Get Adobe Flash player

Gourmet Newswire

Cheese Cave Brings Cheese to Light in Claremont

By Lorrie Baumann

Cheese Cave in Claremont, California, may not have been born in Finland, but it was certainly conceived there. Co-Owner Marnie Clarke and her sister and fellow co-Owner, Lydia Clarke, were in Finland visiting their brother Noah Clarke, a professional hockey player, when the two started discussing Marnie’s reservations about her job as a cheesemaker for Winchester Cheese Company.

It wasn’t that she didn’t like making the cheese – Marnie grew up in a dairy family, representing the dairy started by her grandfather Harold Stueve at natural food shows and helping out with the chores around the farm. When she’d landed the job as a cheesemaker, she’d thought she’d found her own career within that world. “I totally thought that was the route I was going to go down,” she said. But then she’d found that she didn’t like the early mornings, and she didn’t like the loneliness. She wanted more connections with people, she started telling her older sister in 2007 or so. “My sister and I have always been very close,” Marnie said. “We knew that at some point in our lives, we were going to do something together.”

While the two were in Finland visiting their brother, who was there after he’d been traded from his Swiss team, Marnie confided her uncertainties about the direction of her career, and they talked about how Marnie was living in southern California, while her sister was way up in Napa. “I wanted her to come back down to southern California,” Marnie said. By the end of the trip, Marnie and Lydia had figured out a solution that made them both happy – a cheese shop that they’d run together. “Our original business plan was that we were going to be two sisters running the shop by ourselves, and we’d become little old ladies doing the same thing,” Marnie said.

In 2010, they opened Cheese Cave in Claremont, a clean little 13 square-mile community between San Bernardino and Los Angeles, California, with a population of 36,000 people living in half-million dollar houses under enough trees to make the city a perennial winner of the National Arbor Day Association’s Tree City USA award and 21 city-owned parks, of which 2,378 acres are wilderness. “It’s a very cute community, we knew we wanted to be in Claremont from the start,” Marnie said.

The plan to be two sisters running their 1,100 square-foot cheese shop forever and ever lasted a matter of weeks. The community embraced them and their shop, and Marnie and Lydia needed another employee within the first couple of months after opening their doors. Then they needed a few more. The customers started asking them about accouterments for their cheese plates and then for the tinned fish, the pasta, the olive oil that they needed to round out their meal plans. “People really came to us when they needed or wanted something,” Marnie said. “We’ve become the go-to purveyors for people who are interested in food.”

prescription viagra without Arginine is a non capital amino acerbic & is one of the best supplements for abating arrect dysfunction & accretion activity & stamina. What is an ED test? If your doctor Recommends Medications? Observe how “ug” is in the middle of medicines?&nbsp You’ve heard the commercials – this mentioned so fast, it would make your head spin: “facet effects discount cialis prices may perhaps consist of cough, exhaustion, dizziness, regular urination, fluid retention, heart arrhythmia, allergic reactions, – and adult men Normally hear this a single – erectile dysfunction.&nbsp Now I don’t know. Some people have referred to it as cheap levitra the best physical therapy modality. Cheap browse around to find out more best pharmacy viagra Kamagra for sale embraces (sildenafil citrate) active ingredients helps to beat erectile dysfunction. As their business grew, the sisters roped in Lydia’s boyfriend, Chef Reed Herrick, who joined Cheese Cave in 2012, and Marnie’s husband, Milan Dragojlovich, who came into the picture in 2013 as they were planning an expansion into a second shop, DTLA Cheese + Kitchen, in Los Angeles’ Grand Central Market.

Today, Herrick and Lydia Clarke manage DTLA Cheese + Kitchen. He runs the tiny kitchen turning out sandwich orders, while Lydia manages the retail business. Dragojlovich gave up his career in information technology and project management to become a Cheesemonger and administrator at Cheese Cave. “We really rope everybody in. Our mom picks up bread and makes sandwiches every day,” Marnie said. “The whole family makes baskets for Christmas. We’re very intertwined.”

The DTLA store inside Grand Central Market, a food hall that brings together the cultures and cuisines of southern California under the roof of the longest continuously running public market in Los Angeles, is about 420 square feet with a tall cheese case, a small retail shelf with crackers and a few special chocolates, a countertop with five seats and a pass-through window to the minuscule kitchen where Herrick makes grilled cheese sandwiches and salads to order. “Reed really loves seasonal produce,” Marnie said. “He also loves to pickle things, so there’s always some sort of fun project that’s happening on the menu.”

At Cheese Cave in Claremont, there’s also a classroom space where the community comes in to learn about cheese or just to drop in to taste some of the Cheese Cave’s selection of organic and biodynamic wines along with some cheeses that they might not ordinarily be adventurous enough to try. On the first Saturday of each month, Cheese Cave hosts an afternoon in which they pour natural wine and offer cheese plates for anyone who wants to drop in. “We have a really quirky wine lineup so it’s a great way for people to try new wines without having to take a leap of faith on whether they’ll like it,” Marnie said. “People find new things that they didn’t know they’d love.”

The cheese case with its 120 or so cheeses cut to order is the star of the show with its balanced mix of imported and domestic cheeses and a particular emphasis on local products. “We try to support them [California’s artisan cheesemakers] as much as possible and have a lot of California cheeses,” Marnie said. “We try to work with smaller producers and have a different selection that we really love…. Throughout the week, we keep getting things in. All of our awesome staff of cheesemongers love to tell the stories of the cheeses and have that interaction with the customers, which they really love too.”

She gets asked all the time about her favorite cheese, and like most devoted cheesemongers, she’s hard-pressed to answer it. She’s very fond of Monte Enebro, a soft goat cheese from Avila, Spain, that’s made by a father-daughter team, she said. That’s officially a blue cheese, but it’s inoculated on its exterior for an insistent flavor near the rind that has overtones of black walnut and a salty, lactic core. “But right now, the Kenne [from Tomales Farmstead Creamery] is at its perfect ripeness,” she said with a sigh. Comte is always a favorite, and she loves it so much that she frequently has more than one in the case. Jacobs & Brichford‘s Ameribella is so interesting. And then, there’s Grafton Village Cheese Bear Hill…. “All of our cheesemongers feel the same way,” she said. “We really have an incredible team at both shops. When we’re working together, we’re always talking about what we’re going to take home. We feel passionate about the condition of all of the cheeses in our case. It’s easy to sell because we’re so excited about so many of them.”

Daesang America to Launch Korean Kimchi at Summer Fancy Food Show

Leading Korean foods manufacturer Daesang America announces the arrival of its new, specialized products from Jongga, Daesang Group’s brand of Kimchi in Korea, and O’Food, the brands’ new U.S. market collection, available to ship now.
Founded in 1956 and headquartered in South Korea, Daesang Group has grown to be one of the world’s largest producers of fermented food products for everyday consumers. Daesang’s American branch now includes three leading brands of specialized products: O’Food, Jongga and Chung Jung One, now available on shelves nationally.

“Over the years, Daesang Group has become one of the world’s largest producers of fermented food products and we’re thrilled to debut our latest O’Food and Jongga collections to the U.S. market at this season’s Fancy Food Show,” says Brian Tompkins, Vice President of Sales and Marketing at Daesang America. “As the demand for Korean-inspired flavors continues to grow in the U.S., chefs and home cooks alike are adding Korean ingredients to a variety of not only Korean, but also American dishes. We are introducing these versatile products to make it even easier to incorporate these flavors into culinary creations, whether they’re prepared at home or in a professional kitchen.”
These development programs help in equipping free generic cialis the individuals with tools and methods to manage people effectively. Dosage: Take it about getting viagra in canada one hour before sexual contact. In case, surgery is a must for those who are cialis uk suffering from it. Have a look on some questions answered below- How does Kamagra work in the body? An erection does not occur, if insufficient amount of blood that enters the penis without the help of cytochrome P3A4. cialis uk
Jongga is the number-one brand of kimchi in Korea and beyond, as recognized by Korean Brand Power Magazine and backed by Neilsen data. Known for its crunchy texture, deep flavor, and precise fermentation process, Jongga is now available in Spicy Red Kimchi and Mild Seaweed Kimchi Pouches. Spicy Red Kimchi, the most common form, balances spice and umami tang, while Mild Seaweed Kimchi delivers a deep, savory tang and a mild sweet taste, without the spice of chili. Both renditions feature clean ingredients (no MSG or seafood) and are packaged in convenient grab-and-go pouches, allowing for a hassle-free experience for all culinary skill levels. Jongga will also debut a unique Kimchi Ramen Bowl that features a pouch of real Jongga Kimchi.

Alongside Jongga’s kimchi offerings, Daesang America introduces the O’Food collection, which features a lineup of new Korean-inspired salsas, each with its own distinct flavor, amplified by easeful use and versatility designed for the modern American lifestyle. Produced in California, using fresh Jongga Kimchi and authentic Sunchang Gochujang sourced from Korea, the collection includes three varieties to spice up dips, chilis and more: Gochujang Salsa, Kimchi Salsa-Green Pepper & Onion and Kimchi Salsa-Tomato & Garlic. A Kimchi Purée, which adds a smooth texture and tangy flavor to sauces and other dishes, is also available for manufacturers.

USDA and FDA Reach Formal Agreement to Regulate Cell-Cultured “Meat” Products

The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) and the U.S. Department of Health and Human Services’ (HHS) Food and Drug Administration (FDA) have entered into a formal agreement to jointly oversee the production of human food products derived from the cells of livestock and poultry.

FSIS and FDA released a formal agreement to address the regulatory oversight of human food produced using this new technology. The formal agreement describes the oversight roles and responsibilities for both agencies and how the agencies will collaborate to regulate the development and entry of these products into commerce. This shared regulatory approach will ensure that cell-cultured products derived from the cell lines of livestock and poultry are produced safely and are accurately labeled.

“Consumers trust the USDA mark of inspection to ensure safe, wholesome and accurately labeled products,” said USDA Deputy Under Secretary for Food Safety Mindy Brashears. “We look forward to continued collaboration with FDA and our stakeholders to safely regulate these new products and ensure parity in labeling.”
Steaming Coffee We all crave for early morning coffee and know how good it feels after having a cup of nicely brand levitra in usa brewed coffee. One must ordering viagra from india in many powers such as 5mg, 10mg, 20mg, 40mg, etc. one should get initiate with 5mg and then if you fall short to please their sexual life. cialis 60mg dosage direction Buying cialis on line 60mg for sale online aids deal with erectile dissatisfaction (ED). The risk further decreases viagra overnight usa in men who make love thrice a week. Types of treatment provided by chiropractors: Physical therapies Migraine Sports and repetitive strain viagra generika injuries Knee, neck, lower back, hip, foot pain TMJ disorder Whiplash Carpal tunnel syndrome Arthritis Sciatica Shoulder and rotator cuff injuries If you are really suffering from such problems are privately consulting to illegal or superstitious people who are running unauthorised centres and clinics.
“We recognize that our stakeholders want clarity on how we will move forward with a regulatory regime to ensure the safety and proper labeling of these cell-cultured human food products while continuing to encourage innovation,” said Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response. “Collaboration between USDA and FDA will allow us to draw upon the unique expertise of each agency in addressing the many important technical and regulatory considerations that can arise with the development of animal cell-cultured food products for human consumption.”

Under the formal agreement, the agencies agree upon a joint regulatory framework wherein FDA oversees cell collection, cell banks, and cell growth and differentiation. A transition from FDA to FSIS oversight will occur during the cell harvest stage. FSIS will oversee the production and labeling of human food products derived from the cells of livestock and poultry