Ossau-Iraty

Ossau-Iraty is a classic sheep milk cheese made in the French Pyrénées.

Ossau-Iraty has a natural rind with hues ranging from pale yellow, to golden-orange to light gray. The ivory colour pâte is an uncooked, pressed paste that is supple and creamy when young and becomes more firm and crumbly as the cheese ripens. Ossau-Iraty is creamy and buttery in the mouth with wonderful complex nutty flavours with hints of fruits and herbs.

The cheese's name Ossau-Iraty, reflects its dual origin: Ossau in the valley of Bearn, with its long history of Basco-Béarnaise breed of sheep, and Iraty the wooded hills of the French Pays Basque, home to the black and red-headed Manech ewes.

Ossau-Iraty received its Appelation d'Origine Controlee (A.O.C) nomination in 1980. AOC stipulations for making Ossau-Iraty cheese includes, the production of a specific sheep milk of the region, the manufacture and ripening of the cheese and of course the exclusivity to the specific geographical area.

During the affinage process of Ossau-Iraty, the cheese must be salted, it is washed in a brine, which enables the cheese to form a rind, then the cheese is placed in a cave d’affinage with regulated temperatures between 6 to 15°C and a high humidity level of 75%. During the ripening stage, the cheese rinds are then brushed with salt and some are brushed with a purée de 'Piments d'Espelette', a red chili pepper purée.

Another stipulation by AOC is the cheese must be aged at least 120 days before consumption for wheels weighing 4 to 7 kilos and 80 days for the smaller wheels of 2 to 3 kilos. Fromagerie Agour one of Ossau-Iraty producers age their wheels anywhere between 4 to 17 months.

Fromagerie Agour located in the Basque village of Hélette, France produced the winning Ossau-Iraty that was crowned the World Champion Cheese at the World Cheese Awards in 2006 and again in 2011, in Birmingham, England.

Pictured above is Ossau-Iraty aux Piments d'Espelette. Espelette is a variety of chili pepper that is cultivated in the French commune of Espelette, in the Atlantic-Pyrénées. The Espelette pepper was classified an AOC product in 2000.

Ossau-Iraty pairs well with many wines, especially a white Jurançon or Sauvignon Blanc or a French red Madiran or Merlot.

http://www.ossau-iraty.fr/

Sheep photos source: http://www.3srbreeding.eu/

Basil

(Ocimum Basilicum)

Basil also known as 'sweet Basil' is an annual plant used as an herb.

Basil is one of the principal members of the “Mint” family.

Basil can easily be cultivated from seeds; it takes less than two weeks to germinate. The plant is easy to grow; it needs plenty of sunlight, moist soil and regular pruning to grow to a height of 75 cm (2.5 ft).

Basil grows in tropical climates but since they are unable to survive our cold winter weather they are best grown in pots and can be brought indoors.

Basil is a highly fragrant plant whose leaves are used as a seasoning herb for many different types of foods and is used all over the world and is used in numerous cuisines.

Basil Pesto

Basil Pesto is an uncooked sauce that can be used on pasta, about 2 tablespoons to a portion, with equal parts of butter, or 1 tablespoon to a bowl of minestrone or on a baked potato, or as pizza sauce or simply enjoyed as a spread on toasted baguette.

It can be made in advance and stored in a cool place.

Basil Pesto Recipe

Ingredients:

1 1/2 cups fresh basil leaves

2 cloves of garlic

1/4 cup pine nuts

3/4 cup thinly grated Parmigiano Reggiano (Parmesan cheese)

3/4 cup olive oil

Directions:

Ground in a mortar, basil, garlic and pine nuts.

Add, Parmigiano Reggiano cheese until it forms a thick purée.

When the mixture is really thick, add olive oil very slowly, stirring constantly, until the mixture has a consistency of creamed butter.

Pour mixture in jar.

Run a film of olive oil over the top before covering and store refrigerated.

Source: The Joy Of Cooking

Grise Des Alisiers

Grise Des Alisiers is a semi-firm raw sheep-milk cheese from France.

This farmer style cheese has a natural crusty gray speckled exterior rind. The cream color non-cooked pressed pâte with small crevasses is dense, rich with a nice creamy texture. This cheese has a well-developed but not too strong flavour, slightly sweet and nutty and leaves a lingering aftertaste that is distinctive to sheep's milk cheese.

Grise Des Alisiers can pair nicely with a French Pouilly-fumé or try it with one of Beau's Brewery Doc's Feet Dubbel.

Bob Dylan - Duquesne Whistle

The first time I heard 'Duquesne Whistle' it caught my ear. I loved the boppin' jazzy blues groove and that infectious gritty vocal which reminded me of Tom Waits and Arlo Guthrie.

What I was listening to was Bob Dylan's 'Duquesne Whistle', the opening track on his latest album 'Tempest', his 35th studio album.   Wow, fifty years after the release of his first album, one can see why Bob Dylan has remained one of the most influential rock & roll musician.

 

I am not particular fond of this video but I just can’t get enough of this song; I need to play it over and over. This is definitely my favourite track for the month. Fantastic!

http://www.bobdylan.com

John Lee Hooker - Mr. Lucky

Godfather of Blues, John Lee Hooker was a singer-songwriter and blues guitarist. He was born in Mississippi in 1917, left home at fifteen, went on to work in Memphis, Tennessee and ended up in Detroit, Michigan in 1943 where his popularity grew quickly when his recording career began.

John Lee Hooker was known for his trademark 'talking blues' style, incorporating the boogie-woogie piano and the use of his electric guitar bringing together the Delta blues with the post-war electric blues. John Lee Hooker recorded hundreds of singles and albums over the years. Two of his hit songs, 'Boogie Chillen' released in 1948 and 'Boom Boom' in 1961 are both named in the list of 'The Rock and Roll Hall of Fame's 500 Songs that Shaped Rock and Roll'.

John Lee Hooker's single 'Mr. Lucky' was originally released in 1967 on Bluesway Records a track recorded for his album 'Urban Blues'. Hooker released another version of ‘Mr. Lucky’ with Robert Cray in 1991 for the title track of his album ‘Mr. Lucky’. This album has some of the biggest names in modern blues and rock making appearances; Ry Cooder, Carlos Santana, Johnny Winter, Albert Collins, John Hammond, Van Morrison, Keith Richards and Robert Cray.

This is a great live recording of 'Mr. Lucky' performed by John Lee Hooker with Robert Cray.



They call me, Mr. Lucky

Bad luck don't follow me

They call me, Mr. Lucky

Bad luck don't follow me

Everything I touches turn to gold

That mean I can't do no wrong

I woke early one mornin'

Mr. Lucky, standin' by my bed

I woke early one mornin'

Mr. Lucky, standin' by my bed

I listened to him real closely

This is what he said

You was born for good luck, Johnny

Bad luck can't do you no harm

You was born for good luck

Bad luck can't do you no harm

I guarantee you'll never go wrong

That's why they call me, Mr. Lucky

Bad luck don't follow me

That's why they call me, Mr. Lucky

Bad luck don't follow me

Everything I touches turn to gold

I never felt misery

Another great version of 'Mr. Lucky' that I truly enjoy, appears on the album 'Strictly Whatever' recorded by Canadian guitar masters, Harry Manx and Kevin Breit. Worth checking out!

http://en.wikipedia.org/wiki/John_Lee_Hooker

La Tome de Chèvre Paul Georgelet

La Tome Georgelet is an artisanal ash covered goat-milk cheese from France.

The exterior rind is dry with a grey-blue mould covering its surface and has a musty odor. The interior cream coloured paste is lightly salty with a wonderful goat milk flavour that melts in the mouth.

Since this chèvre comes in the form of a small tomme of approximately 18 cm (7") diameter, the center (le coeur) of the cheese remains soft and creamy for a longer period. La Tome Georgelet can easily be enjoyed aged up to six months. Naturally, as the cheese ages the texture becomes firmer and the cheese flavours develop into more complex intensity.

This excellent Tome de Chèvre is produced by artisan cheesemaker and farmer Paul Georgelet. As well as producing international acclaimed goat cheeses, Le Chabichou du Poitou and Le Mothais Sur Feuille, Paul Georgelet owns and operates an eighty hectares farm with five hundred goats. The farm and fromagerie Les Fromages de Chèvres Paul Georgelet is located in Villemain, a small commune in the department of Deux-Sèvres, in the Poitou-Charentes region of France.

http://www.paulgeorgelet.fr

Public Enemies (TV Series)

Public Enemies is a quality three-part BBC television drama series, created by the award winning writer Tony Marchant (The Mark of Cain).

 

The story is about the relationship between a convicted murderer, Eddie (Daniel Mays - Ashes To Ashes, Made in Dagenham) who is released from prison after serving 10 years and his probation officer Paula (Anna Friel - Pushing Daisies, The Street) who is just back at work herself after being suspended for a crime that was committed by an offender under her watch. Both characters have to deal with the strain of personal and public disgrace while they are still trying to reclaim their lives and reputations.

Public Enemies is an amazing, riveting and incredibly moving drama with a captivating performance by Mays.

http://www.bbc.co.uk/programmes/b0196wrt/episodes/guide

Nosey Goat Camelot

Nosey Goat Camelot is an award winning goat milk cheese from Ontario's Niagara Peninsula.

Nosey Goat Camelot is a semi-firm cheese, with a washed rind made from pasteurised goat milk. It has a golden colour washed rind and a firm wheat colour paste with eyes dotted throughout. It has a strong earthy aroma as a result of being aged for two months in a cellar. The paste's texture becomes quite creamy on the palate with a delicious lingering goat milk flavour.

Nosey Goat Camelot is produced by Upper Canada Cheese Company a small artisanal creamery located in Jordan Station in the heart of the Niagara wine region of Southern Ontario. Lauren Petryna is the skilled cheesemaker behind Upper Canada Cheese Company celebrity cheeses including Niagara Gold, Guernsy Girl, Comfort Cream, Nosey Goat Camelot and Nanny Noire.

Upper Canada’s Nosey Goat cheeses are made with the milk from a rare herd of Lamancha Goats pastured at Gord and Melanie Wood’s Idllywood Farm in Keene, Ontario in Peterborough County. Lamancha goats are perhaps the most distinctive goat breed. They are easily recognizable by their very short ears. They are also known for their high milk production, and the high butterfat content in their milk.

http://www.uppercanadacheesecompany.com

Photo source: http://wecanhearyafarms.webs.com/

Chèvre d'Or

Chèvre d'Or is a soft pasteurised goat-milk cheese shaped into a small 150 g (5.3 oz) disk. It has an almond coloured natural rind with spots of white mold.

Chèvre d'Or is a living cheese. It is not wrapped and can ripen slowly, gaining in character. The texture also develops from creamy soft to flaky as the cheese ages. Naturally the flavours also develop from smooth to powerful. After three weeks it becomes dry and crumbly.

This chèvre is best served at the end of a meal. It pairs well with a white Sancerre or Sauvignon Blanc when the cheese is young or a more robust red wine when the cheese is more mature.

Chèvre d'Or is produced by Sèvre et Belle, a small cooperative that was founded back in 1893, in the village of Celles-sur-Belle in the Deux-Sèvres department in the Poitou-Charentes region in western France.

At Sèvre et Belle, the principles of artisanal production are kept alive. In the manufacture of dairy products, the cheese makers use the ladle 'molding' technique: where the curds are collected using a ladle and placed in straining molds. The molds are then turned over three times by hand and then curds are removed from the molds.  The salting, maturing and packaging processes are carried out with the same meticulous precision.

http://www.coop-sevrebelle.fr