“When you’re eating the rind of a cheese, you’re consuming more microbial cells than there are stars in the sky.”
That bit of hyperbole comes from Rachel Dutton, a biologist and self-described microbe fan working at Harvard Medical School. I met her at the “Science of Cheese” talk held at the MIT Museum’s annual science festival, where her work was described as “groundbreaking” by Vince Razionale, the cheese buyer for Cambridge-based Formaggio Kitchen.
While most of Rachel’s...
I remember that brisk winter day in 1999 as if it were yesterday. The crystal blue sky dazzled as I made my way north across the Golden Gate Bridge and west through the forest of towering redwoods. I was headed to the tiny coastal town of Point Reyes Station and to the renovated barn that was home to a fledgling cheese operation called Cowgirl Creamery. Co-owner Sue Conley had graciously agreed to let me observe their cheesemaking as part of my research for a book I was writing on American...
By Claire Leschin-Hoar
NEW ENGLAND IS IN THE MIDST of an artisan cheese renaissance,
and no city is better poised to take advantage of all that handcrafted
goodness than Boston. Farmstead cheeses produced from western
Massachusetts to rural Vermont are elegant and exciting, including
gems like raw-milk blue cheeses from Jasper Hill Farm in Greensboro,
Vermont, or Great Hill Dairy in Marion, Massachusetts; thimble-sized
Hannabells from Shy Brothers...
I think I was about twenty years ago that I got up to speak at the American Cheese Society conference in San Francisco, and held up at the podium a slice of processed American cheese. Addressing the audience with my prop, I voiced a couple of predictions: two decades into the future, when they thought of American cheese, most people would no longer envision pre-sliced singles of the sort I was holding, but...
culture the word on cheese | culturecheesemag.com | © 2012 CheeseToast Inc. 
