Archive | June 5, 2012
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Cheers to friends at The Cheese School for pointing this out today! Tucked in the back of a local restaurant in downtown Winters is a nondescript room revealing an enticing view: floor-to-ceiling shelves packed with 10-pound wheels of cheese. “One of the things we’re playing around with in here is how many different types of […]
One can hope we are moving more and more towards raw milk cheeses as commonplace. -Chris Gone are the glory days of neon orange processed cheese. Instead, consumers are more widely welcoming artisan cheeses — cheeses that focus on taste and the individual attention of a skilled craftsperson. Raw milk cheese, a specialized segment of […]