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 […]
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 […]
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 […]
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 […]
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, […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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, […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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: […]
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 […]
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 […]
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. […]
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 […]
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 […]
