{"id":38728,"date":"2020-09-17T11:02:05","date_gmt":"2020-09-17T15:02:05","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38728"},"modified":"2020-10-22T14:06:20","modified_gmt":"2020-10-22T18:06:20","slug":"something-foraged-something-bleu","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/something-foraged-something-bleu\/","title":{"rendered":"Cheese Plate: Something Foraged, Something Bleu"},"content":{"rendered":"
Photographed & Styled by Nina Gallant<\/em><\/h6>\n

N<\/span>ow more than ever we\u2019re being forced to examine our food sources. Where do you buy your favorite wedge? How are your veggies grown? Who\u2019s your butcher? For many of us, the answer is probably the nearest grocery store. For others, like Tyler Akabane of the Boston-based mushroom delivery service Mushrooms For My Friends<\/a>, the answer is foraging.<\/p>\n

\u201c[Foraging provides] new and different flavors that [aren\u2019t] possible from store-bought foods,\u201d says Akabane. What started as a clever Instagram handle and a friendship with Boston\u2019s original mushroom man, Ben Maleson, has since evolved into hands-on field classes, supplying top-notch restaurants like Somerville-based Tasting Counter<\/a> with flawless fungi, and the pandemic-friendly food delivery Akabane recently developed. When it comes to finding your own foraged goodies, consult a pro: nature\u2019s bounty can be poisonous (like certain mushrooms, berries, and greens), but the experts will help you get the good stuff. Check your local farmers\u2019 market or specialty food store for wild accompaniments like those below or take advantage of services like Akabane\u2019s mushroom mobile to get hyper-local treats delivered to your door.<\/p>\n

1. OLD CHATHAM CREAMERY CLASSIC CAMEMBERT<\/a><\/h3>\n

Origin: Old Chatham, New York<\/em><\/p>\n

Milk: Raw Sheep and Cow\u2019s Milk<\/em><\/p>\n

+ ELDERBERRY SYRUP<\/strong><\/p>\n

\u201cElderberry loves the edges of wetlands,\u201d says Akabane. These not-too-sweet berries grow wild across most of the United States, but he cautions against over picking as they\u2019re a staple for many birds. He likes to turn his foraged elderberries into syrup by boiling with a 50\/50 mixture of sugar and water. Drizzle over the slightly sheepy, super buttery Old Chatham Creamery Classic Camembert for a quintessential sweet-and-savory matchup.<\/p>\n

2. BIRCHRUN HILLS FARM CHEESE CURD<\/a><\/h3>\n

Origin: Chester Springs, Pennsylvania<\/em><\/p>\n

Milk: Pasteurized Cow\u2019s Milk<\/em><\/p>\n

+ MUSHROOM JERKY<\/strong><\/p>\n

Foraging mushrooms can be especially tricky and potentially life-ending if you don\u2019t know what you\u2019re looking for, so source foraged mushrooms from an operation like Mushrooms For My Friends or a local farmer before going the DIY route. \u201cSometimes you have too much of a good thing and want it to last,\u201d says Akabane. Preserve part of your mushroom haul (meaty varieties like hen-of-the-wood and chanterelles work best) by making veg-friendly jerky\u2014cook in soy, sugar, and garlic, then dehydrate the \u2018shrooms until they\u2019re leather-like. Pair with something equally snackable, such as Birchrun Hills Farm Cheese Curds.<\/p>\n

3. BELLWETHER FARMS PEPATO<\/a><\/h3>\n

Origin: Sonoma County, CA<\/em><\/p>\n

Milk: Raw Sheep\u2019s Milk<\/em><\/p>\n

+ FORAGED GREENS PESTO<\/strong><\/p>\n

Preservation is the name of the game when it comes to pesto; use this preparation method as a way to extend the life of those precious foraged greens. Akabane recommends collecting your leaves in the spring (garlic mustard, dandelion greens or wild chives, but radish and carrot tops work too), blitzing in the food processor with Parmesan, salt, pepper, and plenty of oil, then freezing in an air-tight container until you\u2019re ready to use. Your homemade foraged greens pesto will keep for nine to 12 months when frozen and can be defrosted for autumnal cheese plates and beyond! Amp up the pepper by pairing with Bellweather Farms Pepato.<\/p>\n

4. SWEET GRASS DAIRY GRIFFIN<\/a><\/h3>\n

Origin: Thomasville, Georgia<\/em><\/p>\n

Milk: Raw Cow\u2019s Milk<\/em><\/p>\n

+ BLACK WALNUTS<\/strong><\/p>\n

Nuts with cheese is a no-brainer, and black walnuts, with their earthy, bold flavor, make a more exciting partner than English walnuts. Even those available commercially are hand-harvested in the wild. If you\u2019re lucky enough to have a tree in your neighborhood, be aware that their exceptionally hard shell makes them literally a tough nut to crack, says Akabane, who has found them at farmers\u2019 markets as cracked pieces in the shell. To complement their intensity, pair them with a hunk of the malty cow\u2019s milk Griffin from Sweet Grass Dairy. The Georgia cheesemakers soak the curds in Terminus Porter from nearby Gate City Brewing<\/a> to give this cheese its depth.<\/p>\n","protected":false},"excerpt":{"rendered":"

Find the perfect cheese plate fixings right in your backyard.<\/p>\n","protected":false},"author":103,"featured_media":38900,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[345],"tags":[1651,25932,6247,933,1057,25937,3507,25941,4288,4361,25938,3506,25930,25934,20057,25939,23168,25940,25933,25931,25935,25936],"coauthors":[20723],"class_list":["post-38728","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate","tag-bellwether-farms","tag-ben-maleson","tag-birchrun-hills-farm","tag-boston","tag-camembert","tag-elderberry-syrup","tag-fungi","tag-gate-city-brewing","tag-griffin","tag-massachusetts","tag-mushroom-jerky","tag-mushrooms","tag-mushrooms-for-my-friends","tag-mushrooms-with-cheese","tag-old-chatham-creamery","tag-pepato","tag-somerville","tag-sweet-dairy-griffin","tag-tasting-counter","tag-tyler-akabane","tag-wild-accompaniments","tag-wild-foods"],"acf":[],"yoast_head":"\nCheese Plate: Something Foraged, Something Bleu - 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