Southern cheese, my friends, has arrived. Or rather, it has been thriving, and the rest of us are finally noticing its presence. This last Sunday I taught the Cheese School of San Francisco's first Southern Cheese & Spirits Class. Quite an honor. It was great. We ate. We drank. We marveled at the jug of corn whiskey.
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Even with cheese rock and rollers like Blackberry Farm, Looking Glass Creamery, and Sweet Grass Dairy, southern cheese still has to work its butt off to be taken seriously. I mean, tons in the south know of the region's dairy magic, and people in cheese nationwide talk about its beauty, but some folks- perhaps the same folks who think there's nothing more to California than the ocean, granola, and birkenstocks- need a little convincing. Introducing the Southern Artisan Cheese Festival.
Read MoreWrapped with chestnut leaves soaked in Woodford Reserve Bourbon, O'Banon is an easy party pleaser, a grilling wonder, and an example of the deliciousness that Indiana has to offer the dairy-loving world.
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