The WORD AMBIANCE. When Phillipe of Marcel Petite Comte uttered that word in relation to a cheese’s aura, my ears were perched on the ledge, ready to listen to each thoughtful French word that rolled off the tongue. Oh! How I miss France! He talked of Luigi Guffanti’s caves and their aging techniques. The Guffanti … Continue reading
Monthly Archives: July 2011
Quality of Taste and How it Correlates to an Understanding of Production
My time at Formaggio Kitchen teaches, and will continue to teach me, about the true definition of quality. Here we are, catering to an old money market who can afford our fine products. Yet the more we understand the back story to how these products are made, we can understand what makes them expensive and … Continue reading
Les Agents de L’Affinage: Les enzymes naturelles du lait
Natural Milk Enzymes… All information is derived from Le Fromage by Andre Eck andJean-Claude Gillis and from Cheese: Chemistry, Physics, and Microbiology. Les enzymes, agents de l’affinage, ont trois origines: les enzymes naturelles du lait, les enzymes coagulantes, les enzymes des micro-organismes qui peuplent les pates. Les enzymes naturelles du lait Le lait contient a l’etat … Continue reading
Cheese in the City 