffalo, the buffalo’s milk is curdled, then drained of the whey. (The whey is retained to make ricotta cheese.) The curd is then cut into small pieces and ground until crumbly. The curd is put in hot water, where it is stirred until it takes on a rubbery texture, then it’s kneaded until a smooth, shiny cheese is obtained. Once the right consistency is reached, the mozzarella is pulled (kind of like taffy) and squeezed into individuals knobs and placed in a brine. The flavor of the cheese is enhanced as it absorbs salt from the brine. Mozzarella di bufala is available in various shapes and sizes, from little bite-sized balls called bocconcini to large, plump mounds, to braided styles.

A Few Suggestions for Enjoying Mozzarella di Bufala

Now that you know more about buffalo’s milk cheese and how it’s made, do you want to know how to enjoy this fresh and delicious cheese? Mozzarella di bufalo is so versatile. It melts beautifully, so try finishing pizza and pastas with it. You can also try rubbing grilled bread with a fresh cut garlic clove, then topping it with fresh herbs, a drizzle of olive oil and balsamic vinegar, and fresh slices of mozzarella di bufala. In the classic insalata caprese, a summer staple at my house, I pair it with fresh tomatoes and sweet basil and dress everything with extra-virgin olive oil.

Pairing Suggestions: To wash down your lovely cheese, no matter how you choose to serve (or order) it, I suggest a crisp pinot gris or rosé. Prefer beer? A light pilsner pairs nicely on a hot summer day.

Editor’s Note: Got cheese? Why yes, we do! Check out Annie’s articles All About Goat’s Milk Cheese and All About Sheep’s Milk Cheese.

So, here are some pictures of the progress. The farmhouse has been cleared of most of its contents. The dumpster is on it’s way next week….and the bathroom is next on our list. Should be awesome!

BEFORE!!!!!!!!!!!!!!

Fresh coat of paint!

Well, it’s progress. Hoping the decking and railings go up this week. I married the most wonderful man. He’s my hero.

I am searching for shutters. We need to replace two windows. Ideally we would replace them all, but some of them are newer than others and don’t need replacing. At this point none of them match! LOL.

I would also like to put a stone facade on the foundation to match the fireplace. It will be tough to match the fireplace perfectly b/c the stones from the fireplace were taken from the creek and we don’t want to remove stones from the farm again. Wish me luck!

JUST KIDDING! That is not even our farmhouse, don’t worry….BUT we are officially starting the demolition process on the farmhouse. And by WE…I mean Simon. He was able to remove the back deck that spanned the length of the farmhouse yesterday! He’s my hero. We will be able to reclaim the wood for use on the chicken coops. It looks like when the deck was built, they used lumber from the property. It’s untreated and that makes me feel better about building with it. While it was unsafe for us to walk on, we think it is plenty sturdy enough to build the coops from. I don’t have any pictures to share right now but Simon and my Dad are at the farm as I type this post snapping photos of the ‘before’ ….we hope to take some ‘after; photos of the deck next week.  It was imperative that we get the deck done first as we can use it as a workspace when we demo the interior of the farmhouse. The farmhouse is only 1000 square feet…but with the huge deck we have a great workspace while we tackle the interior.

So fingers crossed! Life will soon get crazy busy and super fun!!!!!!!!!! Photos soon, I promise!

Oh, and one more thing. The cows are having babies! All this week, Simon has been part of some births and saved a calf when it got stuck in the spring. Of course, I missed all the fun. I love baby cows. The cows currently on pasture belong to Dan the Farmer. He rents some pasture we are not using for the time being. It’s nice to have animals out there even though we aren’t living there full time. Just proves to us that the farm is a great place to raise animals.

We’ve yet to pick a name for the farm. Still accepting suggestions! Don’t be shy!

I have a secret to share. It’s not terribly juicy but it does often surprise most folks. So here it goes: You eat more sheep’s milk cheese than you think. It’s true. A good number of folks have no idea how often sheep’s milk cheeses find their way onto their plate. Have you ever stopped into your local Italian specialty market to pick up ricotta for your lasagna? If you have, you’ve had sheep’s milk cheese. Same goes for pecorino Romano—that’s a sheepy cheese as well. The Italian word for sheep is pecora.

We talked a little about sheep’s milk cheeses in my very first post on artisanal cheeses. Sheep have been used for dairy productions since long before cows entered the picture. Historically, the majority of dairy sheep could be found in Europe and the Mediterranean. But recently, the US has jumped on the dairy sheep bandwagon!

What Makes Sheep’s Milk Unique

To refresh your memory: Sheep’s milk has the second highest fat content when compared to goat’s and cow’s milk. The only milk higher in fat content is water buffalo. (We’ll talk about those ornery water buffalos at a later date.) In addition to having one of the highest fat contents of all milks, sheep’s milk also boasts nearly the highest calcium content, losing first place again to the water buffalo. Sheep’s milk is also richer in vitamins A, B and E, calcium, phosphorus, potassium and magnesium than cow’s milk. It can be frozen until enough milk is obtained to make yogurt or cheese without changing the chemical properties of the milk. With the high fat, mineral and solid contents and hardiness, it is ideal for making cheese and yogurt.

Any female sheep that has been lambed (produced offspring) produces milk. However, some breeds are better than others when it comes to producing milk. Traditionally, the Lacaune, the East Friesian, and Awassi are the top dairy sheep. But other breeds offer great milk as well, such as the Black Welsh.

So know that you know how awesome sheep’s milk is, let’s talk about some specific types of sheep’s milk cheeses. Cheeses made with sheep’s milk can range in flavor from pungent to light and mild. That is the beauty of sheep’s milk—the diversity! Here’s a look at a few favorite sheep’s milk cheeses along with some pairing suggestions.

Roquefort

First up, Roquefort from France. This creamy sheep’s milk cheese relies on Penicillium roqueforti (a natural fungus often used in flavoring agents) to give it that pungent, delicious aroma and taste. Roquefort is made with milk from the Lacaunes ewes and aged in natural Combalou caves located in Roquefort-sur-Soulzon.

Pairing Suggestions: Roquefort has a strong, specific flavor that pairs amazingly well with sauternes. As for beer, this bold cheese deserves a bold beer and only in particular comes to mind: barleywine! With its strong flavor and intensity, barleywine and Roquefort make a great pairing. Barleywine can be fruity and sweet, and when paired with the unique flavor profile of Roquefort, it’s a match made in beer and cheese heaven.

Manchego

Another popular sheep’s milk cheese is manchego, a Spanish cheese made exclusively from the milk of sheep grazing upon the plains of La Mancha. Traditionally, manchego is made from raw milk (unpasteurized and non-homogenized) and aged for several months. It is sweet and tangy with a firm texture. Manchego stands up well to aging. As the months pass, the flavors intensify, the saltiness heightens and the texture becomes firmer—and perfect for grating.

Pairing Suggestions: Manchego pairs very well with crisp white wines and cavas. A medium-bodied red wine like a shiraz or merlot works great with this Spanish sheep’s milk cheese. A plate of roasted red peppers, crusty bread and olives will round out your manchego tasting plate very well.

Flixer

Finally, let’s head over to Switzerland and talk about Flixer. Flixer is a very rare cheese made by only one cheesemaker. Its rind is reminiscent of Gruyère, but that’s about it. Once you cut open the small, semi-hard wheel, you will find a cheese boasting a chestnut flavor. More savory than sweet, it melts in your mouth with a lingering aftertaste.

Pairing Suggestions: Sauvignon Blanc pairs well with this unique sheep’s milk cheese.

Beyond the Basics

Other notable sheep’s milk cheeses from around the globe include: feta (Greek), halloumi (Greek), Ossau-Iraty (French), Cabrales (Spanish), Idiazabal (Spanish) and Abbaye de Belloc (French). I’m sure your local cheesemonger has some of these gems in the case. Stop by and ask for a taste and start to explore the wonderful world of sheep’s milk cheeses. It will change your life!

Join me on March 26th for my first cooking class at Kitchen Conservatory! We will be cooking all things Lebanese. We will be making laban, shish barak over rice , fatoush, hummus  b’thini and baklava! For more information click HERE!

I had the distinct pleasure of being raised in multi-generational home, surrounded by family. I shared a room with her and slept next to her in our little double bed until I left for college. I remember crying in my dorm room, feeling alone and missing having her there with me….despite only being 3 miles away.  When I decided to accept a position in Texas after graduating from nursing school she supported me fully. Despite wanting to keep her granddaughter close to home, she let me set sail to see a different part of our country and experience life in a new way.  I stayed away 5 years, coming home often to visit. But, in the end, I realized that St. Louis was home and it’s where I really wanted to be.  I feel so blessed that I was able to share my first home with her, introduce her to my husband and have her present at my wedding..married in the same church as she was. She was also present when I completed my graduate degree and passed my Nurse Practitioner boards. She saw our farm and was so excited for us.

I understand when people say she lived a long life and we were so lucky to have her with us as long as we did. I understand that she was ready to die but I cannot help missing her terribly. If I could make it that she lived another 20 years in good health I would’ve done it. She loved being with us just as much as we loved being with her. Never a burden, always a joy.

So, when Saturday rolled around and I found myself alone and missing her I decided to cook. Saturdays were my usual day to spend with her. We would most often cook or bake. If it was baseball season, we would spend the day together cheering on the Cardinals…her in her usual spot at the kitchen table and me having a beer right next to her. I figured why should this Saturday be any different. The rest of my family was out of town or busy doing other things so it was just going to be me.

First up was making room in the freezer for the quarter of Berkshire pig that will be arriving next week. We still have A LOT of beef left over from the whole heifer purchase this past fall. Last week I roasted beef bones and made stock. This week I decided to render all the beef fat I had. So out came the almost 6lbs of beef fat and onto the cutting board. I let them defrost just a bit for ease of chopping. I hauled out my BIG LeCrueset dutch oven and in about 20 minutes had all the fat diced up and melting away. I have never rendered beef fat before. Grandma and I used to spend Saturday mornings when I was little, trimming the fat off pork chops from the butcher to render the fat and make cracklings. God, I love pork cracklings wrapped in Lebanese bread with catsup. Sometimes we’d make fried eggs and dip the bread/cracklings in the yolks. It’s amazing how certain foods can evoke such strong memories.

So, I was pretty much winging it. I added alittle water to get things going and brought the fat and water to a boil, lowered the heat and let it pop, crack and sizzle away until I was left with mostly clear fat and some brown bits. Took about 4 hours b/c I had so much fat and I did it really low and slow. I filtered the fat through a chinois, metal of course. The fat was a beautiful liquid gold. Clear and unctuous. I poured the slightly cooled fat into various sized Ball jars and one leftover plastic container from my pho from Mai Lee. I didn’t know how much fat would render and was not prepared for the large amount. So..there are about 5 various containers of beef fat in the fridge now. It solidified into a snow-white lard. It looks really pretty… if fat can look pretty.

While the fat was rendering I made sweet dough for cinnamon rolls. The recipe came from a Betty Crocker cookbook Simon inherited from his Grandmother, Joyce. It was from the 50’s and has some really great recipes. Fabulous hand drawn illustrations and basic instructions on how to butcher your own animals. The sweet dough turned out beautifully. Golden yellow b/c of the fresh eggs I used that we got as hostess gift from our friends out at Berger Bluff Farm when they came into the city for a night of fun at the loft. I let the dough rise twice, slathered it with butter, cinnamon and sugar and put half in the freezer in anticipation of a BIG snow storm that is headed our way this week. I baked off 4 rolls for Simon and me to have as a treat… and a treat they were. Perfect.

I also marinated some beef short ribs in a conglomeration of all things Asian from the pantry/fridge. The involved ingredients were soy sauce, hoisin, sambal oelek, ginger, lemongrass, garlic, spring onions, rock sugar, rice wine vinegar, oyster sauce and some other odds and ends. That marinated overnight and I chucked it into the slow cooker this morning and hope to come home to a delicious mound of spicy/sweet meat tonight. Toppled over rice and covered in a blanket of coriander…braised Asian short ribs will give us comfort as the city ices over and the snow rolls in.

As I kept myself busy in the kitchen, my mind would drift to Grandma…knowing she was there with me as I tackled my recipes and made my messes. I miss her. I miss her everyday but I take solace in knowing that she loved me more than seemingly possible and continues to do so from her bird’s eye view from heaven.