Cheese Blog

Cheese friends are great friends to have. They have a great sense of humor (they have to, to help them navigate all the "cutting the _____" jokes), and an exquisite level of understanding if you come to a party smelling like Roquefort because you'll been plating blues at work all night. Plus, they occasionally send you cheese in the mail, which is infinitely better than receiving postcards from Hawaii.

In attempt to thwart a cold before it hits full force, I'm taking a brief blog brake. I have to rest up so I can teach a couple classes this week, plus, save my energy for eating the next batch of Rush Creek when it's shipped to work in a few days. Priorities. Priorities.

The Fancy Food Show rolled it's huge, convention center self into San Francisco this week, bringing with it Guy Fieri, a demonstrator or two wearing skirts shorter and heels higher than Tom Cruise standing next to Nicole Kidman, and... amazing cheese. There were all types of cheese.

When I heard that dairy farmer and veterinarian Dr. Noreen Dmitri, the sister of NYDairyFarmer (lawyer, dairy farmer and activist Lorraine Lewandrowski) recently attended a specialty dairy conference to study cheesemaking with the milk of heritage cows, my heart did a little dance. And by little, I mean a choreographed Flashdance number that was complete with a torn sweatshirt and leg warmers.“Use it or lose it” is applicable to heritage breed cattle. Consumer interest in products produced from the milk of endangered livestock breeds is essential for breed survival.

When I was a child I always demanded to know people's favorites- my mother's favorite color, whether she preferred me or my father more, my dad's favorite number, my friends favorite cheese, my aunts favorite fruit, my dad's favorite cheese, Santa's favorite cookie, my uncle's favorite cheese (and maybe he could tell me my aunt's while he was at it).