Blessed Are the Cheesemakers
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 […]
Category Archives: RawMilk Cheese
How SerTÃoBras’ Raw Milk Cheese Advocacy Came to Be (Brazil)
Five years ago Gabriel Donato Andrade founded the NGO SerTãoBras, and were he to start today, he says his focus would be the same: to support the Minas Gerais producers […]
Os revolucionários do queijo de leite cru irlandês vão a Turim, Itália
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 […]
Ireland-Bound—Raw Milk Cheese Debate Moves Overseas
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 […]
Dairy Company Receives License to Sell Raw Milk Products (Iceland)
Via icelandreview.com, 22.07.2012 Dairy company Biobú ehf. will start producing dairy products made of unpasteurized milk, which they will receive directly from dairy farmers, after obtaining a license from the Icelandic […]
is it easier in America to buy a gun than French cheese?
By John Aravosis, 07/23/2012, Via americablog.com Yes, but. The following graphic has been making its way around the Internet this weekend. I was intrigued, but suspicious. I don’t like to […]
For her, cheese is an art form
By DALE CARRUTHERS, THE LONDON FREE PRESS, July 18, 2012 Erin Harris is taking cheese to the next level in London. The owner of the Cheese Poet in London’s Farmers’ Market at […]
Daphne Zepos, Champion of Artisanal Cheese, Dies at 52
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 […]
Le Canada, un pays de fromages et de vin
Par Isabelle Grégoire, publié le 29/06/2012, L’express.fr Longtemps snobés par les gourmets, les vins et fromages canadiens sont aujourd’hui capables de rivaliser avec leurs cousins européens. D’est en ouest, les […]
Pittsburgh Slowfood Organization: Grant will help local dairy farmers make more artisan cheese
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 […]
Nick Haddow: Tasmanian Cheese maker fighting for the Raw Stuff
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 […]
Benevolent Bacteria: A fermentation revivalist’s perspective on the bio-value of cheese
Artisan cheesemaking was an early herald of today’s emerging fermentation revival. Raw-milk cheeses in particular are especially delicious, and also supportive of good health, precisely because of the biological complexity […]
Risks Vs. Rewards Of Raw Milk Cheese
By ANNIE CORRIGAN Posted June 17, 2012 The Raw Truth The sale and consumption of raw milk is a hot-button topic these days, and raw milk cheese isn’t immune from the drama. Supporters […]
Stilton and the Raw Milk Debate
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 […]
RAW MILK CHEESE MORE POPULAR, GREATER SCRUTINY
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, […]
The fussy logic of Artisanal cheese
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 gets a taste for artisanal cheeses
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 […]
Leur bonheur est dans le fromage
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 […]
Freshness Reshapes America’s Food Culture Paradigm
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 […]
LA GUERRE DES FROMAGES QUI PUENT (The War of the Stinky Cheeses, FR, English Subtitles)
This documentary, produced and aired by France 5 last year, investigates the explosion of artisanal and raw milk cheese production in North America even as it is increasingly threatened in France itself, […]
Florida joins artisan cheese movement
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 […]
Australia Relaxes Code to Permit Some Raw Milk Cheeses
Australia is set to OK the sale of some hard, grating cheeses made from unpasteurized milk, but Food Standards Australia New Zealand (FSANZ) says raw drinking milk “presents too high a risk” […]
Swiss Raw Milk Cheeses being made in Indian Himalayas
In true hippie spirit Hampi Wuthrich roamed the world and then came to Manali to call it his home. And now he lives here, happily making cheese, says MANGAL DALAL Hampi […]
Two New Books That Will Appeal to Your Inner Chef and Cheese Lover
Paul Kindstedt, Cheese and Culture: A History of Cheese and its Place in Western Civilization, Chelsea Green, 2012. Kindstedt, a professor of food science at the University of Vermont and co-director […]
FSANZ to allow sale of raw milk cheese
Food Standards Australia New Zealand (FSANZ) has approved a proposal recommending permission be given for the sale in Australia of raw milk hard to very hard cooked curd cheeses. FSANZ […]
sour milk: lessons from scandinavia
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 […]
The 60 Raw Milk Cheese – “To Be or Not to Be That is the Question…” (Reblogged)
The 60 from Calkins Creamery is an extraordinary cheese created for us by the inspiring Emily Bryant Montgomery. I had a blast visiting the Creamery in Honesdale PA–a sustainable agricultural project […]
ACS Releases Position Statement on Safety of Raw Milk Cheese and Responds to CDC Study on Raw Dairy Products
In response to recent media attention around the issue of raw milk cheese safety in the United States, the American Cheese Society (ACS) has released two documents: (1) An official Statement […]
US raises stink over Swiss cheese (Gruyere AOC v/s Grand Cru Gruyere American Cheese)
A major Swiss cheese label organisation and a leading dairy producer are at odds over a sales offensive on the United States market, Swiss Info reported on 11 April. Le […]
Chester County cheesemakers have banded together to promote and sell their artisanal cheeses
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 […]
Sister Noella and her cheese: “The Cheese Nun” in Cambridge
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 […]
Dutch Dairy owners didn’t forget the cheese
Written by Karen Lee When brothers Sander and Rolf Penterman and their wives, Amy and Marieke, started up a dairy in northern Wisconsin they realized their new lives were sorely […]
Vive Le Brie! (Smile and say Cheese)
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 […]
Slow Food Martha’s Vineyard’s talk on “terroir”
This past Friday, March 23, at Morning Glory Farm Stand in Edgartown, Jackee Foster and Jan Buhrman treated guests to a Slow Food Martha’s Vineyard talk and tasting of wine […]
Sartori Extra-Aged Asiago a true Italian American Cheese
The Italian immigrants who came to this country in the early part of the 20th century brought their food ways with them, including a longing for the regional cheeses they […]
3 Wheeled Cheese 