There is always more to learn about cheese, no matter how many you taste or how many regions you visit. For example in an article about a very special grana cheese made in a very special area of Tuscany I learned that you cannot trust French sheep, and that the key to the complexity of flavors in Pecorino di Pienza is that “this valley is full of suffering herbs.”
Parlez-vous Du Fromage?
Seriously, what could be MORE French than a debate about cheese?!? Luckily for us it’s also in English. Enjoy!
Cheers For The Cheesery!
One of our longtime members — Kennebec Cheesery in Sidney — has been honored with a Yankee Magazine Editor’s Choice Food Award for 2017!
Their Chèvre Rolled in Herbs de Provence won top honors for Maine alongside one of Stonewall Kitchen’s sauces. According to Yankee Magazine:
Honorees are chosen for making exceptional products that meet the Yankee standard of quality. As with previous years, the honor should be considered “an award of excellence rather than a single, best-in-category competition-style approach…”
Congratulations to chesse maker Jean Koons and everyone at the Cheesery on this achievement!