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Posts from the ‘Cheese’ Category

Comté Cheese Association Updates Aroma Wheel

The Comté Cheese Association has announced that an updated Comté Wheel of Aromas is now available. The Comté Wheel of Aromas illustrates the 83 terms or descriptors that correspond to the most frequently found natural aromas in Comté, grouped within six families: Lactic, Fruity, Roasted, Vegetal, Animal and Spicy. Made exclusively in the Jura Mountain region of France, Comté is an artisanal, PDO cheese. Each wheel of Comté reflects a unique terroir, a season of production, and centuries of cheesemaking and affinage traditions. Download your copy here.

California’s Artisan Cheese Festival

You are invited to join us for the 8th Annual California’s Artisan Cheese Festival taking place March 21-23, 2014 at the Sheraton Sonoma County – Petaluma. The weekend will be filled with scrumptious cheeses, chef demonstrations and pairings, educational sessions by knowledgeable, talented chefs, cheese experts, authors, cheesemakers, expert panel discussions and more.

For more information please visit Artisan Cheese Festival.com

9 Cheeses We Would Happily Marry, If That Was Allowed

There are certain cheeses that never let us down, though. They are always there for us, in sickness and in health. So, if we could, we’d live happily ever after with these nine cheeses

See all nine cheeses on huffingtonpost.com

The Cheese Doctor is In

Benjamin Wolfe’s obsession with mold is going to change cheese making forever. And it’s going to be delicious. “It’s so beautiful when you walk in and see mold everywhere,” says Benjamin Wolfe, a Harvard University microbiologist who specializes in the study of rotten meats, ripe cheeses, and deadly mushrooms. “Their Cabot cheddar has the most gorgeous Technicolor mold I’ve ever seen.”

Read the full article on neatorama.com

Read more about the Cellars at Jasper Hill

Read more about Benjamin Wolfe

FOCUS ON: Colston Bassett Stilton

Colston Bassett is celebrating its 100 year anniversary and the methods that were used in 1913 are similar to those used today – hand-ladled, hand cut and skilfully matured. The cheese is made using the milk from their co-operative farmer members, all of whom are within 1.5 miles of the dairy. To get a look inside the dairy is not something all will have the opportunity to do, but to celebrate 100 years of cheese making Colston Bassett produced a great little video that gives a little insight into the dairy – click here to watch it on Vimeo

And finally… to top off a busy year of centenary celebrations the Nottinghamshire-based cheesemaker was visited by HRH The Princess Royal back in May where she unveiled a plaque to commemorate her visit.

The cheese has a smooth and soft buttery texture, with just the right amount of bluing for a cheese of its age.The flavors are well balanced with great acidity and savory-sweetness. Superb cheeses for the start of the season.

Source: Neal’s Yard Dairy