National Raw Milk Cheese Appreciation Day is coming up and I invite you to celebrate! The world of American raw milk cheese producers has grown exponentially in the past ten years. The flavor profiles of their raw milk cheeses are rich, complex, and delicious.
My house made tasting menu serves as an appetizing early evening experience, both savory and sweet. You’ll learn about raw milk cheese making processes, and how to best pair these delectable dairy products with seasonal produce and regional wines. Continue reading
Celebrating the year of the goat and the sheep. A dinner of house made cheeses and regional cuisine. Continue reading
presents… 61 Local and I are embarking on a four part series devoted to seasonal fair, regional wines, and house made cheeses. The first one up is on Sunday, February 22nd, marking the beginning of the Year of the Goat and Sheep, according to the Chinese calendar. Although cheese is not a traditional Chinese food, … Continue reading
During the past six months, there has been contention from the FDA about using wooden boards to age specialty cheeses, mostly because wood is porous and has a tendency to propagate bacteria on its surface. As natural cheese lovers know, most bacterial cultivation is a positive thing, and lends to the development flavor profile of the … Continue reading
Have you and your friends ever wanted to learn how to make the best mozzarella in town? Lucky for you, I’m offering a cheese making gift certificate for the remainder of the holidays! Get your friends and family on board, schedule a time and a place, and let’s get our hands deep in the curd! The … Continue reading
Dear Friends, It is with much excitement that I present you with the launch of my new company and product line called Cheese Grotto™. What is Cheese Grotto™? You may ask. Cheese Grotto™ is the optimal cheese storage unit for your fridge, your cupboard, or your cellar. It is an eco-friendly, durable, and aesthetically pleasing preservation method that … Continue reading
This past April, I spoke on a panel discussion at the Roger Smith Food+Tech Conference. The panel focused on the processes of fermentation in yogurt, pickles, and cheese. My presentation delved into cheese making from handmade to industrialized production. If you want to listen to 30 minutes of me deliberating on dairy, now’s your chance. Also, … Continue reading