Lactose is a type of sugar found in milk. The Oxford Companion to Food defines lactose as “the main and almost the sole sugar in milk…composed of the simple sugars dextrose and galactose.” The Oxford Companion goes on to describe how lactose is digested: […] ↓ Read the rest of this entry…
Like most cheesemongers we had a cheese drawer in the fridge (recently, we “upgraded” to our own mini-fridge just for cheese) filled with various cheeses that are acquired through samples sent our way and cheeses The Lady buys to taste […] ↓ Read the rest of this entry…
Thursday was National Cheese Lovers’ Day and The Lady Left Me at Home to Attend a Cheese Tasting with Waldemar Albrecht…Sheesh… A belated Happy National Cheese Lovers’ Day to my fellow cheese lovers… aka… turophiles… Let me ask you, my […] ↓ Read the rest of this entry…
This post concludes our series on the eight basic steps in cheesemaking as outlined by Dr. Frank Kosikowski and Max McCalman. The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines […] ↓ Read the rest of this entry…
The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines the eight basic steps of cheesemaking. Max used the work of a Dairy Science Professor. The Lady shared this information with […] ↓ Read the rest of this entry…
The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines the eight basic steps of cheesemaking. Max used the work of a Dairy Science Professor. The Lady shared this information with […] ↓ Read the rest of this entry…
The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines the eight basic steps of cheesemaking. Max used the work of a Dairy Science Professor. The Lady shared this information […] ↓ Read the rest of this entry…
The Lady’s nose is buried in Max McCalman’s latest book, Mastering Cheese and just finished the chapter that outlines the eight basic steps of cheesemaking. Max used the work of a Dairy Science Professor. The Lady shared this information with […] ↓ Read the rest of this entry…
Moderator: Tom Van Voorhees, Rogue Creamery Cheese Shop (Winner 2009 Cheesemonger Competition with Steve Jones of Portland’s Cheese Bar) Panelists: Nathan Aldridge, Murray’s Cheese Shop; Gordon Edgar, Rainbow Grocery Co-op; Megan Mullaney, Sickles Market and Carlos Souffrant, Zingerman’s For obvious […] ↓ Read the rest of this entry…
As part of our Cheese 101 project, The Lady is sharing the seven seminars she attended at the recent American Cheese Society Conference in Seattle. The first seminar she attended delved into the concept of terroir and how place affects […] ↓ Read the rest of this entry…
The last seminar The Lady attended at last week’s American Cheese Society conference was an introduction to charcuterie and was moderated by Tyler Hawes, Buyer for Artisanal Premium Cheese. Because cheese and cured meats are often paired, it seemed a natural for […] ↓ Read the rest of this entry…
The Lady attended a seminar on Charcuterie at last week’s American Cheese Society Conference and Herb Eckhouse was one of the panalists. Here is a great interview with him: by Kristina Groeger The history of salumi is as heavy and […] ↓ Read the rest of this entry…
