Cottage [Industry] Cheeses to be Featured at SAY CHEESE! – Part Two

cheeseThe term “cottage industry” is often used when referring to small, very personal businesses – often run out of the founder’s home and intensely hands-on. With this in mind, Olde Hudson’s founder, Dena Moran, coined the use of the term “cottage cheeses” to refer to locally made, she calls them “neighbor-made”, small batch cheeses.

They are the focus of this coming Saturday’s (July 18) concluding seminar, SAY CHEESE! – Part Two, a series that has focused on discussions of regionally made cheeses – their characteristics and some of the creative techniques utilized in their making. For this Saturday, Moran has selected mostly, but not exclusively, fresh cheeses – those that have not been aged. Generally speaking, these cheeses are softer, often spreadable and with a rind. Brie is a familiar example.

The evening will include featured cheesemaker, Renate Nollen of Dutch Girl Cheese. She’ll be participating in a Q&A with Moran to talk about her cheeses and cheesemaking in general.

Guests can taste the cheeses, have conversation with the experts, sample some seasonal punch, browse the inventory at Dish Hudson and enjoy the adjacent garden – all while supporting the Campaign for the Hudson Area Library.

Tickets are required and cost $20.00 each. The event will take place on Saturday, July 18 from 5:30pm-7pm at Dish Hudson, 103 Warren Street, Hudson NY.

Buy your tickets today!

In the world of cheese making, aged cheeses need to be set aside for 12, 18, or even 36 months and therefore, makers cannot immediately recover their investment. Consequently, they are often making fresh cheeses, too. These can be made and sold more quickly – thus giving the cheesemaker some working capital while waiting out the aging process. (Not all cheesemakers do this. But, it is an economic reality for some.)

As a category, however, fresh cheese has become a desirable alternative to harder cheeses – with fans asking for fresh cheeses precisely because of their unique properties. Moran, for example, can get some of these fresh “cottage” cheeses for limited times only. Their lack of aging can make them a rare, limited commodity – adding to their desirability.

Since they are softer and more spreadable, they also require different presentations. Patterson, the owner of Dish Hudson, will be showing off some wares that work particularly well with this category. Included are Tivoli Tile pottery – made in nearby Woodstock, Claireware – hand thrown in Brooklyn, and trays made from reclaimed wood – all artisanal pieces, too.