She Strengthens

Unpacking the Freezer of a Cheese Educator

Meet Christine Clark, a 30-year-old writer and cheese educator from Burlington, Vermont. Her freezer is a treasure trove of homemade and store-bought goodies, earning it the nickname “Tasty Chaotic.” We’re excited to dive into Christine’s freezer and explore her relationship with food.

A Spontaneous Cook

Christine loves cooking and eating, but she’s not one for meal planning or prepping. Instead, she relies on flavor-driving staples in her freezer to whip up a meal. She’s also a fan of premade items for emergencies, like tamales and dumplings. And, as you might expect, she freezes leftovers – a lot of them.

The Importance of Freezing Cheese (Carefully)

As a cheese educator, Christine has some valuable advice on freezing cheese: only do it if you’re certain you’ll be cooking with it. Freezing can compromise the texture and flavor of cheese, making it less desirable for snacking or serving. She learned this lesson the hard way after ordering three containers of fromage blanc at the start of the pandemic.

A Sweet Treat

Christine has a special spot in her freezer reserved for Pots of Gold & Rainbows ice cream from Salt & Straw. This unique flavor is a seasonal treat that she can’t get enough of. It’s a reminder of her childhood, when sugary cereal was off-limits, making this ice cream feel like a indulgent pleasure.

Mystery Cranberries

Christine has two bags of frozen cranberries in her freezer, but she can’t quite recall why they’re there. For now, they’re being used to help her dog with urinary issues, hidden under a layer of peanut butter. Perhaps they’ll find their way into a cheese pairing condiment in the future?

Stock Stash

Christine’s freezer is home to an impressive stock stash, featuring carrot tops, giblets, onion bits, and an abundance of Parmigiano-Reggiano cheese rinds. These ingredients come together to create a rich, flavorful stock for cooking. She also saves chicken carcasses and beef bones to add depth to her stocks.

Gumbo and Cultured Butter

Christine’s freezer is also home to leftover gumbo and chocolate roux, perfect for a quick meal or snack. And, as a biscuit enthusiast, she always has Vermont Creamery cultured butter on hand. This high-quality butter is essential for her famous biscuits, which she makes using soft white whole-wheat flour ground on her tabletop flour mill.

A Peek into Christine’s World

Christine Clark is a certified cheese professional with a passion for food and beverage. Her writing has appeared in Food52, Wine Enthusiast, and Epicurious, among other publications. Follow her on Instagram or visit her website to learn more about her culinary adventures.