Cheese Styles: Blue
Centuries ago, blue cheeses were probably all mistakes. Modern cheesemakers prefer consistency and control, so they inoculate the milk or curds with the mold of their choosing.
Voicings: Dairy Consultant Neville McNaughton
Dairy consultant Neville McNaughton dishes on the cheese scene
Table of Contents: Summer 2017
FEATURES Fire Away — Summer produce and melty curds come together in these grilled flatbread recipes. By Leigh Belanger & Rebecca Haley-Park Good Enough to Eat — Wedges and wheels become edible art in these pieces from the French Cheese Board. Photographed by JJ Pallot Ichetkar Cape of Good Cheese— Discover cheesy destinations in Cape Town, South Africa. By Ishay Govender-Ypma A […]
Artisanal Alchemy: Jacobs & Brichford and Distinctive, Sustainable Cheese
Culture talks to Matthew Brichford on his approach to curd development and defining his repertoire.
