Wedge Originals
Alpine Renegade
Last October, Bleu Mont Dairy’s Two-Year Cheddar was featured as part of American Cheese Month. In my mind, it is quite possibly one of the best cloth-bound cheddars currently made in the US. Today another from Wisconsin’s “mad scientist” of cheese Willi Lehner, his unusual “Alpine Renegade”. Made from milk from Uplands Cheese in Wisconsin […]
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Film: California versus Wisconsin – Battle for tops in cheese
America’s Heartland is a PBS documentary series that most recently featured the battle between California and Wisconsin in a cheese battle royale for supremacy! Did you know that nobody makes more cheese than the US? The film contains visits to a number of American makers. View the VIDEO ~28:00
Slow goat: Custer woman finds cheese, business can’t be rushed
“Goat milk is a delicate material that takes a lot of care and patience to turn into cheese. A traditional French-style chevre, for instance, is a three-day process with lots of waiting time as it slowly develops its distinctive tangy flavor. Rose Boero, a goat farmer and cheesemaker from Custer in Portage County is naming […]
Summer Events Schedule – The Cheese School of San Francisco
The Cheese School is just KILLING IT with a jam-packed schedule of events, classes and tasty cheese things to do. The schedule has just been updated through September. A sample of just a few of June’s offerings below. These are fun, affordable, educational and calorie-packed. Click through to check out the full schedule and contact […]
Australian Artisan Cheese is Booming
“Australia remains an industrial cheddar cheese-loving nation. The evidence is plain to see on the supermarket shelves, where cheddar reigns supreme in block, sliced and grated forms. But in a country historically reared on cheddar, thanks to a grassroots movement which is seeing people give up their day jobs to become cheesemakers, there is more […]
Artisanal cheese in Beijing
“Many locals experience a shock the first time they visit Liu Yang’s shop: they’ve never seen something quite like this before. Some just pass by, merely peeking in the windows of his tiny, two room workshop. “I think some people before they come by prepare themselves psychologically,” says Yang. “Maybe they’ll come back, maybe they […]
Fifth Town Artisan Cheese set to reopen
Fellow cheese-nut Sue Riedl is doing her happy cheese dance about this! “When Petra Kassun-Mutch, founder of Fifth Town Artisan Cheese in Ontario’s Prince Edward County, stepped down as president in 2011, there was genuine sadness in the cheese community. Through her commitment to sustainable management, support of local producers and espousal of traditional cheese […]
Vincent Minoux, le fromager au fond de la vallée
As always, I recommend Google Translate ;) Sanctifié de son vivant ! La tomme « Père-Vincent », qu’il a lancée l’année dernière, est pour Vincent Minoux, producteur fermier alsacien très attaché aux produits au lait cru, une forme de consécration sur le chemin initié à la toute fin du siècle dernier, à la gloire des fromages. C’était […]
New Sacramento Cheese Shop Opening this Week
Turns out, Sara Arbabian did not succumb to foul play, is not pinned beneath a giant cheese wheel, does not have a cat that nested on her keyboard and, best of all, is not intentionally ducking the press. After a bit of nudging, I finally caught up with a very affable Arbabian to hear about […]
Haystack Mountain develops new products, local partnerships
Walk into the Haystack Mountain Goat Dairy Creamery in Longmont and sniff the air. The smell wafting out from the cheese room is the fragrance of milk being transformed. It’s whey-like, not surprisingly with a bit of a funky note. Funky in a good way, if you’re a cheese lover. Funky, in the way, for […]
Meet cheese importer Sofia Solomon
“Sofia Solomon didn’t invent cheese, of course, but she is credited with helping to introduce many Chicagoans to the delights of artisan cheeses, notably those made by this region’s cheesemakers. So successful has Solomon’s quest been that it’s hard to remember there was a time, as the Tribune’s Good Eating section noted 12 years ago […]
