Thecheesemakingworkshop.com.au

I’ve been banging the drum for making your own cheeses for years now. The difference between fresh, homemade mozzarella and the stuff in the dairy section at the store is so overwhelming that it’s hard to go back once you’ve had the good stuff. And the...

The American Cheese Society: From Michael Pollan to Michael Taylor in Four Years – Building a Wall of Ignorance “Our food system depends on consumers’ not knowing much about it beyond the price disclosed by the checkout scanner. Cheapness and ignorance...

For most Canadians, as recently as 10 years ago, cheese meant cheddar. Now the population coast to coast is starting to awaken to the joys of all types of flavourful cheeses. A few years ago no restaurant would dare to offer a properly assembled and...

On a sunny day in April, Alan Glustoff hustled between rooms and work stations in the new cheese factory that stands behind a dairy barn and an eye-riveting field of solar panels on a Goshen farm overlooking Orange County’s fertile Black Dirt Region...

As 2013 has come to a close, it leaves behind, as every year does, many memories. Many are good. Many are not. 365 days tends to cover a lot of ground. Here are a few thoughts, not just about food, about the year left behind and the one just beginning...