CHEESE SOURCES
*If you are going for 100%, watch out! The enzymes and rennet used to make cheese are bought outside of Utah. See posts below for information on how to make your own completely local cheese.
Rockhill Creamery
from Richmond, UT 84333
available at
Rockhill Creamery Farmstand
SLC Pioneer Park Farmers Market
Liberty Heights Fresh
The Store at 2050 E 6200 S, Holladay
Harmons at Brickyard and Seventh Street
Plus many other locations located further out from SLC, see http://www.rockhillcheese.com/available@.html for more information.
Drake Family Farms
from West Jordan, UT
available at
Pioneer Farmers Market
Park City Farmers Market
Murray Park Utah Farm Bureau Farmers Market
Thanksgiving Point Farmers Market
Whole Foods
Drake Farm Store at 1856 Drake Lane (7400S)
*As a result of an explanation of our Eat Local Challenge, a representative at Drake became very enthusiastic at the idea of using a local vinegar as the rennet in the ricotta! We’ll see what happens…
Beehive Cheese Company
from Uintah, UT
available at
Harmons Grocery Stores
The Store at 2050 E 6200 S, Holladay
Dan’s Market
Liberty Heights Fresh
Tony Caputo’s Market and Deli
Whole Foods
Also available at many other stores and restaurants. Visit the Beehive Cheese website, and look for Find Our Cheese under About Beehive Cheese for a complete list.
Winder Farms
Processed by Gossner —milk sourced from dairy farms from Delta, UT to Magna Falls(?), ID including Winder Farms milk.
Cottage cheese is produced by Meadow Gold.
All milk they use is growth-hormone free.
available by
On-line order at www.winderfarms.com
Nicoletti Cheese Company
from Copperton, UT
Using goat’s milk from Drake Family Farms
available at
Tony Caputo’s Market and Deli
Mediterranean Market Deli at 3942 S. State St. in SLC
-Interesting article at http://www.sltrib.com/features/ci_12742775
Shepherd's Dairy Products
Goat Cheese
from Erda, UT
available at
Harmon's
Whole Foods Market
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We're interested in your questions, suggestions, and ideas for local resources so please comment under the relevant topic.
If you want to start a NEW topic, contribute new posts to the blog, add events to the calendar, or have other suggestions for improving this blog, please email tarapoelzing@yahoo.com.
100 & 250 mile radius around SLC.
This year's Salt Lake Eat Local Challenge began August 28, 2010! Join the celebration of local healthy choices by eating food that is produced no more than 250 miles from your home. Learn how others have participated so you can chart a course that will work for you. You can find food sources, events, books, and articles below.
Eat Local Challenge and Related Events
Social Soup
Finding Healthy Food in the City for All Economic Groups
Tuesday, January 18, 2011, 12:00-1:30 p.m.
University of Utah, Goodwill Humanitarian Building, Room 155
Often local food is equated with foodies who are not concerned with budgeting their food dollars, but local food can be affordable. This session, featuring speakers from Wasatch Community Gardens, People's Market, and Utah Community Supported Agriculture in Utah, focuses on finding healthy and affordable food in our city. Come with your questions and leave with useful information.
This series also provides free, vegetarian soup featuring local ingredients. The event itself is also free and open to the public.
People's Market 5th Annual Seed Swap
Saturday, January 29th, 6:00-8:00 p.m.
Mountain Valley Seed Warehouse
455 West 1700 South, SLC
Finding Healthy Food in the City for All Economic Groups
Tuesday, January 18, 2011, 12:00-1:30 p.m.
University of Utah, Goodwill Humanitarian Building, Room 155
Often local food is equated with foodies who are not concerned with budgeting their food dollars, but local food can be affordable. This session, featuring speakers from Wasatch Community Gardens, People's Market, and Utah Community Supported Agriculture in Utah, focuses on finding healthy and affordable food in our city. Come with your questions and leave with useful information.
This series also provides free, vegetarian soup featuring local ingredients. The event itself is also free and open to the public.
People's Market 5th Annual Seed Swap
Saturday, January 29th, 6:00-8:00 p.m.
Mountain Valley Seed Warehouse
455 West 1700 South, SLC
1. Gather your leftover vegetable & flower seeds from last year.
2. Have no seeds? Come anyway and we’ll give you some to start.
3. Bring your friends to the Seed Swap.
4. Trade or donate your seeds with local garden enthusiasts & farmers.
5. Use your new seeds to start or expand your space with variety.
Also accepting non-perishable donations for local food banks.
About the Challenge
Developing a greater awareness about our food—that’s what the Eat Local Challenge is about. While the “standard” Challenge is described as consuming only foods from within a 250 mile radius for a whole month, whatever makes this experience fun and educational (and a challenge to you) is valid.
Is this your first year for the whole family? Consider doing one week of completely local. Are you feeling really strapped for time and realizing that there are really no ready-made meals available locally? Try choosing a couple of food groups such as produce and meats and just be true to those. (You’ll save time on not having to make pasta or bread.)
However you challenge yourself this year—have fun and enjoy learning about your food consumption!
This blog is written by authors who are interested in building community while supporting our local economy and global ecology.We're interested in your questions, suggestions, and ideas for local resources so please comment under the relevant topic.
If you want to start a NEW topic, contribute new posts to the blog, add events to the calendar, or have other suggestions for improving this blog, please email tarapoelzing@yahoo.com.
Salt Lake Locavore Map
100 & 250 mile radius around SLC.
Local Food Sources
Links
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6 comments:
There are several Utah dairy farms that produce their own cheese and/or milk and yogurt. The enzymes and rennet that they use to make cheese is bought outside of Utah.
Rockhill Creamery
533 S. State St.
Richmond, UT 84333
rockhillcheese.com
creamery@rockhillcheese.com
Drake Family Farms Goat Dairy
1856 Drake Lane
W. Jordan, UT
801-255-6455
www.drakefamilyfarms.com
(cheese, milk, and yogurt)
Beehive Cheese Company
2440 East 6600 South
Uintah, UT 84405
866-982-4483
www.beehivecheese.com
Not having thought about the rennet issue, Andrea and I were thrown into cheese-withdrawl-panic. After 30 painstaking minutes of research here is what I found:
A rennet substitute can be made by boiling stinging nettle then using the extracted juice in place of rennet (Haven't tried it yet). This can be used for a variety of cheeses but probably not the hard types like Parmesan or even cheddar.
For soft cheeses such as mozzarella we can just use vinegar or some other form of acid. I tried this by adding a two capfuls of white vinegar to approx. one cup of milk and heating gently. Then I strained the resulting curds and was amazed to find cheese The whole experiment took two minutes. Very cool!
Two questions on the homemade cheese- where'd the white vinegar come from (local grapes or cider??) and how did it taste??
Polly Hart
We got some homemade vinegar from a friend, but also have some from from Native Wines in Mt. Pleasant which is quite good! As for the taste of the cheese, it is a little bland, but a good base for tomatoes, basil and other things.
Pseudo Cheese
1 gallon milk
few tbs (cider) vinigar
salt to taste
Mix ingredients.
Heat slowly, stirring the bottom of the pan.
When it gets up to 150-170 deg, the mixture should separate.
Let sit off the heat 10 min.
Strain through cheesecloth. The longer it sits the drier it will be.
It will be bland. I've tried mixing with jalapeños peppers or onions and garlic to add some favor. Pretty good on an omelet.
Makes about 3 cups "cheese".
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