It's Not You, It's Brie

Transhumance: What Goes up Comes Down Cheese

kirstin — Tue, 07 Sep 2010 20:05:11 +0000

My favorite of the many sessions I attended at the American Cheese Society Conference late August was a love letter to transhumance. It was a damn good love letter, and I'm going sum it up for you.

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American Cheese Society Conference

kirstin — Tue, 31 Aug 2010 23:37:16 +0000

I felt like I was prepping for a new school year when I was packing for my first American Cheese Society conference. Cheese notebook? Check. Favorite pens? Check? Achandinha Capricious aged goat and Roth Private Reserve cheeses to say thank you for a host? Check. I politely explained to my stomach its need to respect my educational quest, packed sneakers to wear to farms and cheesemaking sessions, then boarded the plane ready four days of cheese fever.

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Wisconsin Cheesemaker Calendar: A Good Cheese Cause

kirstin — Tue, 24 Aug 2010 18:42:03 +0000

Jeanne Carpenter of Cheese Underground and photographer Becca Dilley have crafted a calendar that celebrates twelve of the best cheeesmakers in Wisconsin. Each artisan gets a month to themselves, accompanied by a picture of them with their cheese at their farm, or with their animals.

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Cheese Events: Fromage Hits the Town

kirstin — Tue, 17 Aug 2010 20:04:26 +0000

You hear that summer is the slow time of the year, when everyone is lounging on porches and taking their time sipping mint juleps or sweet tea, but so not so with cheese events. Summer is when the big whammies are taking place, being announced, or crafted for fall or winter.

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Cheese is a Social Animal: Its Circle of Friends

kirstin — Tue, 10 Aug 2010 18:43:35 +0000

Sure, cheese will go to movies alone, taking pleasure in having the entire box of Reeses Pieces to itself. It is happy to sit solo at a lunch counter with a slice of bread and revel in the quiet simplicity. But at the end of the day, it likes conversation, an exchange of ideas and flavors, and maybe a drink or two. It craves company.

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Cheese Education: Cheese Books that Rock

kirstin — Wed, 04 Aug 2010 16:12:42 +0000

Only recently have people started to ask me about my favorite cheese books. This could be bemuse there have been a smattering of volumes released within a year or two that have caught the public eye, or it could be because the cheese bounty in the United States is growing and people can't help but rejoice and notice. Either way, this is good.

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Barinaga Sheep Ranch: Marshall Matters.

kirstin — Tue, 27 Jul 2010 22:01:01 +0000

Cows dot hills in California, not sheep. So when a new wheel rolls around with a pretty ewe on the label, people notice. When the cheese it produces rivals Vermont Shepherd in complexity, people start running after the wheels to chase down a taste.

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French Cheese: Nine Things I Learned.

kirstin — Wed, 21 Jul 2010 03:43:11 +0000

While sitting in my room in a French bed and breakfast in the Jura region of France, I compiled a list of what I learned about France and cheese. It is longer than the following nine items, but I won’t share them all. I don’t want you to think that I actually spent one of [...]

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Links du Fromage: News & Cheese Loveliness

kirstin — Tue, 13 Jul 2010 23:32:00 +0000

Because the world of cheese is wide and vast and I can’t possibly meet all your dairy needs, here are some of my favorite Links du Fromage this month. Feel free to leave links to your own favorites that I missed in this post’s comment section. If you need even more reading, check out Gordon Edgar’s Cheesemonger [...]

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Lincoln Log: Like Bucheron but Better

kirstin — Tue, 06 Jul 2010 21:35:11 +0000

Zingerman's Lincoln Log is made in the grand tradition of European goat cheese classics Bucheron and Cana de Cabra, but because Lincoln Log is made in the states, you're going to love it even more.

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