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Paula goes down to the farm and learns how fresh cheese is made and the best way to store some different cheeses and what can make a really good cheese
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0:09
hi today's show is all about fancy food
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but don't be put off by the word fancy
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because you know me this is going to be
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the simplest fancy food you've ever seen
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and the center point of today's meal is
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a breann crew it's a wonderful soft
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cheese baked inside a puff pastry and
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when you cut it the cheese and the brown
0:29
sugar and the nuts just ooze out and
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believe it or not I found a group of
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nuns out in the country that say they
0:35
have the perfect cheese for my Brione
0:37
crew so today I'm going to put my faith
0:39
in the Lord and go get that cheese so
0:42
y'all come with me sprout Creek Farm is
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a special place run by very special
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people sister Karen and her team have
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created an organic farm using it to
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teach young people how to appreciate
0:55
nature and create wonderful food
0:58
including their own soft cheese maybe in
1:01
the French manner I just love this thing
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not just for the food but for the Great
1:06
Spirit the farm creates Paula I'd like
1:10
to introduce you to Lisa and Brandon how
1:13
are y'all Lisa and Brandon make these
1:16
barrett cheeses by hand just as they've
1:18
done for centuries in Europe Brendan
1:21
what are you doing after the cheeses
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made you unmold and salt it and it gets
1:26
put in front of a fan because of salt
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brings are more shot on the surface the
1:30
fan dries it off and then it goes into
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the ripening room well tell me what
1:33
makes your cheese so good here the
1:36
flavor of the tea starts with the grass
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it's very important what you put into
1:39
your cows will depend what you're going
1:41
to get out of your cows here at sprout
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creek farm what we try to do is feed our
1:45
cows completely grasp what they found is
1:48
that a legume based diet actually lowers
1:51
the bad cholesterol so we're very proud
1:53
to say to people you can eat our cheese
1:55
one of the other things that's really
1:57
important is the kind of Cal you have we
1:59
have a lot of jerseys and guernsey cows
2:01
which give extremely rich milk one of
2:03
the reasons our cheeses are so good is
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very high rich fat content makes our
2:09
cheese's very creamy
2:11
a flavored what are the mistakes that
2:13
most people make in store in their
2:15
cheese Lisa these Jesus here are aged
2:17
cheese's which means that they don't
2:19
necessarily have to be refrigerated if
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you're planning on buying a cheese and
2:23
taking it home and eating it right away
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what you might want to do is just put it
2:26
on your counter under a nice cheese
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glass wipe off any moisture that forms
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and what you'll get is a nice full
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flavor from your cheese when it's
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refrigerated it kind of inhibits some of
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the flavors from coming out well what
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cheese are you recommending for me today
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to substitute my brief for the bearer
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this is our smallest she's compared to
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the other two day we have all I have to
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say that you know I'm dying to taste it
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will follow me all really really
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completes it up sister Karen are you
2:53
sure this cheese is gonna work for me
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why don't you try it it's heavenly oh I
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think I liked it better than brain thank
3:05
you very much sister Karen for bringing
3:07
me in here and let me taste your cheese
3:09
it's truly delicious you're welcome
3:30
you
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