In Queso You Missed It: October 18th
Yesterday was International Raw Milk Appreciation Day, a day when folks around the world are encouraged to purchase, share, and learn about raw milk cheese.
The Natural Touch
So what exactly is a “natural cheese”? Well, it’s hard to establish a set of category-defining attributes, but we try to give you a taste.
Ask the Monger: Is there a difference between “raw” and “pasteurized”?
There sure is! The differences are both technical and aesthetic. Gianaclis Caldwell covers it all.
We’ve put together some attainable goals for 2020 you’ll have no trouble achieving—all you need is cheese!
Comeback Kids: Consider Bardwell Farm Finds a New Whey Following Recall
Photo via considerbardwellfarm.com Nothing strikes ice-cold fear into the hearts of dairy manufacturers quite like the L-word—we’re talking Listeria monocytogenes. An independent cheesemaker’s worst nightmare erupted in late September 2019 for Consider Bardwell Farm, when a routine inspection of the Vermont-based farm’s processing facilities yielded a positive test for listeria in a wheel of the […]
The First Raw Milk Buffalo Mozzarella Dairy in Paris
When wandering the streets of Paris, you’ll find a fromagerie on almost every corner. However, this dairy is something entirely new.
5 Ways to Celebrate Raw Milk Cheese Appreciation Day
International Raw Milk Cheese Day is here. Here’s how you can celebrate the history-laden and microbe-rich goodness of raw milk cheese.
French Onion Soup Burger
Topped with toasty cheese, French onion soup is a classic pairing of beefy flavors and savory curds. Here, we’ve turned the appetizer into a hearty burger.
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, […]
The Roquefort Rebel
Will Studd, cheese expert and host of Cheese Slices, brings us the tale of how Roquefort was nearly erased from Australian cheese counters, and how he changed history. It’s been more than two decades since Australian authorities announced that regulations allowing the sale of raw milk cheese after a 90 day holding period would be […]