The cold weather is finally setting in and it’s time to break out the festive winter recipes. For me, this time of year signals a return to one of my favorite cheeses for pairing and entertaining: the infamous bleu.
Fifteen years ago, I took a trip to England for a comprehensive tour of the origins of the best British cheeses. I visited Wensleydale in North Yorkshire, then the village of Colston Basset to learn about Stilton and the West County for an education in Cheddar. But it was a trip to Bath, nestled in the countryside of southwest England, where I was taught my most life-changing lesson.
I’ve been a vegetarian since the mid-1980s. For me, that means I don’t eat meat, fish, fowl, or any product made from them, with one exception: I do love to eat great caviar (fish eggs). We all have friends who are vegetarian to varying degrees and define their eating habits with unique parameters. What you may not know is that cheese can be a sticking point for many of them due to the nature of rennet, the agent used to separate curds from whey. (more…)
From July 26–29, I traveled to Denver, Colorado to attend the 34th annual American Cheese Society Conference and Judging, cheekily entitled “Cheese with Altitude.” It was the perfect opportunity to see so many old cheese friends – from New York, San Francisco, and all points in between – and make some new ones as well. And then there was the cheese; so much great cheese.
The vast majority of artisan cheese is made in Europe and the United States; last year, the two regions produced 81.7% of the world’s cheese. But while the rest of the world may contribute less in terms of quantity, some unexpected countries are currently playing integral roles in the global artisan cheese renaissance. This series profiles a few of these nations and celebrates the dairies that are putting their countries on the (cheese) map. Find part one, on the cheese of India, here, and part two, on the cheeses of Japan, here.
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