19 years old. he was diagnosed with carcinoma last june and recuperating from a successful surgery to save his leg. dr. rob has been his physician. [ applause ] and dr. goldsby has confidence that okshay will be the first cancer patient to complete his treatment here at mission bay. [ applause ] ok shay is very impressive successful filmmaker and completing his last round of treatment and

heading to uc davis for school. we are very proud of you. i would like those here to please stand and ok shay, we would like you to ring the bell. [ applause ] (clapping). >> we are very happy to be here at the library in san francisco. thank you for having us.

but we want to talk about it's not so much your background but really more about cheese and how we worked with it in the book. we'd seen a lot of books that were really resident we wanted to do a book about classifications and how you look at cheese and how you use f it in had a resident rather than being specific about taking a pound of something and putting it in a mixture and having that be the resident we decided to work with cheeses in classifications and if you understood how the chose was made it would inform you on how to cook with it

>> right. >> so it was really what er7 trying to achieve. we teach you how to cheese is made by describing our journey. starting with fresh cheese >> no starting with milk. >> starting with milk of course we both came from background that concentrated on grirnt we've developed relationships with farmers and producers in the restaurant where we were that really contained on working with good sustainable mostly organic ingredients when albert was able to take the family farm which was the straus family dairy albert transitioned that dairy

that was traditionally to organize garlic he was the first organic dairy west of the mississippi it took place in 1992. >> you have to learn holistic medication to keep them height he had to study how to grow the crops and keep the land in organ garlic compliance so lucky will i he's brilliant. >> he's brilliant but also there was this little group of farmers out there and one of the most notable is warren weber and i know that probably most everyone has had something from weber's farmer farm there was a group started up and it was

called the farmers growers group. and the whole idea behind that was to be able to get a group together to start a farmer's market in the raising but this group that got together was a dynamic group susan was one of them albert straus and ellen straus started the los angeles police department trust it was a group about evolving the food world and trying to make it a better food world for all involved purifies living out there i moved out there in 89 and i thought we have to have a farmer's markets all those 0 great food but no access to the food i tormented the farm

bureaucracy and skmd asked them to sponsor a farmer's market they said we have no farmers we have reefrjz they grow beef and cattle they didn't count warren weber as a farmer in restaurants cycle he was one of the most important femurs we were starting from a very - and the first meeting i went to with the land trust the same people said we zoo don't have farms we have dairies they served powered mingle with the coffee this was where we started even though so much had gone before your story we look successful because we're at the ferry building, you know, (laughter) but it took us a look at to get

to the point we are that actually cash positive probably about 9 years >> no 6. >> okay 6. and and then the food building has been a huge help for all farmers. our cheese chief you have to taste that you've never harder of st. george but maybe holbert farms by now there are there was a lot of the small produced cheese a that's toil one thing that has been a positive experience for us. when we started sue started a marketing cop company from the region which was excuse me.

redwood and straus and redwood >> i said that. >> that's it. >> okay. then when we started making fresh cheese we made cottage cheese and cripple fresh. we had our first batch was really a 10 gallon vat we made cheese in and graduated to an old cottage cheese that was wisconsin and that's a 2 hundred gallon >> but actually last year stopped using that vat and got a larger 3 hundred gallon vat. but your production is small we were making only fresh cheese ways better than modeling our crematory over a dairy place in london.

we thought okay. we'll buy a small production cheese for our cheese shop and supplement with fresh cheese but we're going to use albert's milk that's a traditional style of cheese shops in europe. and at this point we started making a bludgeoning and cream and cottage cheese in different restaurant tools with respect a little bit interested but anyone that said they're a district said i'm not going to drive out through to pick up cheese. they thought we were casing little boxes out so we had to distribute ourselves. because of all the small producers what would happen there are sometime small

producers they'd come to us and say hey not only is willing to take my cheese would you distribute mine as well so we started to build a portfolio of production of cheese. then in the 9 we got a shop at fillmore and we called it that this shop was 4 hundred square feet but 4 hundred and 50 were in the backrooms >> we could only fit 1 and a half people behind the counter. so that way we thought if we have this little shop then people who work in restaurant

can come and try the cheese the way it should be taste rather than carrying around a sample bag you taste it at the beginning but by the end of the day it tastes completely different so we were able to build our business that way >> our restaurant business i know the chief could come in and taste all those things at their peek. also in the farm community we have young people come back to the farm to make cheese it startled slowly i you know there were 1 family then 2 then 4 today there's 0 thirty families making cheese in sonoma and marin >> a lot of things have happened. >> just thinking about the farm and talking about the family come back to the fame i know i

used this statistic i hope it is right but milk prices have stayed stag night sins the 70s just thinking about it you're the one delivering mingling milk the milk prices have stayed close to the 70s if you're on about operating a business with what you sell, you know never having an increase in value for 40 - 45 years when the - >> even 5 years. >> so sue why don't you talk about, you know, we also assume everyone knows how cheese is made. do you know how >> do you went to give the elementary version. >> we didn't that but elaine

shaw's said everyone is in charge of the making the cheese the men's take care of the animal and the women made cheese we made the cheese on her stove. basically, the simple it cheese is not a cooked occurred but a fresh occurred so the milk is warmed to 75 degrees which the temperature it comes out of the cow at so that's great. you can just add a little bit of the butter milk to current he will it separate the solids from the liquor store so the occurred is the solid and the way is the liquid. that aside in butter milk will

cause the admissible to separate and if you let it sit overnight it will be nice and firm likes yoorth and scoop it into the chose fat and drain it is the simplest cheese from ash blank we salt it and add something to bring up to the pa flavor. that's a very basic thing in the book we start with the will firm imagine blank and go the styles of cheese you can get a little bit nor insight without being two technical we'll never been technical but we have scientists working with us we used to make cheese like we're cooking we were touching and feeling the

temperatures now we measure everything >> before it wasn't that ad hoc there were we. >> we have a unique and residents. >> now we measure everything. >> well, yeah (laughter) but one thing i wanted to say is that in any science cheese you have 4 ingredients you have milk and it could be great - you can have lots of different kinds of milks to make cheese and mixtures them you need salt and a co- wag last night that's the republican it and you need the bacteria and the enar enzymes you need in the flavors for cheese. just using over and over those 34 that ingredients and lots of

techniques aging temperatures occurred cuts all those things every way along the path of making cheese determines what the cheese about come out to be we know there's thousands of different cheese but use foreign ingredients it's interesting to think that of. we have questions for you sue. oh offering (laughter) >> since i'm reading them. >> how do rafrnlz and land trust deal with the discharges of rising property taxes. the land trust keeps the value of the property another about 40 percent of the venerable the venerable land so in terms of

it's taxed at about 40 percent of its actual value. there's also innovate protection in california that's volunteer called the williamson act actually with schwarzenegger we were really close to losing it it seemed to be more stoobl now we have money in the kitty but it's values architectural land at a rate. this one's a good one. what to do when i bring the chose home if i buy a red hock at embarcadero should it go in the refrigerator.

it depends on who's home (laughter) it will fill the room with aroma and aramaic >> the idea is that with any kinds of cheese we suggest number one you booze buy as much as you're going to eat in the near future. depending on the cheese i think with soft rind cheese you want to eat those more quickly but we also suggest is that you wrap our cheese in the cheese paper or wax paper once you get it home take the sarin wrapper off it oftentimes you have to use syrian wrapping in the stores to present it to the buyers but it's good to wrap f it in what

could paper or cheese paper i put my cheese in the vegetation crispy put into a box but what happens when you put it in an enclosed area it keeps the forced air from the refrigerator once you've cut into cheese you've disturbed the eco system it is still developing and it does have its own eco system. as soon as you cut into it it starts to deteriorate you want to go some place if there's a big really of cheese sitting on the counter the person sitting on the counter is going to go through the cheese and things are cut pretty close to when you

buy them but back to the refrigerator i have a woodland box and that keeps its own atmosphere in the refrigerator it keeps other flavors from penetrating into the fat it's like butter if you have the butter sitting there near an onion it will taste look an identical how long can cottage cheese get cooked bus it's over koobld cutting-edge cottage cheese is a cooked occurred it's made with non-milk. because they used the bio pursuit of butter making that was how it was developed they've asked him the cream off and the ask him admissible they figured

out to make a cheese. it's very stable. because of that. and as is another cheese it's a cooked occurred and k50kd at the high temperature but i don't know if i have an exact temperature. that's a hard one a lot of it depended on the size of the occurred, too, and how i wouldn't not to occasional it at 450 but fur if you're backing something at 350 it's stable. cheese is high fat can i produce lower fat with less fatty he cottage cheese yes, but we don't sell my manipulated lowfat cheese in our shop.

you're watching for high fat stay away from angled cheese you don't want to the soft cheese is high in fat but the other are more contained. maybe you don't eat 8 ounces you eat, you know if you buy cheese with are flavorful their satisfying i can have one little taste of cheese and it satisfies me >> you know mothers repel is satisfying. >> and cottage cheese. >> and cottage chose. >> any tips for those watching their cholesterol. >> yeah. i got to do that, too. >> you've got to exercise more (laughter) and more than moderatetion.

>> did you ever think of making buffalo milk mothers repel. >> we have a neighbor that's doing that. >> wait how can i eat loots and lots of cheese and not hurt my cholesterol. >> as far as buffalo milk mothers repel there's a farm they have a heard of water buffalo they're making buffalo milk mothers repel. >> it's so expensive they're starting from zero there's no infrastructure very have to build up the herd and coral that's a huge investment in

infrastructure they're talking about charging $50 a pound >> do you not use repeatedly we can dwrel dwell on that that you might see the traditional republican it from the insdimdz from the stomach which a calf there's not traditionally republican it most cheese makers are making a micro republican it that is extracted from something or a modified republican it we're buying milk from a jewish family this as could say sure certification so it's not

acceptable for consciouser food in the in the our goofk so we use the mike republican it and if you see republican it listed that's probably not technically true they're using one of these but not the animal republican it. >> next one is good they're all good third year. i'm a chief student not seen the process for cheese making. right here in the raising we make cheese behind a glass window. and >> wednesday thursday, friday. >> yeah. and our aging room as an aging room people are turning the cheese you can see washing

and . >> taste cheese at the counter. >> we had a attire for $5. >> and then it says can you give us a quick peek into the process of macro which he hader and what makes which he hader erroneously. >> i'll answer that the part of the erroneously it comes from well it should come from something that's called anatomy it is a seed this that is indigenous to south america. in the old days they ooutd used to get the seed and soaked it american people orange extraction couplings comes out and they add it to the cheese. oftentimes they'll have a certain color of orange they wanted their cheese to be so it

indicates what kind of cheese it was like a stamp. and that's what makes which he hader orange some people use orange die >> we have red die number two that was band beyond the scope they use that anywhere. >> no. i don't think so. >> the process there's two vocabulary word you can learn when your speaking of cheddarer it's part of the process and those are the two things that distinguish cheddar. and then we're we'd chill the cured so it didn't stick together but if cheddar you want it to mix together the occurred

are cooked and allowed to sink to the bottom of the slab and form a thick mattress. that is cut into slabs that can be easily handled >> like bricks. >> uh-huh. >> those are stacked on top of each other. that is the process called cheddaring the stacking of the slabs that pushes more the way out, you know, makes the occurred still and rushy if you're from wisconsin you've had squeakers that's the sector it is a ruby occurred then they take that through a mill it's a spaghetti mill it comes out if longs strings >> it's like a sausage grinder

and those are salted so not only the outside the cheese that's the way we do that with wagon whole we put the wheeze into a salt grind but in cheddar they'll put into a press with thousands of pound of pressure that's a grooi dry cheese. >> when you break cheddar we taste the cheese we take a small pieces and we try to have a cross section from the central to the rind you you know if i get cheddar you'll cut to the center and have a piece maybe that went like that. and then what we do is we feel that piece when we're trying to

decide that we're going to buy a person's cheese but you also break it, you know, and once you break it you look and see what the face of that break looks like. and cheddar is also like knobby it breaks in a curve form when you open up a big whole of cheddar like montgomerys cheddar you score the top when it opposite side up if you don't have a knife to go through the cheddar you'll see the crumblely occurred it will break off so you'll are a hallow center and on the other side a bulge from doing that breaking of any