Jan 15
photo by Lukas Gerber
“For a group of Swiss bio-engineers, that moldy rind is one of nature’s greatest living surfaces, doing double duty as a shield and a cleaner. The rind allows the cheese’s deep flavor and aroma to mature, but also defends it against microorganisms that could spoil it. The cheese repays the fungi on the rind by supplying it with nutrients.”
Take a look at this documentary that was filmed for a class project. “This is a documentary on the beautiful store in Claremont, CA: The Cheese Cave. This was filmed for a class project with some of my other classmates. It won a crowd favorite award at the 909 Film Festival. Film was made in 2010, and the Cheese Cave is still up and running.”
Lisa Fain - Homesick Texan
Of course, good looks and flavor aside, the best thing about a cheese ball is its infinite variety. Most cheese balls start with a base of cream cheese, but from there you can add just about anything you want—goat cheese, blue cheese, herbs, spices dried fruit and nuts. With a cheese ball, the only limit is your imagination.
Find the recipe on Lisa Fain’s ‘The Homesick Texan’
Craig Lee / Special to The Chronicle
The Spielhofer family that makes Montagne du Jura buys its cow’s milk from an 80-year-old cooperative that specializes in Gruyere. Montagne du Jura resembles Gruyere in flavor, but in format it is closer to Appenzeller, another Swiss mountain specialty. The Appenzeller is slightly smaller; Montagne du Jura weighs in at about 18 pounds.
Read more about Montagne du Jura in Janet Fletchers article, “Rethink ‘Swiss cheese’ image with Montagne du Jura”
We just added a few gift basket photos. Click on Pictures to take a look!
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