America (at least the segment of the population that reads the New York Times Dining & Wine section) has already embraced artisanal raw milk cheeses, boutique breads, bacon from pigs hand-fed on nothing but acorns.
Now, according to the lead story in the Wednesday Dining & Wine section, small-batch milk, cream and butter are the next Big Thing in refined gourmandise. In the article, It-chef Thomas Keller of Napa's French Laundry raves about butter handmade at a small Vermont creamery. "It has a different flavor profile and nuances throughout the year," he rhapsodizes. Fresh local dairy products are great, certainly - I buy pints of thick, downy cream from a nearby farm, and love nothing more than a hunk of baguette slathered with good butter, paved with sliced radishes and sprinkled with sea salt.
But my favorite part of the story had less to do with food and more to do with seventh-grade giggles: a quote from Nancy Nipples, founder of the Pike Place Market Creamery in Seattle. Full legal name: Nancy Nipples the Milkmaid.
Artisanal dairies in the New York Times
Posted Feb 22nd 2008 1:04PM by Emily Matchar
Filed under: Farming, Dairy, Newspapers, America, Local Eating
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Reader Comments (Page 1 of 1)
2-23-2008 @ 3:31AM
Eric said...
Nancy's got kickass cream. The stuff is practically sliceable. It's not even in the display case - you have to ask for a half-gallon of it and she brings it out from the back.
E
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