1. There was a good interview with me about cheesemongering here. They somehow found an out-take photo from my book cover photo shoot by the awesome Myleen Hollero.
2. I love the little Comte man. But everytime I see this image:
I start singing this song, substituting “Comte” for “Police”.
It matters to me what Joe Strummer would have thought and I don’t think he would have approved.
3. The worst thing about that is that – except for the chorus my Comte song makes no sense. Why would the cops be chasing the Comte man? It is not like the internally coherent, “Buffalo Taleggio/Dreadlocked bison/Refrigerate on arrival/Refrigerate for survival” version of the Bob Marley classic I sing whenever we get Quadrello di Bufala in.
4. As for the current controversy regarding the EU wanting to reclaim cheese names, these three articles sum things up well:
The Guardian, The American Cheese Society and Lincoln Broadbanks from “The Better Cheddar”
But I would add that the people hurt most by this would be the largest US cheese companies. Most small-scale producers figured out long ago that naming your cheese after the European was a fool’s game (with some exceptions like Mozzarella. Cheddar is especially a joke in this case because they way that Cheddar is made in the US was invented in the US.). If Kraft comes out in favor of small producer issues — like making sure raw milk cheese can stay legal at 60 days aged — I would feel a lot more strongly on this issue.
5. Let’s just look at a cheese rind now:
Hi Everyone. I was up in Oregon on vacation with the family so I have not been around the internet lately. I had a great cheese trip planned — visiting Briar Rose Creamery on the first day of the year that they were getting goat milk — but snow prevented me from leaving the coast. Instead, I went to visit Tillamook which, though a lot less fun, was probably more useful for the book I am writing.
Look! Factory Cheddar:
167,000lbs of cheese a day is no joke. We sell about 4000-5000lbs of Tilly a year. At most cheese facilities we carry, buying that much cheese a year would get me a private tour. Here, I was up in the viewing section with the consumers ;):
It is worth noting that the two national brands of Cheddar that are thought of as “better quality” amongst consumers — Tillamook and Cabot — are both co-ops.
Look! I’m a Tillamook farmer!
I am not, however, a Blue Heron Donkey.
I visited this cheese company a couple of blocks from the Tilly factory. Causing me to laugh out loud — since i had just bought a lb of fresh curds from the Tilly factory — they were carrying Henning’s cheese curds all the way from Wisconsin! (I mean, they are better, but still…) I didn’t buy any cheese there but I bought some good chocolate truffles.
The rest of the vacation was spent vacationing. See:
This year’s batch is just hitting stores now. This is from the batch of Jasper Hill Winnimere that took first place at ACS in 2013. Heck, I voted for it.
The cheese world remembers:
Tunworth! Neal’s Yard-imported Camembert-style from the Hampshire Cheese Co…. first time I’ve seen it in the US and it’s pretty darn awesome!
Artsy, moldy cheese in walk in.
Pete and the Giant Stilton! I really didn’t know they made them this big.