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Article: Artisanal Cheese Makers Spread Across U.S.
- Article from:
- AP Online
- Article date:
- February 26, 2006
- Author:
CopyrightThis material is published under license from the Associated Press. All inquiries regarding rights should be directed to the Associated Press. (Hide copyright information)
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CLARKE CANFIELD, Associated Press Writer
AP Online
02-26-2006
Dateline: ROCKPORT, Maine
Franklin Peluso uses his hands to squeeze and press heaping mounds of curds and whey to get the moisture content and texture just right as he makes up a batch of his brie-like cheese in a region best known for its cheddars.
Peluso is making a soft tangy specialty cheese called teleme, which is sold at cheese shops and restaurants in California and the Northeast.
A decade ago, just a handful of people made cheese in Maine. These days, the state has more than 20 cheese makers crafting varieties such as French and Tuscan herbed curd, Camembert, chevre in olive oil, and dill and garlic goat roule, in addition ...