Mother's Day Cheese Collection Price: $85 This Mother's Day, treat the mothers in your life to a wonderful collection from Artisanal Premium Cheese! To commemorate and celebrate women and mothers the world over, we have put together a collection of cheeses from three of the US and Britain's finest artisan cheesemakers...all of whom happen to be women! Historically, women on family farms assumed the role of cheesemaker; today, female cheesemakers are producing absolutely incredible artisan cheeses the world over. Savor Allison Hooper’s lemony Bonne Bouche from Vermont Butter & Cheese, Sheila Flanagan’s buttery Kunik from Nettle Meadow, and Mary Quicke’s spicy Quicke’s Cheddar.

Mother's Day Special: Women Cheesemakers Tuesday, May 8, 6:30PM - 8:30PM With Daphne Zepos Celebrate Mother's Day this year with Artisanal Premium Cheese's special look at cheesemaking and the fairer sex! Come join acclaimed affineur Daphne Zepos as we embark on a journey highlighting cheeses made by women the world over: the United States, France, Ireland, Italy, and even Tibet. Each of the cheeses we will be looking at tells a poignant, contemporary story of the lifestyle of female cheesemakers today.

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Weekly Trivia

Question: How long can I leave my cheese out in room temperature before it goes bad? Find out in the next Artisanal e-newsletter!
- The Artisanal Staff

Last Time We Asked: How does mold develop in a blue cheese? Does it grow from the outside in? The inside out?

Answer: In the days before industrialization, blue cheeses were aged in a cave with a loaf of bread, usually rye, that would mold and spew spores into the air. The cheese was partially split or skewered to allow the mold spores to make their way into the cheese paste. In these modern times, the mold, most often P. roqueforti, is bred in a lab to control the flavor and color development. During the cheesemaking process, the mold spores are added in powder form to the liquid milk, usually between the time the cultures are added and the time the rennet is added. The blueish green coloring only occurs when air comes in contact after the cheese begins ripening; so to help blueing of the cheese, most are skewered with stainless steel spikes to allow the necessary air to reach the paste. The most important thing to remember with blue cheeses is this: the blue is just a flavor enhancer. The paste of the cheese is the real soul of any cheese so be carful when choosing your blue. The more blue the blue cheese would suggest the more aged the cheese; possibly aged past its prime to the point where the blue overwhelms the flavor of the milk from which the cheese is made.

Do you have a question for our trivia section, or some trivia of your own to share?
Send it to editor@artisanalcheese.com and we may use it in a future newsletter!

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