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Let's get vertical.

Vertical Pairings at the Vermont Cheesemaker Festival

In Cheese 101, Curd on the Street, Events, Staff Picks On July 23, 2014 0 Comments

Vertical Pairings at the Vermont Cheesemaker Festival By Caitlin Bower   Vertical tasting explores the history of a cheese: how it starts (as milk, as curd, as a fresh cheese, as… Read More

spookycheesetime

The Dark Side of the Bloom: Cabot Clothbound Under Black Light

In Curd on the Street On July 21, 2014 0 Comments

By Jenn Smith   Where trippy overlaps with educational in the Venn diagram: looking at Cabot Clothbound under black light at the Cellars at Jasper Hill, getting a… Read More

Woman yelling No!

The Best of Frenemies: Red Wine & Triple Crème Cheese

In Curd on the Street On July 16, 2014 0 Comments

Consider this a friendly PSA from your favorite cheesemongers: Just say “No!” to Bloomies and red wine! We know how it is…you just brought home an amazing little… Read More

CB goat

Consider the Cheese Curd: A Spotlight On Consider Bardwell Farm

In Curd on the Street On July 2, 2014 0 Comments

By Lizzie Roller Three Times the Charm Consider Stebbins Bardwell originally founded the farm in 1864, and the historic farm is Vermont’s oldest dairy co-op.  Of British decent,… Read More

comtemilk

The Milking: Straight Outta Comté, Part 2

In Curd on the Street, Meet the Maker, Murray's Goes Global, Staff Picks On June 23, 2014 0 Comments

By: Amanda Parker The Montbéliarde is an elegant, pampered cow.  Covered in wide swaths of dappled chestnut brown and cream, she is the foundation of Comté, the source… Read More

comteap1

Straight Outta Comté: A Glimpse Into the Jura

In Curd on the Street On June 18, 2014 1 Comment

By Amanda Parker It’s June in eastern France, and I’m the outcast in a group of San Francisco-based food and wine journalists.  Upon arrival in Geneva, Switzerland, we… Read More

Knock on Wood: The FDA vs. Traditional Affinage

In Curd on the Street On June 11, 2014 0 Comments

Never a dull moment in cheeseland! We’re still recovering from last week’s roller coaster ride; from the FDA’s pronouncement that wooden boards used to age cheese are unsanitary,… Read More

Foggy farm

Northern Run: A Trip to Consider Bardwell Farm

In Curd on the Street On May 16, 2014 0 Comments

By: Brian Ralph, Murray’s Cavemaster Driving north along the wintery roads of New York, my tasting companion, Steve, and I were set to visit the border farm of… Read More

cows_3

Curds & Waves: Mrs. Quicke’s Cheddar & Mary Quicke

In Curd on the Street On May 9, 2014 2 Comments

  By Tess McNamara, Murray’s Cave Manager Clothbound cheddar is synonymous with the southwest of England, with the Somerset and Devon regions producing some of the world’s most… Read More

Bangs are so hot right now.

The Birds Behind the Curds: Cypress Grove’s Mary Keehn

In Curd on the Street On May 1, 2014 0 Comments

You’ve probably tasted some of Cypress Grove’s amazing goat cheeses–Humboldt Fog, with its bright white, cakey paste and gorgeous line of gray ash through the middle tops many… Read More