A tidbit is a little piece of something BIG and that something is the big, big world of cheese. We know you’re kinda busy making your own “fabulous fromage,” so, every month (on the 15th), we scour the Web for you, picking out new items of interest and giving you the links. If we missed something, let us know at firstname.lastname@example.org or in the comments below.
Cheesy Ice Cream: Check out these mouth-watering ice cream cones made out of chevre, mascarpone, camembert and even burratta! – click here
Camembert de’Normandie: Great article about why it’s becoming so hard to find really good Camembert – click here
Stringing Along: Do you know what the difference is between mozzarella cheese and string cheese? Our technical advisor, Jim Wallace explains it in this Huffington Post article – click here
True Grit: Chipotle is testing their new Queso (cheese dip) in NYC (made without any additives or artificial ingredients). The consensus seems to be that it tastes good but the texture is gritty. – click here
How Does it Feel?: Vermont technical College is offering an all-day course in the Sensory Evaluation of Cheese on August 4th and October 14th. You can bring your own cheese(s) with you to be evaluated – click here
See you next month and happy cheese making!