Archive | April 2012
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Homemade ricotta, Camembert, Gouda and blue cheese, anyone? Some local, at-home cheesemakers are taking made-from-scratch to the next level, including Mark Mason, a physician who specializes in occupational medicine with Concentra. He started exploring the world of cheesemaking a couple of years ago. Fueled by his interest in kitchen microbiology, he’s made everything from Gouda […]
When an 85-pound wheel of Parmigiano-Reggiano from the Cravero family of affineurs is opened, “it’s really, really beautiful,” says Farmshop market manager Emiliano Lee. “It’s almost like looking at a cliff, all these rocky crags where the curds were when you’ve taken the wheel apart, and those little bits that fall out of the center […]
Find out which cocktails pair best with cheese at St. James Cheese Company’s “Cocktails and Curds” competition on Monday, May 7. Six local bartenders square off at La Thai restaurant, each with an original drink designed to make great cheese taste even better. via Contest pairs cocktails and cheese | NOLA.com.
Craig Lee / Special to The Chronicle Another Janet Fletcher review for The Chronicle. Excerpt: If finding a need and filling it is a prescription for business success, venture capitalists should be investing in dairy sheep. They aren’t, but fortunately, a few other risk takers are building flocks to meet a growing appetite in this […]
Cheese: Pecorino Ginepro DOP (djee-neh-proh) Where: Emilia-Romagna, Italy Milk Type: Sheep, raw Texture: hard, flaking shards Rind: natural, balsamic-soaked Shape: ~6lb wheel Flavor: subtly sheepy, nutty, woodsy in a dry brush, pine needles way. Pecorino Ginepro is, simply put, an Italian sheep’s milk Pecorino that’s been rubbed in balsamic vinegar, oil and crushed juniper berries. After […]
The audio is challenging but interesting to see the reactions. Be sure to check out cheese magazine Culture’s YouTube channel for more.
If you are in London next week, three upcoming tastings. Details, locations and to register below. What a decadent way to spend three evenings! Tuesday May 1st – Modern British Traditionals 7:00 – 9:00pm New world meets old as we examine the contemporary British cheese makers creating modern classics using both traditional and not so […]
BU Today features an alum and star of the Cooking Channel’s “Big Cheese” – Excerpt: Photo by Melody Komyerov We have become a cheese nation. We eat more now than ever, a hefty 33 pounds a year, triple what we ate just 40 years ago. The United States has not only become the world’s biggest […]