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  • AOP Agriform

    AOP Agriform
  • Just a #california cow doin’ what it wants to #happycows ...

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    If you’ve already crafted fresh cheeses—ricotta, fromage blanc, paneer, and so on—the following recipe is a small step beyond what you already know. ⁠

    Start with chèvre, add some blue mold spores, shape the drained curd into logs, ripen them for a week or two, and behold: finished cheeses that are not only beautifully blue but also tangy and a wee bit funky. Age them for one week, and you get a delicate, mushroomy aroma. Wait a week or two more, and the logs will sprout a dark blue rind encasing luscious, sticky insides. ⁠

    ✍️ Louella Hill⁠
    📸 @kate_simon_photo⁠

    #cheesemaking #cheesemaker #diy #diycheese #homecheesemaker #cheeselover #goatcheese #culturecheesemag #homemadecheese
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    Say cheese! 🧀 The International Cheese Competition by SIAL Canada is coming up, and we can't wait to see the best cheeses from around the world compete for the top prize. Join the 161 cheeses from 9 countries already registered! The competition is open to cheeses of all types of milk, whether or not they exhibit at SIAL Canada 2023.⁠

    Don't miss your chance to showcase your cheeses in front of 20,000 professional visitors - the deadline is April 10th!⁠

    Whether you're a cheesemaker, a cheese lover, or just looking for some delicious inspiration, this event is not to be missed. See you at the competition – @sial_Canada, May 9-11, Enercare Centre, Toronto 🏆⁠

    #SIALCanada #CheeseCompetition #InternationalCheese #cheeselover #cheesemaker
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    Just one of the many creative pairings on display at this weeks @thecheesemongerinvitational CMI Masters.

    Alex Armstrong @whiteandcurdy made a French onion soup aspic to pair with Gruyere.

    Read more about the event at our #linkinbio

    #cheesemonger #cheese #cheesepairing #frenchonion #frenchonionsoup
    ...

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    Happy National Potato Chip Day! Crispy, salty, and addictive, #potatochips are one of the most underrated cheese vessels.

    We like to smear ours with a soft, goat’s milk cheese like Bonne Bouche from @vermontcreamery or a spruce-wrapped softie like @JasperHillFarm Harbison.

    How do you like to eat chips and cheese? Tell us in the comments 👇
    #cheese #cheeselover #culturecheese
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    Creativity was on full display at the @cheesemongerinvitational CMI Masters.

    13 mongers duked it out (in a friendly way) to determine which 2 would go on to represent Team USA at the Le Mondial du Fromage (AKA the World’s Best Cheesemonger Competition).

    They crafted the perfect bite and created larger than life displays of cheese, and took oral and written exams to prove their cheese knowledge.

    As always, a fun day was had by all and there was plenty of cheese to go around. Congrats to the winners @sam.cheeseontoast @thephcheese, alternate @whiteandcurdy and all the other talented contestants!!

    #cheesemonger #cheese #cheesemongers #cheesemongerinvitational #cheeseislife #cheeselover #competition #teamusa
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    ATTN INDUSTRY PROS! Tickets are on sale for Counter Culture Live on March 21 at the beautiful @pointreyescheese. ⁠

    Start the day with a morning farm tour of @pointreyescheese and then spend the day learning from presenters like @unfi @mariekegouda @fabrique_delices and @gruyere_aop. ⁠

    These trade-only events are intensive, full-day sessions with ample opportunity to talk one-on-one and network with your industry peers. ⁠

    Get tickets at our #linkinbio. We hope to see you there!⁠
    #cheese #cheesemonger #cheeseevent #cheesemaker #counterculture #culturecheesemag
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    Make it MELT!⁠

    We replaced onions with mushrooms to create this umami bomb of a soup featuring melty @mariekegouda toast points. The rich and nutty flavor of Premium 12-18 month Marieke Gouda adds a touch of indulgence to this update on the classic French onion soup.⁠

    Go to our #linkinbio to get the recipe and learn more about #mariekegouda

    #cheese #culturecheese #gouda #meltedcheese #cheeselover #foodporn #yum #soup #frenchonionsoup #mushrooms #recipe #foodblogger #goudacheese
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    Did you know the average US dairy cow spends 7-8 hours a day ruminating? And that they prefer to do it lying down!

    Rumination (or cud-chewing) is the process of regurgitating previously consumed feed and chewing it further. Rumination allows these animals (aptly named ruminants) to digest forages and high-fiber feeds other animals cannot. Ruminants make the best (and pretty much only) cheese due to the special k-casein found in their milk that coagulates due to rennet.

    These little ruminators are from @wolfesneckcenter in Maine. #Ruminantsgottaruminate

    #cows #cowsofinstagram #rumination #dairyfarming #dairyfarm #cheesemaking #farmlife #babycow #calves #cuteanimal #farmanimal #culturecheese #farming #milk
    ...

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    Gone are the days of salami rivers and painstakingly styled wedges. There’s a new #cheeseboard in town and it requires minimal effort while delivering maximum #cheese.

    A recent @bonappetitmag article by @alifrancis.me begged restaurants to serve #hunks as a main course. And celebrity chef @inagarten made a “rustic” cheeseboard featuring entire wheels of Brie and 2 pound chunks of blue cheese (#barefootcontessa knows what’s up).

    We want to know what you think! Are you team #hunk or do you think “Instagram” boards are here to stay? Tell us in the comments 👇

    Want to stay updated on cheesy happenings? Click our #linkinbio to sign up for our weekly newsletter.
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