Food & Drink

“Say Cheese” at the Summit Wine and Food Festival 2012

Bobolink Dairy and Bakehouse owner and cheesemaker, Jonathan White explains the process of cheesemaking.
White’s Drumm, Jean Louie, Frolic, and 13 month old cheddar. 

SUMMIT, NJ - Cheese maker and owner of Bobolink Dairy, Jonathan White, hosted “Say Cheese” at The Wine List in Summit, a seminar during the 2012 Summit Wine and Food Festival on Sunday, September 23, 2012. 

The seminar and tasting consisted of White explaining why he started out making cheese and the process of making it.

“I started making cheese as a hobby, but then it turned into a career,” said White, a former engineer. 

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White explained that he and his wife Nina have a theory that “in order to make the best cheese, you need cows who are happy with their lives.”

White and his wife practice more traditional methods of cheesemaking such as allowing all cows to roam free. 

One of the tricks to cheese making, White explained, was creating a “surplus” in the spring when the grass is lush which makes for rich cow milk.  Since during the cold months the grass dies, it is important to stock up on the rich milk and store it for the future. 

Alongside White, was General Manager of The Wine List of Summit, Neil Rodriguez, who suggested non-alcoholic beer pairings to go along with the cheese samples.

Rodriguez selected Beck’s, a sweet beer; Buckler, an alcohol free version of Heineken; St Pauli N.A., a smoky beer; and Kaliber, a bitter tasting beer, to go along with White’s Drumm, Jean Louie, Frolic, and 13 month old cheddar. 

“Drumm and Jean Louie, named after the famous chef, are made the same way, with the same ingredients, just stored differently which changes the taste,” White said. 

The tasting also included homemade breads baked by Jonathan’s wife, Nina, such as rosemary bread made with fresh rosemary, wheat, and organic cornmeal, cranberry walnut bread, and medieval rye baguette, made from sour dough.

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