Thank you for sharing all that you’ve been doing, I have learned quite a bit! As for things I am interested in learning more about, in no particular order:
Heritage breeds: their histories, their milk when it comes to cheesemaking, really anything to do with them.
Affinage: there are an absolute ton of books and resources for people to learn about making cheese, but affinage is rarely covered.
Culture selection: If commercial, adjunct selection and use. Even maybe a little look inside of culture houses. If native cultures are being used, more information about the choice to do so (or continue to do so) – I would love an inside look at Cornerstone, for example.
Cheese history: Literally any information on cheese history and where to find literature regarding cheese history would probably be my number one fascination these days.
Portugal: Cheeses like Serra Da Estrela fascinate me. It just seems like it has such a tedious make process and I am curious as to why it works the way that it does.
And then there are the obvious places that I can never get enough information about: France, Switzerland, the Basque Country.
I thank you for wordy comments, and want to encourage more of it!!
1. Heritage breeds is definitely a topic I intend to tie in, I am finding that where the old breeds still exist is often where the old cheese ways do as well. Their mutual loss is a tragedy rooted in the same mentality.
2. There is certain a lack of affinage material, I’ll make sure to post about this more.
3. Cultures and microbes are a favorite of mine, and I hope to explore more about their diversity and it’s loss. I’m glad to know folks are interested!
4. I’ve found great books on cheese history, I really should be sharing them.
5. I do hope to make it to Portugal some day, and see more of the thistle coagulated cheeses. I should do a post of the related ones I saw in Spain.
Great read Trevor. I was wondering in your opinion what factors influence farmhouse cheese makers in countries like the US to make multiple types of cheese rather than focus on just one?
Thanks for replying Roger. One factor is a model of doing Direct sales onsite and through farmers markets, where people want multiple things or you are offering a range, which I’m sure you can relate to. Another is the lack of specific regional cheeses that have a history and multiple producers making them either under a brand, pdo, or just shared named that consumers are familiar with. Many makers I have spoken to in the states and elsewhere say they would get bored of making just a single cheese every day. I think I would as well!
Thank you for sharing all that you’ve been doing, I have learned quite a bit! As for things I am interested in learning more about, in no particular order:
Heritage breeds: their histories, their milk when it comes to cheesemaking, really anything to do with them.
Affinage: there are an absolute ton of books and resources for people to learn about making cheese, but affinage is rarely covered.
Culture selection: If commercial, adjunct selection and use. Even maybe a little look inside of culture houses. If native cultures are being used, more information about the choice to do so (or continue to do so) – I would love an inside look at Cornerstone, for example.
Cheese history: Literally any information on cheese history and where to find literature regarding cheese history would probably be my number one fascination these days.
Portugal: Cheeses like Serra Da Estrela fascinate me. It just seems like it has such a tedious make process and I am curious as to why it works the way that it does.
And then there are the obvious places that I can never get enough information about: France, Switzerland, the Basque Country.
My apologies for the wordy comment!
I thank you for wordy comments, and want to encourage more of it!!
1. Heritage breeds is definitely a topic I intend to tie in, I am finding that where the old breeds still exist is often where the old cheese ways do as well. Their mutual loss is a tragedy rooted in the same mentality.
2. There is certain a lack of affinage material, I’ll make sure to post about this more.
3. Cultures and microbes are a favorite of mine, and I hope to explore more about their diversity and it’s loss. I’m glad to know folks are interested!
4. I’ve found great books on cheese history, I really should be sharing them.
5. I do hope to make it to Portugal some day, and see more of the thistle coagulated cheeses. I should do a post of the related ones I saw in Spain.
Great read Trevor. I was wondering in your opinion what factors influence farmhouse cheese makers in countries like the US to make multiple types of cheese rather than focus on just one?
Thanks for replying Roger. One factor is a model of doing Direct sales onsite and through farmers markets, where people want multiple things or you are offering a range, which I’m sure you can relate to. Another is the lack of specific regional cheeses that have a history and multiple producers making them either under a brand, pdo, or just shared named that consumers are familiar with. Many makers I have spoken to in the states and elsewhere say they would get bored of making just a single cheese every day. I think I would as well!