Cheese Connoisseur Magazine
451 FOLLOWERS
Cheese Connoisseur provides information about specialty cheeses, celebrity cheesemakers, chefs, wines, travel opportunities and complementary foods & beverages.
Cheese Connoisseur Magazine
1M ago
What is Lorem Ipsum?
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum ..read more
Cheese Connoisseur Magazine
3M ago
When St. Malachi, an aged Gouda, Alpine-style cheese from The Farm at Doe Run of Coatesville, PA, was named first place Best of Show at the American Cheese Society’s 2023 Judging & Competition, the farm says it was shocked to be named the top cheese in the nation.
The cheese was entered in the farmstead category and won the title over 1,454 entries in July.
“We really weren’t expecting it,” says Meredith Langer, sales and marketing manager at The Farm at Doe Run.
“In the past, St. Malachi Reserve (the same cheese, aged for over one year in our caves), had gotten third place Best of Show, a ..read more
Cheese Connoisseur Magazine
3M ago
Nestled in the foothills just outside of Salinas, CA, sits the Central Coast’s last surviving dairy farm, Schoch Family Farmstead. The Schochs (pronounced ‘shock’) are not only the last dairy farming family in the region, but they are also Monterey County’s last producer of Monterey Jack, one of the few truly American cheeses.
Until recently, the Schochs delivered 75% of the milk their 85 cows produced to a regional processor. Cheesemaker Beau Schoch used the rest to make raw milk cheese and yogurt in the farmstead’s on-site creamery.
In mid-August, the Schochs received news that the neighbori ..read more
Cheese Connoisseur Magazine
3M ago
As retailer Sweet Freedom celebrates its fifth anniversary, it focuses on what it does best.
Northwest Arkansas’ first cut-to-order cheese shop, Sweet Freedom in Bentonville can be held up as an example of a retailer that has done everything right.
Owner Jessica Keahey was able to turn her passion into a lucrative business, but it took research and perseverance.
Cheese wasn’t yet on her radar when she pursued a degree in engineering at the University of Arkansas. After graduating, Keahey served as a consultant in the engineering field for 14 years, before she decided to make a big change. Want ..read more
Cheese Connoisseur Magazine
3M ago
Gayle Martin curates the best of local and gourmet at Plum Plums Cheese.
Photos by Jane Beiles Photography
It all started thanks to wine.
Gayle Martin and Michael Riahi met while working in the wine business in New York City — she in marketing and he in sales, and the running joke was that they actually got along.
“Life takes many twists and turns,” says Martin. “I was 20-plus years in the marketing world, focusing on both small production and mass production wines and spirits, ranging from everything from Dom Pérignon and Hennessy to introducing Yellow Tail wine to the U.S. from Australia.”
S ..read more
Cheese Connoisseur Magazine
3M ago
Walk into Willow on the Green, a quaint shop located in the Inner Sunset neighborhood of San Francisco across from the Golden Gate Park, and you’ll find 40 or more types of cheese made in the United Kingdom. There are Scottish favorites like Anster, a firm, crumbly, slightly tangy farmhouse cheese based on a Cheshire recipe.
From Wales, find Snowdonia’s Black Bomber, a mature cheddar known for its creamy texture and depth of flavor. It’s one of the shop’s best sellers.
Then from England, selections include both Port Wine and Sage Derby, marbled cheeses made in Derbyshire that take the flavors ..read more
Cheese Connoisseur Magazine
3M ago
At the foot of the Acropolis in Athens lies the Acropolis Museum, a repository of treasures recovered from the hilltop site of ancient temples and edifices. From the museum’s cafe, you can gaze up, toward the Parthenon, the rebuilt fifth-century B.C. temple of Athena that sits on top of the citadel, or look down at the excavations of millennia-old dwellings and structures below your feet.
Walking across see-through floors of the modern museum is to tread across time, a worldly city revealed underfoot, while inside its recovered artifacts rub shoulders with the statuary toppled from their pedes ..read more
Cheese Connoisseur Magazine
6M ago
Pure Luck Farm and Dairy in Dripping Springs, TX, has been making handmade artisan goat cheeses since 1995, so it was more than just “pure luck” when the dairy’s Basket Molded Chèvre tied for third place best of show in the 2023 American Cheese Society Judging and Competition, making it among the top five tastiest cheeses in the U.S.
Pure Luck Cheesemaker Amelia Sweethardt says she was thrilled a farmstead goat cheese could get to that level.
“We were in absolute shock. I never expected a humble goat cheese to get one of these awards,” she says. “You feel like your program is working.”
And wor ..read more
Cheese Connoisseur Magazine
6M ago
Four Fat Fowl is a family of maniacal cheese lovers with a commitment to making locally sourced, handcrafted cheeses in Stephentown, NY.
The genesis of the company goes back 10 years to 2013 when husband and wife Willy and Shaleena Bridgham decided to put their long-term dream of making cheese in motion.
“Four Fat Fowl started as a pipe dream thought up at a kitchen table during family dinners,” says Shaleena. “We dreamed and spitballed and laughed and eventually we actually pulled the trigger. Ten years later, it seems to have worked out pretty well. We’re still dreaming, spitballing and laug ..read more
Cheese Connoisseur Magazine
6M ago
A diverse array of blue cheeses awaits enthusiasts.
Blue can be one of those love-or-hate, one-and-done types of cheeses. But there is an entire world of these cheeses, each with its own combination of sharp, salty, tangy taste and soft, creamy texture. Take Northern Spain’s iconic Cabrales for example. In August, global headlines broadcast a 4.5-pound wheel of this artisan blue sold at auction for $32,000, awarding it a world record for the most expensive cheese. Even if a $6,000 per pound cheese was in your grocery budget, you’d have to travel to Spain’s principality of Asturias to sample th ..read more