banner.jpg

Cheese Blog

itsnotyouitsbrie-banner.jpg

The Cheese Blog

 
Cheese-Con: Like Comic-Con without Capes, and about Cheese.

Have I mentioned before that when one returns from the American Cheese Society Conference, they come back with a cheese baby? True story. One can earn a pound or two while having such a fabulous time. I've decided to to name mine "Fromage Hush-puppy Jackson." The middle name is a loving reference to the baskets of the southern treat I downed after eating slice after slice of fromage at the North Carolina conference (and no, I wasn't hungry, but that wasn't the point). Am also considering giving it the double last name of "Ribs-Jackson" in honor the meat cut (pork and beef, in case you're curious) I consumed quite frequently, with vinegar, a la mode North Carolina.

Read More
Cheese Lit: Books for the Cheese-Obsessed

It’s an exciting cheese world out there, dairy girls and boys, and there are a plethora of books that explore its magnitude. So put down that slice of Alpine-style, pasture-fed raw milk cheese that’s only made from April to October for long enough to pick up one of these reads. Reconsider that slice with one of these books in hand, and you’ll feel closer to that fermented milk than you ever imagined you would.

Read More
Cheese (Hopefully Maybe) for the Lactose-Intolerant

Milk and its relatives, like ice cream or cheese, have been known to aggravate a few tummies in their day. Secure about itself and its place in the world, dairy just goes out there and does its thing without worrying about rubbing anyone in the wrong way. Many times this works out. Other times, not so much. If you have been rubbed wrong by straightforward dairyness, fear not. Different milks are made up of many components that affect (or don’t affect) people in various ways, and milk undergoes many chemical transitions on its way to becoming cheese. More likely than not, there is a way you can embrace the dairy world in cheese form.

Read More