As I reported to the Guild last year, there is a lab at Harvard that is taking an unprecedented look into the microbial communities that make up the rind on aging cheese and they are finding astonishing interactions as well as residents that all help to create the local identity of our local foods. Now Dr. Rachel Dutton, a Bauer fellow at the FAS Center of Systems Biology, has piqued the interest of many gastronomists by studying the cheese rinds at The Cellers At Jasper Hill’s aging caves, and then opening up her appreciation of microbiological societies to look at other food fermentation processes like sourdough and yogurt. Her efforts have now been noticed by the New York Times Dining Pages quoting chefs that believe she is unlocking the mysteries of what makes the taste of place — what is terroir.
Category Archives: News
Happy Cows Milk Better!
At the ACS conference last month we learned how animal welfare for dairy animals can be very troubling, and what is being done to correct bad practices on a local and national level. Many folks misstated that USDA Organic rules say nothing about animal welfare (yes, even Temple Grandin got it wrong when it comes to pasture requirements for organic dairy animals), leading many dairy farms to consider other certification choices specifically on that aspect of their husbandry. At the same time it’s always nice to read the positive side of dairy farming, the way we want to think about the farms who supply us with milk, which Nicolas Kristof provides in today’s NY Times.
World Jersey Cheese Awards 2012 Call for Entries
Hello cheesemakers-
This is just a reminder that entries for the World Jersey Cheese Awards are due Friday, September 21. If you’ve already entered and haven’t received your confirmation and shipping instructions, please contact coordinator Alison Le Gallais ([email protected]).
The online entry form can be found on the Jersey Cheese Awards website. Contest rules can also be found on the website. Entry size will be limited to 1 pound (500g) due to the contest’s importation license.
There is no cost to enter and cheesemakers need only pay shipping to get their product to the U.S. consolidation point for shipping to the Isle of Jersey. Entrants will receive further shipping details after the entry form is received.
Thank you and good luck!
Sarah Gilbert
National All-Jersey, Inc.
6486 East Main Street
Reynoldsburg, OH 43068