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Making Cheese at 8000 Feet
Some of the greatest cheeses in the world are made only in the summertime in the gorgeous high elevations of the French and Swiss Alps. Gruyère, Beaufort, Appenzeller, Comté all come to mind. In a...
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Quick! Free Tickets to an Irish Cheese Tasting in NYC!
The kind folks at Murray’s Cheese are inviting the first 30 of you who R.S.V.P. to the phone number below to an exclusive Irish farmhouse cheese tasting at Ireland House in NYC this Thursday, October...
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Announcing Cheese Enthusiast
There's a new cheese publication in town, and it's definitely worth checking out. Cheese Enthusiast is a reincarnation of the old newsletter "Home Dairy News," and as such its focus is on hobbyist...
View ArticleInaugural Cheese Plate
Check out my "red, white and blue" suggestions for an Inaugural Cheese Plate, which appear today on the new Cheese and Champagne blog.
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Bush's Legacy
Check out my latest post over at Serious Eats, about George W. Bush's latest (and last?) F.U. to the world: increasing tariffs on Roquefort cheese by 300 percent. Get it while you can, the tariff goes...
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Raw-Milk Cheese 101
Check out my latest post on Serious Eats regarding raw-milk cheese. It's a debate that doesn't seem to die, so I thought it would be good to lay out the basic issues.
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Comté Calling
Comté is hands-down one of my favorite cheeses. It's both nutty and fruity at the same time, and its elastic, semi-firm texture makes it a perfect melting cheese (it's often a key component in a...
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Meet the Curd Nerd: Janet Fletcher
Janet Fletcher is a staff food writer and cheese columnist at the San Francisco Chronicle. Recently, Curdnerds.com chatted with her about her love of cheese, as well as a beautiful new iPhone app based...
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Is affinage all hype?
“And if my humidity is 35 percent different from yours, my cheese is going to taste just as good as yours. It may have a different color of mold on it, but it’ll taste just as good. And yours is going...
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The World of Mediterranean Cheese
Image courtesy of Karoun CheeseTalking about "Mediterranean cheese" as if it's a distinct variety is problematic for two reasons. First of all, almost all of the best cheese-producing countries in the...
View ArticleStudy finds that cheese is as addictive as hard drugs
Using the Yale Food Addiction Scale, designed to measure a person’s dependence on, scientists found that cheese is particularly potent because it contains casein. The substance, which is present in all...
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7 rules of cheese to live by
Thanks to Corr Chilled for this great infographic on the "7 rules of cheese."
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