Archive | December 13, 2011
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Cheese Sampler – The Essence of Cow’s Milk | via Kat @ The Cheese and Mouse Blog
It was the perfect ending to a day. My order from Artisanal Cheese was waiting on my porch for me! Not only were the two cheeses I ordered contained inside the box, but a generous sample of three other cheeses, as well! Kudos to Artisanal Cheeses for providing little slices of heaven to expand my […]
Fromagical Blog’s Rebecca visits Jasper Hill
On to our last and final cheese stop on this trip and definitely the most remote. I arrived in Greensboro, Vermont to recognize that whoops I had only written down the PO Box address of Jasper Hill, not the actual address of the creamery, great planning on my part. After some attempts at googling where […]
The Great Upper Midwestern Cheese Tags | The Heavy Table
by Becca Dilley on November 29, 2011 Becca Dilley / heartenmag.com The Heavy Table is pleased to present its first-ever holiday gift item! Created and produced by local ceramic artisan Katharine Gotham at the Northern Clay Center exclusively for the Heavy Table, these elegant porcelain cheese tags can be written on (and erased, and re-written […]
Five ways to enhance entertaining with a California cheese course – JSOnline
(ARA) – Whether it’s preparing for a holiday gathering, watching the big game or planning a dinner party with friends and family, it can be difficult to decide what food to serve. A cheese course is a simple, elegant solution that also saves much-needed kitchen prep time. The California Milk Advisory Board (CMAB) is offering […]
» Cheese and Cholesterol » News From The Cheese Caves
Cheese and Cholesterol “So, how are your cholesterol levels”? This is the second most FAQ I am asked, right after “If you eat so much cheese why aren’t you fat”? I have my cholesterol levels checked periodically, just to make sure they are fine. In the meantime I eat a lot of cheese. I estimate […]
Meet the cheese brothers – Spotlight – The Buffalo News
Before that night in March, Trystan Sandvoss and his younger brother Max did everything a couple of college boys could dream up to prepare for the challenge of making cheese. They did apprenticeships with veteran goat farmers and prize-winning cheesemakers in the Pacific Northwest. Bought the best Nubian and Alpine goats they could find. Consulted […]
Cheese: Harbison
Who: Jasper Hill Farms Where: Greensboro, VT Milk Type: cow, pasteurized Texture: spoonable like pudding when fully ripe Rind: bark-wrapped, bloomy Shape: 2/3lb wheel Flavor: cooked broccoli* I was very excited to see Harbison at one of my locals. It being a new cheese, the recent result of an experiment at Jasper Hill Farms in […]
