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Category Archives: RawMilk Cheese

Brazilian law change can boost production of artisan cheeses

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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 […]

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RawMilk Cheese

Contraband Cheese

September 28, 2013by 3wheeledcheese 1 Comment

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 […]

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RawMilk Cheese

Review: Paterniti chronicles more than cheese

August 27, 2013by 3wheeledcheese Leave a comment

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 […]

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RawMilk Cheese

THE REAL CULPRIT isn’t raw-milk cheese. It’s soft cheese.

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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 […]

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RawMilk Cheese

2013 Diana Forsythe Prize Winner – Heather Paxson for the Life of Cheese, “utterly unique within American Anthropolrogy”

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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 […]

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Artisanal Cheeses

The Whole Fromage: Kathe Lison Gives More Than a Cheese Lesson

July 13, 2013by 3wheeledcheese Leave a comment

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 […]

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Artisanal Cheeses, RawMilk Cheese

New Studies Confirm: Raw Milk A Low-Risk Food (Via Wall Street Journal)

June 15, 2013by 3wheeledcheese Leave a comment

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 […]

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RawMilk, RawMilk Cheese

Cheese tradition meets technology

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 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 […]

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RawMilk Cheese

Australian TV team gets to know and show Brazilian artisanal cheeses

May 22, 2013by 3wheeledcheese Leave a comment

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 […]

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RawMilk Cheese

CHEESE SLICES, REFERRAL TV PROGRAM IN THE WORLD OF CHEESE, RECORDING AT CHAPEL FIELD COOPERATIVE, GALICIA, SPAIN

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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 […]

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RawMilk Cheese

Brazil Government to Regulate Raw Milk Cheeses

May 2, 2013by 3wheeledcheese Leave a comment

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. […]

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RawMilk Cheese

The Government’s Looming Crackdown on Raw Milk Cheese

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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 […]

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RawMilk Cheese

Australian TV team arrives in Brazil to film artisanal cheeses

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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 […]

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RawMilk Cheese

Is Listeria Lurking in Your Camembert?

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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, […]

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RawMilk Cheese

Illegal food: step away from the cheese, ma’am

April 15, 2013by 3wheeledcheese Leave a comment

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 […]

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RawMilk Cheese

Best milk for cheesemaking

April 6, 2013by 3wheeledcheese Leave a comment

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 […]

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RawMilk Cheese

It’s Not Easy Being Cheesy

March 13, 2013by 3wheeledcheese Leave a comment

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 […]

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RawMilk Cheese

Safety Concerns Threaten Growing Market For Raw Milk Cheese

Featuredby 3wheeledcheese 1 Comment

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 […]

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RawMilk, RawMilk Cheese

Wisconsin’s raw-milk cheese-makers question need for more FDA regulation

February 21, 2013by 3wheeledcheese Leave a comment

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 […]

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RawMilk Cheese

Black Market of Cheese in Brazil (Via Slowfood)

February 13, 2013by 3wheeledcheese Leave a comment

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 […]

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RawMilk Cheese

Raw Milk Comté: It’s About the Microflora

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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 […]

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Artisanal Cheeses, RawMilk Cheese

Aprovada nova lei para os queijos artesanais em Minas (A glimpse at the new law for raw milk cheese makers from the state of Minas Gerais, Brazil)

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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 […]

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Artisanal Cheeses, Posts Portuguese

Cheese Cultures

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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 […]

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Artisanal Cheeses, RawMilk Cheese

Cheese in the ‘raw’

January 2, 2013by 3wheeledcheese Leave a comment

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 […]

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Artisanal Cheeses, RawMilk Cheese

American Cheese No Longer ‘Cheesy’

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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. […]

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RawMilk Cheese

Mutiny on the Dairy (Raw Milk Stilton Cheese last tasted in 1989)

October 25, 2012by 3wheeledcheese Leave a comment

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 […]

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Artisanal Cheeses, RawMilk Cheese

Cheese Politics – News from the cheese caves

October 6, 2012by 3wheeledcheese Leave a comment

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 […]

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RawMilk Cheese

When flavor and saftey are at odds

October 2, 2012by 3wheeledcheese 1 Comment

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 […]

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RawMilk Cheese

La guerre du Camembert de Normandie

September 14, 2012by 3wheeledcheese Leave a comment

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 […]

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Artisanal Cheeses, French

Cheesemaker’s appeal to help Italian colleagues

September 11, 2012by 3wheeledcheese Leave a comment

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 […]

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RawMilk Cheese

The big cheese: cracking open a wheel of Parmagiano Reggiano

September 6, 2012by 3wheeledcheese Leave a comment

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 […]

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Artisanal Cheeses

BEYOND CHEDDAR: On “Abbaye de Tamie”, The French Cheese With A 900 Year History

September 3, 2012by 3wheeledcheese Leave a comment

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 […]

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Artisanal Cheeses, RawMilk Cheese

Dublin Artisanal Cheese Cave; growing since 2002

September 3, 2012by 3wheeledcheese Leave a comment

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, […]

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Artisanal Cheeses, RawMilk Cheese

Quebec; 400 years of cheese making

August 25, 2012by 3wheeledcheese Leave a comment

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, […]

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Artisanal Cheeses, RawMilk Cheese

Bobolink Dairy turns sunlight and rain into unpasteurized cheese

August 19, 2012by 3wheeledcheese Leave a comment

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. […]

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RawMilk Cheese

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