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Posts from the ‘Cheese’ Category

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.”

Read more on Munchies

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.

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)

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

Comté Cheese Association Updates Aroma Wheel

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.

California’s Artisan Cheese Festival

You are invited to join us for the 8th Annual California’s Artisan Cheese Festival taking place March 21-23, 2014 at the Sheraton Sonoma County – Petaluma. The weekend will be filled with scrumptious cheeses, chef demonstrations and pairings, educational sessions by knowledgeable, talented chefs, cheese experts, authors, cheesemakers, expert panel discussions and more.

For more information please visit Artisan Cheese Festival.com

9 Cheeses We Would Happily Marry, If That Was Allowed

There are certain cheeses that never let us down, though. They are always there for us, in sickness and in health. So, if we could, we’d live happily ever after with these nine cheeses

See all nine cheeses on huffingtonpost.com