Truffle Tremor

The cheesy dream of Mary Keehn

Truffle Tremor

Fresh Goat cheese and truffles. What a fabulous idea. Like bread and chocolate, wine and roses, it would make a beautiful coupling. Mary Keehn, proprietress of Cypress Grove Chevre, just knew it. “Once we had sourced a steady supply of truffles we went about making it. We were all so excited to try it. Goat cheese and truffles. How could it not be yummy?”

Until she took a taste.

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Cascadia Creamery — Rural, Idyllic And Picture Perfect

Four popular varieties bode well for cheesemaker’s future

Cascadia Creamery — Rural, Idyllic And Picture Perfect

Nestled in the shadow of Mount Adams, about 20 miles north of the Columbia River, sits the tiny town of Trout Lake, WA, population 557. Here, Cascadia Creamery, is reviving a cheesemaking tradition that dates back 125 years.

No doubt about it, this is rural country. The White Salmon River runs, wild and scenic, next to the highway that takes you up nearly 2,000 feet into the high country.

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Cheesy Event: Traditional Mac And Cheese Gets Shredded

Cheesy Event: Traditional Mac And Cheese Gets Shredded

A Humble mix of pasta and cheddar baked in a casserole, macaroni and cheese has long been a college student’s stand-by and a childhood favorite. But lately this cheesy dish has been elevated to gourmet status, with add-ins like lobster or braised beef, and starring a variety of swanky cheeses. In Vermont, cheese enthusiasts see it as an opportunity to get creative.

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Vive La France!

Traditional French Goat Cheeses Meet Their Match With Unique Condiments

Vive La France!

Great pairings begin with great cheese. Great cheese sings, in both hushed and booming notes, enchanting us with its aesthetic, texture and flavor. A condiment plays a supporting role — it can help reveal what is already there, enhancing or adorning an existing characteristic. Occasionally a pairing makes something new and different, a third taste — a flavor that isn’t the cheese and isn’t the condiment but what emerges from the union of the two.

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An Uplands Upbringing

Farm produces award-winning cheeses in the heart of Wisconsin’s Dairyland

An Uplands Upbringing

For Andy Hatch, there is an image that sticks in his mind: Last spring, his wife, Caitlin, and their farming partner, Liana Mericka, cared for the nearly 200 calves born on Uplands’ farm in April and May, while simultaneously nurturing their own babies. Liana had her infant strapped on her back, while Caitlin’s toddler slept close-by.

It pulls together themes in Hatch’s life as a parent, husband, farmer, businessman and cheesemaker — such as dedication and renewal. There is an easy analogy to be made regarding the round-the-clock commitment needed in both endeavors: raising a child and running a dairy farm, he says.

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Papaya Power “The Fruit of the Angels”

Papaya Power “The Fruit of the Angels”

Papayas were the 1980s version of the mangosteen. Back in the day, papaya was hard to find and considered exotic by most home cooks, except those living in tropical regions.

Nowadays the fruit is so common some supermarkets offer it pre-cut in grab-and-go fruit sections, which takes the guesswork out of selecting ripe specimens. If cut, look for a deep orange color flesh and black seeds that indicate ripeness and sweetness.

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Bayley Hazen

Sweet And Creamy Blue For All Cheese Lovers

Bayley Hazen

Why buy the cow? For brothers and cheese-makers Andy and Mateo Kehler it wasn’t about getting the milk for free. Their farm in Greensboro, VT was the result of “the quest for meaningful work in a place we love,” says Mateo. For more than a century, members of the Kehler family maintained a summertime romance with Greensboro, a sleepy village nestled in the foothills of the Green Mountains. So in 1998, the brothers consummated their relationship with the town by buy-ing the out-of-business Jasper Hill Farm.

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