The Associated Press reports on the possible demise of an ancient cheese from Alpine France: the Persillé de Tignes is now being made by the last of what used to be dozens of family cheesemakers in the Savoie village of La Savinaz. As these older varieties of cheese fade away, will newer versions take their place in the kaleidoscope of dairy flavors? Or will we forever lose a unique example of “milk’s leap toward immortality”?
[click on the image to see a larger version]
This issue includes articles on:
…and much much more. Let us know what you think!
The Guild’s mission is to support and encourage the Maine cheesemaking community. We will do this through development of a collective voice to promote Maine cheese and cheesemakers, educate cheese makers and consumers, coordinate resources and share the joy and art of regional cheeses.
An article in the NY Times describes a re-evaluation of Camembert, including the use of pasteurized milk (which contradicts the AOC standard for Camembert labeled cheeses). Hervé Mons now sells a Camembert style of cheese made in France that adds less culture, drains the curds more, and ages/ships the wrapped cheeses at low temperatures to draw out the time before it starts to get soft. M. Mons was interviewed at Slow Food’s bi-annual cheese festival by food science expert and occasional NY Times food columnist Harold McGee. Mons described his ‘new’ method for making Camembert, which sounds quite a bit like efforts being pioneered here in the US at Oregon State University.