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Tag Archives: cheese

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

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

Raw Milk Comté: It’s About the Microflora

Featuredby 3wheeledcheese Leave a comment

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

Cheese Cultures

Featuredby 3wheeledcheese Leave a comment

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

Benevolent Bacteria: A fermentation revivalist’s perspective on the bio-value of cheese

June 19, 2012by 3wheeledcheese 1 Comment

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 […]

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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

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

A cheese so good people ‘attack’ it

September 22, 2011by 3wheeledcheese Leave a comment

  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 […]

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Artisanal Cheeses, RawMilk Cheese

Raw milk has to go underground despite a lack of negative proof

September 17, 2011by 3wheeledcheese Leave a comment

“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 […]

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RawMilk

How to Smuggle Cheese Through French Airport Security

April 25, 2011by 3wheeledcheese Leave a comment

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 […]

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RawMilk Cheese

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