Archive | June 28, 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 […]
