A blog dedicated to urban cheesemaking, cheese tasting and appreciation and all things cheese and dairy related.
(All Photos by Matt Spiegler unless otherwise credited)
A fantastic if slightly blurry motion shot of a man squeezing the whey from the curd before scooping the fresh cheese into wooden molds in Mineral Point, Wisconsin. The whey are...
Behold, the “All American”
Bratwurst, cheddar, house-made root beer mustard, house-made pickle relish, and caramelized onions.
Yeah, it’s as delicious as it looks.
Ricotta salata on the balcony awaiting another fava themed lunch.
Applecross by MJSFerrier on Flickr.
hey I’ve been there
baked cheese cake
well played
Yes.
Back from 3 wonderful days in Southern Germany and Austria tasting cheese and visiting dairies with Jaap de Jonge.
I was particularly taken with the Wilder Kaser dairy...
My cheesemonger takes his work very seriously. He never sells a defected cheese or one that’s suffered in transit – it’s quality over a profit-driven model and a trustworthy...
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One of the more visually striking cheeses I’ve seen recently, this is Sunset Bay, from Rivers Edge Chevre, cheesemakers from the Central Coast Range of Oregon. This bloomy-rinded chevre is coated in ash and cut through with a vivid red blaze of Spanish paprika. The paste is smooth and creamy; the flavor delicate and tangy, with a smokey, peppery bite thanks to the paprika. Perfect for an autumnal cheese plate in both appearance and taste.
