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.
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.
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.
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.
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.
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.
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.
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.
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.
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.