November 2011
22 posts
6 tags
Camembert heads to court
Somewhat a moot issue for us sadly deprived Americans, who can’t even purchase a real Camembert on this side of the pond (not legally, in any case), but Reuters reports that the debate over name-control seems headed to court:
Small producers from the northwestern French region say industrialists are capitalizing on the artisan makers’ prized “Camembert of Normandy”...
8 tags
8 tags
9 tags
WatchFrom the legendary cheesemongers Neal’s Yard Dairy in Covent Garden, this is “A Neal’s Yard Dairy Film”, looking at the cheesemaking process from sheep (and goat and cow) to shelf, with a nice mix of footage (not sure how much of it is found and how much shot for this film) from all points in the life cycle of a wheel of cheese. Neal’s Yard is one of those life list...
5 tags
5 tags
In case of emergency, smell cheese.
Would you believe, cheese being used in place of smelling salts? Scout Magazine has the story:
It is said that the small but highly efficient emergency medical services of the Swiss canton of Glarus include in their medics’ toolkit a small vial of Schabziger. Whenever a person passes out, the vial is opened below his or her nostrils until he or she wakes up. Failure to respond to the...
9 tags
8 tags
5 tags
Cheese and Champagne visits Rush Creek Reserve
Cheese and Champagne has a great post about one of my favorite American cheeses, the highly seasonal, gone-before-you-know-it Rush Creek Reserve from Uplands cheese. Rush Creek is a bark-wrapped, spoonable wonder of a cheese in the style of Vacherin Mont d’Or and as close as you’ll get (legally) to Vacherin in the States, at least until the laws change. The above photo is from last...
6 tags
WatchMore molecular madness from the Think Food Group and Jose Andrés. The video is titled “Milk, Milk, Milk”, and the creation is a sweet ravioli dish in which everything, from the “pasta” to the filling to the sauces, are made in one way or another from milk.
6 tags
7 tags
5 tags
7 tags
8 tags
4 tags
East Village Cheese Monks
There was a time in New York when the topic of cheese shops would invariably bring up the question, “do you know about the East Village Cheese Shop”? This was especially true if you were, um, budgetarily challenged. Popular as much for its cheap prices as for its assortment of cheeses, it was a mainstay for people with a big appetite for cheese but a thin wallet. if you needed to...
5 tags
6 tags
5 tags
Cheese in Beijing
China Daily looks at cheese in China and Le Fromager de Pekin, the first real cheesemaker/monger in Beijing. Run by Liu Yan, he discovered cheese while studying in France.
Finding fresh, French-style cheese in Beijing was a difficult mission until Liu Yan set up his grandly-named business, Le Fromager de Pekin, which concentrates on making the soft, pungent-smelling varieties that are so...
5 tags
WatchMolecular madness: a cheese “egg” made with Idiazabal cheese. via the Culture blog.
8 tags
5 tags
NY eases rules on cheese slicing
Finally some common sense. We’d already heard that the regulations on cheese slicing at farmer’s markets wouldn’t be enforced, and now they’ve been junked altogether:
ALBANY — The state is moving forward with permanent regulations that would exempt cheese makers from having to get a food-processing license to slice cheese at farmers’ markets.
Last summer, the...
