I remember that brisk winter day in 1999 as if it were yesterday. The crystal blue sky dazzled as I made my way north across the Golden Gate Bridge and west through the forest of towering redwoods. I was headed to the tiny coastal town of Point Reyes Station and to the renovated barn that was home to a fledgling cheese operation called Cowgirl Creamery. Co-owner Sue Conley had graciously agreed to let me observe their cheesemaking as part of my research for a book I was writing on American...
By Claire Leschin-Hoar
NEW ENGLAND IS IN THE MIDST of an artisan cheese renaissance,
and no city is better poised to take advantage of all that handcrafted
goodness than Boston. Farmstead cheeses produced from western
Massachusetts to rural Vermont are elegant and exciting, including
gems like raw-milk blue cheeses from Jasper Hill Farm in Greensboro,
Vermont, or Great Hill Dairy in Marion, Massachusetts; thimble-sized
Hannabells from Shy Brothers...
A retailer muses on the changing state of American cheese
I think I was about twenty years ago that I got up to speak at the American Cheese Society conference in San Francisco, and held up at the podium a slice of processed American cheese. Addressing the audience with my prop, I voiced a couple of predictions: two decades into the future, when they thought of American cheese, most people would no longer envision pre-sliced singles of the sort I was holding, but...