Review: Paterniti chronicles more than cheese
August 27. 2013, By KEVIN BEGOS, Via HoumaToday.com “The Telling Room: a Tale of Love, Betrayal, Revenge, and the World’s Greatest Piece of Cheese” (Dial Press), by Michael Paterniti What makes […]
Tag Archives: raw milk cheese
THE REAL CULPRIT isn’t raw-milk cheese. It’s soft cheese.
By Wendy M. Levy/The Commons/ Originally published in The Commons issue #210 (Wednesday, July 3, 2013). RECENTLY came across a press release from early June that made many a cheesemonger’s ears perk up, mine […]
The Whole Fromage: Kathe Lison Gives More Than a Cheese Lesson
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 […]
New Studies Confirm: Raw Milk A Low-Risk Food (Via Wall Street Journal)
Via the Wall Street Journal, important news regarding raw milk safety as a Canadian study finds that the risks associated with raw milk have been overstated. In fact, green leafy […]
Cheese tradition meets technology
By Mia Stainsby, Via Vancouver Sun, June 5, 2013 Until about 7,000 years ago, humans couldn’t digest milk from other animals. Around about then, Neolithic people began harvesting animal milk […]
Australian TV team gets to know and show Brazilian artisanal cheeses
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 […]
CHEESE SLICES, REFERRAL TV PROGRAM IN THE WORLD OF CHEESE, RECORDING AT CHAPEL FIELD COOPERATIVE, GALICIA, SPAIN
6 May, 2013 | By Benbo.eu The Cooperative Field Capela are in luck. Cheese Slices , international referral program in the world of cheese, has recorded in its facilities located in A Capela. The […]
Brazil Government to Regulate Raw Milk Cheeses
30 April 2013 | TheCattleSite News Desk Producers of Minas cheese met with the Ministry of Agriculture last week to discuss legislation around the production of cheese made from unpasteurised milk. […]
The Government’s Looming Crackdown on Raw Milk Cheese
A new FDA report could mean more of your favorite cheeses will be unavailable in the United States. Baylen Linnekin | April 27, 2013 | Via reason.com Earlier this month reports […]
Is Listeria Lurking in Your Camembert?
A new risk assessment from the FDA sets its sights on soft, raw-milk cheeses. But are they really that dangerous to eat? By Clare Leschin-Hoar, April 18, 2013, Via Takepart.com Cheese lovers, […]
Illegal food: step away from the cheese, ma’am
The US has banned mimolette, a cheese from Lille made with mites. So what other foods are forbidden? Anna Brones, Monday 15 April 2013, Via Guardian.co.uk While French cheese may still […]
Best milk for cheesemaking
Reader searches for the right dairy items April 02, 2013|Bill Daley, Via Chicago Tribune Q: Since milk and cream are ultra-pasteurized I am having a hard time making ricotta and […]
It’s Not Easy Being Cheesy
By Tony Russo, March 8, 2013, Via Stardem.com The Fosters, as do most farm families, live under the constant threat of chaos. The daily expectation is projects will start to spin out […]
Safety Concerns Threaten Growing Market For Raw Milk Cheese
By Abbie Fentress Swanson and Harvest Public Media, Fri February 15, 2013, Via Kunc.org Raw milk cheese — which is made from unpasteurized milk — has gathered a small but fervent following for […]
Wisconsin’s raw-milk cheese-makers question need for more FDA regulation
By Rick Barrett of the Journal Sentinel, Feb. 20, 2013, Via JS Online The risk of a dangerous and sometimes fatal infection from soft-ripened cheeses made from raw milk is up to 160 times […]
Black Market of Cheese in Brazil (Via Slowfood)
Brazil – 11 Feb 13, Via Slowfood In Brazil, illegal markets aren’t confined to the usual suspects like guns, drugs or contraband. There is also a sizeable black market in […]
Raw Milk Comté: It’s About the Microflora
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 […]
Cheese Cultures
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 […]
Cheese in the ‘raw’
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 […]
American Cheese No Longer ‘Cheesy’
By Jim Pathfinder Ewing, Wednesday, November 7, 2012, Via JacksonFreePress.com Probably most Americans who grew up prior to the millennium consider American cheese to be synonymous with “cheesy,” or of little worth. […]
Cheese Politics – News from the cheese caves
By Max McCalman, October 3rd, 2012, blog.artisanalcheese.com During this election year it is important to remember that there are several political components to the cheese world. It would be great […]
When flavor and saftey are at odds
BY DAVID HAMMOND, October 2, 2012, Via Suntimes.com Upon arriving in Reims, France, my first bite was at Cafe du Palais. I nibbled on Langres, a version of which I’d […]
Cheesemaker’s appeal to help Italian colleagues
Carmarthen Journal, Wednesday, August 29, 2012 A TEIFI Valley cheesemaker is encouraging members of the public to support his Italian colleagues. Makers of Parmigiano- Reggiano (Parmesan) cheese in the Emilia- Romagna […]
The big cheese: cracking open a wheel of Parmagiano Reggiano
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 […]
Dublin Artisanal Cheese Cave; growing since 2002
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, […]
Quebec; 400 years of cheese making
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, […]
Bobolink Dairy turns sunlight and rain into unpasteurized cheese
By ELISA UNG, SUNDAY, AUGUST 19, 2012; Via NorthJersey.com This month, Corner Table takes you behind the scenes of some of the most unique, responsibly produced foods available in North Jersey. […]
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 […]
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 […]
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 […]
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 […]
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 […]
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, […]
3 Wheeled Cheese 