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FDA restrictions keeping some great cheeses out of stores

(George Wilhelm / Los Angeles Times)

Los Angeles cheese counters could soon be a lot less aromatic, with several popular cheeses falling victim to a more zealous U.S. Food and Drug Administration. Roquefort — France’s top-selling blue — is in the agency’s cross hairs along with raw-milk versions of Morbier, St. Nectaire and Tomme de Savoie.

Read the full article on LATimes.com

Next Class: Beer & Cheese

Our next class is coming up soon at Sanctum Brewing Company in downtown Pomona on September 24th (Wednesday Night). Sign up at

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Why the Cheese Curler (aka Girolle) Makes Parties So Great

Credit: Michael Graydon + Nikole Herriotr

Credit: Michael Graydon + Nikole Herriotr

Like all American children not raised by wolves, I was taught this at an early age. The French were not taught the same thing. And so it was during a trip to Normandy four years ago that I first laid eyes on what appeared to be a toy for cheese—a sort of spinning knife with a big wheel of dairy beneath it. The French call it a girolle; the rest of us call it a cheese curler.

Read it in full at Bonappetit.com

Mozzarella arrests made after counterfeit cheese found in Italy

Franco Castano / Associated Press

Franco Castano / Associated Press

The discovery of alleged counterfeit buffalo mozzarella cheese at a factory in Italy has led to the arrests of 13 people, including two public health service veterinarians who allegedly warned the factory of future inspections, reported the Associated Press.

Read the full article on LATimes.com

Drought Dispatch: Artisan Cheesemakers Are Feeling the Pinch

 

Cowgirl Creamery’s Sue Conley, right, with co-founder Peggy Smith. Photo: Sarah Rice / The Chronicle

Cowgirl Creamery’s Sue Conley, right, with co-founder Peggy Smith. Photo: Sarah Rice / The Chronicle

Tim and Jill Pedrozo normally begin forming wheels of their Black Butte Reserve, a gouda-like cheese made from spring milk, in February. But the Pedrozo’s 20-acre farm in Orland, which they’ve been farming for 15 years, didn’t turn green with lush rye grasses until the late spring rains began that month.

Read the full article on SFGate.com