Archive for the ‘General’ Category

Becca, who photographed The Master Cheesemakers of Wisconsin, is back on the scene with an exciting new Wisconsin cheese-related project: a new calendar that portrays 12 different artisan cheesemakers. It’s truly gorgeous, and worth a look.


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We recently had the opportunity to go to the unveiling of a cheese produced by Faribault Dairy with Summit Brewing Company. The ideas was to combine blue cheese with beer, and the result was “Winter Blues” which was sold as a limited run at local Lunds and Byerly’s.

The taste was quite similar to Faribault’s Amablu cheese, which is naturally cave aged in their naturally occurring sandstone caves. The cheese had been soaked in the winter ale from Summit, which gave it a little bitter and earthy flavor on the rind.

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“Dairy Creationism”

This comes to us via the pretty excellent Web comic Medium Large:

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Well, OK, the only Estonian food blog that we read. But it’s really quite a nicely done site!

Nami-Nami presents the so-simple-you’ll-wonder-why-you-didn’t-think-of-it “brie with strawberries and a little bit of mint.” President Brie is always a fine way to go in this kind of situation…

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The Wisconsin Historical Society is offering a cheese curd shirt that easily makes the top ten list for cool cheese-related swag. “Real Wisconsin Cheese Curds,” it reads. “Enjoy deep-fried or fresh & squeaky!”

The retro-style art is pretty well executed, too.

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From USA Today:

It’s George Washington, Thomas Jefferson, Teddy Roosevelt and Abe Lincoln — carved out of a giant block of cheese. [Little Chute, WI resident] Troy Landwehr used his carving tools to turn a 700-pound block of Land O’ Lakes cheddar into a replica of Mount Rushmore.

Not much that we can add to that, except, perhaps: “Wow.”

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Our Own Cheese Trier

Much of the vocabulary of cheesemaking is self explanatory: the place where the cheese stays warm to age? The warm room. The place where cheese stays to cool down? The cool room. The silver T-shaped instrument used to try cheese so it can be graded? A cheese trier.

The cheese trier is one of the few small iconic pieces of modern cheesemaking that evokes an the history of the practice – the cheese trier is non-mechanical or electronic, and it has not changed in shape or function for many many years.

Even though we are not cheesemakers, or cheese graders, we have acquired our own cheese trier. Through some research and leg work, Jim was able to find this silver beauty, which we plan to display prominently and occasionally use to core a nice wheel of cheddar.

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