It began with this tweet:
@CurdNerd 47 different specialties using Meiji Hokkaido Tokachi Cheese.
It lead to a strangely beautiful site from Japanese cheese manufacturer Meji. I have no idea what's going on, or what I'm supposed to do, but clicking around the map seems to pull up regional dishes prepared with Meji's products.
Honestly, I get a very "Everything goes better with Jell-o 1965" vibe from the site: here we have some clear soup, spiked with tiny white cheese cubes. Here it's pieces of fish and pickles interleaved with cheese. Pretty, but sometimes dubious combos, put out by a company trying hard to find new niches for their product.
Well, it finally happened. Perhaps the most infamous cheese in the world has arrived in the US: Ornella Trattoria in New York has apparently imported the cheese, and Bradley Hawks has the story at his blog, Amuse Bouche.
Update: Original tipster Matt Spiegler notes: "I called the restaurant, and the person on the phone (I think it was the owner) was very clear about the fact that they DO NOT sell it, but rather offer it as a tasting treat for customers."
Kate spotted this great archival video from Papillon documenting Roquefort-making back in the 20's. Great for mustache aficionados, or anyone looking to catch a glimpse into cheesemaking's past. Following the silent show, there's a modern piece so you can have a look at how Papillon does it today...
Brainstormin' takes a lot of energy, and Vignola Restaurant of Portland ME is contributing by cooking us a little lunch...
Hanna White of Vignola and Adeline Druart of Vermont Butter and Cheese. Hanna and her husband Chuck prepared us lunch, while Adeline brought a selection of her creamery's amazing nibbles. Thanks, guys! Click through for more deliciousness...
It's that time of year again. Culture's editorial brainstorm is in just a few days, and we need your brains!
This weekend, culture's writers, editors and assorted cheese people gather again (this time in snowy Vermont) for the annual editorial meeting, where we hammer out ideas and directions for the magazine (& website) for 2012. But we can't do it alone, and I'm not talking about the catering.
Let us know what we should do next. What stories do you want to see more of? What angles haven't we covered yet? It's an open floor, and I will read your comments aloud to the assembled throng. This is your chance to let us know what's working, what's weak, and what you want to see in culture in 2012.
cuke question mark by erix!
This creature was invented by former Pastoral manager Greg Ellis and its creation was caught on video! This is no hoax, folks. Check out the video! Happy Halloween!
Good Evening! It's time again for culture's annual Scary Dairy contest.
The rules are simple: spin a spooky cheese-centric tale of terror in the comment thread below. 500 words or less, please. The best tale will win a bag of cheesy Halloween tricks & treats. We will pick a winner Nov. 4.
Need inspiration? Check out last year's blood curdling tales of ghostly milk murders, evil sheep, dairy zombies, and of course, the horrifying Stuff-like cheese of last year's winning entry: here, here, here, and here, and then post your own below!
The intern turned up this little biz-related story about a cheese bun I'd never heard of:
P*DE*Q, which makes a tapioca-based cheese bread known also as pão de queijo or chipa, will be joined by Fresno Mayor Ashley Swearengin at 10 a.m. on Oct. 26 as they cut the ribbon on its P*DE*Q Corner located at 1940 N. Echo St across from Fresno High School.
The company expects that up to 100,000 of the ready-to-bake, gluten-freen treats will come out of the 1,400-square-foot building each week upon opening, with potential sales in the millions.
The building will move owner Flavia Takahashi-Flores out of a test kitchen and into a store where customers can pick up the crispy treat frozen or fresh or enjoy them with coffee, tea and other beverages that will be sold there.