Let’s be real…the French know how to do it right. Walk into a Parisian cheese shop, and see rind developed, plump and balanced from their ripening in the cave attached to the shop. Ultimately, I would love to emulate this “affinage” process in the states. But can these dreamy soft-ripened cheeses from France truly be … Continue reading
Monthly Archives: April 2011
Soft-Ripened Goat Cheeses
When I was learning in France from La Chevrerie des Embetsches, I do not think I could have estimated how sacred the knowledge of basic temperature controls and humidity levels would be back in the states. I should have recorded more, I always think, but I was young and following the feeling of the craft, … Continue reading
Cheese Aging Caves
In order to make Cheese Caves more legitimate, viable practices in both city and country, we must do more feasibility studies and research about different types of cheeses and the desired outcome, and, what is possible in given spaces for affordable cost. Silvery Moon Cheese in Maine took a step by creating a feasibility study … Continue reading
Cheese in the City 