Crafting, Selling, & Enjoying Cheese

An MIT Anthropology Professor Writes About Artisan Cheese

03/19/2013 - The Boston Globe

Artisan cheesemaking is undergoing a renaissance in this country, so much so that narratives of city dwellers who chuck it all and buy a goat farm, or of fourth-generation dairy farmers who keep the family homestead by creating and selling a wonderful new cheese, have become commonplace ... more
[Crafting, Selling, Enjoying]

How To Make Cheese

01/22/2013 - Contra Costa Times

Three Bay Area cheesemakers share the art, science, and culture ... more
[Crafting, Selling, Enjoying]

Smile And Say Cheese! The Art Of Making Cheese Is Easier Than You Thought

12/12/2012 - Anniston Star

After I successfully made two batches of cheese this week, I felt like a superhero. The power to make cheese lay in my hands. Just call me … The Cheesemaker ... more
[Crafting, Selling, Enjoying]

Oldest Evidence Of Cheese-making Found In Shards Of Vessels

12/12/2012 - Los Angeles Times

7,000-year-old pottery fragments poked with holes are the oldest direct evidence of cheese-making, scientists conclude ... more
[Crafting, Selling, Enjoying]

Beyond Pimento: A Guide To Southern Cheeses

11/08/2012 - Atlanta Journal Constitution

“The South is rising again in farmstead dairy,” said MaryAnne Drake, a professor of food science at North Carolina State University who’s a consultant for the many small dairies that have turned to cheese making in recent years ... more
[Crafting, Selling, Enjoying]

The Science Of Cheese, From Blue Veins To Creamy Camembert

10/25/2012 - International Business Times

From just a few simple ingredients – milk, acids, rennet taken from the stomachs of young, slaughtered calves – cheesemakers can create a wide range of cheeses to satisfy every kind of palate ... more
[Crafting, Selling, Enjoying]

Here's Why The Mold In Bleu Cheese Is Safe To Eat

06/28/2012 - Business Insider

Bleu Cheese is delicious. We'd smother everything in it if we could ... more
[Crafting, Selling, Enjoying]

How To Make Really Good Ricotta

05/07/2012 - Boston Herald - Fork Lift

Ricotta is not cheese; it is a by-product of the cheese making process and is as important to many regional Italian dishes as olive oil and tomatoes ... more
[Crafting, Selling, Enjoying]

Wine And Cheese Expert Shares Favorite Regional Pairings

04/24/2012 - Abilene Reporter-News

Laura Werlin set out years ago to discover the gems in American cheesemaking and has spent extensive amounts of time pairing them with regional wines ... more
[Crafting, Selling, Enjoying]

You Can Be Your Own Artisan Cheesemaker

02/18/2012 - Seattle Times

"ALL OF YOU are cheese heads or you wouldn't be here," Mary Karlin said as she welcomed us to her Beginning Cheese-Making Workshop at the Art Institute of Seattle last fall ... more
[Crafting, Selling, Enjoying]

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