Crafting high-quality artisanal cheese is not complicated, but it’s also not easy. Basically, heat a lot of milk, add bacterial cultures and enzymes to thicken it into a curd, drain it, salt it, and let it ferment and age. Of course, to make cheese like this, you must first buy fresh milk or own a […]
At Monteillet Fromagerie, Pierre-Louis and Joan Montiellet raise 50 French Alpine goats and 50 Friesian and Lacaune sheep on their 32-acre farmstead in Dayton, Washington, 28 miles northeast of Walla Walla. Pierre-Louis moved to the United States in 1979, after he met Joan, a glass and ceramic artist, in Mexico. They farmed wheat for 16 years […]
Since the 1970s, a cheese-making renaissance has taken hold on small farms all over England. Robin Congdon was one of the people at the vanguard, and his Ticklemore, a subtle, delicately textured goat cheese made on the Sharpham estate in Devon, is a modern classic. Red Leicester, a rich, nutty cows’ milk cheese, has been made […]
Article from Edible Manhattan (2012): On any given day at Murray’s Cheese—the 80-year-old shop on Bleecker Street where caseus is king—you’ll see not just tourists off the double-decker bus (geeking out on the sheer size of the wheels of Comté, cheddar and Emmentaler stacked in the glass-walled storage space in the back) but firemen still in their boots, […]
Blue Cheese, Bacon, and Pear Galette Copyright 2011 Artisan Cheese Making at Home by Mary Karlin. Makes one 10-inch tart Dough 2 cups all-purpose flour 1/4 cup almond flour or almond meal 11/2 teaspoons sugar 1/2 teaspoon kosher salt 1/2 cup unsalted butter, cut into small pieces and chilled About 3/4 cup ice water Filling 2 tablespoons olive oil 4 ounces bacon, cut crosswise […]
Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and […]