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 (around the 15th), we 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.
If only we weren’t on the other side of the country! This is the menu tomorrow night at the Oregon Cheese Festival. To purchase a ticket – click here
Beyond Dairy: For those of you who are vegans, starting in May, you will be able to have vegan wine and cheese from Miyoko’s Kitchen delivered to you monthly. Cheese-like products include Classic Double Cream Chive and Garlic Herb Cheese Wheels. (click here)
Where’s the cheese? The Big Cheese Festival in East Sussex, England last week was dubbed a Big Cheese Failure by the attendees. Apparently, washed out roads from previous rains kept the vendors away, so there was very little cheese. The good news is that everyone who was there gets 50% off next year’s festival. (click here)
And the Winner Is: There were 3400 entries in the World Championship Cheese Competition held in Madison, Wisconsin last week. The winner was Esquirrou, a sheep’s milk cheese made in France. Wisconsin cheeses won 47 gold medals. (click here)
The Natural Way: Can you have a dairy farm where the calves stay with their mothers instead of being taken away at birth? This farm in Scotland is doing it. (click here)
Comfort Food: So, this is how you add cheese to pasta! This simple recipe from Miss Cheesemonger describes perfectly how to merge tagliatelle with Grana Padano. (click here)
See you next month and happy cheese making!
cheeses, but, now they’re working 24 hour shifts to make enough French, Swiss and Italian style cheeses.
