On The Oregon Cheese Trail

Award-winning offerings wow patrons coast to coast

On The Oregon Cheese Trail

Maybe you’ve been lucky enough to taste a smoky, sweet, fudgy piece of rogue creamery’s smokey blue, cold-smoked for 16 hours over local hazelnut shells in Oregon’s Rogue Valley. Or savor some Lorelei, a small square loosely inspired by a robiola, but made in Dundee, OR by Briar Rose Creamery. It’s washed in Steam Fire Stout, a beer made at nearby Fire Mountain Brewery, and exhibits funky, citrusy, balanced and lovely notes. Or perhaps you wisely stock your fridge with Tillamook’s Special Reserve Extra Sharp Cheddar, made from their own high-quality, super fresh milk and aged for about 15 months to coax out tons of complex savory, nutty flavors. Continue reading →

Running of the Bulls: A Spanish Tradition

Cheese takes center stage during Pamplona’s festival

Running of the Bulls:  A Spanish Tradition

It’s a little before dawn on July 7 and already thousands of spectators are jockeying for a spot behind newly-erected safety fences along Calle Santo Domingo in Pamplona, Spain for the Running of the Bulls. Those lucky enough to live on the street in apartments with balconies don’t need to appear quite that early. Well before 8 a.m., all are cheering the hundreds of runners, called ‘mozos,’ that have gathered in the Palaza de Santa Domingo to hear the church of San Cernin strike the starting hour of the traditional event. Continue reading →

Spicing Up Artisanal French Butter


A decadent mixology awaits

Spicing Up Artisanal French Butter

While the average, mass-produced American butters contain about 80 percent butterfat and aren’t particularly distinctive, French butters are required to have at least 82 percent butterfat, a maximum of 16 percent water, and 2 percent vitamins, carbohydrates and minerals. Although the difference is a mere 2 percent, the higher fat content found in French butter serves to create a final product that has a richer taste and a more malleable texture.

Continue reading →

The Making of Point Reyes Farmstead Cheese

This Northern California Farm is all in the family

The Making of Point Reyes Farmstead Cheese

It wasn’t sisters lynn giacomini stray, Diana Giacomini Hagan and Jill Giacomini Basch’s intention to return to the family farm where they grew up in Northern California’s West Marin. But it makes plenty of sense that they did end up here — Point Reyes Farmstead Cheese Co. is a sort of magical place. The farm is about 40 miles north of San Francisco, perched on Tomales Bay, which opens dramatically onto the Pacific Ocean. In the morning, the pristine air becomes dense with the Pacific coastal fog that settles over and lightly salts the pastures of the Giacomini dairy. The ocean views are stunning, and rye grasses grow tall.

Continue reading →

Murray’s Cheese and Rob Kaufelt’s Next Chapter

After growing and nurturing Murray’s Cheese, Rob Kaufelt steps aside


Murray’s Cheese and Rob Kaufelt’s Next Chapter

Big is a small word that succinctly describes the role cheese mecca Murray’s Cheese has played in Rob Kaufelt’s life. The relationship began in 1991 when Kaufelt — badly in need of a job after a failed New Jersey business venture and divorce — moved to Greenwich Village looking to start over. He got his big break when, by chance, he was standing in Murray’s Cheese and learned that New York’s oldest cheese store had recently lost its lease and owner Lou Tudda was thinking of returning to Italy.

Continue reading →