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Posts from the ‘Cheesemakers’ Category

Nibbling encouraged along the Sonoma Marin Cheese Trail

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

5 Stops on a California Cheese Trail

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.

The secrets of Mrs Kirkham’s Lancashire cheese

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

How Mountain Grass Makes The Cheese Stand Alone

Herding cattle up the side of a mountain might seem like a lot of extra work, but for thousands of years, people have hauled their cows into the Alps to graze during the summer months. Why? It’s all about great-tasting cheese.

Read the full article by Sarah Zielinski  on NPR.org