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Cheese Underground: Your Next Future Wisconsin Cheesemaker: Christopher Eckerman
http://cheeseunderground.blogspot.com/2015/04/your-next-future-wisconsin-cheesemaker.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Thursday, April 09, 2015. Your Next Future Wisconsin Cheesemaker: Christopher Eckerman. A University of Wisconsin-Madison student aiming to develop his own brand of sheep milk cheeses is the recipient of the 2015 Beginning Cheesemaker Scholarship from Wisconsin Cheese Originals. This marks the sixth year. Wisconsin Cheese Originals has offered a $2,500 scholarship to a beginning cheesemaker. Past recipients include:. 8226; 2014: Sandra Ac...
cheeseunderground.blogspot.com
Cheese Underground: February 2014
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Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Wednesday, February 26, 2014. Welcome Back, Crave Brothers Farmstead Cheese. More than 7 months after suffering a voluntary recall of their Les Freres, Petit Frere and Petit Frere with Truffle cheeses, Crave Brothers Farmstead Cheese. In Waterloo, Wisconsin is back in business this week, resulting in a collective cheer of "whoo-hoo! From mozzarella lovers everywhere. Links to this post. Labels: crave brothers farmstead cheese. Swiss Valle...
cheeseunderground.blogspot.com
Cheese Underground: Unglaciated Cheese
http://cheeseunderground.blogspot.com/2011/05/unglaciated-cheese.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Sunday, May 15, 2011. Farmstead. Artisan. Specialty. Organic. Grass-fed. These are all labels we've become accustomed to seeing on cheese labels. But could the next big thing be Unglaciated Cheese? Cazaux found that Wisconsin is home to 22 raw milk cheesemaking operations: 10 farmsteads, nine creameries, two dairy farms and one cheese-aging operation. Of these 22 raw milk cheesemaking operations, 16 are located in the Driftless Region...
cheeseunderground.blogspot.com
Cheese Underground: March 2015
http://cheeseunderground.blogspot.com/2015_03_01_archive.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Sunday, March 29, 2015. Marieke Penterman: One Rockin' Mama Cheesemaker. Walking up to the brand new Holland's Family Cheese. And then there's this one, taken many years later, which show Marieke as a little girl, holding the lead rope of one of her father's Holsteins. When she's not in the cheese room or her office, or attempting to help the kids with homework, Marieke still finds time to be in the barn. She knows many of the cows by...
cheeseunderground.blogspot.com
Cheese Underground: Colby Makes A Comeback with The Robin
http://cheeseunderground.blogspot.com/2015/04/colby-makes-comeback-with-robin.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Saturday, April 18, 2015. Colby Makes A Comeback with The Robin. He said he could remember the taste like it was yesterday: mild, deliciously nutty, firm and laced with small holes. Most importantly, like much of the Colby made today, it was NOT mild cheddar. It was dry, not rubbery, gooey or wet and had the perfect salt to moisture ratio. In Sheboygan. Turns out Chris, too, has been on a quest to find true Colby, so he worked with th...
cheeseunderground.blogspot.com
Cheese Underground: Sterling Reserve
http://cheeseunderground.blogspot.com/2009/09/sterling-reserve.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Thursday, September 17, 2009. It's official: I have a new favorite cheese. It's called Sterling Reserve and as my friend Barrie Lynn, the Cheese Impresario. Would say: "This cheese totally rocks.". In tiny Mt. Sterling, Wis. We wanted to reflect the original intent of forming a co-op, so we produced a goat cheese simple in nature, powerful in presence and complex in flavor," Pat says. Wow, this sounds incredible. I cant wait to try St...
cheeseunderground.blogspot.com
Cheese Underground: November 2014
http://cheeseunderground.blogspot.com/2014_11_01_archive.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Wednesday, November 12, 2014. Marieke Extra Aged Gouda, featuring tyrosine crystals. Photo courtesy of. Yahoo Food, which identified it as one of the "Best Cheeses to Buy Now". In March 2013, Read the full article here. It's interesting that more and more consumers these days are identifying cheese crystals as a feature, not a flaw. When I'm trying to explain the difference between calcium lactate and tyrosine crystals, I almost always go...
cheeseunderground.blogspot.com
Cheese Underground: October 2014
http://cheeseunderground.blogspot.com/2014_10_01_archive.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Thursday, October 16, 2014. Coffee: It Does A Body Good. A cup of coffee is the great social equalizer of the world. Two people can be from completely different places in the stratosphere of life, but when you sit down and share a cup of coffee, life becomes a little simpler. Here’s how it worked: Jim Cisler drove, Norm Monsen navigated, and I threw up out the window because I kept getting carsick. I can remember the first road trip clear...
cheeseunderground.blogspot.com
Cheese Underground: December 2014
http://cheeseunderground.blogspot.com/2014_12_01_archive.html
Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Saturday, December 27, 2014. I Have Yet to Find a Problem that Can't be Solved with Cheese. After nearly two years of working full-time at a retail cheese counter, I have come to realize a cheesemonger's job is often less about the cheese than it is the customer. There are the jokesters: the old men who ask "What's Gouda today? Every Single. Day. It looks more like crumbled Blue." Yawn. These are the customers cheesemongers live for.
cheeseunderground.blogspot.com
Cheese Underground: March 2014
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Welcome to Wisconsin: The American Mecca for Artisan Cheesemaking. Saturday, March 29, 2014. Workshop: Goat and Sheep Milk Cheeses of Spain and Portugal. This just in from the Wisconsin Center for Dairy Research: a few spots are still open for the April 15 Goat and Sheep Milk Cheeses of Spain and Portugal class in Madison. Fee is only $150 for the entire day. Learn more and register online by clicking here. Links to this post. Labels: center for dairy research. Tuesday, March 18, 2014. Home to the much-a...
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