Brie Strong, Carry On...With The Cheese Club

Life is always gouda with cheese!


LBCC’s very own Cheese Club met Jan. 21 in room 208 of Madrone Hall. Here, the club leader (or head cheese) Georgie Jensen, provided the other club members with a delectable array of cheeses, crackers, and fruit. 


The club was trying something new by meeting in a different building that week, however, typically you can find them in the Student Union at 11 a.m. every Wednesday. Here, you may expect to try a variety of cheeses and snacks, and participate in friendly conversations, as well as educational information about food insecurity and cheese. 


On the table that week was:

  • Reypenaer, a Dutch gouda-style cheese with a subtle crunch and strong flavor

  • A sharp yet soft, buttery Irish cheddar cheese aged nine months

  • Caramella, aged 12 months and imported from Holland, with a dry, nutty and sweet taste

  • Beecher’s Jerk Spice cheese, which encompasses full flavor and spice with a smooth texture

  • Baked bread cheese, capable of hot or cold enjoyment

  • A French Brie, soft-ripened, decadent, and creamy


The club’s table was also adorned with green grapes, apples, four different kinds of crackers, and two types of conserves. 


Ross Zinck, a member of the club for about a month, shared a favorite cheese: “My favorite cheese is at WinCo, specifically in Albany. There is a goat Gouda that is smoked, and it is one of the best cheeses that I’ve ever eaten in my entire life. It’s really strong, it’s really funky—smoky, makes good mac and cheese.”


Reggie Wise, a new member of the club, also shared their favorite cheese: “I really like the paneer. A very dry cheese. It would definitely go good with some apple. It reminds me of a mozzarella block. You just eat it by itself sometimes.”


Cheese Club began last winter with a student sharing their food insecurity and describing how inaccessible it was for them to buy simple cheeses. Jensen’s main focus now is to bring people together with the help of some grate cheese and to discuss the importance of nutrition, connection, and kindness.


Zinck also knew a lot about the process of cheese production.

 

“You take the milk, put it in a big pot, and bring it to a boil,” he said. “You strain out the curds, then you press them into a mold. And then once you have the mold, you let it slowly sit in the fridge and age and develop … When it has been pressed together and aged properly, they’ll occasionally let it sit even longer. So, we have massive caves of just cheese aging in its own wax. And it’s distributed. If it’s done locally, then it’ll be going through farmers markets and local grocery stores.”


“Cheese is a staple. A way to transport protein and fat, which are two of the most important things that we can eat. We are not getting protein and fat, then we start declining very quickly, which is why people who eat a strict fruitarian diet, it’s not healthy for you.,” said Jensen.



An array of snacks the Cheese Club provides

Photo credit - Georgie Jensen


Cheese the club has tried
Photo credit - Georgie Jensen




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