Noted in the cheese world this week…
photo (c) Oregon Bounty/Greg Robeson
* Be a Cheesemaker: We thought Jasper Hill Farm was clever with their luring in of eager cheese loyalists as willing labor; the Oregon Tourism Commission takes it a step further and uses hard labor at Rogue Creamery as a contest reward. We kid… who wouldn’t enjoy a behind-the-scenes look at Oregon’s most award-winning creamery plus a chance to get your hands dirty making cheese-filled truffles next door at Lillie Belle? Submit a video by next Friday, September 18 to enter to win this or one of the other “Cuisinternships” offered.
* NY Cheese Cook-off: In Brooklyn, NY, intrepid cooks will face-off this Sunday, September 13, in The Brooklyn Cheese Experiment, a cheese cook-off and home brew competition. Aside from the potential fame and glory of winning, a portion of proceeds from ticket sales will benefit Ovarian Cancer Research.
* A Buffalo Taleggio? You heard it here first: Taleggio is the in cheese for fall. Janet Fletcher declares Quadrello di Bufala, a new buffalo-milk Taleggio-style cheese from Lombardy, a “must taste” cheese, and Tia Keenan concurs, describing it as “faboosh.” Have you gotten your hands on it yet? Let us know!
* On the CheeseBlogs: Welcome to The Cheese Freak! The newest blog to join the caseosphere, The Cheese Freak (@thecheesefreak on twitter) has launched a project to chronicle himself and friends geeking out over cheese via video posts.
* Briefly Noted: The fall issue of Culture is on the newsstands, or at your local cheese shop, and looking fabulous; and join us in wishing Cheesetique in Alexandria, VA, a happy 5th birthday!
Calling all Cheesemakers:
got news to share? email dccheese @ gmail.com to be included in our weekly news highlights.
September 9, 2009 at 7:53 pm
We’ve sold the Quadrello di Bufala for months. We have two new Buffalo cheeses right now: Casatica and Moringeulo. Both amazing.
September 11, 2009 at 12:33 pm
@ Yuri – Those sound delish. And it sounds like you have quite the cheese program! Will have to stop by next time I’m in the neighborhood.
September 19, 2009 at 10:32 am
Can you tell me more about the casatica di bufala cheese? or where I can find more information on it? I’d like to know the origin of the buffalo milk and understand the differences between it and cow’s milk. I’m also interested in recipes to use with the cheese.