Archive | December 10, 2011
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Tips on Pairing Wine and Cheese While it is difficult to make generalizations about matching cheese and wine, over the years we have seen successful pairings between a cheese type and a wine type often enough to give some recommendations you may find helpful. With most types of goat’s milk cheese we find light-bodied white […]
While working to make and age 50 pounds of cheese a week in their “cheese cave” (created from Aaron’s mother’s root cellar) Aaron stays busy helping with barn chores and enhancing their homemade cheese-making infrastructure. The cheese cave varies in temperature throughout the year, so Aaron and Cal adjust their recipes to the climate, making […]
Cheese: Piave DOP (pee-AH-veh) Who: Lattebusche Dairy Cooperative Where: Along the Piave river, Belluno, Veneto, Italy Milk Type: cow, pasteurized Texture: firm to hard with age Rind: natural Shape: 10lb wheel Flavor: intense, full-bodied, sharp The cattle milked for Piave graze solely alongside the ancient river of the same name that cascades out of the […]
Cheese Making Classes Cheesemaking classes range from one-day, hands on classes to comprehensive week-long courses. Wisconsin offers many cheesemaking and related classes (sanitation, for example). Other courses, such as business plan development sessions, will also be useful. The following sites are focused on cheesemaking: University of Wisconsin, River Falls Basic Cheesemaking Ranee May 715-425-3702 http://www.uwrf.edu/ANFS/DairyScienceInstitutes.cfm […]
Five American-Made Cheeses to Try Right Now: Dimitri Saad 1. O’Banon, Capriole Dairy “Located in southern Indiana, cheesemaker Judy Schad and her family bought the farm in 1976. They brought in their first goat the following year, and now maintain a self-sustaining herd of about 500. They make several award-winning cheeses. The O’Banon is an […]