Professional Cheese Monger: Ever wonder what it’s like to work behind the cheese counter? (click here) Cheesy Astrology: See what the best cheese is for your astrological sign. (click here) Pandemic Story: How a French architect became an affineur. (click here) Coverdale Cheese: A cheese wholesaler is saving this cheese from extinction. (click here) Best Cheese Boards: We love looking at them but, of course, they’re
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Adapting to the Pandemic: Noah’s Cheese in South Africa has totally changed their process for making cheese. (click here) Aging Ritual: In a remote village in Switzerland, the residents set aside wheels of cheese for their funerals. If the cheese is fossilized, it means you lived a long life. (click here) Making Burrata: This new video shows how they make burrata in Puglia, Italy. (click
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New Store in Charlotte, NC: The Culture Shop, dedicated to cheese, opened in April, right in the middle of the pandemic. (click here) Blue Cheese Appetizers: Two very easy ways to serve blue cheese. (click here) Grilled Rice Cakes Coated with Cheese: In South Korea it’s called grilled cheese tteokbokki. (click here) Goat Cheese Dip: If you don’t already make your own, check out Vermont Creamery’s
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New Videos: During the pandemic, the amount of new cheesemaking videos on YouTube has skyrocketed. We picked out a few of our favorites – posted within the last month: New Articles: Cheese and Covid-19: There might be a correlation between Vitamin K (found in hard and blue cheeses) and the coronavirus. (click here) Up and down: The price of cheese has roller-coastered since February and
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May is American Cheese Month: We’re all invited to share our thoughts at the American Cheese Society webpage. (click here) Viral Surplus: Cheese is “aging out” in France and Canada because consumption has gone way down in the last two months. (click here) An Ancient Cheese Called ‘So:’ The Japanese have come up with a whey to help dairy farmers sell their milk during
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Good Times: It’s fun when you win the World Championship Cheese Contest! (click here) Best Cheese for Pizza: This is a great video to help you decide how to make your Mozzarella for pizza (or buy it) because it compares the different ways it’s made. (click here) We Love This: Chipotle Mexican Grill is now buying some of their cheese from small farms in Wisconsin.
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A New Record: The upcoming World Championship Cheese Contest (in Madison, WI next month) reported having 3,667 entries this year, 8% more than the previous record. (click here) Free to Innovate: An Israeli cheesemaker is bringing his craft to Pennsylvania. He wants to try making new cheeses in the US because, he says, Europe is all about “tradition.” (click here) Sophisticated Taste: A burgler in
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No Whey: Over 6000 people (!) showed up at the Beer & Cheese Fest in Wisconsin last Saturday night. (click here) $209/Pound: This cheddar is aged 20 years and it’s being sold (out!) online. (click here) Casu Marzu: If you’ve ever wondered how people can eat a cheese with maggots crawling through it, see for yourself with at this short video. (click here) Pressed Cheese:
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