Fall is a good time to be a cheese lover. At Murray's, our staff and customers look forward to a proliferation of incredible seasonal cheeses come October and November. One of those standouts is Rush Creek Reserve from Uplands Cheese Company in Southwest Wisconsin. To learn more about how this rich, custardy wheel is made, (...)
While we'd love to chat with our favorite cheesemakers any day of the week, International Women's Day provided an incredible opportunity to talk with two of the most influential women in cheese. On Tuesday, March 8, Murray's Cheese's Elizabeth Chubbuck shared the virtual stage with Adeline Druart of Vermont Creamery and Lynn Giacomini Stray of (...)
Any family that's three generations deep into dairy is one that we respect. Enter von Trapp Farmstead, a family-owned farmstead cheesemaker nestled in the rolling hills of Vermont. And their award-winning cheeses, each one a testament to the family craft, can now be found at Murray's--pungent, puddingy Oma, buttery Mad River Blue, and toasty sweet Savage. The (...)
High-quality milk from animals raised in India's agropastoral grazing systems is the primary base for making great cheese.
The post India Welcomes a New Wave of Artisanal Cheesemaking appeared first on culture: the word on cheese.
(...)Creating a cheese board is an artful blend of flavors, textures, and aesthetics that allows cheese to shine as the centerpiece. At The French Farm, we believe that while cheese is the undisputed queen of any board, it's the supporting flavors that make it truly memorable. Our carefully curated line of L'Epicurien Confits for Cheese (...)
In this week's Shop Talk, three cheese professionals talk their favorite cheeses of the moment while touching on the topic of seasonality in cheese.
The post Professional Takes on Cheese Seasonality appeared first on culture: the word on cheese.
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