The results show lactic acid bacteria present such as Lactobacillus fermentum, Lactobacillus delbrueckii subsp. Also read: Venezuela: A taste for artisanal cheeses Isolated DNA from cheese, whey and raw milk (unpasteurised) were analysed with simple and multiple polymerase chain reaction (PCR) techniques, using specific oligonucleotides for different bacterial species. To reach this conclusion, the researchers carried out microbiological studies on samples of artisanal cheeses produced on a small scale in 3 states of Venezuela. The research ‘ Venezuelan artisanal cheeses: Assessment of bacteriological quality and identification of lactic acid bacteria as bacterial components of biotechnological interest’ shows that they possess unique characteristics. Researchers have even begun to study them. Several artisanal white cheeses have been developed in Venezuela during the centuries and, during the economic crisis, have received renewed attention from the inhabitants locally and abroad.Īmong the cheeses are the Llanero, Guayanés, Mano, Telita, Crineja or Trenza, Palmita, Santa Bárbara, fresh and matured Creole. They produce it in the states of Anzoátegui, Aragua and Falcón. The artisans put it in a pan and cook it until it is chewy, then they braid it and place it in containers. Like the hand and guayanés cheeses, it is precooked. It is generally made with goat’s milk and cow’s milk. Queso Crineja or queso de trenza is a braided cheese. Photo courtesy of Artisan Cheese Company.What is so unique about Venezuelan cheeses? They are conquering palates around the world thanks to their flavour, variety and quality. Pictured: Artisan Cheese Company celebrates all things cheese through in store events, classes and even a cafe. “The cheesemaker can’t be here to tell customers the backstory of the product, so we work to share that story with the customers.”Īrtisan Cheese Company, 550 Central Ave., Sarasota,. It provides her and her team with an opportunity to tell stories through the medium of cheese. Other fun food-based events are springing up this summer, including a talk with a local author and Tellings Stories, an event that brings people together through their experiences with food.įor Converse, Artisan Cheese Company is more than just a shop. Aside from the formal courses, Monger Mondays provide a more interactive and informal approach. The June masterclass will focus on cheddar cheese. In Cheese 101, students learn the essentials, while the Cheese Masterclass delves into the myriad categories of the product. We want them to know that there’s a right cheese for everyone.”įor customers eager to go beyond the basics, the shop offers exciting classes at the beginner, or 101 level, and advanced, or masterclass, level. It can get really daunting, so we gauge customers’ levels and try not to get too didactic. “We want to take the intimidation away from cheese because it can get scary with lots of different shapes, colors, sizes, name, categories and regions. Whether customers are avid cheesemongers or are getting their first taste of unique types of the product, Converse and her team help them find a cheese to fit their taste. We rotate out 400-500 cheeses throughout the year.” artisanal and then we pick from across the Atlantic. “We have classics from all around the world,” says Converse, “and our focus is about 60 percent U.S. The store’s stock changes on a seasonal basis, allowing customers to sample different flavors all year round. This March, Wine Enthusiast named the store as one of the top 10 most iconic cheese shops in the U.S. It has become a staple for cheese enthusiasts eager to expand their palettes and branch out into trying new varieties. The shop also has a small cafe with cheese-based items for customers to enjoy. Opened in 2012 by owner and cheesemonger Louise Converse, Artisan Cheese supplies Sarasotans with a massive variety of domestically and internationally produced cheeses. Dairy delights abound at Artisan Cheese Company, located in Sarasota’s Rosemary District.
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