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Article: AMERICAN CHEESE A HISTORY OF ADAPTATION
- Article from:
- Post-Tribune (IN)
- Article date:
- July 7, 1999
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Copyright informationCopyright, 1999, Post-Tribune. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM THE PRINTED VERSION.
Champions of American cheese offered facts, figures and anecdotes along with savory evidence at a recent cheese tasting organized by the American Dairy Association.
A lot of the focus was on artisanal cheese. That's defined as specialty cheese made with traditional tools, from a single milk source, in small batches, said Jonathan White, prize-winning cheese maker and co-owner of Egg Farm Dairy, Peekskill, N.Y.
"It's made with hands-on attention and loving care."
The first American cheese makers followed European traditions brought over by early settlers. But since then, Americans have created new cheeses that have gone ...
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......another six months for the cheese to properly ripen, gaining its flavor and creamy texture. Before he became the Great Hill cheese maker three years ago, the 31-year-old Fairhaven resident worked in restaurants most recently at Le Soir in Newton where he taught...
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