Cheese Blogs

Camembert au Calvados excellent when treated right – SFGate

Camembert au Calvados excellent when treated right – SFGate

Janet Fletcher reviews a right stinker of a cheese: “…Graindorge specializes in the classic cheeses of Normandy – Camembert, Livarot and Pont l\’Evêque, primarily – but the company product that caught my eye recently was a Camembert washed with Calvados. This cheese was a stinker even in the fridge. For days after I bought it, […]

Five West Coast Cheeses You’ll Love – The Culinary Life

Five West Coast Cheeses You’ll Love – The Culinary Life

Cheesy friend Stephanie shares with us Five West Coast Cheeses You’ll Love – The Culinary Life. Unless you’re living under a rock where no cheese exists, you’re probably aware that the West Coast is home to many inspired varieties of artisan cheeses. We’ve got coastal breezes, temperate weather, and rich grasses that quite literally spread for […]

Cheese: Inspired by Basque tradition

Cheese: Inspired by Basque tradition

Baserri is a 4-pound aged wheel produced from the farm’s own raw milk. Barinaga starts milking her sheep in early April and they dry up by early October, so cheese making occurs just six months a year. She now milks about 80 sheep, enough to make 300 to 500 pounds of cheese a week. Does […]

Comte Shows There’s More Than Gruyere In The Alps

Comte Shows There’s More Than Gruyere In The Alps

Cheese colleague Kirstin Jackson is the author of “It’s Not You, It’s Brie”  and her blog of the same name. Known for its fondue-ready texture and nutty taste, Swiss Gruyere has long been the cheese of choice for cooks who want something as smooth melting as mozzarella, but with more complexity. But in the mountains just […]

CheeseCon 2013- American Cheese Society ♥s Madison

CheeseCon 2013- American Cheese Society ♥s Madison

My cheese friend and blogger/author of It’s not You it’s Brie, Kirstin Jackson sums up an amazing week of cheese-eating (and no surrender monkeys!) at the ACS. I hope you kept the hat, Kirstin! “After six days of hanging out with some of my favorite cheese makers and people in the biz, dining around Madison, […]

Return of the Reblochon and other assorted updates

Return of the Reblochon and other assorted updates

Originally posted on Much To Do About Cheese:
I’m back and I brought some cheese with me as well.  I would like to apologize for my extended absence, but there were some extenuating circumstances and a vacation put into the mix as well.  I had some posts ready before my absence, but they seem lost…

Celebrating Edible Art in the Digital Age | The Best of Show Project: Celebrating 30 years of Great Cheese

Celebrating Edible Art in the Digital Age | The Best of Show Project: Celebrating 30 years of Great Cheese

Christine, aka the Cheese Chick has been working all Spring on a series featuring the history of the burgeoning artisna cheese movement. Click through for details and a slideshow. “Best of Show cheeses hail from all regions of the country and represent a variety of styles, milk types and producers – from small, farmstead dairies […]

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Art of Cultures

An Illustrated Cheese Blog

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Recipe and Food Review Blog by Three Bristol Girls

For A Few Summers More

Around The World on a Student Loan

eCharta

The blog

ICI & LA NATURE PICTURES

Walk and Bike in France.

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

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