Breaking it Down: 80 Pounds of Parmesan

July 2, 2014

Did you ever waltz by a wheel of Parmigiano Reggiano in a cheese or Italian goods shop and wander how they’d cut that huge, eighty pound wheel into tiny little chunks so you could take it home and grate it? As far as you knew, the FDA didn’t allow chain saws in food establishments. Or maybe you never […]

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Apricot Quickles – Quick-pickling in the name of cheese

June 24, 2014

There’s always something important I seem to forget to do when jamming- sanitize the ladle, buy a funnel so that the jam doesn’t drip over the lip of the jar, mix the calcium with the water, or stir the pectin in with the fruit in the beginning so that there aren’t huge chunks floating around […]

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Artisan Cheese Industry Damning: FDA Says No to Wooden Cheese Boards

June 10, 2014

Someone asked me on twitter yesterday how many artisan cheesemakers age their cheese on wooden boards and would be affected by the recent FDA mandate that wooden board are unsanitary, and therefore banned from the aging room. Let’s just say this- all the artisan producers that I’ve visited (50-60) throughout my cheese days who make semi-soft to […]

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Chèvre Chaud: A tale of hot, toasted cheese & French salads

June 3, 2014

The first time I went to Paris was with my ex-husband. We weren’t married yet, that happened about a year after he slipped a ring on my finger in a park that June in Paris. Then, we were still just dating and it was our first trip to Europe. Perhaps fueled by us stopping at cafes every […]

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Valley Ford’s Estero Gold Reserve, Ridge-Style

May 28, 2014

A break-out star at Ridge winery’s Montebello tastings this past weekend? The 2000? The 1998? Sure, sure, the Montebellos were mighty tasty, and the Petit Verdot charmed a few who didn’t know of the grape’s finesse, but on the cheese end, Valley Ford’s Estero Gold Reserve earned a gold star. Every year, Ridge winery has a […]

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To Butter: A Love Letter

May 16, 2014

After years and years and years of posting about cheese, I woke up this morning and decided to write about butter. Or more specifically, to butter. This post is a love letter to butter. But unlike many love letters, this one is public. Feel free to read it, consider how its adoration fits into your […]

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