A tidbit is a little piece of something BIG and that something is the big, big world of cheese. We know you’re kinda busy making your own “fabulous fromage,” so, every month (on the 15th), we’re going to scour the Web for you, picking out new items of interest and giving you the links. If we missed something, let us know at info@cheesemaking.com or in the comments below.
Milestone: This is amazing!!! Biohackers from the The Real Vegan Cheese Project met their Indiegogo goal ($37,369), so they will be producing real cheese (not substitute and non-GMO) from yeast soon – click here
Blogging: Madame Fromage (Cheese Courtesan) is in Sicily for 2 weeks, intending to try as many Sicilian cheeses as she possibly can. So far, she has tasted basket ricotta made from sheep’s milk and it looks very yummy – click here.
Recipe: We know you make your own bread because you’re a creative Beast! Well, it so happens that The Pioneer Woman is too and she just posted a very cute video recipe for olive cheese bread – click here
National News: Did you know that due to the drop in demand from foreign markets, we have billions of pounds of cheese stockpiled in commercial freezers- enough so that each of us should really eat 3 pounds more cheese this year than we usually do? For the lowdown in the Wall Street Journal – click here.
International News: If The Republic of Cyprus has it’s whey, you won’t be able to call your cheeses Halloumi or Hellim any more. The European Union may soon be granting PDO status to the country for those very popular cheeses. Interesting article in The Economist – click here.
