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7 rules of cheese to live byThanks to Corr Chilled for this great infographic on the "7 rules of cheese."
Study finds that cheese is as addictive as hard drugs
The World of Mediterranean Cheese
Image courtesy of Karoun Cheese Talking about "Mediterranean cheese" as if it's a distinct variety is problematic for two reasons. First of all, almost all of the best cheese-producing countries in the world surround the Mediterranean Sea: Spain, France, Italy. Second of all, cheese originated in the nomadic sheepherding cultures that lived in the region east of the Mediterranean, so to some extent all cheese is Mediterranean. Still, when we use the term "Mediterranean cheese," we are typically referring to a select group of eastern European and Middle Eastern cheeses, typically made from goat or sheep's milk, typically fresh or pickled (but not aged), and typically really delicious. Here are some of my favorites.
Is affinage all hype?
Link to the full story from the NY Times. (Read till the end to see the results of the taste test.)
Meet the Curd Nerd: Janet Fletcher
Tell us a little bit about your background. Describe your interest in cheese and how it started. Which pairs better with cheese? Wine or Beer? Why? Which cheeses make you swoon? What advice can you give to a cheese newbie overwhelmed by the selection available at their local shop? How do you recommend people learn more about cheese if they are interested?
Comté Calling
Raw-Milk Cheese 101
Bush's Legacy
Inaugural Cheese PlateCheck out my "red, white and blue" suggestions for an Inaugural Cheese Plate, which appear today on the new Cheese and Champagne blog.
Announcing Cheese Enthusiast
Annual subscriptions are a bit steep at $30/year, but so far the product is promising. I would love to see some full color photography to go along with the well-written articles, and hopefully they will head in that direction in the future.
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