Tag Archive | Cheese Making
Fifth Town Artisan Cheese set to reopen
Fellow cheese-nut Sue Riedl is doing her happy cheese dance about this! “When Petra Kassun-Mutch, founder of Fifth Town Artisan Cheese in Ontario’s Prince Edward County, stepped down as president in 2011, there was genuine sadness in the cheese community. Through her commitment to sustainable management, support of local producers and espousal of traditional cheese […]
Announcing the Wisconsin Artisan Cheesemaker Guild
Jeanne has started a new professional group in Wisconsin! “It’s spring, so time for me to start a new organization. Shockingly, it’s all about cheese. After talking with dozens of small and artisan Wisconsin cheesemakers looking for opportunities to get together and learn more about their craft, today marks the debut of the Wisconsin Artisan […]
Taste Alberta: Two Alberta cheesemakers in Canadian Cheese Grand Prix finals
“EDMONTON – In the national world of cheese goodness, the Canadian Cheese Grand Prix is a distinguished club. Two Alberta cheesemakers — Sylvan Star Cheese and Latin Foods Inc. — are among the finalists in the prestigious 8th annual competition on Thursday, April 18, in Montreal. That’s quite a feat considering 225 cheeses in 19 […]
‘Cheese Nun’ leads abbey in production of the traditional, gourmet food
This is an extensive and fascinating story of cheese history. Excerpt: “For more than 60 years Americans wandered in a nutritional desert. Worshipping the false idol of convenience, they believed that Wonder Bread “built strong bodies 12 ways,” and that Velveeta was really cheese. They eventually began to yearn for the Eden they had lost […]
Gaston creamery owners keep goat farming simple and satisfying
“At the Quail Run Hollow goat farm and creamery in Gaston, everything is tiny, especially the goats. “Everything we do here is miniature,” said Scott Catino, who owns the farm with his wife, Summer Catino. “We do 12 gallons of milk a week? Tillamook spills that filling a vat.” But that’s just the way they […]
Freya’s Wheel is worth the search – Janet Fletcher
“In recent years, many would-be West Coast cheese makers have taken a four-day course in artisan cheese making at California Poly in San Luis Obispo. The curriculum includes classroom instruction, hands-on production and enough cheese chemistry to scare off the dabblers. I took the course a few years ago to help me understand the process […]
How to Understand the Differences Between Mass-Produced and Specialty Cheeses
Here’s a pretty straightforward primmer on cheese types ranging from factory/commodity/mass-produced to purely handmade right on the farm. With artisan cheese booming in the US, we now how a splendid range of small-production, locally made from local dairy cheeses to choose from. Being an informed shopper can help you truly “eat local.” “When it comes […]
Cheese Underground: The New Age of American Aging Cellars
Read my review of Roelli’s Red Rock here. “Eight years ago at a Wisconsin cheese industry meeting, a presenter who had studied cheesemaking in Europe used the word “affinage.” No one around the table, including me, knew what the word meant. Today, not only do Wisconsin cheesemakers recognize the term, they’re putting an innovative […]
Something Organic (Video)
This video was a project for student filmakers Anna Klis and Harriet Wallis at Aberystwyth University. They take on a visit to cheesemakers Holden Farm Dairy. Nice work Anna & Harriet!
