Cheese by Hand

January 26th, 2006

Cheese by Hand was conceived to better understand the American artisan cheesemaker.

American cheese is the strongest it has ever been, and people are beginning to see the quality that come from American makers.

We (Sasha and Michael) will be traveling across America interviewing cheesemakers who are making handmade cheese… All milk types… All farm sizes… In as many states as possible.

Entry Filed under: Travel, Philosophy

3 Comments Add your own

  • 1. Drew  |  March 3rd, 2006 at 11:28 am

    This sounds like a big, but satisfying undertaking. All the best to you on this journey.

    Fort Collins, Colorado (where I have lived for many years) and the surrounding towns seems to have become a cheesemaking mecca. I’m not sure why, but I will happily accept that it has and savour the rewards.

    While Bingham Hill Cheese recently (less than a month ago) closed it’s doors, there are others. Brad La Rocco from Bingham Hill is now at Morning Fresh Dairy, who are now making farmstead cheeses with their wonderful all natural milk. (I have been getting milk delivered from them for my own cheesemaking since last summer.) It looks like they will be keeping at least the spirit of Bingham Hill alive, even if some of my favorite cheeses are not resurrected.

    There is also MouCo Cheese, who specialize in soft ripened cheeses.

    Haystack Goat Cheese is just down the road in Niwot (just north of Boulder — about an hour south of here). They are a farmstead goat cheese producer and a personal favorite in our household.

    On the way to Haystack, there is also the accurately titled Cheese Importers. Their storefront–La Fromagerie–is fantastic. A refrigerated 7,000 square foot warehouse fill of cheeses from around the world that you can peruse. They also have a little cafe (not refrigerated, thankfully) and a selection of other yummy food like olive oil, olives, truffles, caviar, and the like. The cheese is why you really go, though. So much cheese. Yum.

    And if you get this near to Boulder, I recommend stopping in at the Boulder Dushanbe Teahouse. The last time I was there for dinner I had something with a fresh homemade cheese in it, and my understanding is that they made it there. That, of course, is just an excuse. This is a beautiful teahouse and the food and tea is a real treat.

    I am sure that there are more cheesemakers in the area, but this is the extent of my personal experience. I am so blessed.

    Happy travels.

  • 2. sasha  |  March 4th, 2006 at 4:28 pm

    Oh my! how lucky are we that we are going to be anywhere near the Dushanbe Teahouse? Wow.

    And yes- Fort Collins is definitely on the tour. We were deeply saddened about Bingham Hill’s closure last month. We will be visiting Haystack, we’re hoping to visit Mouco (waiting to hear back) and I would be delighted to stop by Morning Fresh too. I just heard about them a couple weeks ago- really neat operation and how great that Brad La Rocco found a new cheesemaking home.

    Thanks for the recommendations and best of luck in your own cheesemaking endeavors.

  • 3. kottke.org remaindered li&hellip  |  April 26th, 2006 at 11:12 am

    Cheese by Hand is a project by Michael Claypool and Sasha Davies to “capture the experience of cheesemakers around the country, in their own voices, and share them with consumers and cheese fans everywhere”

    http://cheesebyhand.com/…

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