Natural Is Possible At Cheese Event
To attend Cheese is to experience the present and future of milk’s leap toward immortality.
The Magazine of Tasteful Living!
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The Magazine of Tasteful Living!
To attend Cheese is to experience the present and future of milk’s leap toward immortality.
Produced by the monks at the Abbey of Notre-Dame de Scourmont. The first thing that springs to mind for many when you hear ‘Belgium’ is beer. It’s amazing how a country so small is known worldwide for its beer and variety of styles. ‘Trappist’ beers are one of the best-known
Switzerland’s Appenzeller cheese, one of the most recognized alp varieties, has a long history.
Find out why this revered cheese is becoming even more cherished.
Discover what makes this Italian meat a unique standout. Mortadella. The name rolls off the tongue – just like a wafer thin slice of the silky smooth pork luncheon meat that melts in the mouth.
Australian cheesemaker brings Anthill cheese to the U.S. A few years ago, Kris Lloyd’s friend, chef Jock Zonfrillo, brought her a bucket of ants. The creative cheesemaker felt challenged to incorporate this unusual ingredient—indigenous to her native Australia—into a cheese recipe. Excuse the pun, says Lloyd, but “Jock understands how
When a dream becomes a reality. When Greg O’Neill, co-owner of Chicago’s pastoral artisan cheese, Bread & Wine shops, describes how he and his husband/business partner Ken Miller came into the cheese business, he says it was as corporate refugees.
After a fire ravaged the tiny greek village of Kefalas in 1997—endangering the olive trees that have stood for more than 150 years and the livelihood of its 21 farms that produce a variety of olives making up the local co-op, the word ‘cooperative’ took on a truer meaning. The frightening
Cheese is truly amazing—from only milk, salt, culture and rennet, thousands of unique cheeses come to life. But what really makes cheese so fascinating is its stories, which sprout from generations of culture, tradition and innovation. Telling the stories of cheeses means telling the story of people, places and lives.
Every spring, hundreds of families across switzerland leave the modern amenities at their valley homes and herd their livestock up mountains carpeted in thick spring grass. They will spend the summer in pursuit of an ancient treasure: nutrient-rich milk that serves as the raw ingredient for some of Switzerland’s most
Held twice a year around the Specialty Food Association’s Fancy Food Shows in San Francisco in January and New York City in June, and a recently added Chicago competition in April, the Cheesemonger Invitational has become an iconic competition to separate the best from the best cheesemongers from across the
It was a calculated risk opening up a gourmet cheese shop in Uptown New Orleans soon after Hurricane Katrina devastated the city, but it was one that Danielle Sutton and her husband Richard were willing to take.
