Tag Archive | food
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 […]
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 […]
Willoughby: from the stench of tragedy to stinky rind
Now here’s an American original with a recent tragic past, renewed through one of America’s premier cheesemakers and agers while the original cheesemaker goes through renewal of her own. Willoughby, a stinky little 8oz washed rind cheese from the Cellars at Jasper Hill was originally crafted by Marisa Mauro at Ploughgate Creamery in Waitsfield, Vermont. […]
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 […]
Trugole ~ Asiago’s other cheese
Trugole comes from the Altopiano di Asiago region, the “Asiago” region of northwestern Italy and Trugole borough specifically; it’s a small designated region between Venice and Trento. The area more resembles Switzerland, complete with rich grasses and omnipresent herds of cattle. Cheesewise, today it’s best know for Asiago; Trugole is not all that common in […]
Pata de Cabra
You Say Tomato I say Pata de Cabra… or Pata Cabra… or patacabra… and the cheese varies as much as its name. We’ll call it Pata de Cabra: Pata de Cabra comes to us from near Zaragoza, Spain where Julian Cidraque, the only one crafting this unusual and unusually variable goat milk cheese in the world, has been […]
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 […]
