Tag Archive | Health
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 […]
Scardello cheese monger divulges complex edge and flavor behind sheep’s milk cheeses
It’s about three in the afternoon, and Rich Rogers, owner of Scardello Artisan Cheese, has just cut into a smallish wheel of what appears to the untrained eye to be a soft, brie-like cheese. Judging by the grin on Rogers’ face, though, this is something special. “All right, everybody have a taste of this. It’s […]
Is Raw Milk Cheese as Dangerous as the FDA Suggests?
My answer? No. “Cheese lovers, brace yourselves: The U.S. Food & Drug Administration may be trying to get between you and your beloved camembert. Why? Well, if that gooey, delicious mound of bliss you just slathered on a piece of warm, crusty bread happened to get its start in a batch of raw milk, your […]
DOE! Deer Milk Cheese Could Be World First
Followers of the blog have been reading about Serbian donkey cheese… but here comes…. Deer cheese? Hmmm, wonder if all the deer that visit my seed feeder each night could have added value? “Scientists and a cheese maker from Oamaru have produced what they believe may be the world’s first cheese made from the milk […]
Cheese blues: Stilton under threat as young steer clear of mould
Try it, you’ll LIKE IT! “Blue Stilton cheese is under threat – because young people are afraid to eat the mould. Sales have fallen among younger people, with most buyers nearing middle age. The Co-operative supermarket’s cheese buyer Mark Cloudy has urged TV chefs to use Blue Stilton to boost its popularity with youngsters. He […]
An MIT anthropology professor writes about artisan cheese
“Author Clifton Fadiman once called cheese “milk’s leap toward immortality.” Heather Paxson, an anthropology professor at Massachusetts Institute of Technology, uncovered a similar sentiment when she explored the world of modern American artisan cheesemakers for her book “The Life of Cheese.” Both scholarly and accessible, the book profiles people who make cheese and delves into […]
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 […]
