CONNECTICUT: Cheesemaking: A science of good taste - (New York Times)
December 24, 2007 – 11:23 pmIn recent years the artisanal, or hands-on, method of cheesemaking in small batches from the raw milk of cows, sheep and goats has, according to this story, taken hold in Connecticut.
Consumers are increasingly aware of cheese quality and variety. More specialty food stores are stocking artisanal cheeses and more restaurants than ever before are offering high quality cheese plates. Cheese stores, like Darien Cheese & Fine Foods in Darien, are flourishing.
Ken Skovron, who owns the Darien shop with his wife, Tori, was quoted as saying, “Nothing matches an unpasteurized cheese for real, intense flavor.
Ms. Sankow was quoted as saying, “There are fewer than 100 raw sheeps milk cheesemakers in the U.S., and no others in Connecticut.
She sells her cheeses at farmers markets and to restaurants, Yale Universitys dining halls and to specialty markets like Whole Foods and Wild Oats.
Her cheeses and other farm-produced foods (like lamb curry stew, lamb-and-feta […]
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http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=22780
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