Ask the Monger: Does Cheese Have Probiotics?
Does cheese have probiotics? Probiotics are having a moment. Walk into most grocery stores today and you’ll see a large section devoted to these life-giving bacteria. But what are probiotics—and why the sudden focus? Here’s the skinny: Probiotics are living microorganisms, like bacteria and yeasts, that function on many levels, but they’re thought to be […]
An Interview with Andy and Mateo Kehler of Jasper Hill Farm
culture: How did you discover your love of cheese? Andy Kehler: We didn’t necessarily get into cheese because of some desire – the love for cheese came much later. We do what, we do because we love the place that we live in. In 1998, our little town lost 30% of its dairy farms. The loss […]
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.
Virginia is for (Cheese) Lovers
Virginia’s Blue Ridge Mountains, with their fertile soil and mild climate, create an ideal terroir for raising dairy. Hence, the special taste of a Virginian cheese.
Raw-Milk Cheese: US Comes Of Age
Three raw-milk cheesemakers share their tales of battles won while producing cheese in an adverse regulatory environment.
Does Dry Hay Mean Safer Raw-Milk Cheese?
Drying hay helps Jasper Hill Farm shape the microbiology of its cheese. Dry hay has helped it eliminate listeria completely from the milk supply.
The Truth About Raw-Milk Cheese
Got questions about raw-milk curds? We explain the process and protocols cheesemakers follow and examine listeria contamination in cheese
