Cheese and Artisan Dairy

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Cheese and Artisan Dairy

For those interested in artisan cheese and dairy products.

Members: 25
Latest Activity: Aug 14, 2010

Discussion Forum

Cheese of the Week 02/25/09 - Weisslacker 1 Reply

Started by Dana A. Romero. Last reply by Margie Tosch Mar 4, 2009.

Cheese of the Week 02/17/09 - Paneer 1 Reply

Started by Dana A. Romero. Last reply by Margie Tosch Feb 17, 2009.

Comment Wall

Comment by Margie Tosch on February 15, 2009 at 4:57pm
Link to a cool site with recipes using artisan cheeses!
Comment by Julian Holme on February 16, 2009 at 5:54pm
This is one of the cheeses we serve at our restaurant,and happens to be one of my new favorites. It comes from Artisanal cheese out of New York.
Monte Enebro is handmade in Avila, Spain, by legendary cheesemaker Rafael Baez and his daughter Paloma. The Baezs make their complex goat's milk cheese from pasteurized milk and innoculate the logs with the same mold used to make Roquefort, adding to Monte Enebro's complexity and distinctive appearance. Air-shipped to Artisanal at only 21 days, Monte Enebro arrives creamy, lemony and slightly acidic; as it ages, the texture becomes denser and the flavor acquires more intense, pungent finish. Pair this cheese with Sauterenes or a Spanish desert wine.
Comment by Andrea Robertson on February 19, 2009 at 8:03pm
If you haven't heard, the third annual Artisan Cheese Festival will be held at the Sheraton Sonoma County Petaluma in March. Check out www.artisancheesefestival.com for more information!
Comment by James Bogaty on February 20, 2009 at 2:22pm
Hey Chesse Guy!
Here is opur plan for our next wine and cheese tasting Comments????
Seyval Blanc Dry 1. Folepi Swiss
2. Amsterdam Gouda
3. Le Gruyee Emmi
4. Holland Goat Gouda

Cabernet Franc 1. Maytag Blue
2. Istara Ossau Iraty
3.Black Diamond Cheddar

Riesling / Vidal 1. Munster
2. Edam Imptd
3. Wensleydalew/Cranberries

Rooster Red Blend 1. Gorgonzola
2. Manchego
3 Kirkhams Lancashire
Comment by Christine Fraioli and John Nelson on February 20, 2009 at 5:37pm
Hi everyone! We are really enjoying this, even though our doctor told us that we needed to cut waaay back on the dairy products. I am doing some research on the Vermont artisinal cheese making industry in my home state of Vermont. The industry has exploded here in the last 15years. - Vermont cheeses are beginning to sell in France... I would love to hear from all of you about your favorite Vermont cheeses and how you might rate them against others. Do let me hear from you!

Best, Christine Fraioli
Middlebury, VT
Comment by David Johnson on March 7, 2009 at 3:35pm
Most recently I have fallen in love with Barely Buzzed. Not from Vermont though. This one is from Utah.
Dave J
Comment by Christine Fraioli and John Nelson on March 7, 2009 at 6:18pm
Barely Buzzed - I love the name and will have to check it out, if for no other reason than the name. Wonder who distributes it and where I can find it...

Christine Fraioli
www.vermontlodgingproperties.com
Comment by David Johnson on March 8, 2009 at 9:47am
It is pastuerized Jersey Cow with a coffee ground rind. Made by Beehive cheese. Google search 'barely buzzed cheese'
It pairs wonderfully with red wines.
Dave J
Comment by Margie Tosch on April 4, 2009 at 6:14am
Sonoma resident Seana Davis has just released Delice de Vallee, a chef's blend of fresh cow and goat milk, with a sweet essence and
creamy delicate, sensation to the palate.

More info here: http://www.delicedelavallee.com/.

I haven't tried it yet, but I hope to soon!
Comment by David Johnson on April 4, 2009 at 10:32am
Thanks Margie, I am looking forward to trying it myself.

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