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Alpine/Mountain Cheeses
If you have ever made hiking trips at altitude in mountainous regions and have trekked through the alpine meadows from one mountain to the next, you will know what the attraction of milk and cheese from those meadows will be. The grass is so lush and the meadow so full of flowers and herbs that with every step you [...]
It's Crunch Time
Have you ever wondered what those crunchy bits are in some types of cheese? Well, here is some background information on them. First thing you need to determine is whether you found those crunchies on the outside or on the inside of a cheese. If you only found them on the inside you will have experienced what it is [...]
Vento d'Estate
Milk: Cow, PasteurizedCountry: Italy, TrevisoConsistency: FirmAccompaniment: Prosecco to bold redsAntonio Carpenedo and his wife were driving in the mountains, it was a nice day so they had wound down the windows of the car (gives you a time slot for this - some kids that come into our store have never seen a handle on the [...]
Ossau Iraty
Milk: Sheep, PasteurizedCountry: France, PyreneesConsistency: FirmAccompaniment: Lighter reds or any whiteThis is one of our most popular and milder sheep’s milk cheeses. It is made in the south-westerly part of the Pyrenees, the mountain range that separates France and Spain, and even more specifically in the Ossau Valley and the forest plateau of Iraty, which give this cheese its name. [...]
Ashy Issues With The FDA
The FDA stopped another shipment of French ash-covered goat’s milk cheeses from coming into this country. This time it was a shipment intended for World’s Best Cheeses one of the Olsson’s Fine Foods’ vendors. The cheeses were considered to have an illegal colorant in the form of ash. This ash is of plant origin and [...]
Cheese History - Neolithic Age
History of Cheese Making – Neolithic AgeCheese consumption predates recorded history, with scholars believing it began as early as 8000 BC, when goat and sheep were first domesticated in the area that is referred to as the Fertile Crescent (present-day Lebanon, Israel, Palestine, Syria, Southern Turkey, Northern Iraq and Western Iran). As a result of the breeding of these animals [...]
Attraction of Smelly Cheese?
So what is the attraction? There is one theory that states that the attraction in the smell of bacteris on wahed-rind cheeses (Brevibacterium Linens) stems from the fact that this smell is closely related to that generated by bacteria that cause smells emanating from enclosed parts of the human body. Pheromones at play!!!! In other [...]
The funniest fact about "Stilton"
Stilton the cheese is named after the small town in Cambridgeshire by the same name where the cheese was first sold to travelers on the horse-drawn carriages that were going up and down the old roman road between London and York. The cheese was made by Frances Pawlet who lived and made cheeses in Melton Mowbray [...]