Wedge Originals
Marieke Golden
Introduced just last summer and inspired by the classic Dutch cheese of her homeland, this is Marieke Penterman’s “Golden”, 2012′s Best in Class at the World Championship Cheese Contest: Firm, nutty, complex, concentrated, sweet… buttery, ale… and creamy. There is a pleasing meaty, chewiness to Marieke Golden. Brilliant with dried apricots that match bite-for-bite the […]
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A visit to Tumalo Farms
Reblogged from Gordon ("Zola") Edgar: I can’t go on vacation without stopping at least one cheese place. However, I didn’t realize that on this trip it would be so easy. We decided to vacation in Bend, Oregon for the hiking and for Beer Week, but it is also only ten minutes from Tumalo Farms. We […]
Five West Coast Cheeses You Must Try | Serious Eats
“Unless you’re living under a rock where no cheese exists, you’re probably aware that the West Coast is home to many of the artisan cheese world’s most inspired varieties of fermented dairy. But of all the small-time cheese producers churning out new kinds of cheese, which are the the most reliable favorites? Here are five […]
Sweet Dreams Are Made Of Cheese
Reblogged from Cooking with Caleb (and Sadie!): As we all learn one way or another, this life we were gifted with is extraordinarily precious. Time spent with those we love is fleeting, even though it’s hard to admit. I treasure perfect moments, which are the essence of life. Last night, an adventure into the city […]
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 […]
Fromagerie Trotté – Max Shrem
“Many of the world’s finest cheeses are also the stinkiest, but you often won’t smell a thing when you enter the average stateside fromagerie, since the product is packed away in cooled display cases. But stroll into the small and friendly Fromagerie Trotté – located on one of the busiest streets in Paris’s 17th-century Marais […]
Meet Newfoundland’s only artisan cheese – made in stockpots, aged in fridges
Newfoundland- one of my favorite spots on earth! “When Adam Blanchard grabs some milk at the grocery store, he’s on a serious mission. The founder of Five Brothers Artisan Cheese in St. John’s is the first artisan cheese producer in the province. Blanchard’s small-batch business is so unique that he’s still working his way through […]
Making cheese in the Bekaa Valley
Old-fashioned hand-crafts have a way of bringing people together, even in a region where war is common and resources more scarce. “At a Jesuit monastery in the heart of Lebanon’s Bekaa Valley, a small group of dedicated workers are making dairy products from start to finish, not too different from how it was done hundreds […]
The World’s First Deer Cheese
A big thanks to Master Cheesemaker, Master Cheese Grader and Master of Cheese, Neil Willman for bringing this to my attention. Deer milk cheese is now a reality! You may recall this recent story. Well, these folks are already making it! Follow the link below for a video of the finished product. “A couple of questions […]
Their Own Whey
From http://www.chicagomag.com – a nice overview of four Wisconsin cheesemakers: “Cheesemaking operations don’t come much tinier—or more human—than Anne Topham and Judy Borree’s Fantôme Farm in tiny Ridgeway. On their 50-acre hillside property, which has no neighbors in sight but offers them a clear view of the weather coming in from the west, the two […]
Choosing a Cheese: The Neal’s Yard Dairy Dilemma | THE CHEESEMAKING YEARS
Anne Hastings is on a journey to become a cheesemaker. She occasionally journals her thoughts and progress. Here’s the latest excerpt. “When I left Neal’s Yard Dairy, I had a vague idea of learning how to make a traditional dales type of cheese like Cheshire (the house cheese where I grew up) or Lancashire […]
