The More You Know!
Brillat-Saverin was created by cheesemaker Henri Androuet & named for 18th century gastronome Jean Anthelme Brillat-Saverin (pictured above).
Unreal deliciousness with this tasty fruit & custard tart with chocolate made by intern Alicia! #yum
Cheese is often wrapped in tree leaves to protect it from air and light, but also to encourage the plant’s natural flavors and tannins to seep into the curd.
Both sheep’s & goat’s milk cheeses have smaller fatty acid molecules, so they’re easier to digest for those who feel stomach discomfort from cow’s milk cheeses.
Testing our new website before it launches next week! #sneakpeek
Say Cheese! with Clifton Fadiman
"Cheese—milk’s leap toward immortality.”
The tiniest Brie from @IDFCheese with the tiniest cheese knife in the office #adorable
Homer mentions goat cheese in the Iliad (he recommends crumbling some in a glass of wine along with some barley meal)
All of the information and goodies Amy will be bringing to the internship fair at @emersoncollege tomorrow!
We’ve got some reading (and cheesemaking) to do before writing reviews for the summer issue! #culturesneakpeek