Archive | January 9, 2012
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Photo: André Baranowski, Saveur Excerpt: Imagine a world without cheese – no pizza, no mac and cheese, no cheeseburgers, no cheesecake, no grilled cheese. It would mean the disintegration of society as we know it! The end of the world! Possibly the complete implosion of the entire known universe! Well, thankfully, the big oil […]
Cheese: Manchego Who: Various Where: Toledo, Castile-La Mancha, Spain Milk: sheep, raw Rind: natural Texture: hard Shape: med.-sized rounds, 6-7lbs Flavor: tangy, salty-sweet, dry grass The best known Spanish sheep’s milk cheese, Manchego’s production has been strictly regulated for most of three decades. Only whole milk from Manchega sheep is allowed to become this beloved […]
Cheese: Evalon – WCMA 2001 Best of Show Winner Who: Clara Hedrick of LaClare Family Farms Where: Chilton, Wisconsin Milk: goat, raw Rind: natural Texture: firm Shape: 11″x3″ wheel. 11lbs Flavor: Lust a little goaty; savory. Becca Dilley / 2011 Wisconsin Cheesemaker Calendar The Hedrich family has been farming in Chilton, Wisconsin for more than […]