Savor Culture

About a year ago, I was running a cheese counter in a store near Chicago.  I love talking about cheese as much as writing about it, so it was a treat to get to know customers and help them get to know our cheeses.  Usually, this was gratifying: watching someone leave their comfort zone and [...]

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At one o’clock, Tomme de Savoie; nine o’clock, Fromage de Savoie

I would like to introduce to you one of my oldest cheese friends, Tomme de Savoie.  I came across Tomme during my college semester at University de Savoie in Chambery, France.  Another exchange student directed me to take the bus to the Carrefour [...]

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Featured in the photo with Chase Hill Farm Camembert is a wedge of the acclaimed American sheep’s milk cheese, Vermont Shepherd. Vermont Shepherd is also a raw milk cheese, its natural rind formed over a four- to eight-month aging period in a hillside cave. The remarkable quality of this cheese reflects the terroir of the [...]

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