May 14
Photograph: Rebecca Lupton for the Guardian
Making cheese is bloody hard work, but it isn’t just a job, it’s a way of life. Back in the day, my mum was making five or six cheeses a day on her own. Nowadays, Mrs Kirkham’s has a team of five full-timers and one part-timer, and we make about 20 10kg cheeses a day. Big dairies churn out thousands of kilos a day, so in the cheese world, we’re minute.
Read the full article on The Guardian
Gougères are based on the classic French pâte à choux. It’s surprisingly light as you pick it up, almost insubstantial and still hot from the oven. The crispy shell crunches as you pull it open, releasing a puff of savory steam. Then you hit the middle: soft, eggy, and indecently cheesy. Two bites and it’s gone.
Recipe posted by Emma Christensen on The Kitchn
The US Food and Drug Administration (FDA) has played down reports of an import crackdown on popular French-made mimolette cheese.
Read the full article on Dairy Reporter
“Heather Paxson, an anthropology professor at Massachusetts Institute of Technology, uncovered a similar sentiment when she explored the world of modern American artisan cheesemakers for her book “The Life of Cheese.” Both scholarly and accessible, the book profiles people who make cheese and delves into the science, art, politics, and culture, as it were, of these artisan products.”
Read the full article on The Boston Globe
Read about Heather Paxson’s book, The Life Of Cheese
What a treat! Join us Friday March 8th @ 7:30 for an evening of cheese tasting with Heather Paxon, author of The Life of Cheese. Space is limited, so call or stop by for a reservation! $30
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