Meet the Stacked Goudette. She's no baby gouda! I didn't want to part with the many pennies it would take to get gouda or baby gouda molds so I formed the curd inside the same small sized hard cheese mold I used for my first farmhouse cheddar. Sometimes beautiful things happen when you have to improvise - I'm hoping my Goudette is one of those. Baby goudas (not the Laughing Cow Babybell kind, I'm talkin' about the real deal) weigh a little less than a pound, while a full sized gouda wheel can weigh up to 30lbs. The Goudette is weighing in at 2lbs after a swim in the brine this morning and a day drying out. Who knows what changes in flavor and texture the stacked shape will create... I guess we'll find out in 2-6 months!
Into the Void
Two weeks ago, I had a meeting with my boss. In one of those chilling moments you might have played out in your head when someone mentioned a “double dip”, he told me that “x brand” I direct is downsizing and can’t afford to have me anymore. Then a huge grin broke out on his face as he told me not to worry because, guess what?! There was a new job all lined up for me. The company that owns the small young designer label I direct(ed) also owns a massive Target-like brand that was just launched in Australia. The same senior director position there was open for me to take - take or be out of a job.
From an ethical and environmental perspective, joining this company would be like jumping out of the frying pan and into the fire. From a personal sanity point of view, it would have meant going from a scrappy, creative, studio where I create a collection with a pencil, fabric, my team and a master patternmaker, to massive 3 floor offices where “hands on” means tearing pages out of magazines (of things to rip off) and shopping (for things to rip off). But - it would have been a job. Had we not embarked upon this journey, there is no doubt in my mind that I would have taken it for a few months while I searched for something more in line with my skill set, gulping down half a bottle of wine every night and trying hard not to verbally vomit my stress all over Scrapple. I’ve been there before and although it isn’t pretty, it’s life.
But I didn’t. After a talk with Scrapple, I quit.
I quit!
New Season, New Site, New Dorm Fridge... err Cheese Cave
And now for another unveiling, kicking the fall season off with a bang: Our new cheese cave!
OK - it may be a crappy dorm fridge from the 80’s, but look a little closer and you’ll see the next step in hatching Little Seed’s cheese dreams! I’ve been making fresh cheese at home (thanks for the inspiration Melody!) once or twice a week for the past month. We’ve gobbled up ricotta, mozzarella, buttermilk cheese, primosale, and now today skyr. We’re ready, and excited, to move on to aged cheese. It’s one step closer to making something that might actually resemble a product we’ll make and sell on the farm.