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Posts from the ‘News’ Category

Broguiere’s Eggnog on ‘Visiting with Huell Howser’

One of the most popular episodes of “Visiting” profiled Broguiere’s Dairy in Montebello. Huell discovered during his first trip there that they also made a delectable eggnog and the family invited him to come back during the holiday season. Huell ultimately returned and got a behind-the-scenes look at how the unique drink is made. Broguiere’s even makes special edition bottles in honor of their “favorite visitor,” Huell, which is still in circulation.

Watch the video on KCET.org

Chiriboga Blue, unusual cheese from Bavaria

Arturo Chiriboga, is Ecuadoran. Political turmoil in his home country motivated Chiriboga and his wife, who is of German descent, to move to Bavaria as young adults. He landed a job at the Obere Muhle creamery 17 years ago and has been there ever since.

Read all about Chiriboga Blue on Sfgate.com

Jasper Hill Farm’s ‘Harbison’ Awarded ‘Best American Cheese’

Cellars at Jasper Hill announced that its cheese, ‘Harbison’ was awarded ‘Best American Cheese’ at the World Cheese Awards…Cellars at Jasper Hill also took home a Gold award for their ‘Winnimere’, Silver awards for two different vintages of ‘Cabot Clothbound’ and Bronze awards for their ‘Moses Sleeper’ and ‘Kinsman Ridge’.

Read more about it here.

Rodolphe Le Meunier, a French butter rock star, visits L.A.

The guy in the white jacket at the center of the throng of chefs and food writers was Rodolphe Le Meunier, whose name is on every gold-foiled package. And in cheese circles, he’s a rock star.

Read the full article on LA Times

Object of Desire: Beurre de Baratte

“…But your breakfast could be even better. DTLA Cheese, on the south wall of the market, is well-stocked with the Beurre de Baratte ($12 for 250 grams) for from the young cheese master Rodolphe Le Meunier, who is kind of the Jimmy Page of affineurs, a genuine Meilleur Ouvrier de France. (Beurre de Baratte is butter made the old-fashioned way; churned rather than extracted with a centrifuge.)”

Read the full Article by Jonathan Gold on LA Times.com

Available at DTLA Cheese & Cheese Cave ($12/each)