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Department NewsArtisan Cheeses Growing in Popularity - First Lady Karen Baldacci Hosts Maine Cheese makers in Blaine House KitchenJuly 9, 2004 Contact: Contact: or John Rooks Rooks Communications 207-829-5350; 207-712-7498 (cell) AUGUSTA - Today, First Lady Karen Baldacci hosted an event featuring cheese varieties and artisans from Maine. For this event, the second in her "Focus on the Farm" series featuring Maine farmers and food and farm products grown or produced in Maine, the First Lady welcomed Caitlin Owen Hunter, owner of Appleton Creamery and Cathe Morrill, proprietor of State of Maine Cheese Company. At the event, the First Lady sampled a variety of unique and flavorful Maine cheeses and discussed favorite Blaine House recipes with Heather Hopkins, the Blaine House Chef. Hopkins prepared pasta with basil and olive oil goat cheese and garden vegetables for sampling, along with a cheddar cheese sauce for vegetables. Recipes are included with this release. Maine artisan cheese makers craft a wide variety of fine cheese products, and it is estimated they will produce over 150,000 lbs. of cheeses this year, including those made from cow, goat and sheep's milk. "Artisan" generally refers to cheeses, which are handcrafted in small batches, using traditional methods, as opposed to those made in factories. Wholesale and retail prices for Maine cheeses range from $4 to $20 per pound, and the industry represents a growing sector of Maine agricultural production. There are now 17 licensed cheese makers in Maine, and new ones are in development. Most make cheese from their own animal herd's milk, while other buy in from neighboring farms. Local and regionally produced cheeses are different in both look and flavor from factory-produced cheeses found at most supermarkets. One of the cornerstones of a locally produced cheese is that it has a taste of the region in which it is made and even reflects seasonal differences. The grasses particular to the area that the milking animals eat, the molds present in the ripening "cave," the aging process, or even the water used in the cheese making may add a particular and unique flavor. Maine cheeses can be found at most farmers' markets, many gourmet and specialty food shops, natural food stores, and some larger grocery stores. Pricing compares favorably to other artisan cheeses and imported European cheeses. Discriminating consumers can look for the Maine Cheese Guild round black and gold seal of authenticity when looking exclusively for Maine-made cheese. The Maine Cheese Guild www.mainecheeseguild.org is dedicated to supporting and encouraging the Maine cheese-making community through: development of a collective voice to promote Maine cheese and cheese makers, educating cheese makers and consumers about cheese, coordinating resources and sharing the joy and art of regional cheeses. "With the year-round abundance of foods available in our supermarkets, it is easy to loose site of the seasonal bounty of Maine's farmland and oceans. We are fortunate to be able to source much of the food we eat (fresh fruits, vegetables, seafood, meat and dairy products) right here in Maine. Locally produced hand-made Maine cheeses are delicious - and they're right in our back yard," said First Lady Karen Baldacci. Upcoming "Focus on the Farm" events include local food preservation and storage, wild blueberries, potatoes, apples, cranberries, meats and other delicious topics. The next event will focus on local food storage and preservation, and will be held on August 25 at the Blaine House at 11:00. Photos from this event can be see at http://www.green-vox.com/FOF/index.html Please contact John Rooks at Rooks Communications for copies of these images. (207-829-5350; 207-712-7498 (cell) For more information on today's event, please contact: First Lady Karen Baldacci Blaine House 207-287-2121 Deanne Herman, Marketing Manager, Maine Department of Agriculture 207-287-7561 or Robert W. Spear, Commissioner of Agriculture, Food and Rural Resources. 207-287-3419 Caitlin Owen Hunter, Maine Cheese Guild President and Appleton Creamery 207-785-4431 www.appletoncreamery.com Cathe Morrill, Maine Cheese Guild Vice-President and State of Maine Cheese Company 207207-236-8895 www.cheese-me.com Additional Resources A statewide listing of farms and manufacturers offering hand made cheese can be found by visiting www.mainecheeseguild.org. The Maine Department of Agriculture's consumer information web site can be found at www.getrealmaine.com. Cheese Recipes Basil and Olive Oil Goat Cheese over Pasta with Sautéed Garden Vegetables (from MPB What's for Suppah?) 1 eight-ounce container basil and olive oil goat cheese 6 ounces fettuccini 1 onion, sliced into rings 1 summer squash, sliced 1 garlic clove, finely chopped olive oil salt and fresh pepper 2 tablespoons chopped fresh basil Heat the olive oil in a sauté pan. Add the onion and garlic and cook until soft. Add the summer squash and zucchini and cook until tender. Cook the pasta in a large pot of boiling water until al dente. Drain the pasta and place in a serving bowl. Add the goat cheese and olive oil and toss well. Add the sautéed vegetables. Sprinkle with the chopped basil and salt and pepper. Serves six. Cheryl's notes: The amount and types of vegetables may be varied. I have also prepared this dish with broccoli, pole beans and sugar snap peas. Lobster Risotto The surprise in this dish is the pockets of warm chevre you will surely love!
In a large saucepan, heat stock and keep it at a low simmer. In a heavy bottomed saucepan, combine the butter, oil and onions and sauté till the onions are translucent. Add the arborio rice and stir making sure each grain is coated in the butter/oil mixture. When the rice becomes shiny, add a ladle full of stock. Cook, stirring constantly, till the rice has absorbed most of the stock, 1-2 minutes. Add another ladle full of stock and stir until rice has absorbed the liquid; repeat this process until the rice is tender, about 17-20 minutes. The rice should be tasted at regular intervals to insure it is cooked properly! Remove the saucepan from heat once the rice is cooked and gently fold in the lobster, cheese and herbs. You will want the cheese to be in the dish in chunks. Salt and pepper to taste and let the rice sit for 2-3 minutes so the cheese melts. Serve in shallow bowls. Copyright 1999 Mo's Passion Shrimp with two cheeses
Cook tomatoes until reduced somewhat. In another pan, heat olive oil, add garlic and cook for a moment, stir in tomatoes, herbs, pepper, capers, salt and pepper to taste. Heat butter in a heavy skillet and add shrimp. Cook very briefly, until they turn pink. Spoon sauce into a baking dish, arrange shrimp on top, crumble cheese and scatter over all. Bake in 350-degree oven for 15 minutes, or until bubbling hot. Serve with rice or noodles and a green salad. Serves 2 Baked Goat Cheese with Spicy Tomato Sauce
In large skillet, heat oil over medium high heat. Add onion and sugar; cook, stirring often, until onion begins to brown, about 5 minutes. Add garlic, and serrano chili. Cook, stirring often, until mixture is medium brown in color, 3 to 4 minutes. Stir in tomatoes, orange juice and wine. Reduce heat to low and simmer, stirring occasionally, about 3 to 4 minutes. Add small amounts of water if mixture becomes too dry. For a chunkier sauce, cook less. Remove from heat, stir in parsley and season with salt and pepper. Preheat oven to 350 degrees F. Form goat cheese into 8 medallions and put in small, shallow baking dish and surround with tomato sauce (do not cover the cheese with sauce). Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 20 minutes. Serve warm with toasted baguette rounds. Makes 16 servings. Potato Leek and Dill Chevre Soup
In a large saucepan, sauté leeks and onions, over high heat, until the onions start to look clear -- about 3 minutes. Add the potatoes, milk and stock. Simmer, covered for about 15 minutes, until the potatoes break apart. Puree mixture in a food processor or blender, return to pot and over very low heat, add chevre, nutmeg and salt and pepper. When the chevre has melted, pour soup in a decorative toureen and serve. Freshly snipped chives make a lovely garnish. |
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