Lots of cheese news today!
Have you been to Bra. Italy for the Slow Food International Festival? Number One on my Cheese Bucket List! Follow on Facebook or Twitter- the 2013 Festival is underway – Naming is becoming increasingly important in the artisan cheese movement.
One of the most interesting threads running through the informal debate concerned the significance of names. It’s a topic of particular relevance to James Montgomery, a cheesemaker and member of the Artisan Somerset Cheddar Presidium. The cheddaring process, during which the curds are repeatedly cut, pressed into slabs and stacked, gives the cheese its distinctive texture. The process proved easy to automate, and as food production became industrialized in the 19th century, Cheddar became the mass-produced cheese known around the world. Today, over 2 million tons are produced globally.
“It’s a cross we have to bear,” said Montgomery about Cheddar’s popularity. “People say, ‘That’s what Cheddar is,’ and we’re fighting all the time to say, ‘No, it’s not, Cheddar is what the three of us are still making.’”