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
Category Archives: Cheese Fieldtrips
Flocculation and Cheese Making at the Cellars at Jasper Hill
Here’s a blast from the past. In 2011, when I visited the Cellars at Jasper Hill in Greensboro, Vermont, I was lucky enough to try about ten sample batches of their now very popular cheese, Harbison, a soft, bloomy rind style, wrapped in local spruce bark. I can still remember to this day the … Continue reading
Vulto Creamery. Made by One Man with Love.
Our Journey to Film Jos Vulto My faithful companions agreed to meet me at the dark and early glow of 4:30 in the morning. We were on a mission, and for some hair-brained reason, my creative collaborator-friends were in it for the ride. Billy, hazy from a late evening of sacred tattoo markings and ritualistic … Continue reading
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
Antonelli’s Cheese Shop. Austin, TX
What a great little shop, and a genius idea to have all the basic cheese knowledge spelled out so clearly. I love their redefining American Cheese map, showing the ever growing number of cheese makers in the country. Their shop was well kept, the people were inviting, positive, and concerned with local quality…try Chabrin…the goats … Continue reading
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
Cheese in the City 