Posted in Enjoying Cheese, Butter and Yogurt on Sep 12th, 2008
For the inaugural edition of the international blogging event, La Fête du Fromage, I selected an American artisan cheese that pays homage to French cheesemaking tradition. Bourrée* is one of three varieties of farmstead, raw cow’s milk cheese produced by Dancing Cow Farm in Vermont. Run by the Getz family, the farm is an organic, closed-loop [...]
Posted in Making Cheese, Butter and Yogurt on Jul 3rd, 2008
Bert and Mateo sample a young wheel of Bartlett Blue
in the cellar at Jasper Hill Farm.
As I helped Leslie clean the empty buckets (wash, rinse, sanitize times twenty-six) from the morning’s production of Constant Bliss, Bert was working with the blue cheeses. Jasper Hill Farm produces two at this time of year, Bayley Hazen Blue [...]
Posted in Making Cheese, Butter and Yogurt on Jun 26th, 2008
Mateo Kehler salts a batch of Constant Bliss cheese at Jasper Hill Farm
while Leslie ladles curd from another batch into molds.
Last week, I got away with Wonderful Husband Charles for a little road trip in Vermont. We headed to the Lake Champlain area for some fun and relaxation, and we made a few cheese stops [...]
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