November 18th, 2013 // by Jean Manuel Gonçalves da Silva // Via Mintel.com The consumption of more traditional types of cheese, such as mozzarella and requeijão is higher in Brazil than that of […]
Brazil – 09 Sep 13 – Cíntia Bertolino, Slowfood The journey between the states of Minas Gerais and São Paulo becomes considerably longer than it need be when the truck […]
August 27. 2013, By KEVIN BEGOS, Via HoumaToday.com “The Telling Room: a Tale of Love, Betrayal, Revenge, and the World’s Greatest Piece of Cheese” (Dial Press), by Michael Paterniti What makes […]
By Wendy M. Levy/The Commons/ Originally published in The Commons issue #210 (Wednesday, July 3, 2013). RECENTLY came across a press release from early June that made many a cheesemonger’s ears perk up, mine […]
July 8th, 2013, by Jennifer Cool, via blog.castac.org From Marcia Inhorn, Chair, 2013 Forsythe Prize Committee The Society for the Anthropology of Work (SAW) and the Committee on the Anthropology of […]
By Kristin Fritz, June 25th 2013, Via Everydayebook.com There are people who like cheese. And there are people who really like cheese. Kathe Lison falls into the latter classification of dairy […]
Via the Wall Street Journal, important news regarding raw milk safety as a Canadian study finds that the risks associated with raw milk have been overstated. In fact, green leafy […]
By Mia Stainsby, Via Vancouver Sun, June 5, 2013 Until about 7,000 years ago, humans couldn’t digest milk from other animals. Around about then, Neolithic people began harvesting animal milk […]
May 1st, 2013, By Débora Pereira and Leonardo Dupin, Via SerTãoBras The wonder below was what British-Australian Will Studd first saw of Serra da Canastra, the heartland of artisanal cheesemaking in […]
6 May, 2013 | By Benbo.eu The Cooperative Field Capela are in luck. Cheese Slices , international referral program in the world of cheese, has recorded in its facilities located in A Capela. The […]
30 April 2013 | TheCattleSite News Desk Producers of Minas cheese met with the Ministry of Agriculture last week to discuss legislation around the production of cheese made from unpasteurised milk. […]
A new FDA report could mean more of your favorite cheeses will be unavailable in the United States. Baylen Linnekin | April 27, 2013 | Via reason.com Earlier this month reports […]
By SerTãoBras editorial staff, April 17, 2013 , translated by Robin Geld On April 19, Cheese Slices, the Australian TV Program out to discover what’s on the map at a time of […]
A new risk assessment from the FDA sets its sights on soft, raw-milk cheeses. But are they really that dangerous to eat? By Clare Leschin-Hoar, April 18, 2013, Via Takepart.com Cheese lovers, […]
The US has banned mimolette, a cheese from Lille made with mites. So what other foods are forbidden? Anna Brones, Monday 15 April 2013, Via Guardian.co.uk While French cheese may still […]
Reader searches for the right dairy items April 02, 2013|Bill Daley, Via Chicago Tribune Q: Since milk and cream are ultra-pasteurized I am having a hard time making ricotta and […]
By Tony Russo, March 8, 2013, Via Stardem.com The Fosters, as do most farm families, live under the constant threat of chaos. The daily expectation is projects will start to spin out […]
By Abbie Fentress Swanson and Harvest Public Media, Fri February 15, 2013, Via Kunc.org Raw milk cheese — which is made from unpasteurized milk — has gathered a small but fervent following for […]
By Rick Barrett of the Journal Sentinel, Feb. 20, 2013, Via JS Online The risk of a dangerous and sometimes fatal infection from soft-ripened cheeses made from raw milk is up to 160 times […]
Brazil – 11 Feb 13, Via Slowfood In Brazil, illegal markets aren’t confined to the usual suspects like guns, drugs or contraband. There is also a sizeable black market in […]
Rare tasting highlights terroir By Dan Myers, Jan 09, 2013, Via The Daily Meal This week, the Comté Cheese Association (CIGC) partnered with Wine and Spirits magazine to host a “Taste of Terroir” cheese […]
04/01/13, by Leonardo Vilaça Dupin, Via SerTãoBras view google translated version of this article here in english Em meio às festas de fim de ano passou despercebida aos jornais, consumidores e até aos […]
By Christina Agapakis | December 19, 2012, Via Scientific American Cheese is carefully rotted milk, an ancient domestication of microbial activities for human consumption. Humans work in concert with communities of bacteria and fungi to […]
By Lucy Barbour, Tuesday, 18 December 2012, Via ABC.net.au If you could eat cheese made from milk that’d come almost straight from the cow, would you be tempted? Or would fear […]
By Jim Pathfinder Ewing, Wednesday, November 7, 2012, Via JacksonFreePress.com Probably most Americans who grew up prior to the millennium consider American cheese to be synonymous with “cheesy,” or of little worth. […]
United Kingdom – 07 Jun 12 – Simone Gie, via Slowfood 1989 was a bleak year for Stilton. The illustrious English blue-veined cheese was accused as the culprit of a […]
By Max McCalman, October 3rd, 2012, blog.artisanalcheese.com During this election year it is important to remember that there are several political components to the cheese world. It would be great […]
BY DAVID HAMMOND, October 2, 2012, Via Suntimes.com Upon arriving in Reims, France, my first bite was at Cafe du Palais. I nibbled on Langres, a version of which I’d […]
jeudi 13 septembre 2012, Isabelle Huysen, journaliste AOP : appellation d’origine protégée. Ces trois lettres valent leur pesant d’or. Quand il achète un aliment pourvu de ce sigle, le consommateur […]
Carmarthen Journal, Wednesday, August 29, 2012 A TEIFI Valley cheesemaker is encouraging members of the public to support his Italian colleagues. Makers of Parmigiano- Reggiano (Parmesan) cheese in the Emilia- Romagna […]
By Gwendolyn Richards September 5, 2012, Via Calgary Herald I unabashedly love cheese in almost all forms (sorry, blue, it just will never be a match for us). And I […]
by Joe Chaput, August 30, 2012, Via ScoutMagazine.ca The cheese is made exclusively by the monks at the Cistercian Abbaye Notre-Dame de Tamié, which is located in Albertville, in the region of […]
Via Reporter News, August 28, 2012 Drought has touched almost every state in the country and has made headlines for its impact on the food industry. Some prices have skyrocketed, […]
Quebecers can get a taste of this proud industry by heading out on the road to visit the province’s welcoming farms By Josh Rubin, Special to The Gazette August 23, 2012, […]
By ELISA UNG, SUNDAY, AUGUST 19, 2012; Via NorthJersey.com This month, Corner Table takes you behind the scenes of some of the most unique, responsibly produced foods available in North Jersey. […]
3 Wheeled Cheese 