NY Times article touches a nerve in the cheese community

“A lot of the people here who are calling themselves affineurs are working with cheese that’s already been aged. That’s not affinage. It’s cheese care. I’m old school. I resent the abuse of the term affinage.” –Brad Dubé

Read the full article, Fromage Fight? NY Times Article Touches A Nerve in the Cheese Community

NPR: Foodie Wannabe? Here’s How To Fake It

“Melissa Block speaks with Alton Brown, creator of “Good Eats” on the Food Network, about his recent comments in New York Magazine on faking food and wine knowledge. Brown gives tips and explains why you might want to fake it on occasion.”

“Never commit yourself to a cheese without having first examined it.”, T.S. Eliot

Listen to the story on NPR: Foodie Wannabe? Here’s How To Fake It

Sgt. Pepper from Cypress Grove

LA Times / Daily Dish

“Just lately creamery founder Mary Keehn has added a couple of new flavors to her repertoire: Sgt. Pepper, flavored with different chiles, and PsycheDillic, flavored with dill pollen and dried dill leaves.”

Read the full writeup, Get your groove on: New flavored goat cheeses from Cypress Grove

CNN: 5 american cheeses to try right now

Moses Sleeper by Jasper Hill Farm

“Named after a Revolutionary soldier from the area, Moses Sleeper is a soft-ripened, cow’s milk cheese with a bloomy rind (like Brie). Aged for three to six weeks, it is buttery and savory. Milder when younger, the vegetal, mushroomy flavors become more pronounced as it ages.”

Read the full article: 5@5 – American cheeses to try right now for all 5.