There is always more to learn about cheese, no matter how many you taste or how many regions you visit. For example in an article about a very special grana cheese made in a very special area of Tuscany I learned that you cannot trust French sheep, and that the key to the complexity of flavors in Pecorino di Pienza is that “this valley is full of suffering herbs.”
Seriously, what could be MORE French than a debate about cheese?!? Luckily for us it’s also in English. Enjoy!
One of our longtime members — Kennebec Cheesery in Sidney — has been honored with a Yankee Magazine Editor’s Choice Food Award for 2017!
Their Chèvre Rolled in Herbs de Provence won top honors for Maine alongside one of Stonewall Kitchen’s sauces. According to Yankee Magazine:
Honorees are chosen for making exceptional products that meet the Yankee standard of quality. As with previous years, the honor should be considered “an award of excellence rather than a single, best-in-category competition-style approach…”
Congratulations to chesse maker Jean Koons and everyone at the Cheesery on this achievement!