In this blog series our intrepid intern Molly will find and interview American cheesemakers attempting to re-create traditional European cheeses. Learn about the difficulties as well as the benefits of this type of cheese making, as well as how terroir and the idea of a cheese tied to a location so distant changes when that cheese is made in a new location. Also, each week you’ll have a chance to win an issue of culture: the word on cheese. Last week's winner was Ashley Robin!
In a blog about traditional European cheeses, I'd be crazy not to write about Roquefort. The poster child of the legally-protected, this sheep's milk blue is perhaps the best example of how closely a product can be tied to a place--in terms of both chemistry and culture.
Kate spotted this great archival video from Papillon documenting Roquefort-making back in the 20's. Great for mustache aficionados, or anyone looking to catch a glimpse into cheesemaking's past. Following the silent show, there's a modern piece so you can have a look at how Papillon does it today...
Yesterday I moved from one apartment in Boston to another - a disgusting activity, given the temperature outdoors.
During the process, my moving-helpers and I decided to pull the empty drawers out of my dresser before carrying it down the stairs to the street.
This is when we found a handful of yellowed sheets of paper, wedged up in the interior crevices of my dresser.