Tag Archive | France
Vincent Minoux, le fromager au fond de la vallée
As always, I recommend Google Translate ;) Sanctifié de son vivant ! La tomme « Père-Vincent », qu’il a lancée l’année dernière, est pour Vincent Minoux, producteur fermier alsacien très attaché aux produits au lait cru, une forme de consécration sur le chemin initié à la toute fin du siècle dernier, à la gloire des fromages. C’était […]
Daniel Roess, l’Alsace à la source
Try Google Translate to get this in English, a profile Alsatian cheesemaker Daniel Roess: La meilleure façon de découvrir les fromages alsaciens, c’est dans une étable d’hôtes. Bienvenue à la ferme Roess, en plein centre du massif vosgien. Daniel Roess – ou plutôt « Danix » ainsi que le surnomment ses amis en hommage à ses bacchantes […]
Tiny Mites Spark Big Battle Over Imports Of French Cheese | NPR
More on the cheese mite imbroglio… The Food and Drug Administration is currently embroiled in a surprisingly heated culinary standoff — pitting French cheese-makers and American cheese-lovers against regulators, all because of one very small problem: cheese mites.Cheese mites are microscopic little bugs that live on the surfaces of aged cheeses, munching the microscopic molds that grow there. […]
Mimolette Cheese Banned: Demonstrators in New York rage
More FDA silliness. For decades this was not a problem now it is. Like Mimolette cheese? Well, it’s now banned in the US. Like the Facebook Page to stay up on the latest about the ban. “Around 40 protesters took to the streets of New York on Saturday to demonstrate against a US ban on mimolette that […]
Mont d’Or | David Lebovitz
David provides us with a little cheese porn in the form of one of the most decadent of cheeses. Drool on: ““Goopy” isn’t a word used too often when writing about food. Am not sure why, but perhaps because there aren’t a lot of things that are goopy, that you actually want to eat. Mont […]
‘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 […]
Tomme des Pyrénées
Like modern French performance art, here is a cheese that makes you work very hard to appreciate it. First impression is that it’s a bit awkward, maybe ugly… it stinks… it sticks to everything. Yet, like Marlene Dietrich warbling her way through La Vie en rose, somehow you suffer through then all comes clear: Tomme […]
Chabichou du Poitou
Been on a French kick of late… today’s feature is a tiny little stub of a “brainy rind” goat cheese in production in the Poitou-Charentes since at least the 8th century and a protected origin cheese since 1990. “Brainy rind” is the result of using Geotrichum Candidum on the surface of the cheese. Geotrichum is […]
Chabrin
I respect Onetik for a number of reasons. They’re an owner co-operative, and after five years serving the board of a co-op myself I deeply appreciate what that can mean for the care and quality given the products and the animals and land from which they originate. As cheesemakers and distributors go, they’re rather large, […]
