Wedge Originals

New Children’s Book: The Big Cheese Family

New Children’s Book: The Big Cheese Family

The Big Cheese Family is the first in a projected new series of children’s books aimed at introducing young readers (and probably their parents too!) to “real cheese”. Written in brief and simple verse, author & playwright Tony Jerris’ story is illustrated by Oliver Batin. With characters like “Papa Parmesan” and his wife “Brie” and […]

American Cheese Month 2013: Rupert & Pawlet

American Cheese Month 2013: Rupert & Pawlet

Consider Bardwell Farm is one of my favorite American cheese makers- great people, great history, great cheese. Here we have two of their best, the aged, alpine-style Rupert and the Italian toma-style Pawlet. Both were featured last year for American Cheese Month and Consider Bardwell was kind enough to ship me this year’s cheese for […]

American Cheese Month 2013: Ewe’s Blue

American Cheese Month 2013: Ewe’s Blue

The good peeps and sheep(s) of Old Chatham Sheepherding Company get featured twice this American Cheese Month! Earlier, in cased you missed out I looked into their luscious “Kinderhook”.  Give that review a visit to learn more about this operation. Next up, is rich and tangy Ewe’s Blue: Ewe’s Blue is made in the Roquefort style […]

American Cheese Month 2013: Up in Smoke

American Cheese Month 2013: Up in Smoke

Fresh goat cheese. Wrapped in maple leaves. Bourbon. Smoked over alder and hickory. Need I convince you more? River’s Edge, from the Central Coast Region of Oregon tells how they make these delicious little cheeses: “To make our Up In Smoke, we start by wandering through the woods that border the pastures, gathering big-leaf maple and […]

American Cheese Month 2013: Haystack Peak

American Cheese Month 2013: Haystack Peak

A snappy/lightly chewy rind gives way to a dense, smooth and somewhat chalky paste with a cream line that develops beneath its ashy bloomy rind as it ages. Haystack Peak from Haystack Mountain Goat Dairy is a tangy, citric goat milk cheese, It’s rich, lightly salty, earthy with a mineral finish. REALLY delicious! Jim Schott […]

American Cheese Month 2013: Kinderhook Creek

American Cheese Month 2013: Kinderhook Creek

Thanks to the many traditional European, especially Basque, cheeses made from sheep milk I’ve long known the magic that the milk of a humble ewe can impart in cheese. The Europeans have known this, known it for many centuries. Ossau Iraty, Pecorino Abbaye de Belloc, Fiore Sardo, Berkswell… and of course, true Roquefort. I love […]

American Cheese Month – October 2013 #AmCheeseMonth

American Cheese Month – October 2013 #AmCheeseMonth

  Oh say, can you see?

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Cheese Doodles

An Illustrated Cheese & Other Tasty Morsels

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff

eCharta

The blog

ICI & LA NATURE PICTURES

Walk and Bike in France. www.icietlanature.com

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child