The world of cheese is vast and diverse. Generally that's something to celebrate, but it also makes for a little head scratching as we try to learn about the hundreds of cheeses available to us...
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ed. note: Formaticum supplied us with professional-quality cheese paper for this article. Credit was accidentally omitted from the original article: you can find their products and more cheesewrapping advice at formaticum.com.
Call me a sad cheese geek (I will readily confess), but wrapping cheese carefully has always given me particular satisfaction. Perhaps it’s my own small “homage”...
Nothing seems more antithetical to the world of artisan cheese than robots. They might build cars and microchips, but cheese is the product of a bucolic natural world, all happy dairy herds and rugged farmers. There is something mystical about turning milk into cheese, harnessing bacteria, molds, and enzymes invisible to the naked eye. Indeed, in my imagination cheesemakers are the Jedis of the gastronomic...
Origin:
The Great Pyrenees dog, or the Pyrenean Mountain Dog as it is known in Europe, belongs to a group of livestock-guarding dogs whose origins can be traced back 10,000 or 11,000 years to some of the earliest known domesticated canines. From their origins in Asia Minor, the predecessors of the Great Pyrenees followed their masters west into the Pyrenees mountain range of southwestern Europe around 3,000 BC. Once there, it wasn’t long before the animals’ size, strength, and...
offers a new line-up of classes beginning this October. Their lineup is listed below. Go to http://www.cestlecheese.com to register or for more information.
THURSDAY, OCTOBER 14 • 6:30 – 8:30 PM
Oktoberfest
Instructor: Sheana Davis ~ If you can’t make it to Munich this year, experience this fall festival with us. Chef and award-winning...
LaMancha goats are easy to recognize, what with those cute little ears, but the exact origin of the breed is not easily traceable. The La Mancha region of south-central Spain seems the most likely source of what we know today as the American LaMancha. Although shepherds in this region had no official name for the tiny-eared goats that frequently appeared in their stock, they did recognize them as being different, referring to them as monas (little monkeys) or monadas (cuties...
To avoid messy cheese meltdown, choose one that can take the heat.
On the face of it, melting cheese would seem to be a fairly straightforward maneuver. All you need is a heat source and a good cheese, right? Yes, but there are some qualifications. I suspect I’m not alone in recalling an unexpected cooking trauma wherein pools of oil exude from a cheese, parting company with its solids, and resulting in the sum of the parts being decidedly less yummy...
Every farmstead-cheese operation has a story to tell. The story of Consider Bardwell Farm, located in the rolling hills of Vermont’s Champlain Valley, starts with the current owners, Angela Miller and Russell Glover, discovering that the 300-acre farm they just purchased had once been the first cheesemaking cooperative in the state. So what did Miller and Glover do? They partnered with Peter Dixon, a cornerstone of the Vermont cheesemaking world, to develop a series of signature cheeses....
In Wisconsin, cheesemaker roots run deep, and nowhere is that more evident than in the fourth-generation cheesemaker Sid Cook, owner of Carr Valley Cheese in La Valle. Arguably the nation’s most decorated cheesemaker, with 225 awards earned for his American Originals in the past five years at regional, national, and international contests, Cook once again wore a path in the carpet to the award podium at the 2009 American Cheese Society Competition, collecting nineteen ribbons, including a...
Many an award-winning cheese has its beginnings in a make-room experiment. Very few, however, go from complete failure to utter masterpiece and win twin Best of Show awards from the American Cheese Society. Such is the story of Red Hawk, named the 2009 Second Place Best of Show at the American Cheese Society Competition. This triple-cream, washed-rind, full-flavored cheese made at Cowgirl Creamery in California began its rise to fame as a problem...
It’s official: the world of American artisanal cheese has a new reigning king. Winning Best of Show out of 1,327 cheeses at the 2009 American Cheese Society (ACS) annual competition is Rogue River Blue, crafted by co-owners David Gremmels and Cary Bryant at Rogue Creamery in Central Point, Oregon.
Made seasonally from autumn through early winter from the raw milk of grass-fed cows, Rogue River Blue is as special as it is delicious, with flavors...
• Out of the Blue
• Small World
• Betting on Bufala
• Flavor Behavior
