Oregon Cheese Guild Video
Here’s a little piece I worked up for the Oregon Cheese Guild, covering the founding, growth and camaraderie fostered through the guild in the words of its founding cheesemaker-members.
Oregon Cheese Guild Video
Here’s a little piece I worked up for the Oregon Cheese Guild, covering the founding, growth and camaraderie fostered through the guild in the words of its founding cheesemaker-members.
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Cheesemonger Profile: Ray Bair, Cheese Plus
Visit with Ray Bair, owner of Cheese Plus in San Francisco’s Russian Hill neighborhood. Ray talks about his role as a cheesemonger and helping customers find the cheese that’s right for them.
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History of Oregon Cheese
Explore the history of cheese in the Oregon Territory through the early years of statehood. Ideal grazing conditions, expert support from OSU and export demand influenced the infancy of Oregon dairy. Part 1 of the Oregon Dairy Industries 100th Anniversary Documentary.
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Cheeses of the South: Chapel Hill Creamery
Go On Location with Cheese Chick, Christine Hyatt and Nashville’s newest Cheesemonger, Kathleen Cotter of The Bloomy Rind as we savor handcrafted cheeses from Chapel Hill Creamery.
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ACS @ 25: Looking Forward
What does the future hold for the American Cheese Society in 2008 and beyond? Those who have shaped the industry and organization over the years consider what the next 25 years may be like.
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Cheesemonger Profile: Ray Bair, Cheese Plus
Visit with Ray Bair, owner of Cheese Plus in San Francisco’s Russian Hill neighborhood. Ray talks about his role as a cheesemonger and helping customers find the cheese that’s right for them.
History of Oregon Cheese
Explore the history of cheese in the Oregon Territory through the early years of statehood. Ideal grazing conditions, expert support from OSU and export demand influenced the infancy of Oregon dairy. Part 1 of the Oregon Dairy Industries 100th Anniversary Documentary.
Cheeses of the South: Chapel Hill Creamery
Go On Location with Cheese Chick, Christine Hyatt and Nashville’s newest Cheesemonger, Kathleen Cotter of The Bloomy Rind as we savor handcrafted cheeses from Chapel Hill Creamery.
ACS @ 25: Looking Forward
What does the future hold for the American Cheese Society in 2008 and beyond? Those who have shaped the industry and organization over the years consider what the next 25 years may be like.