February 2012
35 posts
OMG. LEAP DAY = 366 DAYS OF CHEESE.
Your cheese-induced seizure of the day, courtesy of murrayscheese:
photos from Murray’s
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Master Class: Exploring the Biology of Cheese
California People, take note. The Cheese School of San Francisco is offering what looks to be a very interesting class:
Master Class: Exploring the Biology of Cheese June 10
In this class, you’ll explore the science of cheese, from the action of starter cultures and rennet on milk, to the microbes that transform fresh cheese into aged masterpieces. You will learn in detail how the fat,...
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Salon du Fromage 2012, Paris
Taking place in Paris this week, February 26th-29th: The Salon du Fromage et des Produits Laitiers (Salon of Cheese and Dairy Products), one of the big annual conferences for the cheese industry.
As we speak, cheese buyers from all the major cheese stores in NYC are probably in flight or already in Paris, getting ready to see what European and UK cheese and dairy producers have to offer, so...
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Grilled Cheese Grill-Off
Via Open House Gallery:
The Big Cheesy returns! A two-day pop up to declare the best grilled cheese in the city.
Saturday February 25 and Sunday February 26, we bring together seven of the best grilled cheese posts in the city for The Big Cheesy, a two-day pop up to declare the best sandwich in the city. The Big Cheesy is an ode to the grilled cheese. An homage to fromage we’ve created to...
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Study: Goats Can Have "Accents"? →
via lukecaseinpoint:
murrayscheese:
Oi! Oy’m a goat frum Angland!
Seeing as I’ve been feeding goats every day for the past week I wonder if they’d respond differently if I speak to them in a German accent during tomorrow morning’s breakfast feed. Sam, the billy has a completely different baaa to his harem of 14 ladies. Much lower and surprisingly quieter. ”Researchers found that as goats...
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New Brie made for US Limitations?
via @CheeseSchoolSF, the San Francisco Chronicle reports on a new “Brie”, designed to make the most of the limitations imposed by America’s nonsensical raw milk laws. I’ll be curious to try it, and in the meanwhile keep dreaming of proper Brie…
…The truth is, we’ll have to go to France to find a Brie that would please a connoisseur. But in the...
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Don’t Mock the Artisanal-Pickle Makers →
Via the New York Times, an interesting editorial on Artisanal and Craft businesses and their potential to engender change in the American economy:
It’s tempting to look at craft businesses as simply a rejection of modern industrial capitalism. But the craft approach is actually something new — a happy refinement of the excesses of our industrial era plus a return to the vision laid out by...
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Murray's joins the tumblrverse →
Now on Tumblr, Murray’s Cheese! Get followin’: http://murrayscheese.tumblr.com/
murrayscheese:
monkeychow:
Murray’s Cheese has a Tumblr!
Murray’s Cheese has a Tumblr!
Murray’s Cheese has a Tumblr!
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
We’ve been getting a lot of this :)
Thanks for the warm welcome,...
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At Culture Magazine, Kate Ardling reports on the establishment of the North American chapter of the Guilde de Fromagers:
Despite relatively little external fanfare, last week saw a significant milestone for North American artisanal cheese with the official inauguration of the North American Chapter of the International Guilde de Fromagers.
The Guilde, a non profit organization, was...
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Sometimes you want a little sweetness with your cheese, perhaps in the form of a fig mostarda, red currant jam or floral honey (Honey with a peppery blue cheese is one of my favorite combos). With that last one in mind, I signed up recently for a half share through a Honey CSA, Brooklyn Honey, run by Megan at Brooklyn Homesteader. Twice in the next year, in July and October, I will receive a jar...
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Readings: A question of Terroir
Via @NYFarmer, an interesting read in the journal American Anthropologist Volume 112: Locating Value in Artisan Cheese: Reverse Engineering Terroir for New-World Landscapes, by Heather Paxson, Associate Professor of Anthropology at MIT.
ABSTRACT Terroir, the taste of place, is being adapted by artisan cheesemakers in the United States to reveal the range of values—agrarian, environmental,...
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