A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related, from a VIAC-certified urban cheesemaker.
(All Photos by Matt Spiegler unless otherwise credited)
We’ve got it all here in the Land of the Free, from endocrine-disrupting herbicides to stress-causing feed additives.
nbd, just arsenic in turkey feed, nothing to see here.
“There’s nothing the matter with butter, and nothing the matter with jam, and the warmest of greetings I utter, to the ham and the yam and the clam.” -Ogden Nash
This Saturday Guest Snack Love is by my lovely friend, Matt Nolan! I really wanna go visit him and his lady and make them make this for me.
Assemble a mind-blowing cheese plate with these 5 tips from Milwaukee Magazine.
On Lucky Dog Farm, up in the Catskills, the crew has been waiting on the warm weather to begin planting in the fields. While some farms have gotten an early start...
Out from the cracks (by J-Fish)
Which fan-submitted grilled cheese idea should be on our May menu? Vote here!
In our inaugural podcast episode we meet David Jowett, creator of Jowett Cheese, who discusses why he chose to make an alpine style cheese in...
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Tomme de Chevre Aydius, from the village of Aydius in the Béarnaise Pyrénées region of France, is a washed rind goat’s milk tomme, aged for up to 6 months, after which the aging continues in the Murray’s caves to bring them to perfection.
With a pungent, grassy aroma and a dense, eye-pocked creamy paste and melting mouthfeel, this tomme is mild but complex, sweet, nutty and herbaceous, with hints of lemon and fruit.
Purchased at Murray’s Cheese.
