Artisanal Premium Cheese E-Newsletter

Today we have we have hundreds of world-class cheeses produced in the United States that are nothing short of breathtaking. Just about every state in the union now has an artisan cheese producer, and each year more of these hand-crafted cheeses have been winning awards in international competitions. One of the many standouts and a winner at the World Cheese Awards in London – the Rogue River Blue - is produced in Oregon by Cary Bryant and the incoming President of the American Cheese Society - David Gremmels.

Take pride in our country's bounty of enterprising artisan cheese makers and savor some of the delicious cheeses that are helping to bring about an American food revolution!

From East to West – American Artisanal Cheese Gives Us Cause To Celebrate!

From Northern New England and all the way down the Atlantic seaboard, over to the Midwest then down to Texas and over to the Pacific states, the artisan cheeses produced in America are getting better every year. We don’t have to go to Europe to find luxury cheeses, more and more of them are produced right here on our very own soil!

Cheeses & Wines of the Pacific Northwest
March 28
6:30PM - 8:30PM
With Waldemar Albrecht

Discover the wealth of our west coast's culinary boom! Join Fromager Waldemar Albrecht on a mouth-watering roadtrip through the Pacific states of California, Oregon, and Washington, sampling the best hand-made, exquisite cheeses paired with the finest wines from the region. Juniper Grove, Humboldt Fog, Purple Haze and Rogue River Blue are all in the line up - this is a smooth ride is not to be missed!

All classes are held at the Artisanal Premium Cheese Center.

Eat Local: Cheeses of the Northeast
April 4
6:30PM - 8:30PM
With Waldemar Albrecht

"Eat Local, Drink Local!" is the mantra of artisanal food advocates the world over. Join Fromager Waldemar Albrecht for a tasting of award-winning cheeses from our northest neighbors in Vermont, Connecticut, Massachusetts and ....of course, New York! Enjoy creamy Constant Bliss, sharp Shelburne 2 yr Cheddar along side earthy Bayley Hazen blue among many other outstanding artisan produced cheeses.

All classes are held at the Artisanal Premium Cheese Center.

Question: Why do so many cheeses smell?
Find out in the next Artisanal e-newsletter!

Last Time We Asked: When my leftover cheese becomes moldy has it gone ''bad'' and should it be thrown out?

Answer: Just because you find mold growing on your cheese does not mean that the cheese has gone bad. Think of those molds as the “flowers” developing from naturally occurring organisms that were present in the milk all along. Some molds may be added intentionally, such as Roqueforti, Glaucum, Candidum or Geotrichum.

These molds help to slow down the acidification of the milk, they may assist with the rind development, or they may help to extract excess moisture from the body of the cheese. Though many of those molds may not be so tasty themselves, they play an important role in the flavor and texture of fine cheeses.

Before tossing out your moldy cheese you may want to scrape those “flowers” off the rind, and then try what's on the inside. The cheese may actually be at its peak and it may be the finest example of that particular cheese you ever tasted! As we like to often say: ''That cheese was screamin' to be eaten!''