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
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
(George Wilhelm / Los Angeles Times)
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
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
Although the market has maintained some of its well-worn classics, there’s a decidedly updated vibe, thanks to a 2013 renovation that added space for a dozen or so new vendors. You’re just as likely to pop in for a cheesy egg sandwich and tacos as you are artisan coffee beans and a grass-fed porterhouse steak. Says Marnie Clarke of DTLA Cheese: “It’s a little bit of everything for everybody.”
Click through to read more on Bonappetit.com then watch the video within.
At Neal’s Yard in London, washing, waiting, and watching are just a few of the steps involved in finishing some of the world’s finest cheeses. This piece appears in Season 2, Episode 13 of FoodieTV, a free iOS app showcasing the best stories about food from all around the world.
Watch it on Vimeo
Franco Castano / Associated Press
The discovery of alleged counterfeit buffalo mozzarella cheese at a factory in Italy has led to the arrests of 13 people, including two public health service veterinarians who allegedly warned the factory of future inspections, reported the Associated Press.
Read the full article on LATimes.com
Cowgirl Creamery’s Sue Conley, right, with co-founder Peggy Smith. Photo: Sarah Rice / The Chronicle
Tim and Jill Pedrozo normally begin forming wheels of their Black Butte Reserve, a gouda-like cheese made from spring milk, in February. But the Pedrozo’s 20-acre farm in Orland, which they’ve been farming for 15 years, didn’t turn green with lush rye grasses until the late spring rains began that month.
Read the full article on SFGate.com
L.A.’s oldest open air market, the iconic Grand Central market downtown has been undergoing a revamp over the past 12 months. Four of the newer restaurants joined us with some of their specialties. This segment aired on the KTLA 5 Morning News on April 7, 2014.
Watch the video online.
The Comté Cheese Association has announced that an updated Comté Wheel of Aromas is now available. The Comté Wheel of Aromas illustrates the 83 terms or descriptors that correspond to the most frequently found natural aromas in Comté, grouped within six families: Lactic, Fruity, Roasted, Vegetal, Animal and Spicy. Made exclusively in the Jura Mountain region of France, Comté is an artisanal, PDO cheese. Each wheel of Comté reflects a unique terroir, a season of production, and centuries of cheesemaking and affinage traditions. Download your copy here.