A Cheese Museum Glut

Maine Cheesemaking

The Morning Sentinel, a local newspaper "serving Maine's Northern Kennebec Valley," has posted an interesting article about the state's growing artisanal cheese business.

Shelley Doak, director of animal heath and industry for the Maine Department of Agriculture said cheese making is the fastest-growing aspect of the dairy industry. The state's fledgling industry produced 150,000

Cheese of the Week - Bra Duro

Every September, Slow Food hosts an International Exhibition of Cheese in Bra, Italy. Taking its namesake from this city are two spectacular D.O.P. cheeses: Bra Tenero and Bra Duro. Bra Duro, made in the Cuneo province from raw cow's milk, is the firmer of the two, as it is aged for at least 180 days (Bra Tenero is aged for about 45 days). With scattered holes throughout, it's pale-yellow pâte is nutty and aromatic, while its flavo

Herv&#233 Mons, Affineur

The folks at Big Cheese Stories, the Murray's Cheese blog, have posted an incredible essay today about Hervé Mons, a third-generation French affineur. If you think of affineurs simply as cheese ripeners, this article will convince you that they are, in fact, artists. Also included are some fantastic pictures, as the authors visit a

I am High on Cheese

According to this article from the UK Sun (okay, okay, I know, not the most reputable source), cheese has high amounts of phenylethylamine (PEA), a chemical that releases endorphins into the body. Chocolate also contains this chemical, but apparently cheese contains 10 times that amount! No wonder why curd nerds are always happy.

Cows Genetically Modified to Produce Protein-Enriched Milk

File this under humanity's ongoing pursuit of hubris, the New Scientist is reporting that scientists in New Zealand have created cows that have been genetically modified to produce protein-rich milk for cheesemaking. The cows are basically given extra protein-making genes, and the milk that results is up to 20% more protein enriched. And because cheese is basically fat plus protein (in the form of casein), protein enriched milk will create a higher yield of cheese.

As much as I love cheese and other dairy products, I do recognize that even in the smallest of farmstead operations, a certain amount of cow exploitation occurs. Even if the cows are treated fantastically well, the simple process of milking is, at the very least, an imposition. Simply picture human women being milked

Alpine Cheese More Nutritional

Swiss info reports today on a study conducted by Switzerland's Federal Institute of Technology that shows that cheese made from the milk of cows that graze on Alpine pastures has more nutritional value for humans than other cheeses. "There was a higher concentration of desirable

2006 World Championship Cheese Contest Winners!

Today was the final day of the 2006 World Championship Cheese Contest held in Madison, Wisconsin by the Wisconsin Cheese Makers Association. The Grand Prize went to a Swiss Emmentaler made by Walo von Muhlenen, while the two runners-up hailed from the Netherlands.

There were also lots of specific categories, each of which had its own winner. Vermont's own Cabot cheese won

Video: How to Make Fresh Mozzarella

This video was shot at a recent pizza party hosted by Slice NY and Gothamist, and features Michael Ayoub, chef/owner of Fornino in Brooklyn, demonstrating how to make fresh mozzarella. Ayoub starts from the curds (he buys the curds ready made from a supplier), and shows

The Cheese Nun

Keep an eye out next week for Pat Thompson's 2003 Documentary "The Cheese Nun," playing on your local PBS station. The 52 minute documentary follows Sister Noella Marcellino, artisanal cheesemaker at the Abbey of Regina Laudis in Connecticut. "While making a 20,000-mile odyssey through some of the most remote cheesemaking regions of France, little did she realize that she was on her way to becoming a leading international expert in the art of natural-milk cheesemaking."

Via Pacific Northwest Cheese Project
Purchase the DVD at PBS.org<?a>
Find out when it's playing on your local PBS station

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