“Fromage” For The iPhone
June 28, 2010 by Food Dude
Filed under Cheese, Food Writing
Lots of people seem are talking about the iPhone, so I decided to take a look at a few new applications. This is the first of those reviews. As the name suggests, Fromage is a cheese reference/database. At this time the program includes 225 French cheeses by region, 90 from Spain, 95 from Italy and 85 from the USA. Each
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What Does Cheese Mean?
[Note: The recent link reminded me what a good post this is, so I've decided to run it again] A certain euro-centrism reigns in cheese appreciation circles. When I think of good cheese (really good cheese), what immediately comes to mind is an imaginary French or Italian sheep’s milk gem crafted from the milk of herds grazing in the Alps.
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Interview – Steve Jones of Cheese bar
November 29, 2006 by Tami Parr
Filed under Cheese, Interviews
Note: Steve’s Cheese moved, and changed the name to Cheese Bar in 2010. The new address is below. A couple of weeks ago, Steve Jones celebrated the one year anniversary of Steve’s Cheese, his cheese and cured meats shop located in Northwest Portland. The anniversary was a milestone of sorts for this city, which up until a few years ago
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Michael Talks Cheese
July 25, 2006 by Michael Charles
Filed under Cheese
Dear Diary: Today I went to a cheese festival. It was sort of like Disneyland for cheese lovers, and I left feeling a lot like I do after a visit to the Magic Kingdom–exhilarated and slightly sick to my stomach. The annual conference of the American Cheese Society-yes, the one and only, accept no substitutes-hit town on Thursday, and all
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Five Oregon Artisan Cheeses You Shouldn’t Miss
by Tami Parr Now that spring has officially arrived you’ll be seeing more and more local cheeses in stores as Oregon’s artisan cheesemakers go into full production for the year. You might even say cheese season has arrived! And with the start of the Portland Farmer’s Market (as well as others around the area) local cheese is now readily available
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Cheese – Care and Storage
Let’s start with a basic precept: cheese is high maintenance. From production to storage to consumption, cheese demands the full attention of the cheesemaker, the cheesemonger and the cheese enthusiast. Cheese is not a food specially developed to have a long stable shelf life; you have to approach cheese storage with more patience (and perhaps a sense of adventure) than
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Cheese and the Seasons
You might notice that you aren’t seeing as much local artisan cheese in stores the past few months. Winter months divulge cheese-making secrets: it’s a seasonal activity. Goat and cow milk production naturally follows seasonal cycles, waning in the fall and winter and escalating in the spring and summer after pregnancies and spring births have stimulated milk production. We tend
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