About American Cheese: Why we get a bad rap! (click here)
Cheesemonger Invitational: Check out the competition entries at the latest Fancy Foods Show in Chicago. (click here)
A Dream Come True: A restaurant in London has cheese on a conveyor belt for customers to sample as it goes by. (click here)
Cheese Crawl: There are 5 fabulous booths of cheese at the Epcot International Food & Wine Festival at Disney World until November 23rd. (click here)
CheesE-Magazine: Cheese Connoisseur has a lot of great articles and a monthly newsletter. (click here)
Got Tomatoes?: Yummy appetizer or side – Goat Cheese Stuffed Tomatoes. (click here)
What’s a tidbit?
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, 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 info@cheesemaking.com or in the comments below.
Jamie says
Thanks for the reply. When I lived in France and when I return I saw cheese vaults in underground catacombs hundreds of years old. We just can’t mechanically create what nature does naturally. But we can certainly dream.
Absolutely loved the affinage video in this edition. One of the best I’ve seen. She covered all sorts of cheeses I’ve been making as a first timer and it was great to see her examples and the challenges she faces. Gave me a renewed sense of hope to keep “swimming” as I refine my techniques and further develop my cheesemaking skills.
Thank you for your kind words! I find affinage to be the most difficult part of home cheesemaking. Mostly we are making do with less than ideal conditions, equipment, and lack of labor. Just keep swimming, the rewards are worth the effort.
-Kristin