CurdNerds

Okay, so I have contributed 2 comments-- one from before I registered on the site and now this one from after I registered.

I want to echo Keri in calling for more on cheese careers, interviews with professionals in the field and the like.

Though, I must tie into my original comment and encourage more from NYC (and NY State) cheese professionals focusing on career issues.

It would be fun to see more behind-the-scenes reporting from NYC cheese hotspots and yet to be discovered pearls...

How about adding some video to your blog similar to Wine Library TV? Gary Vaynerchuk has developed quite a following with his wine opinions, maybe you could do the same with cheese! Or maybe take one of the several good ideas already here, Cheese of the Week for example, and add the video element to that.

I love the previous comments also, cheese-o-the-week is a good idea, cheese by region and cheese at home... all great ideas.
My choice would be for a sort of series of educational articles, like a cheese 101 class but broken up. It could have articles such as: tips for serving, tips for buying, the different rind types, tips for pairings, cheese knives, etc. Maybe it could even include some of the earlier suggestions too.

I've been into gourmet, artisan cheese for a little less than a year now, and I would love to learn more and more!
I think your other readers would also.
Cheers, Cheese-eaters!!!!
:-j.

I'd love to read about careers in cheese. Everything from milk maids and goat herders, to affineurs and head fromagers. How many different people are involved in cheese making, from animal to plate?

I would definitely like to see cheese of the week-- perhaps you could pick a "new" cheese, write about it, and then encourage people to write in their experiences-- what they ate it with, how ripe it was, what they drank with it, how much it cost & where they bought it, etc. This would create an adventurous cheese community. Yum.

For example (to pick a cheese most people know about & like): Today's cheese is Fromager d'Affinois. I bought it at the Cheeseboard in Berkeley, CA for $9.50/lb. It was ripe and creamy but sweet rather than very strong. It pairs surprisingly well with champagne or cava. Be sure to let it sit out of the fridge for at least 30 minutes before eating.

cheese tasting by type and region, for example five types of blue cheese from NY, with optional wine pairings

i used to live around the corner from a gourmet deli in brooklyn that had a great cheese selection, but they didn't package it well. it always had a dull taste of a cleanser that they must have sprayed on or around the cheese section.

where can i find good cheese in my neighborhood that doesn't taste like windex?

I wish...... Can't wait to visit Murray's next time I'm in NY.

I'd love to see more on making fresh cheeses at home.

(Also, what happened to Cheese of the Week?)

Thanks!