Comments on: Bleu Mont Dairy http://cheesebyhand.com/?p=317 Discovering America one cheese at a time Thu, 20 Jun 2013 02:59:29 +0000 http://wordpress.org/?v=2.0 by: prime interest http://cheesebyhand.com/?p=317#comment-25381 Sat, 09 Oct 2010 09:46:30 +0000 http://cheesebyhand.com/?p=317#comment-25381 <strong>prime interest...</strong> [...] in this interesting blog entry about Cheese by Hand " Bleu Mont Dairy, discusses prime interest [...] ... prime interest…

[…] in this interesting blog entry about Cheese by Hand ” Bleu Mont Dairy, discusses prime interest […] …

]]> by: field trip … Bleu Mont Dairy in Blue Mounds, WI « STRESSCAKE http://cheesebyhand.com/?p=317#comment-24629 Mon, 26 Apr 2010 02:19:22 +0000 http://cheesebyhand.com/?p=317#comment-24629 [...] His dairy - Bleu Mont &#8211; is interesting in that it is neither a farm per se, nor a dairy.  [Discuss.]  What he does is make cheese; very good, very interesting and very delicious cheese.  He uses milk from local dairies in his friend’s cheesemaking facilities then brings it back to his rather unique aging cave.  And oh boy, what a cave it is.  After traveling through Great Britain studying cheesemaking he noticed that many were aged not in climate controlled, clinical stainless steel rooms but in chambers built into the ground.  He started asking around and learned that this was by far preferred as there are distinct advantages.   The temperature is consistent all year round and doesn&#8217;t require a lot of energy to heat/cool/maintain, the humidity levels remain constant and it&#8217;s a very friendly environment for the necessary spores and bacteria needed for aging.  So a few years ago, he dug out a massive crater on his land, built his own “cave” and hasn’t looked back since.  There are a few photos of the construction process here. More cheese in the cave ... [...] […] His dairy - Bleu Mont – is interesting in that it is neither a farm per se, nor a dairy.  [Discuss.]  What he does is make cheese; very good, very interesting and very delicious cheese.  He uses milk from local dairies in his friend’s cheesemaking facilities then brings it back to his rather unique aging cave.  And oh boy, what a cave it is.  After traveling through Great Britain studying cheesemaking he noticed that many were aged not in climate controlled, clinical stainless steel rooms but in chambers built into the ground.  He started asking around and learned that this was by far preferred as there are distinct advantages.   The temperature is consistent all year round and doesn’t require a lot of energy to heat/cool/maintain, the humidity levels remain constant and it’s a very friendly environment for the necessary spores and bacteria needed for aging.  So a few years ago, he dug out a massive crater on his land, built his own “cave” and hasn’t looked back since.  There are a few photos of the construction process here. More cheese in the cave … […]

]]> by: jason http://cheesebyhand.com/?p=317#comment-477 Tue, 26 Sep 2006 08:01:15 +0000 http://cheesebyhand.com/?p=317#comment-477 Don't know if this qualifies and independent and hand-made, but the URL in my comment is the best blue cheese I know of. No, I don't work for them, just love their cheese. <a target="_blank" href="http://cheesebyhand.com/wp-admin/www.pointreyescheese.com">www.pointreyescheese.com</a> Moved from San Francisco recently and have been missing it ever since. Don’t know if this qualifies and independent and hand-made, but the URL in my comment is the best blue cheese I know of. No, I don’t work for them, just love their cheese.

www.pointreyescheese.com

Moved from San Francisco recently and have been missing it ever since.

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