Tillamook Cheese Company's head cheesemaker Dale Baumgartner, has been a dairy man his whole life, and the quality of the cheese shows it. He's gearing up for grilled cheese month, as we all are, and was happy to answer some questions about how cheese fits into his daily life, as well as his sandwiches:
Before being a cheesemaker, I worked on my dad’s...
Andreas Viestad is not a trained chef, but you would never know it.
This Norwegian superstar is the host of the TV show New Scandinavian Cooking, author of two cookbooks and also a popular contributor for The Washington Times.His love for molecular gastronomy shines through in his unique cooking style. Dubbed "Norway’s most exciting food writer", Andreas' many talents keep him very...
What started as a $6,500 investment for Executive Chef Jérôme Ferrer and partners in Montréal’s 30-seat Europea restaurant in 2002 is today a burgeoning culinary enterprise. It includes an expanded three-story Europea, the gourmet take-home food shop Boutique Europea, French bistro Beaver Hall, Mediterranean-influenced restaurant Andiamo, and upscale Birks Café located in the Montréal flagship store of Canadian luxury jeweler Birks.
Ferrer has built his big empire on many small...
Via Huffpo: If you're helpless before the sight of a well-turned crust, check out this 2012 calendar, featuring a bevy of cheesy beauties posed in their toppings, and in one case, au natural: a pin-up for the pie-minded gentleman and -woman....
Although Michael Laiskonis is busy as the executive pastry chef at Le Bernardin in New York, he still finds time to dabble in restaurant consulting, food blogging, and teaching. On top of all that, he is writing his own book.
Recognized as an Outstanding Pastry Chef by the James Beard Foundation, Michael has earned a four-star review from New York Times’ Frank Bruni, and three Michelin stars. How does cheese fit into this busy chef's...
Carr Valley Cheese Co., Inc., Wisconsin
Cave Aged Marisa
Some men have man caves; Sid Cook has a cheese cave. As owner and master cheesemaker of Wisconsin’s Carr Valley Cheese Company, Cook sought a combination of local natural microflora and aging conditions for particular cheeses. Initially, he adapted an actual cave in northern Wisconsin to create this environment. Now his company has created a large open-air cave on-site...
Finica Food Specialties Limited, Mariposa Dairy, Ontario
Lindsay Bandaged Goat Cheddar
Mariposa Dairy is operating in overdrive. Thanks to unanticipated attention from recent awards, cheesemakers Lori Legacey and Peter VanOudenaren are excited to be clocking long days in the make room of the dairy in Lindsay, Ontario.
In 2010, Mariposa’s Lindsay Bandaged Goat Cheddar beat 40 other cheeses from across Canada and the U.K. in the...
Fromagerie du Presbytère, QC
Louis d’Or
Brothers Jean and Dominic Morin are fourth-generation dairy farmers in Québec who have found amazing success as first-generation cheese producers in just a few short years. Now, with a third-place Best of Show at the 2011 ACS competition and a first-place award in the open category for their cow’s milk Louis d’Or, the pair is poised for the big time. The secret to their success: “...
Most people will recognize Fabio Viviani from his appearance on Bravo's tv series Top Chef, where his charisma and unparalleled cooking style made him a fan-favorite and also led to his reappearance on Top Chef All-Stars. He now resides in the Los Angeles area where he owns Cafe Firenze, and Firenze Osteria. Alexandra, culture intern and long-time Fabio fan,...
It was the best cheese gig ever—tasting some of the most magnificent cheese on the planet (and some not) among the 1,676 cheeses in competition at the 2011 American Cheese Society (ACS) competition, held in Montréal. I was chosen to be one of several judges in the “Aesthetic” category, paired with technical judge MaryAnn Drake, an expert in sensory evaluation from Raleigh, North Carolina.
The judging form guided real rigor and completeness...
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