Cheese: Little Bloom on The Prairie

****************************************************************************** What in the world is going on? Here is another goat cheese made to look like Brie cheese.  I found it interesting that as soon as I saw the photo and before reading about it the thought that crossed my mind was: Bland.  That what most Brie and Camembert in the market taste nowadays [...]

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Cheese: Bardwell Manchester

****************************************************************************** This is one interesting cheese I wish I could taste.  It is a goat cheese not in a tube format.  It is aged and the rind is washed.  I have poor memory of goat cheeses except for the very well-made ones.  This however appears very appetizing.   ****************************************************************************** from The Kitchn by Nora Singley From Consider Bardwell [...]

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So how exactly do you lose 2,000 pounds of cheddar?

  A Canadian cheesemaker dropped the cheese into a fjord in a ripening experiment. And then, well, some $50,000 later, they still couldn’t find it. Hmmmm…. From the Globe and Mail: Sunken Cheddar Defeats Divers by Ingrid Peritz. Posted by anne at October 11, 2005 11:23 AM | TrackBack via The Cheese Diaries:.

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