Cooking – Marcella The Cheesemonger International Guilde des Fromagers
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Cheese of the Day: March 18 – Gruyere AOP

It’s Alpine Saturday and ACS CCP® Pat Polowsky presents Gruyere AOP: Welcome back to Alpine-style Saturdays. Today we’ll be talking about Gruyère AOP. This is the Swiss Gruyère (named after the town Gruyères), not to be confused with the French Gruyère. Gruyère AOP has to have between 49% and 53% fat in the dry matter,

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Little Mountain Wins Best of Show at 2016 ACS Competition

The end of July is a favorite time for more than a thousand cheese nerds as we gather for the annual American Cheese Society Conference. It’s a chance to eat cheese, attend seminars to expand our knowledge, eat cheese, catch up with other cheese nerds, eat cheese and attend the annual Awards Show where we

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BellaVitano Pesto with Almonds and Fresh Basil

Summer garden bounty is in full swing here in Northeast Georgia. My herbs are growing like weeds and I have been harvesting and drying them for the winter. I have become addicted to iced mint tea. In addition, Caprese sandwiches have been on the menu several times a week using our fresh basil, fresh CSA

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