A short video about making cheese in Slovenia:
A challenge for you: There are still 4 more days (until May 17th) to earn a free meal and a t-shirt at Wheel in Pottsville, PA by eating a grilled cheese sandwich with 1 pound(!) of cheese on it + a bowl of tomato soup. (click here)
Just for fun: If you have 5 minutes, episodes of The Great Cheese Hunt are a fun way to learn about cheese dishes from around the world. Caution: If you’re hungry, it’s absolute torture to watch the hosts savor their fabulous, gooey meals. (click here)
New micro-creamery: We love to hear about new creameries and Louella Hill has just opened a small one (with a cheese club CSA) in Staunton, Virginia. (click here)
French cheese war: A change in the law, negotiated last year and scheduled to go into effect in 2021, will allow industrial cheese makers to make Camembert with pasteurized milk, using the coveted AOP label (protected designation of origin). Needless to say, the French people are taking to the streets in protest. (click here)
Recipe of the month: This simple asparagus quiche made in a cast iron skillet caught our attention:
What’s a tidbit?
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.
