Cheese CONNOISSEUR - editorial

More Recipes, Please

Americans love cheese. We love grilled cheese sandwiches, pizza, sauces and salads. Mostly, we eat these amazing concoctions at restaurants. We indulge when we are out and save in-home cooking to simpler foods.COVID-19 has changed our lives and most likely will continue to do so for quite a while. Unfortunately,

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Giving Cheese a Helping Hand

The impact of COVID-19 on the consumption of specialty cheese is difficult to discern. On the one hand, a lot of these top-end cheeses are served through an upscale foodservice channel, such as high-end restaurants, cruise lines and yachts, first-class airline cabins and private jets. The idea of specialty cheese

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Jim Prevor

Let Us Explore World Cheeses in 2020

At the 2019 World Cheese Awards in Bergamo, Italy, something happened that had never happened before. More than 3,800 entries from 42 countries competed, and a Blue cheese that was produced by Rogue Creamery in Oregon, an American-produced cheese, Rogue River Blue, was named best in the world.

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Jim Prevor

Cheese For The Greater Good

Those of us who live in major urban areas, upscale suburbs and university towns are fortunate to find not only specialty cheese shops, but modern supermarkets filled with large assortments of both domestic and imported specialty cheeses.

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Lee Smith

Contented Cows Make Great Cheese

The dairy industry loves to talk about how happy cows make great milk or cheese, and the vegan community likes to make people believe that dairy cows are abused and unhappy slaves to modern agriculture. What is the truth?

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Jim Prevor

Working Around Tariffs On Imported Cheese

The world is going tariff crazy!  President Trump put tariffs on China, and they respond in kind. Recently, the news is filled with the decision to impose tariffs on Mexican tomatoes while “dumping” charges are investigated. In the background, the U.S. has won a World Trade Organization action declaring that Europe

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Lee Smith

Flowers, Herbs and Spring Milk

It’s like the world hit the refresh button. Everything is coming alive, babies are being born, daffodils and spring onions are peeping up through the soil that has been opened due to the freezing and thawing of winter months.

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Jim Prevor

Getting Cheese Closer To Your Door

The hottest trend in retailing is something called “omni-channel.” The big example that disrupted the whole industry was when Amazon bought Whole Foods. Though this combination of “Bricks and Clicks”—or physical stores and online purchases—is often what is spoken of when talking about Omni-Channel, it can also mean many different

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Lee Smith

Speck Alto Adige PGI

As part of my job, i have the opportunity to travel, find new foods and beverages as well as take a deep dive into foods I already know. This fall, I joined a press trip to Trentino-Alto Adige and learned more about Speck Alto Adige PGI, a dry-cured and lightly

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Lee Smith

The Rise of Sweet Cheddar

I like to equate the rise of Sweet Cheddars to Breakfast Cereal. My grandmother was born in 1892, and her breakfast choice was oatmeal, although some new-fangled cereals were invented when she was a child. All were healthy and none had added sugar. Today, cereals have insane levels of sugar

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Jim Prevor

Cheese Holds Firm Against Gathering Storms

The cheese market is in flux: Milk prices have been increasing. Feed prices went up last year, so dairy farmers raised fewer cows. Yet, the United States has more cheese in storage than any year since record-keeping commenced in 1917. The United Kingdom is less than a year from leaving

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