The Cheese Blog
Max McCalman, the man who started the cheese department at New York city's Picholine and Artisinal Brasserie & Fromagerie, who has written books such as Cheese: A Connoisseur's Guide, and who heads the dynamic education program at Artisanal, has published a new book. Filled with knowledge ranging from the difference in sheep and cow milk production to overviews of American dairy pioneers and raw-milk cheeses, Mastering Cheese is a textbook fit to grace the bookshelf of any seriuos cheese lover.
Read MoreInspired months ago by titillating 140-character cheese and dessert discussions on twitter, Pastry Chef Plinio Sandalio of Houston's Textile restaurant and I decided to collaborate on a gouda ice cream post. That is, he volunteered to supply the recipe and I would try to represent it to the best of my dessert abilities.
Read MoreOne of my favorite French and cheese-focused bloggers, Chez Loulou, was given a Kreativ Blogger award, and named me as one of the seven bloggers that should answer her Kreativ Blogger Award questions.
Read MoreBecause it is so rare that a four-year old professes a love for cheese that's not pre-sliced and wrapped in plastic, or shaped like a stick and stringy, when Little Mikey wanted to share his halloumi adoration with "It's Not You, It's Brie," I said I'd happily create a space for his musings.
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