Fresh Ricotta, A Fleeting Pleasure
08/05/2011
- The New York Times
Sweet and creamy on the tongue, yet light, it is one of life’s simple luxurious pleasures ... more
[The Cheese]
Old-school Mozzarella From Farmstead Cheese Co. Returns
07/31/2011
- San Francisco Chronicle
Cheesemaker Kuba Hemmerling makes the 8-ounce balls in the traditional Italian way, by inoculating the fresh milk with a culture ... more
[The Cheese]
Hills Are Alive With The Smell Of Oma Cheese
07/24/2011
- San Francisco Chronicle
Oma is a farmstead cheese made with raw milk from the von Trapps' mixed herd, predominantly Jerseys and Jersey crosses ... more
[The Cheese]
Secret du Couvent
07/10/2011
- San Francisco Chronicle
European monastic orders have a long cheese-making tradition, probably a response to prohibitions against meat consumption ... more
[The Cheese]
Mont St. Francis
06/12/2011
- San Francisco Chronicle
Even Judy Schad, who makes the delicious Mont St. Francis at her Capriole dairy in Indiana, couldn't tell me why there are so few cheeses like it ... more
[The Cheese]
Cowgirl Creamery's Cottage Cheese Stands Out
05/15/2011
- San Francisco Chronicle
They say that 90 percent of cheesemaking is cleaning up, and I believe it after watching Maureen Cunnie produce cottage cheese ... more
[The Cheese]
Morbier
03/22/2011
- Evansville Courier & Press
This week, we step into a little stink ... more
[The Cheese]
Pedrozo Dairy's Bubbly Cow
03/23/2011
- epicurious
A Gouda-style cheese that is given a bath in Champagne ... more
[The Cheese]
Valley Ford's Estero Gold, Barinaga Ranch's Txiki, Point Reyes Farmstead Cheese Company's Toma
03/17/2011
- San Francisco Weekly "SFoodie"
This week, as I was tasting local cheeses, I called a number of pros to ask them about cheeses they thought I should know about ... more
[The Cheese]