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Making Cheese on the Comté Trail in the French Jura

Comte Cheese“Comté began from necessity, not luxury. The Jura winters are brutal, snowy, and long. Comté preserved milk into hearty wheels that could feed villages for many months. Farmers led their herds up the mountains in the summer to take advantage of the short season of green grass and plentiful blossoms, then returned to lower-altitude pastures when the first frosts came.”

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Chiriboga Blue, unusual cheese from Bavaria

Arturo Chiriboga, is Ecuadoran. Political turmoil in his home country motivated Chiriboga and his wife, who is of German descent, to move to Bavaria as young adults. He landed a job at the Obere Muhle creamery 17 years ago and has been there ever since.

Read all about Chiriboga Blue on Sfgate.com

Jasper Hill Farm’s ‘Harbison’ Awarded ‘Best American Cheese’

Cellars at Jasper Hill announced that its cheese, ‘Harbison’ was awarded ‘Best American Cheese’ at the World Cheese Awards…Cellars at Jasper Hill also took home a Gold award for their ‘Winnimere’, Silver awards for two different vintages of ‘Cabot Clothbound’ and Bronze awards for their ‘Moses Sleeper’ and ‘Kinsman Ridge’.

Read more about it here.

Essay Contest: Own Your Own Goat Dairy

Have you dreamed of having your own farm? How would you like to own a complete goat dairy and creamery including a fabulous goat herd, equipment, and recipes, home on 20 acres, barns, and training, with no mortgage?

Read more about it Goat Dairy Essay

Rodolphe Le Meunier, a French butter rock star, visits L.A.

The guy in the white jacket at the center of the throng of chefs and food writers was Rodolphe Le Meunier, whose name is on every gold-foiled package. And in cheese circles, he’s a rock star.

Read the full article on LA Times

Easy dinner recipes: Three great soups for cheese lovers

“…there’s nothing like a rich and cheesy soup on a cold night. French onion soup and more great recipe ideas for cheese lovers”.

Read the full article on LA Times

Object of Desire: Beurre de Baratte

“…But your breakfast could be even better. DTLA Cheese, on the south wall of the market, is well-stocked with the Beurre de Baratte ($12 for 250 grams) for from the young cheese master Rodolphe Le Meunier, who is kind of the Jimmy Page of affineurs, a genuine Meilleur Ouvrier de France. (Beurre de Baratte is butter made the old-fashioned way; churned rather than extracted with a centrifuge.)”

Read the full Article by Jonathan Gold on LA Times.com

Available at DTLA Cheese & Cheese Cave ($12/each)

William Shatner’s Brown Bag Wine Tasting with Marnie Clarke

What goes best with wine? Cheese, of course! In this week’s episode of Brown Bag Wine Tasting, host William Shatner sits down with Marine Clarke, who runs two cheese shops in Southern California. Marnie schools William in the ways of cheese-making and shows him the best way to enjoy cheese with mystery wine!

Watch the full episode on Ora TV

FDA restrictions keeping some great cheeses out of stores

Los Angeles cheese counters could soon be a lot less aromatic, with several popular cheeses falling victim to a more zealous U.S. Food and Drug Administration. Roquefort — France’s top-selling blue — is in the agency’s cross hairs along with raw-milk versions of Morbier, St. Nectaire and Tomme de Savoie.

Read the full article on LATimes.com

40 Fun Free Things to Do in L.A. Every Angeleno Ought to Try at Least Once

Enjoy the list. #7 looks good to us!

“7. Perusing Grand Central Market – Even if you don’t partake in the food at Grand Central Market (and you should!), even just wondering around and admiring the vibrancy and variety will be an enjoyable experience.”

Read the full list here