Mondial du Fromage 2017

Mondial du Fromage 2017

The third edition of Mondial du Fromage, an international competition of cheesemongers and producers wrapped up this week in Tours, France. This 3 day event celebrates the international culture of cheese and the dairy industry through a trade show, a cheesemonger competition, as well as a cheesemaking competition featuring 650 cheeses from around the world.

What is an Alpine Style Cheese?

What is an Alpine Style Cheese?

As artisan cheese continues to become a more common staple of social gatherings and snacks, more and more cheese novices and experts are branching out into different styles of cheese. One of these styles is alpine cheeses, many people may have had an alpine style cheese and not realized it, classics like Gruyere, Emmental, Comte, and Fontina come to mind. So what makes these cheeses distinctly alpine style?

Why protect raw milk cheeses?

Why protect raw milk cheeses?

Here at Oldways and especially at the Cheese Coalition, we are honest about the cheese we want to see more of. That’s why three years ago we started a small celebration for the appreciation of raw milk cheeses that has now turned global. We have over 700 events hosted by approximately 150 companies in 15 countries. From South Africa to New Zealand, and from Paris to New York, there are events big and small.

Cheese Coalition Members Win Big at the United States Championship Cheese Contest

Cheese Coalition Members Win Big at the United States Championship Cheese Contest

Last week, from March 7th-9th, was the biannual United States Championship Cheese Contest. This year’s contest was the most entered to date with a record setting 2,303 entries! Held at Lambeu Field in Green Bay, Wisconsin; the 2017 USCC featured several of our member cheesemakers’ delicious cheeses bringing home 21 total awards across their respective categories!

Learn to Make Cheese at Home — No Cow or Goat Required

Learn to Make Cheese at Home — No Cow or Goat Required

Homesteaders-to-be will learn the arts of brewing beer, cultivating mushrooms, preserving herbs, preparing broths, and...drumroll please...making cheese at home — no cow, goat or sheep needed! Adam Shutes, owner of the Boston Cheese Cellar in Roslindale, Mass., will lead the cheese-making portion of the festival. The OCC connected with Adam to learn more about his love affair with cheese and cheese-making.