Oct 6
Tony Cenicola/The New York Times
“Affinage is the careful practice of ripening cheese, but it’s about much more than simply letting a few stinky wheels sit until some magical buzzer goes off.”
Read the full article: “Cheese: A Coming of Age Story“
The winners for the 2011 Great American Beer Festival have been announced! Read more
Cypress Grove's goat cheese wedding cake (April Fulton / NPR)
“Soon, her biology degree kicked in, and she started building a complex breeding program. She began showing the animals at fairs. And then she had more milk than her family could drink, so she started making cheese.”
Read the full article, “American Goat Cheese: From Hippie Chick To Hip And Chic“, on WNYC
Der Maxx 365 wird in der Käserei Studer AG nach einem alten, traditionellen Verfahren hergestellt. Durch die lange natürliche Reifung, 365 Tage und die Herstellung mit viel Erfahrung und Fingerspitzengefühl, bekommt der Maxx 365 seinen hervorragenden Geschmack. Er ist der Käse für Geniesser und Kenner und passt zu einem kräftigen Rotwein.
Rough Translation: The Maxx 365 is produced at the dairy Studer AG for an old, traditional methods. The cheeses are selected from the productions of “The sharp Maxx. Due to the long natural maturation, 365 days and the production with a lot of experience and intuition, getting the Maxx 365 its excellent flavor. He is the cheese for connoisseurs, a treat and especially spicy. Mates with a strong red wine.
Our Translation: It’s almost gone, don’t miss it.
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