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
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
Mycoflora: The fungi characteristic of a region or special environment Mold and yeast work side by side in this game of cheese ripening. Molds metabolize lactic acid and lactate which yields a higher pH that is ideal for proteolytic (proteins) and lipolytic enzymes (lipids) to work on the cheese flavor and texture profile. Interior mold … Continue reading
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 in the City 