[…] in this interesting blog entry about Cheese by Hand ” Bleu Mont Dairy, discusses prime interest […] …]]>
Cheers for yet another first-rate article. I am always looking at for super WordPress good tips to recommend to my own readers. Thank you for making this article. It’s exactly what I was looking out for. Truly excellent post….]]>
Filed under: Cheese , Food Quest , Artisan Foods A couple of weeks ago, I headed over to DiBruno Bros.]]>
Yes Marisa, your dad is a god !!! You must be the name sake for the Marisa Cheese. Loved the Thistle Marisa !!! Your dad said he can no longer get the thistle. Bummer !!! Was very nice to finally get to meet him in Kohler last fall. Very nice man and one hell of a cheesemaker. Putting Wisconsin cheese back where it belongs. The hell with Vermont.]]>
Thanks for the article. It was great to read about their lives as well as their cheese.
p.s. It’s November 2006 now, and their chickens still look very happy!]]>
So, Velveeta, not. But one that some company makes 39 MILLION pounds is. Hmmm. Doesn’t get more meaningless than that!]]>
Thank you, JODI]]>
I think your jazzy shirts would make great gifts, too. I’m adding it to my upcoming list on the Leather District Gourmet blog.
Cheese & Cheer
More and more good reasons to shop local farmer’s markets and artisanal producers.
I have an unrelated question. As one of my fromagiers superbe…can you tell me about a delicious cheese I picked up on Toronto. Lost the label I was saving for research, I think it’s called borchette tartufo? It’s a semi-soft cheese laced with black truffle bits. It’s just wonderful. Never saw it before. Every bite is creamy and perfumed with the truffle.
Anyone making that here? Have you been to Boston’s very own Formaggio’s Kitchen? I’ll check there too…
ps is there a preferable place to submit random cheese questions?]]>