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ABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, aASK | CHEESE NOTES
A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously aCHEESE NOTES
The Adirondacks are home to a quietly growing local cheese scene, and now’s your chance to visit some of these cheesemakers (including friends-of-Cheese Notes Sugarhouse Creamery — located in Upper Jay, NY and makers of Poundcake, Little Dickens, Dutch Knuckle and many other fine cheeses).CHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925CHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
It’s that time of year again! You have exactly two more days to get tickets for the craziest cheese party of the year, the Cheesemonger Invitational!This annual bacchanalia of cheese, beer, charcuterie, competitive mongering and a madman in a cow suit jumping around on stage is going down this Saturday, June 25th, in Long Island City,Queens.
CHEESE NOTESRANDOMABOUTCHEESEMAKING RESOURCESNYC CHEESE MAPASK Sterling College: Fundamentals of Artisan Cheesemaking, May 15-24. In addition to being a full time cheesemaker at the creamery, I’ve also recently gotten involved with social media here at Jasper Hill Farm, including managing the Instagram account and writing newsletter content. My recent post, on Sterling College’s “Fundamentals of Artisan Cheesemaking” offering, in May, is one I’d CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, aASK | CHEESE NOTES
A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously aCHEESE NOTES
The Adirondacks are home to a quietly growing local cheese scene, and now’s your chance to visit some of these cheesemakers (including friends-of-Cheese Notes Sugarhouse Creamery — located in Upper Jay, NY and makers of Poundcake, Little Dickens, Dutch Knuckle and many other fine cheeses).CHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925CHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
It’s that time of year again! You have exactly two more days to get tickets for the craziest cheese party of the year, the Cheesemonger Invitational!This annual bacchanalia of cheese, beer, charcuterie, competitive mongering and a madman in a cow suit jumping around on stage is going down this Saturday, June 25th, in Long Island City,Queens.
CHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. THE 365 CHEESE CHALLENGE Simply put: In mid January of 2011, I gave myself the challenge of eating 365 cheeses over the course of the year. Originally I intended to photograph and review every single cheese, but that quickly fell by the wayside. Instead, I’m recording name, date, milk type, maker (when available), etc, using Daytum. All cheeses are allowed and I am including cheeses eaten on the run, eg cheesesCHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
It’s that time of year again! You have exactly two more days to get tickets for the craziest cheese party of the year, the Cheesemonger Invitational!This annual bacchanalia of cheese, beer, charcuterie, competitive mongering and a madman in a cow suit jumping around on stage is going down this Saturday, June 25th, in Long Island City,Queens.
CHEESE NOTESRANDOMABOUTCHEESEMAKING RESOURCESNYC CHEESE MAPASK CHEESE NOTES. High-res. One of my first cheesemaker visits back in the day was at @hawthornevalley, when @peterjkindel was the cheesemaker and this beautiful copper vat was in the creamery. It’s been retired for a more modern vat, but you can still see it hanging above the bulk spices in the Farm Store. (at Hawthorne Valley Farm) 3 years ago. THE 365 CHEESE CHALLENGE Simply put: In mid January of 2011, I gave myself the challenge of eating 365 cheeses over the course of the year. Originally I intended to photograph and review every single cheese, but that quickly fell by the wayside. Instead, I’m recording name, date, milk type, maker (when available), etc, using Daytum. All cheeses are allowed and I am including cheeses eaten on the run, eg cheeses CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.ABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, aCHEESE NOTES
One of her main concepts is the notion of Supportive vs Contrasting pairings. Supportive pairings “reinforce textures and/or flavors latent in the cheese”. One example she gives is the “Ardrahan & Peanut-Tahini Fudge Roll”, in which the peanut flavors highlightASK | CHEESE NOTES
A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously aCHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925 CHEESE NOTESRANDOMABOUTCHEESEMAKING RESOURCESNYC CHEESE MAPASK CHEESE NOTES. High-res. One of my first cheesemaker visits back in the day was at @hawthornevalley, when @peterjkindel was the cheesemaker and this beautiful copper vat was in the creamery. It’s been retired for a more modern vat, but you can still see it hanging above the bulk spices in the Farm Store. (at Hawthorne Valley Farm) 3 years ago.ABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, a CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
One of her main concepts is the notion of Supportive vs Contrasting pairings. Supportive pairings “reinforce textures and/or flavors latent in the cheese”. One example she gives is the “Ardrahan & Peanut-Tahini Fudge Roll”, in which the peanut flavors highlight THE 365 CHEESE CHALLENGE Simply put: In mid January of 2011, I gave myself the challenge of eating 365 cheeses over the course of the year. Originally I intended to photograph and review every single cheese, but that quickly fell by the wayside. Instead, I’m recording name, date, milk type, maker (when available), etc, using Daytum. All cheeses are allowed and I am including cheeses eaten on the run, eg cheesesCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.ASK | CHEESE NOTES
A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously aCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925 CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925CHEESE NOTES
Cheese professionals only, please. Registration deadline: May 23, 2016. The cost of the program is $2500, and includes 4 nights’ hotel (double occupancy), most meals, and all ground transportation. *4 participants minimum required to run the program. Visits may CHEESE NOTESRANDOMABOUTCHEESEMAKING RESOURCESNYC CHEESE MAPASK CHEESE NOTES. High-res. One of my first cheesemaker visits back in the day was at @hawthornevalley, when @peterjkindel was the cheesemaker and this beautiful copper vat was in the creamery. It’s been retired for a more modern vat, but you can still see it hanging above the bulk spices in the Farm Store. (at Hawthorne Valley Farm) 3 years ago. THE 365 CHEESE CHALLENGE Simply put: In mid January of 2011, I gave myself the challenge of eating 365 cheeses over the course of the year. Originally I intended to photograph and review every single cheese, but that quickly fell by the wayside. Instead, I’m recording name, date, milk type, maker (when available), etc, using Daytum. All cheeses are allowed and I am including cheeses eaten on the run, eg cheeses CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.ABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, aCHEESE NOTES
One of her main concepts is the notion of Supportive vs Contrasting pairings. Supportive pairings “reinforce textures and/or flavors latent in the cheese”. One example she gives is the “Ardrahan & Peanut-Tahini Fudge Roll”, in which the peanut flavors highlightASK | CHEESE NOTES
A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously aCHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925 CHEESE NOTESRANDOMABOUTCHEESEMAKING RESOURCESNYC CHEESE MAPASK CHEESE NOTES. High-res. One of my first cheesemaker visits back in the day was at @hawthornevalley, when @peterjkindel was the cheesemaker and this beautiful copper vat was in the creamery. It’s been retired for a more modern vat, but you can still see it hanging above the bulk spices in the Farm Store. (at Hawthorne Valley Farm) 3 years ago. THE 365 CHEESE CHALLENGE Simply put: In mid January of 2011, I gave myself the challenge of eating 365 cheeses over the course of the year. Originally I intended to photograph and review every single cheese, but that quickly fell by the wayside. Instead, I’m recording name, date, milk type, maker (when available), etc, using Daytum. All cheeses are allowed and I am including cheeses eaten on the run, eg cheeses CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.ABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, aCHEESE NOTES
One of her main concepts is the notion of Supportive vs Contrasting pairings. Supportive pairings “reinforce textures and/or flavors latent in the cheese”. One example she gives is the “Ardrahan & Peanut-Tahini Fudge Roll”, in which the peanut flavors highlightASK | CHEESE NOTES
A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously aCHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925 CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925CHEESE NOTES
Cheese professionals only, please. Registration deadline: May 23, 2016. The cost of the program is $2500, and includes 4 nights’ hotel (double occupancy), most meals, and all ground transportation. *4 participants minimum required to run the program. Visits may CHEESE NOTESRANDOMABOUTCHEESEMAKING RESOURCESNYC CHEESE MAPASK CHEESE NOTES. High-res. One of my first cheesemaker visits back in the day was at @hawthornevalley, when @peterjkindel was the cheesemaker and this beautiful copper vat was in the creamery. It’s been retired for a more modern vat, but you can still see it hanging above the bulk spices in the Farm Store. (at Hawthorne Valley Farm) 3 years ago.ABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, a CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
One of her main concepts is the notion of Supportive vs Contrasting pairings. Supportive pairings “reinforce textures and/or flavors latent in the cheese”. One example she gives is the “Ardrahan & Peanut-Tahini Fudge Roll”, in which the peanut flavors highlightASK | CHEESE NOTES
A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously aCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. THE 365 CHEESE CHALLENGE Simply put: In mid January of 2011, I gave myself the challenge of eating 365 cheeses over the course of the year. Originally I intended to photograph and review every single cheese, but that quickly fell by the wayside. Instead, I’m recording name, date, milk type, maker (when available), etc, using Daytum. All cheeses are allowed and I am including cheeses eaten on the run, eg cheesesCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925 CHEESE NOTESRANDOMABOUTCHEESEMAKING RESOURCESNYC CHEESE MAPASK CHEESE NOTES. High-res. One of my first cheesemaker visits back in the day was at @hawthornevalley, when @peterjkindel was the cheesemaker and this beautiful copper vat was in the creamery. It’s been retired for a more modern vat, but you can still see it hanging above the bulk spices in the Farm Store. (at Hawthorne Valley Farm) 3 years ago.ABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, a CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
One of her main concepts is the notion of Supportive vs Contrasting pairings. Supportive pairings “reinforce textures and/or flavors latent in the cheese”. One example she gives is the “Ardrahan & Peanut-Tahini Fudge Roll”, in which the peanut flavors highlightASK | CHEESE NOTES
A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously aCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. THE 365 CHEESE CHALLENGE Simply put: In mid January of 2011, I gave myself the challenge of eating 365 cheeses over the course of the year. Originally I intended to photograph and review every single cheese, but that quickly fell by the wayside. Instead, I’m recording name, date, milk type, maker (when available), etc, using Daytum. All cheeses are allowed and I am including cheeses eaten on the run, eg cheesesCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925CHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. CHEESE NOTESRANDOMABOUTCHEESEMAKING RESOURCESNYC CHEESE MAPASKCHEESE TASTING NOTESCHEESE TASTING KITCHEESE TASTING LISTTASTING NOTESTEMPLATE
CHEESE NOTES. High-res. One of my first cheesemaker visits back in the day was at @hawthornevalley, when @peterjkindel was the cheesemaker and this beautiful copper vat was in the creamery. It’s been retired for a more modern vat, but you can still see it hanging above the bulk spices in the Farm Store. (at Hawthorne Valley Farm) 3 years ago.ABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, a CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
One of her main concepts is the notion of Supportive vs Contrasting pairings. Supportive pairings “reinforce textures and/or flavors latent in the cheese”. One example she gives is the “Ardrahan & Peanut-Tahini Fudge Roll”, in which the peanut flavors highlight ASK | CHEESE NOTESCHEESE TASTING NOTES A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously aCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. THE 365 CHEESE CHALLENGE Simply put: In mid January of 2011, I gave myself the challenge of eating 365 cheeses over the course of the year. Originally I intended to photograph and review every single cheese, but that quickly fell by the wayside. Instead, I’m recording name, date, milk type, maker (when available), etc, using Daytum. All cheeses are allowed and I am including cheeses eaten on the run, eg cheesesCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925 CHEESE NOTESRANDOMABOUTCHEESEMAKING RESOURCESNYC CHEESE MAPASKCHEESE TASTING NOTESCHEESE TASTING KITCHEESE TASTING LISTTASTING NOTESTEMPLATE
CHEESE NOTES. High-res. One of my first cheesemaker visits back in the day was at @hawthornevalley, when @peterjkindel was the cheesemaker and this beautiful copper vat was in the creamery. It’s been retired for a more modern vat, but you can still see it hanging above the bulk spices in the Farm Store. (at Hawthorne Valley Farm) 3 years ago.ABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, a CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
One of her main concepts is the notion of Supportive vs Contrasting pairings. Supportive pairings “reinforce textures and/or flavors latent in the cheese”. One example she gives is the “Ardrahan & Peanut-Tahini Fudge Roll”, in which the peanut flavors highlight ASK | CHEESE NOTESCHEESE TASTING NOTES A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously aCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. THE 365 CHEESE CHALLENGE Simply put: In mid January of 2011, I gave myself the challenge of eating 365 cheeses over the course of the year. Originally I intended to photograph and review every single cheese, but that quickly fell by the wayside. Instead, I’m recording name, date, milk type, maker (when available), etc, using Daytum. All cheeses are allowed and I am including cheeses eaten on the run, eg cheesesCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925CHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. CHEESE NOTESRANDOMABOUTCHEESEMAKING RESOURCESNYC CHEESE MAPASKCHEESE TASTING NOTESCHEESE TASTING KITCHEESE TASTING LISTTASTING NOTESTEMPLATE
CHEESE NOTES. High-res. One of my first cheesemaker visits back in the day was at @hawthornevalley, when @peterjkindel was the cheesemaker and this beautiful copper vat was in the creamery. It’s been retired for a more modern vat, but you can still see it hanging above the bulk spices in the Farm Store. (at Hawthorne Valley Farm) 3 years ago.ABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, a CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
One of her main concepts is the notion of Supportive vs Contrasting pairings. Supportive pairings “reinforce textures and/or flavors latent in the cheese”. One example she gives is the “Ardrahan & Peanut-Tahini Fudge Roll”, in which the peanut flavors highlight ASK | CHEESE NOTESCHEESE TASTING NOTES A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously aCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. THE 365 CHEESE CHALLENGE Simply put: In mid January of 2011, I gave myself the challenge of eating 365 cheeses over the course of the year. Originally I intended to photograph and review every single cheese, but that quickly fell by the wayside. Instead, I’m recording name, date, milk type, maker (when available), etc, using Daytum. All cheeses are allowed and I am including cheeses eaten on the run, eg cheesesCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925 CHEESE NOTESRANDOMABOUTCHEESEMAKING RESOURCESNYC CHEESE MAPASKCHEESE TASTING NOTESCHEESE TASTING KITCHEESE TASTING LISTTASTING NOTESTEMPLATE
CHEESE NOTES. High-res. One of my first cheesemaker visits back in the day was at @hawthornevalley, when @peterjkindel was the cheesemaker and this beautiful copper vat was in the creamery. It’s been retired for a more modern vat, but you can still see it hanging above the bulk spices in the Farm Store. (at Hawthorne Valley Farm) 3 years ago.ABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, a CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
One of her main concepts is the notion of Supportive vs Contrasting pairings. Supportive pairings “reinforce textures and/or flavors latent in the cheese”. One example she gives is the “Ardrahan & Peanut-Tahini Fudge Roll”, in which the peanut flavors highlight ASK | CHEESE NOTESCHEESE TASTING NOTES A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously aCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. THE 365 CHEESE CHALLENGE Simply put: In mid January of 2011, I gave myself the challenge of eating 365 cheeses over the course of the year. Originally I intended to photograph and review every single cheese, but that quickly fell by the wayside. Instead, I’m recording name, date, milk type, maker (when available), etc, using Daytum. All cheeses are allowed and I am including cheeses eaten on the run, eg cheesesCHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925CHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. CHEESE NOTESRANDOMABOUTCHEESEMAKING RESOURCESNYC CHEESE MAPASK Sterling College: Fundamentals of Artisan Cheesemaking, May 15-24. In addition to being a full time cheesemaker at the creamery, I’ve also recently gotten involved with social media here at Jasper Hill Farm, including managing the Instagram account and writing newsletter content. My recent post, on Sterling College’s “Fundamentals of Artisan Cheesemaking” offering, in May, is one I’dABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, a CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
The Adirondacks are home to a quietly growing local cheese scene, and now’s your chance to visit some of these cheesemakers (including friends-of-Cheese Notes Sugarhouse Creamery — located in Upper Jay, NY and makers of Poundcake, Little Dickens, Dutch Knuckle and many other fine cheeses).CHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. THE 365 CHEESE CHALLENGE Simply put: In mid January of 2011, I gave myself the challenge of eating 365 cheeses over the course of the year. Originally I intended to photograph and review every single cheese, but that quickly fell by the wayside. Instead, I’m recording name, date, milk type, maker (when available), etc, using Daytum. All cheeses are allowed and I am including cheeses eaten on the run, eg cheesesNYC CHEESE MAP
NYC Cheese Map. Below is my very incomplete map of cheese-related locations in New York City. This will be updated frequently, and I’m sure there are some giant gaps in boroughs I’m less familiar with, like Queens, the Bronx, Staten Island, etc.CHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925 CHEESE NOTESRANDOMABOUTCHEESEMAKING RESOURCESNYC CHEESE MAPASK Sterling College: Fundamentals of Artisan Cheesemaking, May 15-24. In addition to being a full time cheesemaker at the creamery, I’ve also recently gotten involved with social media here at Jasper Hill Farm, including managing the Instagram account and writing newsletter content. My recent post, on Sterling College’s “Fundamentals of Artisan Cheesemaking” offering, in May, is one I’dABOUT CHEESE NOTES
Welcome to Cheese Notes, a blog created to enable my pursuit of the lactic art and science known as Cheese in all its forms; from cheesemaking to cheese tasting, dairy and agricultural politics and using this blog to share links of interest and aggregate all the cheese knowledge I’m finding in my daily development as a cheesemaker. Currently I’m Head Cheesemaker at Churchtown Dairy, a CHEESEMAKING RESOURCES WEBSITES New England Cheesemaking Supply Vanguards in the home cheesemaking movement, Ricki Carroll’s site is a first stop for anyone hoping to dive into cheesemaking. Well stocked and always happy to answer questions and offer advice. Dairy Connection Located in Madison, WI, Dairy Connection offers a good variety of cheesemaking gear and cultures, including draining mats that you can buy byCHEESE NOTES
The Adirondacks are home to a quietly growing local cheese scene, and now’s your chance to visit some of these cheesemakers (including friends-of-Cheese Notes Sugarhouse Creamery — located in Upper Jay, NY and makers of Poundcake, Little Dickens, Dutch Knuckle and many other fine cheeses).CHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. THE 365 CHEESE CHALLENGE Simply put: In mid January of 2011, I gave myself the challenge of eating 365 cheeses over the course of the year. Originally I intended to photograph and review every single cheese, but that quickly fell by the wayside. Instead, I’m recording name, date, milk type, maker (when available), etc, using Daytum. All cheeses are allowed and I am including cheeses eaten on the run, eg cheesesNYC CHEESE MAP
NYC Cheese Map. Below is my very incomplete map of cheese-related locations in New York City. This will be updated frequently, and I’m sure there are some giant gaps in boroughs I’m less familiar with, like Queens, the Bronx, Staten Island, etc.CHEESE NOTES
High-res. The pink-rinded Adair is the newest cheese from one of Indiana’s newest cheesemakers, the husband-and-wife team of Leslie Jacobs and Matthew Brichford of Jacobs & Brichford in Connersville, IN. Best known for their Ameribella, a beautiful Taleggio-style cheese (see my tasting notes here), they also have a Fontina-style named Briana, and the alpine-style Everton; now they’ve addedCHEESE NOTES
Event: “Cheese Rind Microbes” at The Pixie and The Scout. Last weekend was a busy one for cheese lovers in Crown Heights, Brooklyn. On Saturday, the In The Wash beer and cheese event — staged in the subterranean affinage tunnels of Crown Finish Caves — was a rousing success. And a day earlier, on Friday evening, another event, Cheese Rind Microbes, was held at the same address, 925CHEESE NOTES
About this site. A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT.CHEESE NOTES
It’s that time of year again! You have exactly two more days to get tickets for the craziest cheese party of the year, the Cheesemonger Invitational!This annual bacchanalia of cheese, beer, charcuterie, competitive mongering and a madman in a cow suit jumping around on stage is going down this Saturday, June 25th, in Long Island City,Queens.
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ABOUT THIS SITE
A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. (All Photos by Matt Spiegler unless otherwise credited)Followers: 50,131
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One of my first cheesemaker visits back in the day was at @hawthornevalley, when @peterjkindel was the cheesemaker and this beautiful copper vat was in the creamery. It’s been retired for a more modern vat, but you can still see it hanging above the bulk spices in the Farm Store. (at Hawthorne Valley Farm)* 2 years ago
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Vacherin Fribourgeois for breakfast, via @rubinerscheesemongers (at Village of Philmont)* 2 years ago
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Half-a-Tomme (at Churchtown Dairy)* 2 years ago
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What a difference a couple weeks make. #peggy #oozer #proteolysis (atChurchtown Dairy)
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A winding road through cheese rind topographies 🏞* 2 years ago
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Black Friday is for naps and cheese boards. 🧀😴 #BuyNothingDay #exceptcheese Got my first @uplandscheese Rush Creek Reserve for 2017, @adoptanalp Suworow from @talbottandarding , @neals_yard_dairy Stichelton, @mcgrathcheese Victoria and Rascal and @churchtown_dairy Bloomy and Fresh. (at Village of Philmont)* 2 years ago
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Nerd alert: when the moisture meter arrives in the mail. 🧀🤓💧🔬 (at Churchtown Dairy)* 2 years ago
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Bittersweet pleasures as we dig into this perfect little wheel of Juvindale, a Reblochon-inspired cow’s milk wheel from master cheesemaker @vipphotos, at the soon to be closing Meadowood Farms inCazenovia NY.
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STERLING COLLEGE: FUNDAMENTALS OF ARTISAN CHEESEMAKING, MAY 15-24 In addition to being a full time cheesemaker at the creamery, I’ve also recently gotten involved with social media here at Jasper HillFarm
,
including managing the Instagram account and writing newsletter content. My recent post,
on Sterling College’s “Fundamentals of Artisan Cheesemaking”
offering, in May, is one I’d like to share here as well. I had the good fortune to audit several of the classes with Ivan Larcher during the January session, and highly recommend the next session, running May 15-24, to anyone looking for an educational opportunity incheesemaking.
Back in 2013 I completed the Cheesemaker Certification course at UVM’s Vermont Institute of Artisan Cheese.
Sadly, the educational department within the Institute had to shut its doors soon after, due to financial reasons, ending what was, at that time, the only educational program of it’s kind in the US (I was part of the very last graduating class). However, Sterling College soon began offering their own, similar program, and many of the professors from VIAC, including Larcher, have migrated from that program to this one. I can say, from my experience both at VIAC and at Sterling, that this is an excellent program and highly recommended.From the Newsletter
:
> If you’ve been dreaming of taking a deep educational dive into > cheesemaking, check out this unique opportunity! Sterling College, > in collaboration with Jasper Hill, is now accepting applications for > the next session of “Fundamentals of Artisan Cheesemaking”. This > is a two-week intensive intended for practicing and aspiring > cheesemakers of all stripes, running May 15th - 24th.>
> At the end of the course you will leave with a deep understanding of > the cheesemaking process — from a technical, scientific, sensory > and historical perspective — and a certificate attesting to your > completion of the course. Whether you’re a dairy farmer looking to > turn your milk into a value-added product, the employee of a > cheesemaking operation hoping to expand your knowledge base, a > cheesemonger wanting to gain a deeper understanding of the wheels > and wedges in your counter, or even a home cheesemaker taking it to > the next level, this class will have a bounty of knowledge to offer> you.
>
> Led by world-renowned French master cheesemaker and educator Ivan > Larcher, “Fundamentals of Artisan Cheese” will provide students > with all of the practical and scientific knowledge needed to create > the highest quality artisanal cheese, as well as covering core > concepts and practices on financial, facility design and management, > distribution and marketing aspects as well.>
> Sessions will also be held with members of the Jasper Hill Farm > team, including the chance to talk cheese with Mateo Kehler, > co-founder of Jasper Hill; sensory and historical sessions with Zoe > Brickley; food safety and sanitation & hygiene with Emily > Hershberger; cave tours with the affinage team and cheese > microbiology with our resident microbiologists. You can learn more, and sign up, at the Sterling College site.
The classes are kept small and are likely to sell out, so I would recommend moving on it if you’re interested.* 3 years ago
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A Very Croton Christmas, featuring a Very VT (and CT) cheese board. (With apologies to @cheesemongrrl for my crude homage to her genius) (at Village of Croton On Hudson)* 3 years ago
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