Interviews – Marcella, the Cheesemonger ACS CCP
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Category Archives: Interviews

Cheese of the Day: April 13 – Tete de Moine

ACS CCP® Erin Clancy Presents Washed Rind Thursday! Today we look at Tête de Moine*, a cheese made in the Swiss Jura Mountains, which literally means monk’s head. The Bellelay Abbey Monks created a small cylindrical ”monk’s head” cheese and created a machine, called a girolle, to thinly shave away layers from the top, exposing

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Cheese of the Day: April 8 – Alpha Tolman

ACS CCP® Pat Polowsky presents Alpine Saturday: Today on Alpine Saturday: Alpha Tolman from Jasper Hill. Alpha Tolman is inspired by cheeses such as Appenzeller. It’s a cooked/pressed-curd cheese, as is the custom for Alpine cheese. This, combined with its moderate levels of acidity, lead to an elastic texture perfect for eating as a table

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Cheese of the Day: April 5 – Trivium Goat Cheddar

ACS CCP® Elizabeth Nerud presents Trivium a cheddar made in Wisconsin and aged in Brooklyn: Good Morning Cheese people! Today we turn our attention to the remarkable Trivium, a goat’s milk, natural rinded cheddar, made in Wisconsin and transported to Crown Finish Caves in Brooklyn, New York for affinage. It is pasteurized and uses vegetarian

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