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Raw Cheese

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The Parmigiano Reggiano Cheese Consortium reacts to pending tariffs

Melanie Wong
by Melanie Wong 8 days ago

PARMA, ITALY, October 7, 2019 — Following the World Trade Organization’s decision to grant permission to the Trump administration to impose an annual tax of $7.5 billion on European exports such ...

Cascadia Creamery organic raw milk cheeses from Washington

Melanie Wong
by Melanie Wong 1 year ago

After a little lunch at Coquine https://www.chowhound.com/post/coquine-mount-tabor-se-portland-1075663, we made a quick stop at the two-bedroom AirBnB tiny house that would be our home base for the...

The sad end of the Camembert wars

Melanie Wong
by Melanie Wong 1 year ago

This feels like last rites for real Camembert. " . . . Last week’s compromise might bring the conflict to an end, but it is a stunning victory for Lactalis. All of the pasteurised cheese wil...

"The Cheese Nun" for a wine & cheese party

vicki_vale
by vicki_vale 13 years ago

At last I've got my hands on the documentary film "The Cheese Nun", which follows an American nun on a Fulbright to study artisanal cheese-making in France. A perfect foil for a cheese tasting par...

I present my cheese maker!

TJFRANCE
by TJFRANCE 3 years ago

Are you interested for me to present you from time to time a cheese sheet of my cheese maker? It would be a small translation of his presentation with a photo as in this example: cheese name : ...

Save Tranhumance, Save Traditional Swiss Cheese

Melanie Wong
by Melanie Wong 3 years ago

While I was familiar with the concept itself, I learned a new word today: Transhumance.

Name the Chèvre, please

Melanie Wong
by Melanie Wong 3 years ago

My friend returned from a week near Bergerac last night. His hosts heard that he favors chèvre au lait cru and surprised him by scouring the countryside to find every variation in on hand. He gifte...

Reblochon Cheese

e
by Ed2014 4 years ago

I used to be able to by Reblochon cheese at the local cheese shop, but it has been unavailable for quite a while. I know that Reblochon cheese is made from raw milk aged for between 50 and 55 days...

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