Tag Archive | Cheese
Cheese Runs in the Family: Jacobs Creamery
Jacobs Creamery: an up-and-coming cheesemaker in Oregon, “With a wink, Lisa Jacobs likes describing herself as “the world’s only Irish-Jewish cheesemaker.” But that unorthodox distinction is just one facet of her unlikely ascent from frustrated law student to artisan-dairy star. In just five years, her Jacobs Creamery has gone from sneaking cheese production off-hours in […]
Cheese of the Week: Barinaga Ranch Txiki
Reblogged from Learning Curd: Each month in my Gmail inbox I get a little peek into country living: the newsletter from Barinaga Ranch in Marin. I first heard about Barinaga through Culture magazine. Then I had the pleasure of tasting their Baserri at my first cheese tasting class. I fell in love with Baserri. Not […]
The Irish Cheese Revolution: 6 Irish Farmstead Cheeses You Should Know | Serious Eats
Thanks to Hannah Howard for this on noteworthy Irish farmstead cheese: “Leaving the world of French (and Italian, and Spanish) cheese for Irish cheese is a departure in ethos. Over lunch and cheese with Breda of Cooleeney Farm, a small cheesemaking operation in Tipperary, run by her and her family, I learned that Irish cheesemaking […]
Roadtrip to America’s only Limburger cheese plant
I admit it- I’ve never, that I can recall, had Limburger. You? “Inspired by my recent roadtrip quest for new American cheese on the Wisconsin cheese trail, I dressed as a Limburger cheesemaker for Halloween this year, complete with a ripe 5-month aged Limburger. I carried the brick around in an airtight container, offering a […]
Ari Weinzweig praises Wisconsin cheesemakers’ ‘good work’
Wish I could have been there! Follow through the link below to a summary by Lindsay Christians of this past weekend’s event and how Wisconsin is turning the corner from commodity to artisan and farmstead. “Wisconsin may have a history as the land of bland brick and processed cheese spread. But in 2012, Wisconsin creameries […]
Ermesenda
Cheese: Ermesenda Who: Salvador Maura, Formatgeria mas d’Eroles Where: Alt Urgell, Cataluña, Spain Milk Type: cow, raw Texture: semi-soft Rind: washed Shape: 7lb wheel Flavor: Savory/beefy, quite sharp giving it a tangy yogurt taste; toasted hazelnuts, the washed rind pungency is prevalent in the flavor The Mas D’Eroles dairy is located in the Catalan Pyrenees, […]
Cheese 101: What is blue cheese?
From today’s Examiner.com: “In the world of cheese, the blues sit off in their own little corner. Ask the question “who likes blue cheese,” and you’ll typically get a love it/hate it response. That’s understandable, as blue cheese is an acquired taste, but one certainly worth pursuing. Like any endeavor, be it wine, music, or […]
Vermont’s Cheese Trail: Part 2 | Chronicle – WCVB Home
Vermont’s Cheese Trail: Part 2 | Chronicle – WCVB Home. Wonderful video feature of Consider Bardwell and Twig Farm in Vermont!
The Epi-Log on Epicurious.com: Interview with Juliana Uruburu, Cheesemonger
On the heels on the feature just posted about Cowgirl, comes this interview with another inspiring cheese professional, Julianna Uruburu. Juliana taught at the Cheese School of San Francisco when I attended last Spring and has been one of the nicest and most open cheese pro’s I’ve had the pleasure of meeting. Thanks Garrett McCord […]
