Cheese IQ: Going Native
Most cheesemakers today use commercial cultures. However, more makers are beginning to experiment with native cheese cultures.
The Demise of Camembert de Normandie
Camembert is, for many, the essential soft cheese. And Appellation d’Origine Protegée (AOP)-certified Camembert de Normandie, the raw-milk version that hails from northern France, is an object of pilgrimage for many Americans, as legal restrictions on the sale of young raw-milk cheeses mean that it can only be enjoyed in its truest form in Europe, […]
Planet Cheese: This Is Progress?
Bronwen Percival and husband Francis believe “progress” is no friend to cheese. More than anything else, they say, they are arguing to avoid sameness.
Voicings: Bronwen Percival
A proponent of microbial diversity, Bronwen Percival wants to usher in a future for cheese that’s far more scientific and controlled.
