If you are even mildly fanatical about cheese (given that's not an oxymoron), you know that the American Cheese Society awards are like the Oscars and Miss America Pageant all rolled into one. Well, hang onto your 10-gallon, because for...
Last night, I had dinner with couple who had just been on the farm tour to Velduizen Farms in Dublin and they brought a couple chunks of cheese with them. OMG, were we in cheese heaven with the Texas Gold,...
Chef Richard Chamberlain wants everyone to know that his son, Stephen, took first place in the Winston Science Artisan Cheese-making competition last week at Fair Park. Stephen topped the "semi-soft rennet" category with his fresh goat cheese. Proud papa wanted...
Only two years ago, the Park Cities Neighbors section was going on and on about Tonia Ashworth and Chateau de Fromage, where Tonia produced exquisite artisanal goat cheese. Tonia told me yesterday that she sold the commercial side of the...
If I say "American artisanal cheese," I'll bet your brain doesn't light up with "Wisconsin." 'Bet you didn't know that 90 percent of the state's milk goes into cheese-making, and it's the only state that requires a license to make...
Abacus chef-owner Kent Rathbun teams with master cheesemaker Sid Cook from Carr Valley Cheese Co. and Deerfield Ranch Winery owner-winemaker Robert Rex for a Wisconsin cheese and wine dinner at 6:30 p.m. on July 30. Our friends at SideDish got...
Yup. That's the sign, and it's going in right next to Roy's Natural Market on the northeast corner. Beyond that, can't tell you anything except that finish-out is underway. I didn't find a Web presence, so that suggests (1)...
"Buttery" and "nutty" are two of the most common adjectives bandied about in the discussion of cheese. Zamorano, a D.O.P. (protected designation of origin) Spanish ewe's milk cheese, meets exactly at the intersection of those two qualities. The semi-firm cheese...
Since I've been penning these COTW posts for the last month or so, a few readers have emailed to ask if I have an all-time favorite cheese. I try to be democratic about my love for fromage in its many...
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