Savor Culture

Wonderful Husband Charles and I have moved to my old stomping ground in Middle Tennessee. Among the personal and professional reasons was my desire to help in opening the new Nashville location of Trader Joe’s, where I am a crew member. In honor of our opening day this Friday, I would like to [...]

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Cheddar lies to work under pressure.
Cheddar was the first cheese that we tacked in Jim Wallace’s Advanced Cheesemaking workshop.
For a detailed synopsis of cheddar making, view my slideshow.  Display the descriptive captions by selecting “Options” in the lower-right corner.

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Who here has read Barbara Kingsolver’s book, Animal, Vegetable, Miracle?  Those of you with your hands raised will recognize the name Ricki Carroll.  Ms. Carroll runs New England Cheesemaking Supply, and she has taught thousands of people to make cheese through her book and workshops.
Anyone who wants to take their cheesemaking efforts to the next [...]

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Coach Farm Triple Cream Wheel is a special, elegant goat’s milk cheese from New York.

Raw Goat’s Milk Cheddar from Ozark Hill Farm is a cheese that will please a wide audience.

Loulou, an ex-pat blogger in southern France, invited her readers to celebrate cheese for the eighth annual Journée Nationale du Fromage, the National Day of Cheese, [...]

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You like Cheddar, right?  Sure, everybody likes Cheddar!  Whether it’s cut from a shrink-wrapped block, peeled out of a wax sheath, or sliced from a bandage-wrapped truckle… wait a minute.  What’s that dirty rag doing on my cheese?

Fear not, my friend, the traditional trappings of Cheddar.  Unlike wax or plastic, a layer of bandage around [...]

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