This past Friday, the team here at the Oldways Cheese Coalition had the opportunity to attend a tasting and talk on artisan cheeses produced in Mongolia. This event was put on by Cheese Coalition members, Culture Magazine, along with Michael Morrow of the Mongolian Artisan Cheesemakers Union LLC (MACU).
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.
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?
When it comes to cheese education, we rely on a couple of sources. First and foremost, scholarly research. We rely on our Academic Advisory Committee to alert us of new work.
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.
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!
Some books, like some cheeses, get better with time. This is the case of Professor Heather Paxson’s “The Life of Cheese.”
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.