Archive for ‘Ice Cream’

June 1, 2012

New Adventures | Charlotte and Olivia’s Ice Creams

I went with a friend to my very first Meet Up.  Which, to be honest wasn’t something I would normally find within my range of regular activities.  But she tempted me with something: there would be ice cream.  And someone to give you some tips on making it at home.

She didn’t have to know that I have had a frozen ice cream maker bowl languishing in my freezer for a couple of months.  Or that I had, for some reason, an immoderate amount of Snowville Cream in my fridge.  That was just an extra reason that I should probably go.

Oh my.  Am I glad I did.

This unorthodox meetup was hosted in the lovely kitchen of  Jim Cushing, owner of  Charlotte and Olivia’s Sublime Ice Creams.  After introducing ourselves and chatting all things ice cream, Jim gave us an overview of how he makes an ice cream base

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December 3, 2010

Open House at Oakvale Farmstead Cheese

Ladies getting a treat of some corn silage (grown on the premises) and alfalfa.

This morning we drove out to Oakvale Farmstead for their holiday open house.  We were greeted exuberantly by Greta, a golden lab farm dog.  I could tell, it was going to be a delightful morning.  Instantly, Cherub was off and running, enticing Greta to follow her around, which she did without hesitation.

Oakvale ships wheels all over the world.

I met with Dena King-Nossokoff to talk cheese and learn a bit more about how they make their gouda.  The farm is family owned and run.  The King family has a herd of about 20 beautiful and happy dairy cows that provide the milk for their very famous Gouda.  Farmstead cheese, by definition, is made on the farm with only the milk of the dairy animals that live there. 

In their cheese house, you can take a look at the cheese-making room as well as choose from many varieties of cheese including gouda rubbed with Barley’s Russian stout.  We took home a chunk of that, as well as some caraway seed gouda that I’ll use for dinner tonight. 

Aged gouda at the top has a decidedly different look than the young gouda (bottom).

Also swoon-worthy is their

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October 7, 2010

Jeni’s Splendid

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