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Cheesemaking Workshop

This weekend I attended a fantastic, two-day, advanced cheesemaking workshop held by Jim Wallace of the New England Cheesemaking Supply Company. The workshop focused on making French cheeses, in particular Brie/Camembert (which, it turns out, are quite similar recipes despite their differences in shape), Reblochon, and Tomme de Savoie.

Cheese of the Week - Cabrales

Cabrales is a blue cheese made in the Asturias region of Spain from a mixture of cow's, sheep's and goat's milks. The texture is creamy and the inside mold is so vividly blue that it almost looks purple. An intensely-flavored blue cheese, it is best savored with a deep Spanish red wine, preferably one from the north of the country.

UPDATE: I shared this cheese with a friend this weekend, and it completely lived up to its hype. It was particularly creamy and crumbly, with a nice pungent blue mold flavor, and it paired so well with the Marques de Caceres Rioja Tinto 2001 that we drank wit

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