In some circles, Roland Barthélemy is known as The Pope of Cheese. Owner of the highly acclaimed acclaimed Fromagerie Barthélemy in the heart of Paris, he has a leadership role in La Guilde Internationale des Fromagers and helped bring the cheese trade into the Concours de Meilleurs Ouvriers de France (France’s prestigious professional competition). He’s also a cheese diplomat—his title, specifically, being Ambassador of the French Patrimony of Cheese [ . . . ]
Dairy farmers Jonny and Dulcie Crickmore were struggling to make a profit when prices slumped, so they decided to cut out the middleman and sell their milk directly to the public.
The Crickmores were the first UK farmers to install a vending machine selling raw milk at the farmgate.
They have built a loyal customer base – it’s not unusual for customers to embark on round trips of more than 100 miles to buy milk from the farm.
But they haven’t stopped there. Jonny has diversified into making milk, cheese and butter from their cows’ raw milk.
Jonny consulted French cheese expert Ivan Larcher to ask him how to make Brie to rival the French. He travelled to eastern France and imported a herd of Montbeliarde cows, whose milk is renowned for making outstanding cheese.
It’s the color of dark rum, a huge sweet presence on the front palate but the finish is transformed into an infinitely lingering, burnt toast zestiness. It has an alcohol content of 18%, so it’s certainly not a regular wine, and a residual sugar of 139 g/L. Standard wine will be less than 5, so there’s something pretty unusual [ . . . ]
The French cheese lovers of Twitter are having a little fun at the expense of Whole Foods after photos popped up online showing what appears to be a crime against the world’s best cheese.
Labeled “Cheeses From France,” the displays — allegedly seen in Detroit and Washington D.C. stores — features a stylized map of the country that incorrectly pinpoints the origins of cheeses famously named for the places they’re produced.
Oh la la!