Hold on to your blue boxes and your viscous yellow liquids! This blog series will take you on a wild ride through the history, politics, science, and culture of processed cheese, including the origins of factory cheese, the rise of James L. Kraft, and the miracle of milk protein concentrate.
Since hurricane Irene hit two weeks ago, upstate New York has been awash (pardon the pun) in bad news about regions and towns destroyed by floods. I have seen some of the devastation and it can’t be exaggerated. But thankfully, other areas came through the storm with their beauty and buildings intact. Like Washington County, just above the upper Hudson Valley, which hosted a local Cheese Tour this past weekend, inviting the public to visit five farmstead cheesemakers who are tucked away on the back roads of some tiny towns. With map in hand, I made it to the various cheese stops on the tour and came back with a bundle of exceptional cheeses I bought off the farms—plus a whole new appreciation for the bucolic county just an hour north of me. It’s a rare gem of agricultural charm and vitality. Here’s a little photo diary of my sunny Saturday spent visiting the cheesemakers (and an ice cream maker!).