In Gruyeres, western Switzerland, from mid-May to mid-October, the fifth generation of the Murith family produces its distinctive mountain pasture Gruyere cheese.
See the full spread of beautiful photos at theatlantic.com. Definitely worth the click!
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
The informal 100-mile-long route passes seven creameries that are open to the public year-round for tasting, as well as about a dozen that offer tours April through October or by appointment (advance reservations required). Some have cheese-making classes or shaded picnic areas. Several are farmstead creameries, meaning the cheese makers raise their own animals, use only milk from their own herds, and make and package their own cheese — the entire process is done in-house.
Read the full article on LA Times
Check out this article “5 Stops on a California Cheese Trail” for some hints on a killer roadtrip with some great resources. Click here to read the full article.
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