by Jeffery Mitchell | Apr 23, 2015 | Blog, Curd Quips
The relationship between beer and cheese is a high-wire act. It’s a narrow walk between contrast and complement. Between sweet and sour or, in other terms, like the songwriting of John Lennon and Paul McCartney that brings out the best in both. Consider the edginess...
by Jeffery Mitchell | Apr 9, 2015 | Blog, Curd Quips
Say cheese and you may think of wedges on a plate to be served before (or after) a meal, but in truth cheese belongs at every meal. Consider breakfast. In Norway, I was introduced to the idea of “in and out foods.” A concept to greet a busy family’s day without the...
by Jeffery Mitchell | Apr 2, 2015 | Blog, Curd Quips
Spring is an exciting time in dairying. Sheep, goats, and cows can now find fresh greens to forage – no more silage. Does this fresh pasture make a difference in cheese? In a word, yes. Consider that spring milk has higher butterfat content (that’s a good thing)...
by Jeffery Mitchell | Mar 26, 2015 | Blog, Curd Quips
Limburger is a washed rind cheese that has been the butt end of jokes, a novel tool for pranksters, and parents’ way to clear the kids out of the house. The aroma of Limburger has had a role in boys’ popular culture with the question, “Who cut the cheese?”...
by Jeffery Mitchell | Mar 19, 2015 | Blog, Curd Quips
I am sorry if you have ever tasted limp greens sold as watercress in most grocery stores. A farmer’s market where the watercress is packed in ice is much better. But for the best watercress, you need to have no fear of deer, cows, horses, dogs, snakes, and barbed...
