Explore a world of cheeses with Cheese Traveler, Trevor Thomas, CCP
Cooking, Pairing, Education
Hello Fellow Cheese Travelers!
In all my years within the cheese industry, the one thing I never had the opportunity to do is to make cheese…Oh, I have made my fair share of some fresh types at home (like Chèvre and Cottage Cheese)…but what I am talking about is working at a factory – Gently warming the local milk, adding in the starter culture until just the right moment when it’s time to add the rennet…
Read MoreHello Cheese Enthusiasts!
I have been thinking a lot lately about what I like to call “Cheese Essentials”…they are ingredients, or terms that we use in the cheese industry, but their definition, use, need, or even their ‘essence’ may get lost over time. I have tried to focus on a few of these in the last few months, such as my story on Rennet (you can read it here), or last week’s post on Mold. These may not be romantic cheese stories, but if you enjoy reading and learning more about what ingredients that you are consuming, then I think that blog posts like these are important pieces on this body of work, simply known as Cheese Traveler.
Read More
Contact us with any cheese questions!
