Archive | June 2012
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Cheese Science: Here’s Why The Mold In Bleu Cheese Is Safe To Eat
Bleu Cheese is delicious. We’d smother everything in it if we could. You know what’s kind of troubling though—the mold in Bleu Cheese. Why is that okay to eat? Our moms told us when we were younger that mold was bad for us after we ate a whole tray of rotten Oreos. Is a mold […]
A New Frontier: Farmstead Sheep Milk Cheese
At Larkhaven Farmstead Cheeses, Clare Paris and her husband Sam Howell have been producing aged raw milk cheese for nearly 20 years and began marketing commercially about 5 years ago. Larkhaven Farm Today, Clare and her husband Sam are members of a very exclusive club! How exclusive? Let’s start with the dairy industry… In 2007 […]
Menuism: Cheese For The Lactose-Intolerant
However (a big yay!), cheesemaking is all about ridding milk of lactose. When milk is made into cheese, the lactose sugar converts to lactose acid. The older the cheese, the less lactose. Parmesan and old, crusty goudas? Hardly any lactose to speak of. And sometimes even young cheeses (especially ones left to acid-set over night) […]
The Not-So Simple Life: Joan and Pierre-Louis Monteillet of Monteillet Fromagerie
Joan and Pierre-Louis Monteillet live what many consider to be a dream life, churning out beautiful handmade cheeses from a charming farm that’s, yes, pretty as a postcard. But life at Monteillet Fromagerie isn’t as idyllic as it seems – unless you are a fan of really, really, really hard work. When these former wheat […]
More Cheesemakers and Shakers in Picton (C'est Bon, Primeridge Pure, Upper Canada, Fromagerie du Presbytère)
Reblogged from cheese and toast: I walked inside the Crystal Palace during the Great Canadian Cheese Festival (the outside post is here) and there was George Taylor from C’est Bon Cheese. Exactly in this pose. Like at a wax museum (no, not really). You may know the C’est Bon chevre but George is also making […]
The Best Cheeses for Summer
Most of us aren’t used to thinking of cheese as a seasonal food, but summer is the time when certain cheeses are produced or are at their best. Dairy animals are feasting on lush, nutrient-rich grasses, and their diet is reflected in the flavor, freshness and richness of many kinds of cheese. For reasons not […]
WSJ Profiles Consider Bardwell
One of the current American greats. Bravo Angela! “When Angela and I wrote our book, which was published in 2010, she was making 35,000 pounds of cheese a year. This year she’s up to 85,000 pounds. “And we don’t have enough,” she said. “We can’t take on new customers.”” via Times Change On Animal Farm […]
Hey, there was a really cool Cheese Festival in Picton. You'll wish you were there.
Reblogged from cheese and toast: The 2nd Annual Great Canadian Cheese Festival happened the first weekend of June and it was a grand ol’ time. Even the dreaded rain did it justice and held off. Though I missed last years event I will book my weekend for this event from now on. Overhearing the conversations […]
Cheese Review: Marcel Petite Fort St. Antoine Comté
Cheese: Marcel Petite Fort St. Antoine Comté Who: Fromageries Marcel Petite Where: Grange Narboz, Jura, France Milk Type: cow, raw Texture: firm (varies widely from cheese to cheese – this week’s wedge was lightly crystalline) Rind: natural Shape: enormous, flat, ~80-110lb wheels Flavor: Again, can vary widely; this wedge was fairly mild, pronounced caramelized onion, green […]
