American Cheese Independence: Anne Saxelby on Handmade Cheese
Cheese Essay / Cheese Fieldtrips

American Cheese Independence: Anne Saxelby on Handmade Cheese

On March 5th, I visited Anne Saxelby at her artisan cheese warehouse space in Red Hook, Brooklyn. We discussed the nature of the artisan cheese movement in America. Continue reading

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Defining Molecular Gastronomy in the Context of Cheese
Cheese Essay

Defining Molecular Gastronomy in the Context of Cheese

Amazing Photograph by Wil Edwards The two faces of molecular gastronomy, the scientific and the culinary, represent a conceptual split that I have also experienced. Despite the culinary world’s intentions to view the field as an expression of an evolving cuisine that embraces innovation and new technique, its platform in a bourgeois marketplace had never … Continue reading

Cheese Essay / Cheese Fieldtrips

A Morning with Sheridans Cheesemongers in Dublin, Ireland

A Morning with Sheridans Cheesemongers Dublin, Ireland October 23, 2012 Recently, I found myself on the magical green island of Ireland, surrounded by the beautiful ladies of Sheridans Cheesemongers.  It was just my luck to hear firsthand the story of how their young company is changing the face of Irish artisan cheese appreciation.  The business … Continue reading

Cheese Essay / Cheese Fieldtrips / Cheese Making Recipes / Cheese Thought

Nigerian Dwarf Goat Cheese Tomme

The Recipe Ingredients 2 gallons goat milk 1/2 teaspoon calcium chloride 1/4 teaspoon MM10 direct set starter culture 8 drops of microbial vegetable rennet (2X as powerful) 1/4 cup filtered water cheese salt Pour the milk gently into a stainless steel, heavy bottomed pot.  Gently heat the milk to 88 degrees F.  Add the direct … Continue reading