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It's Crunch Time

Posted by The Cheese Man on 2nd Jul 2019

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 … read more
Vento d'Estate

Vento d'Estate

Posted by The Cheese Man on 2nd Jul 2019

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 dow … read more
Ossau Iraty

Ossau Iraty

Posted by The Cheese Man on 27th Jun 2019

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-w … read more
Ashy Issues With The FDA

Ashy Issues With The FDA

Posted by The Cheese Man on 2nd May 2018

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’ … read more
Cheese History - Neolithic Age

Cheese History - Neolithic Age

Posted by The Cheese Man on 18th Aug 2017

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 t … read more