tag:blogger.com,1999:blog-343613582011-07-28T22:55:53.756-07:00<b> Adventures in my life in cheese: sharing the story of artisan &amp; farmstead cheese through writing &amp; film.</b>Christine Hyatthttp://www.blogger.com/profile/12216283188384065568noreply@blogger.comBlogger121100tag:blogger.com,1999:blog-34361358.post-75885564758056542712011-01-28T19:49:00.000-08:002011-01-28T19:53:37.866-08:00

This blog has gone to a Wordpress platform. Please visit my suite of sites:www.cheesechickchat.comwww.cheesechicktv.comwww.cheesechickproductions.comand beta testing: www.artisancheeseconnection.com

Christine Hyatthttp://www.blogger.com/profile/12216283188384065568noreply@blogger.com0tag:blogger.com,1999:blog-34361358.post-85418762832891491592010-08-18T22:14:00.000-07:002010-08-20T07:30:35.775-07:00

Summer has been rather a blur, checking things off my to-do list and wrapping up projects, clearing my plate for the endeavors of fall. I've recently completed several big projects, sending them out into the world with little fanfare due to an unanticipated "unwired" situation during my vacation in early August. Over the next few weeks, I'll be rolling out a series of videos, including some of

Christine Hyatthttp://www.blogger.com/profile/12216283188384065568noreply@blogger.com1tag:blogger.com,1999:blog-34361358.post-88669579866135338802010-07-06T10:23:00.000-07:002010-07-11T13:27:39.758-07:00

Feeling the intense, mid-summer energy right now, multiple projects spreading out in all directions, like a squash vine soaking up all that sun and running amok in the garden. Back in the day, when I was living in a more traditional seasonal climate, I had all the time in the world in the winter when I was "trapped" inside. The seasonal energy at that time of year low and slow, imparting a less

Christine Hyatthttp://www.blogger.com/profile/12216283188384065568noreply@blogger.com0tag:blogger.com,1999:blog-34361358.post-27604515988324771912010-07-02T08:22:00.000-07:002010-07-02T08:58:23.503-07:00

Apricot and Golden Raisin CompoteThis super easy fruit concoction is spiked with Bourbon and a hit of fresh basil. It's the perfect accompaniment to a range of cheeses, especially fresh, local goat cheese or a ripened cheese like Robiola. Keeps up to a week in the fridge. 1 c. dried apricots1/3 c. golden raisins1 c. water2 tbsp. Bourbon (or Brandy)pinch of cinnamon & salt8 good size Basil

Christine Hyatthttp://www.blogger.com/profile/12216283188384065568noreply@blogger.com0tag:blogger.com,1999:blog-34361358.post-30275166824758282502010-06-25T21:49:00.000-07:002010-06-30T08:47:28.368-07:00

Leaving Oregon and moving to Arizona was a pivotal moment for me. Living here leaves me quite disconnected from the lifeblood of the know your where your food comes from consciousness that is so palpable San Francisco north. As I revisit my first "big" video project, the Great Oregon Cheese Adventure of 2007 - 3 days, 515 miles and 9 Oregon creameries - I am filled with gratitude for having had

Christine Hyatthttp://www.blogger.com/profile/12216283188384065568noreply@blogger.com0tag:blogger.com,1999:blog-34361358.post-25614964903407802902010-06-21T23:01:00.000-07:002010-06-23T08:36:26.584-07:00

Sound is probably THE thing I'm least comfortable with in video production. Varying levels of ambient noise, setting the camera's levels perfectly, all the technical stuff is hard enough to nail. Not to mention the things you can't always plan for like wireless signals jamming the sound, three dead batteries and no spare in 15 miles or goats chewing through hard-wired mics... I've had it all.

Christine Hyatthttp://www.blogger.com/profile/12216283188384065568noreply@blogger.com0tag:blogger.com,1999:blog-34361358.post-63816793973527351462010-06-10T09:58:00.001-07:002010-06-15T15:33:44.859-07:00

Video production is a many stage process. First there's the shoot - which, depending on the project, can lead to hours and hours of footage and interviews with 10 or more people. Then there's logging - transferring all that footage from tape into my editing software, pulling out long stretches of "might be useful" bits (which amount to only about 10% of what I shoot) - and tagging the clips so

Christine Hyatthttp://www.blogger.com/profile/12216283188384065568noreply@blogger.com0tag:blogger.com,1999:blog-34361358.post-33305418678912514582010-06-09T21:02:00.000-07:002010-06-10T16:36:16.643-07:00

I'm in the thick of producing a video for the California Artisan Cheese Guild. During the course of the interviews as I asked about the amazing resurgence of dairy culture in Northern California, I got a variety of answers. Jill Giacomini Basch of Point Reyes Farmstead Cheese mentioned an article by R.W. Apple in the New York Times that ran in November, 2001, entitled "Normandy North of the

Christine Hyatthttp://www.blogger.com/profile/12216283188384065568noreply@blogger.com0tag:blogger.com,1999:blog-34361358.post-72720622684374994562010-06-03T09:41:00.000-07:002010-06-10T16:36:00.830-07:00

Video editing technology astounds me. It's simple-complex, a lot like cheese; many, many layers, always something new waiting to be discovered. I like that, in my work, my life and in my food. Working through a new project, with filters and templates and layer upon layer of media -- it's those layers that make it beautiful -- but it's maddeningly minute. Move one frame here, add a dissolve

Christine Hyatthttp://www.blogger.com/profile/12216283188384065568noreply@blogger.com0tag:blogger.com,1999:blog-34361358.post-44774666593245310242010-06-02T14:30:00.000-07:002010-06-10T16:54:00.101-07:00

I had an interesting discussion with my friend and colleague Sasha the other day about what exactly it is we "do". We don't make cheese. We're not retailers. Though I started my cheese career behind the counter and she recently relaunched a Portland cheese shop, we're not really cheesemongers by vocation. We both volunteer many, many hours on behalf of our professional organization, the

Christine Hyatthttp://www.blogger.com/profile/12216283188384065568noreply@blogger.com0tag:blogger.com,1999:blog-34361358.post-23976481258746996212010-04-21T11:53:00.000-07:002010-06-10T16:34:35.977-07:00

The 6th Annual Oregon Cheese Festival was a blast! Check out this "Cheese Chick: On Location!" segment and plan to attend the 7th Annual Festival, Saturday, March 20, 2011.It turns out the Mad Hatter, Dormouse and March Hare are also fans of Oregon Cheese. Some fun outtakes, below!

Christine Hyatthttp://www.blogger.com/profile/12216283188384065568noreply@blogger.com0tag:blogger.com,1999:blog-34361358.post-7882097930124460882010-03-16T21:15:00.000-07:002010-06-10T16:34:14.560-07:00

So excited about the next few weeks. The Oregon Cheese Festival followed by the California Artisan Cheese Festival. Filming "Cheese Chick: On Location" segments and begin work on the Meet Your Maker series.This is the unofficial launch of my new blog/vlog, a general reporting of the incredible world of artisan and specialty cheese. It will include video, recipes, articles and reporting from

Christine Hyatthttp://www.blogger.com/profile/12216283188384065568noreply@blogger.com0