Feb 23, 2018

Mind the Rind - A Cheese Photo Journal

Is artisan cheese art? Absolutely!

Feb 21, 2018

How to store cheese - it's kinda important

Simple storage techniques can make or break your cheese. Soft cheeses, washed rind and blue cheeses should be wrapped in waxy, grease-proof parchment paper. “The wax paper allows the cheese to breathe, otherwise it will start to sweat,”...

Feb 15, 2018

Raclette - with smoked bacon and fine herb salad

Raclette with smoked bacon and fine herb salad  The ultimate comfort dish. 

Feb 14, 2018

Lamb Chopper - Left of centre

Sometimes something pops up that just seems a little weird.Like, say, a wheel of cheese emblazoned with a sheep riding amotorbike. Yep, that’s right, that is how Lamb Chopper ispresented. But then again it is Dutch, so that kind of makes itokay. 

Feb 14, 2018

Coolea - From a hobby to a world winner

It’s interesting how many people leave one life behind to slowthings down, take a more quiet path and look for bliss. In 1979,Helene & Dick Willems left Holland to make cheese, as a hobby, inthe Coolea Mountains of County Cork, Ireland.

Feb 9, 2018

Milawa Blue - The cornerstone of a legend

Just imagine, you’re a teacher and your husband is in AppliedScience. A school friend consoles you every time over copiousamounts of wine to create the best Cheese Factory in Victoria,Australia, The World! Yet what do you know about cheesemaking? 

Feb 7, 2018

D’affinois Bleu -The Bleu for all

Quite easily, the good folk at Fromagerie Guilloteau would beconsidered pioneers in forging new ways of making cheese.Unlike the traditional ‘curds and whey’ approach of cheese

Feb 7, 2018

Barely Buzzed - The rub of the cheese...

Ah Utah. State of beards, barn raising and, well, Mormons. Notthe sort of place you associate with any of the libertine pleasuresthat many of us cheese-aholics indulge in from day to day 

Feb 7, 2018

Comté - Grand Cru of Cheese

Comté is truly the elder statesman of French cheese being oneof the first styles to receive AOC status back in 1958.This unpasteurised cheese is not made in a traditional way, witha fromagerie producing or buying local milk and turning it intocheese themselves, but is similar to the Burgundian negociantmethod of wine production – essentially co-operative farming.

Feb 7, 2018

Manchego - The snack of Don Quixote

Back in the seventeenth century, Miguel de Cervantes pennedhis famous novel, Don Quixote de la Mancha. Already apopular food at that time, witty squire Sancho Panza and thefantasy knight Don Quixote spent much time nibbling onManchego while washing it down with copious amounts of LaMancha wines. 

Feb 7, 2018

Petite brebis pimento - Think about it all day long

In a world of “striving for better”, technology and secondguessing consumer tastes, it’s refreshing to find a cheese anda region that remains true to tradition and 4,000 years ofusing the same recipe....

Feb 7, 2018

Raclette - Perhaps the World’s Best

Here at Cheese Therapy, we like to promote the small guys, thecool finds and stuff that you just can’t buy. We search for storiesof cheesemakers, history and quirk. And then we have HeidiFarm’s Raclette... 
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