Hello Cheese Enthusiast!

The subject of rennet is one that I have wanted to share for some time…Why?...Well, when I got my first job behind a cheese counter, my boss Randy told me it would be one of the first (and most consistent) questions that I would be asked while working behind the counter (other than ‘Can I freeze cheese?’)

He spent the rest of the morning trying to explain what rennet was, why is was important in cheese making, and more importantly which cheeses contained animal rennet. While he did the best job he could, I learned over the years that there was much more to the story than he shared. Cheese education and research was difficult back then, as there were only a few books out on the market (mostly for home cheese making) and the internet was years away from becoming a reality.

Hello Cheese Enthusiast!

The inspiration for this week’s post came from my Aunt Jeri…She has always been an inspiration to me, so it was not a surprise when she shared a new recipe with me, that it might just make a great story to share with you…

The recipe that she found in her local paper was for Gougères. Not familiar with them??...Let me share a little background on them and the “secret ingredient” that makes them SO good!

Hello Fellow Non-Travelers!

Two weeks ago I asked my fellow readers to take part and rally around the “Support our Cheesemakers” event on Facebook and Instagram, as well as the live stream on Facebook to kick it off.

I am happy to say that I participated in this event, along many friends, family, and coworkers across the country.

The “live stream” was hosted by Nathan Aldridge of Gourmet Foods International (or just simply GFI), an Atlanta based specialty foods and cheese distributor. Nathan heads up their Cheese Education efforts.

Hello Fellow Non-Travelers!

These last few weeks, while difficult, have also been filled with gratitude as I reconnect with family and friends over the phone and computer.

This “Shelter in Place” order has slowed life down, and I can better appreciate the small things in life that sadly were overlooked in our previous “hurried lives”.

I have also used this time to get creative and try several new things that I have been wanting to do, but could never seem to “find the time”. Two weeks ago, my work asked me if I could create a video to show some recipes that I have been doing at home in my kitchen. Today’s “Video Post” is one of those video entries.