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
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
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.
Here are some notable examples of food and drink whose monikers you can’t throw around lightly. See the list on globalpost.com.
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
“But what if dairy fat isn’t the dietary demon we’ve been led to believe it is? New research suggests we may want to look anew.”
Read the full article on NPR.org
“His workshop is a small, wooden cabin perched on the lush hills of Masisi, in the east of the DR Congo… Simply known as Goma cheese – Goma is the largest town in the area – it is like a milder version of Dutch gouda, softer in texture.”
Read the full article on BBC News Magazine