About 20 years ago, a small group of French shepherds who supplied sheep’s milk for Roquefort decided to break away and establish their own creamery. A risky venture, certainly, but they were unhappy with the Roquefort system and thought they could bring more value to their milk if they made their own cheese.
Read moreLittle Stinker →
I hope you like strong cheese. This sweet-looking little guy had to move into the isolation ward at my house when it threatened to stink up everything in sight. I enjoy that decaying-mushroom smell at dinner time, but not when I open the fridge to hunt for breakfast. My husband couldn’t take it, either, so he put the cheese, still in its cardboard box, inside another lidded container and banished it to the outdoor fridge.
Read moreCheese for All Seasons →
Your eyes tell you something about these Comté samples, but what exactly? I thought I could distinguish winter cheeses from summer ones on paste color alone (the paste is the inside), but I learned otherwise on a trip to the Jura last June.
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