Milk to Curd: The First Steps in Cheesemaking
Welcome to the second installment of the “Cheese In Depth” series. In Milk Matters, we explored the variations between the three most common dairy breeds for cheesemaking: cows, sheep and goats. Now...
View ArticleCanadian Cheese Plate
In October, I had a chance to visit Montreal, a world class city with a definite European flair. Beyond the cobblestone streets and history-drenched Old Town, I was impressed with the ease with which...
View ArticleCheese Chick goes to DC
I remember just about a month ago – right after Valentines Day – the a distinct moment where I said enough. Not one more thing on the list. I had struck a tenuous balance that seemed just about right…...
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