Birth of a Cheese–I’m In!

David | Blog | May, 16 2012 | No Comment

Culture, the word on cheese, is a fine magazine (in print and in online formats) that focuses on great artisan and farmstead cheese and the communities that make and sell it. Yours truly is thrilled to have been selected to the 2012 Birth of a Cheese project organized by Culture. This year the project is partnering with The Cellars at Jasper Hill, Vermont, to help provide input during the development of a new cheese.  Last year’s Birth of a Cheese partner was Point Reyes Farm Cheese Co., of California.

Every month or so, panel members receive samples of cheese for tasting and analysis (ah, free cheese!).  We will take notes and photos, send tasting notes to The Cellars, and then post our thoughts on the Culture blog. It should be lots of fun, and the chance to help this great cheese company fashion a new cheese is quite  a privilege. Along the way I’ll make suggestions for beer parings. The first three samples were variations on an Alpine style cheese, so I am going with saisons, Belgian, American or Elsewhere.  Eventually I will get more specific.

In the end there will be a cheese available for purchase, but if you have not had cheeses from Jasper Hill or the Cellars before, don’t wait, go out and get one of their other beauties.

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