Olive Estates of South Africa

Olive  Estates of South Africa

An exceptional and unexpected culinary journey.

Cheese, wine, charcuterie, bread and olive oil, the essentials of a satisfying culinary experience enjoyed with friends—even if the pleasure is shared virtually like it has been for so many this year. Whether it is delivered from a favorite restaurant or house-made, the satisfaction is undeniable. Attention to flavor, provenance and terroir can make the experience exceptional, yet few really consider the impact of a high-quality extra virgin olive oil with its own unique character and substance. Even fewer would have an olive oil from South Africa among their considerations.

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An Impressive Journey to Discovery: Parish Hill Creamery’s Peter Dixon

An Impressive Journey to Discovery: Parish Hill Creamery’s Peter Dixon

A quest for tradition leads this notable cheesemaker down
multiple paths over the course of his career.

For some, it can take a big chunk of a lifetime to discover their purpose and passion. That has been the case for Peter Dixon, cheese industry veteran and owner of Westminster West, VT’s Parish Hill Creamery, whose path diverged constantly throughout his career. Yet, each venture was the means to the end, and that result was honoring traditional, centuries old cheesemaking practices.

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Pining Over Paneer

Pining Over Paneer

Learn about this ancient and ubiquitous fresh cheese of South Asia.

From the more than 1,800 cheeses that exist in the world, the oldest and most versatile is arguably the fresh cheese, paneer, that is ubiquitous in Indian cooking. Supposedly mentioned in the Vedas, the ancient Sanskrit scriptures that go back 4,000 years, fresh paneer is surprisingly easy to make at home and amazingly adaptable to different cooking methods.

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An Eye On the Environment

An Eye On the Environment

Sustainable Swiss dairies produce exceptional cheese.

Swiss artisans have been making cheese since the Middle Ages. Isolated in secluded hamlets on mountains and in valleys, they developed cheese unique to their region. This tradition continues to this day. I’m passionate about cheese, so when I heard that Switzerland produced around 450 kinds of cheese (191,000 tons), I knew I had to track down cheese dairies that have been making exceptional cheese for centuries.

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Austrian Cheese in Europe: A Longstanding History With Outstanding Results

Austrian Cheese in Europe: A Longstanding History With Outstanding Results

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Austria is made up of many small regions, each with its own unmistakable cultural identity. From the high mountains that define the country’s stunning landscape, come some of Europe’s finest cheeses.

An Authentic Know-How

Most Austrian cheese companies are located in the Austrian Alps. Here, agriculture is traditionally small because of the mountainous geography. Alpine pasture farmers look after an average of 20 heads of cattle, and most farmers still call their cows by name. They milk in the mornings and evenings and practice the art and craft of cheese production.

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A Perfect Pairing

A Perfect Pairing

Combining savory cheese with sweet chocolate results in unique flavor sensations.

Autumn excites chocolate lovers. The summer heat that melts the sweet stuff in our hands also coats a silky, dark brown bar, left to sit, in a bloom of white dust. But let the cooler weather set in, and we gravitate towards chocolate, just as a greater variety of cheese beckons.

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When The Work Is Worth It

When The Work Is Worth It

Creating Portuguese cheese is labor-intensive, but the results make it worth the effort.

Portugal’s most famous consumable may be Port, but everybody knows that few foods pair better with wine than cheese. So it should come as no surprise that this small country on the Iberian Peninsula produces outstanding cheeses—some so good they were once used in place of currency. From soft cheeses melting inside hard rinds to crumbly, firm cheeses that are perfect for grating, everyone can find something they’ll love on a Portuguese cheese platter.

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The Cheese CSA

The Cheese CSA

Sustainably staying afloat through community.

Farms and creameries around the country are diversifying their marketing and sales strategies to try to set themselves apart. Some are ushering product into neighborhoods at farmer’s markets or in grocery stores, and others are meeting customers exactly where they are by offering Community Supported Agriculture shares, or CSAs.

Every farm has a slightly different process for this, but most are very similar: customers purchase a “share”, either directly from a creamery or from a farm that makes cheese or has partnered with a cheesemaker, and that customer receives a number of cheeses or dairy products on a regular basis throughout a season.

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