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 […]
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 […]
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 […]
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 […]
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 […]
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 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 […]
I was at a bustling food fair in Italy when a cheese stopped me in my tracks. All other enticements—white truffles, rare molluscs, champagne—blurred into the background. Gouda would […]
“Raw milk” is a phrase where neutrality is as small as Vatican City or San Marino. Either you are intrigued by the value of what it can bring into your […]
Friday afternoon calls for a cute story about smuggling cheese from France, we think. Every traveler should have a good outwitting-airport-security story, although that doesn’t apply for bad things (like […]
3 Wheeled Cheese 