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Category Archives: Artisanal Cheeses

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

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

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

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

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

Blessed Are the Cheesemakers

August 18, 2012by 3wheeledcheese Leave a comment

A New Generation of Artisanal Irish Producers Open Their Farms to Gourmets by J.S. MARCUS, August 16, 2012, Via The Wall Street Journal In the burgeoning world of artisanal cheese, Ireland is […]

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Artisanal Cheeses, RawMilk Cheese

Os revolucionários do queijo de leite cru irlandês vão a Turim, Itália

July 28, 2012by 3wheeledcheese Leave a comment

Irlanda, 24 de julho de 2012, Via Slowfood O queijo tem longa tradição na Irlanda, havendo registros da sua produção na ilha desde o século VIII. Tanag e Gru, queijos […]

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Artisanal Cheeses, RawMilk Cheese

Ireland-Bound—Raw Milk Cheese Debate Moves Overseas

July 26, 2012by 3wheeledcheese Leave a comment

Via culturecheesemag.com Ireland has done a lot to protect their artisanal cheesemaking traditions with the Irish Raw Milk Cheese Presidium. This interview with one of its members, Peter Thomas, talks […]

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Artisanal Cheeses, RawMilk Cheese

Daphne Zepos, Champion of Artisanal Cheese, Dies at 52

July 10, 2012by 3wheeledcheese Leave a comment

Via The New Yorker By MARGALIT FOX, Published: July 7, 2012 Daphne Zepos, an internationally known authority on cheese whose expertise encompassed the buying of it, the selling of it, the making of it […]

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Artisanal Cheeses, RawMilk Cheese

Pittsburgh Slowfood Organization: Grant will help local dairy farmers make more artisan cheese

June 30, 2012by 3wheeledcheese Leave a comment

June 3, 2012 / By China Millman /Via Pittsburgh Post-Gazette Pittsburgh’s Slow Food Organization works toward a global food system that is healthful for people, animals and the planet, with fair wages for […]

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Artisanal Cheeses, RawMilk Cheese

Nick Haddow: Tasmanian Cheese maker fighting for the Raw Stuff

June 28, 2012by 3wheeledcheese Leave a comment

JOHN LETHLEAN  From: The Australian  June 23, 2012 12:00AM TALK to Nick Haddow about life and food, and you’ll find “challenge” a recurring theme. There was his first year as a professional cheesemaker […]

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Artisanal Cheeses, RawMilk Cheese

Stilton and the Raw Milk Debate

June 13, 2012by 3wheeledcheese Leave a comment

United Kingdom – 07 Jun 12 – Simone Gie 1989 was a bleak year for Stilton. The illustrious English blue-veined cheese was accused as the culprit of a food poisoning […]

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Artisanal Cheeses, RawMilk Cheese

RAW MILK CHEESE MORE POPULAR, GREATER SCRUTINY

June 13, 2012by 3wheeledcheese Leave a comment

June 5, 2012 One can hope we are moving more and more towards raw milk cheeses as commonplace. -Chris Gone are the glory days of neon orange processed cheese. Instead, […]

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Artisanal Cheeses, RawMilk Cheese

The fussy logic of Artisanal cheese

June 1, 2012by 3wheeledcheese Leave a comment

IT takes a lot of detail to create a work of art. Artisanal cheese is no exception. The French have a self-proclaimed copyright on two of the world’s most fussy […]

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Artisanal Cheeses

China gets a taste for artisanal cheeses

June 1, 2012by 3wheeledcheese Leave a comment

CHINA: The Chinese palate is changing, with cheese, chocolate and wine making their way on to the menu – Irish food producers, take note, writes CLIFFORD COONAN in Beijing IU YANG, A SOFT-SPOKEN […]

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Artisanal Cheeses, RawMilk Cheese

Leur bonheur est dans le fromage

May 31, 2012by 3wheeledcheese Leave a comment

Publié le 28 mai 2012 à 11h18 | Mis à jour le 28 mai 2012 à 16h00 PHOTO MARCO CAMPANOZZI, LA PRESSE By Violaine Ballivy (La PresseElles auraient pu faire mille métiers. Elles ont […]

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Artisanal Cheeses, RawMilk Cheese

Freshness Reshapes America’s Food Culture Paradigm

May 24, 2012by 3wheeledcheese Leave a comment

SOURCE: Packaged Facts Manufacturers, restaurateurs and food producers must respond to how freshness trends are playing a new role in America’s food choices, according to “Freshness: Culinary Trend Mapping Report” by market […]

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Artisanal Cheeses, RawMilk

Florida joins artisan cheese movement

May 17, 2012by 3wheeledcheese 1 Comment

By Laura Reiley, Times Food Critic Leah Steele needed a place to board her horse, Fury. She found deluxe accommodations for her steed at a citrus-grove-turned-dairy, and in exchange, she volunteered […]

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Artisanal Cheeses, RawMilk Cheese

sour milk: lessons from scandinavia

April 23, 2012by 3wheeledcheese Leave a comment

Viili, piimä, filmjölk, skyr – all obscure mouthfuls of rolling foreign vowels – that mean but one thing: cultured milk.  The Scandinavians, whose ill-tempered northern climate necessitates creative application of […]

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Artisanal Cheeses, RawMilk

Chester County cheesemakers have banded together to promote and sell their artisanal cheeses

April 12, 2012by 3wheeledcheese Leave a comment

Chef Patrick Feury unwrapped the disks of Yellow Springs Farm goat cheese and wiped them down with the gentle touch usually reserved for newborns and puppies. It’s all part of […]

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Artisanal Cheeses

Sister Noella and her cheese: “The Cheese Nun” in Cambridge

April 12, 2012by 3wheeledcheese 1 Comment

By Germaine Frechette Cheese is one of the world’s most beloved foods whether you’re a celebrated French chef or a scruffy American kid on a picnic bench. But even if you […]

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Artisanal Cheeses, RawMilk Cheese

Vive Le Brie! (Smile and say Cheese)

April 5, 2012by 3wheeledcheese 1 Comment

by Agnès Lascève Some 25 miles from Paris, in the département of Seine-et-Marne, there’s a model farm inhabited by cows so contented they seem ready to break into smiles. These black-and-white bovines […]

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Artisanal Cheeses, RawMilk Cheese

Indian Cottage Cheese “Paneer” (with Raw Millk?) – short film

March 22, 2012by 3wheeledcheese 1 Comment

The film is about the traditional method of making Indian Cottage Cheese (Paneer) and also the culture of family work in Varanasi.  Meet Pandit Ji (shop owner) and his Son: […]

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Artisanal Cheeses, RawMilk

France’s Distinctive Cheeses Are Disappearing

March 6, 2012by 3wheeledcheese 2 Comments

The milk that Paulette Marmottan uses in her cheese comes fresh from her cows and goats, so warm that on cold mornings, a cloud of steam goes up as she […]

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Artisanal Cheeses, RawMilk, RawMilk Cheese

Artisanal food renaissance in the USA

February 25, 2012by 3wheeledcheese Leave a comment

As many of the readers of this blog will be aware, we are in the throes of an artisanal food renaissance in the good ol’ US of A and in […]

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Artisanal Cheeses, RawMilk, RawMilk Cheese

Salon du Fromage Hisada (Development of French cheese market in Japan)

February 23, 2012by 3wheeledcheese Leave a comment

By Arnaud Sperat-Czar and Débora Pereira. Production: sertaobras.org.br Paris, January 2012 Salon du Fromage Hisada 47 rue de Richelieu 75001 Paris 01 42 60 78 48 Tuesday to Saturday Store: 11:30 a.m. […]

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Artisanal Cheeses, RawMilk Cheese

Queijo do Serro – Brazil’s First Protected Cheese

February 4, 2012by 3wheeledcheese Leave a comment

The last post Cheese Map of Minas Gerais, Brazil was concerned with the complicated nomenclature of artisanal cheeses coming from the Brazilian state of Minas Gerais, and detailed the recent inclusion of some […]

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Artisanal Cheeses, RawMilk Cheese

Cheese Map of Minas Gerais, Brazil

February 4, 2012by 3wheeledcheese 1 Comment

Charles de Gaulle once quipped when asked how he enjoyed governing France, “Comment voulez-vous gouverner un pays où il existe 246 variétés de fromage?” (“How would you like to govern […]

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Artisanal Cheeses, RawMilk Cheese

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