As many of you may know, Daphne Zepos, champion of American (and all) cheese, passed away early last week, leaving family members, friends, and the adoring cheese world behind. The New York Times published this piece in her memory:
Ms. Zepos could wax more poetic still. In describing the sensory pleasures of a given cheese, her husband said on Thursday, she might invoke...
Julie Diers never dreamed of becoming a hop farmer. She was content being a schoolteacher in the mountain community of Palisade, in Western Colorado, where she’d recently moved onto a small plot of land.
“I’d found this beautiful Norman Rockwell farm with a house, but I had no intention of growing anything,” she explains. “Then my pension plan started going downhill, and a neighbor suggested that I cultivate hops. He said, ‘You should see how high they’re trading on the stock...
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 that they embody.
Even though bacteria produce sublime delicacies and we need them to live, we have been taught to fear and to kill them. This bias is reflected in regulatory frameworks that assume that bacteria beyond specific strains chosen for utilitarian...
Craft beer, on the other hand, was capped inside comparatively elegant 12- or 22-ounce bottles or champagne carafes sealed with a cork and cage.
But over the last decade the day-and-night distinction between beers based on their appearance has gotten blurrier than a bad phone-camera picture....
Zotter Chocolate has taken ingredients typically reserved for topping a salad - grapes, walnuts, and cheese - and stuffed them inside a bar of dark chocolate. How did this unique treat taste? An adventurous taster finds out:
Some might think that having ingredients that are so different that shouldn’t work well together. But that couldn’t be further from the truth. The aroma is sweet and with a hint of the booze contained within but it was mostly of freshly baked malt...
Even though they've never taken cheesemaking lessons and only received their license three years ago, Judy and Vanessa Bradley are making waves in the Australian cheese world. They make cheese and yogurt from sheep's milk and recently won two gold medals at the Sydney Royal Cheese and Dairy Produce Show.
Lack of expertise in the region meant Vanessa taught herself how to make sheep's milk cheese almost entirely by trial and error. She sought advice from cheesemakers in...
Elaine Khosrova has been working with and around food her entire career, as a culinary student, a recipe developer, a writer, and an editor.
As founding editor-in-chief of culture, her food knowledge came in handy, to say the least, as she delved into the world of cheese. Recent media articles commenting on how the career of food writing has changed over the past decade inspired us to interview Elaine (own editorial veteran!) on the past, present, and future of food...
It's not every day a cheesemaker decides to throw open their doors and develop a cheese in public, but that's exactly what Jasper Hill Farms is doing with our 2012 Birth of a Cheese event. With a heady mix of amateurs and experienced cheese people across the country, making sure the feedback would be useful was a challenge. The first step? A questionnaire with...
On June 3rd Murray's Cheese Shop - of Greenwich Village fame - plans to open a new kiosk location at the entrance of the Fred Meyer Store in Portland, OR. There will be over 300 specialty items to choose from including plenty of West Coast cheeses.
They’re also expanding their American Artisan Cheese offerings to include California specialty cheeses from Cypress Grove (Humboldt Fog, Truffle Tremor and six additional CG favorites) and Pt. Reyes; In addition to the Maple...
As a cheese writer, consultant to Mexican cheesemakers, and international cheese educator, Carlos Yescas knows cheese inside and out. He may even be deemed a cheese god to those who religiously read his blog, Lactography. Carlos' day to day work, Mexican heritage and culture may give him an affinity for Mexican Cheese, but he's really a lover of cheeses of all nations. Needless to say, we are fascinated by his knowledge and experiences with...
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