A Cheese A Day

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Will garbage kill Mozzarella?
2008-03-26 16:23:00
In southern Italy, around Naples to be more precise, they have a few time-honored traditions. One is the manufacture of one of the world's greatest cheeses (and my personal favorite), Mozzarella di bufala.The other tradition is less refined: organized crime is omnipresent there, and works its way into the most mundane of businesses. For the past few years, that sad fact has manifested itself in the most unseemly way -- a trash crisis that has overwhelmed Naples.Now, that well-reported urban nightmare is beginning to affect the rural regions outside the city. And, as the New York Times reports, cheese is threatened:"In the last few months, sales of buffalo mozzarella have dropped 40 percent, the product’s trade association says. The problem makes for a near-perfect morality play about Italy: For years, the nation’s paralyzed political class has done little to halt huge-scale illegal dumping of trash, some of it toxic, around Naples. That area happens to produce some of the best ...
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Cheese Can Save the Planet
2007-10-27 17:16:00
You may think of cheese as just a little bit of dairyland wonder.Or, perhaps, you're a bit more obsessed by the stuff, planning entire meals around the cheese course.But did you know that besides being such a tasty nibble, cheese holds the potential to solve many of the planet's biggest problems? That's right: cheese can save the world.So it seems, anyway. Every day or so, there comes another story about this or that scientist-entrepreneur trying to use cheese byproducts in an earthy-crunchy way.A few weeks back, I noted the experiments in New York state to turn whey into fuel. Now, here's a piece in a European trade journal about a cheese plant in Pennsylvania that wants to be self-sustaining, energy-wise. Here's an excerpt:The Fairview Swiss cheese plant in Pennsylvania, owned by John Koller & Son, will soon be powered partially from biogas made from food waste like whey, according to Pennsylvania's agriculture departmant.Click here for the full story.
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Celebrity Cheese: Robin Gibb
2007-10-24 04:29:00
There are (many) blogs that are devoted to celebrities. There are (a few) blogs that are devoted to cheese. But never has there been a blog that tackles the important subject of celebrities and cheeese.Until now.My friend JuJu gets a little bored with my stuffy sermons about this cheese variety or that one. She wants me to liven this joint up a bit.But how? I wondered."From time to time," she told me, "you should write about celebrities who like cheese."Thus inspired, I bring you the inaugural post about a celebrity who likes cheese. As luck would have it, our first Celebrity Cheese head is himself a bit cheesy: Bee Gee Robin Gibb.Apparently, Gibb requested some Feta on a tour of Bulgaria (the man has to make a living, and he can't exactly fill Wembley Stadium anymore).According to the Sofia Echo, this is what the famous falsetto from Down Under wants to eat before his One Night Only show in Bulgaria on Oct. 25:Before the concert Gibb wants fruits and cheese, including Bulgarian she...

Three Sisters Serena
2007-10-16 16:12:00
The women who chose Three Sisters Cheese as the name of their company probably wanted to conjure up images of lightness and harmony.Think of the Andrews Sisters, singing about the boys who went to war. Or the Dixie Chicks, singing to bring boys home from war.Oh, I know only two of the Chicks are actually related. But maybe all is not perfect blissful symmetry with the dairyland siblings, either.Maybe the youngest, as a girl, was a tag-along, a source of adolescent annoyance to her elders. Or perhaps the middle child, as a teen, flirted a bit too ardently with the older girl's boyfriend.Who knows? Family ties are mysterious -- sometimes they're sweet, sometimes sharp. Striking the right balance between tender and tangy is no mean feat.Judging by their Serena variety, anyway, I'll bet the cheese-making sisters get it mostly right. Because this farmstead cheese, made from the unpasteurized milk of a herd of Jersey cows, is a marvelous example of how contrasting tastes, when balanced...

At the Cheese Shop, Python style
2007-10-13 18:06:00
The weekend cheese video: Here's an old bit of silliness from Monty Python . Just in case you forgot it.
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Al Gore must like cheese
2007-10-12 16:53:00
Now that Al Gore has won the Nobel Peace Prize, it seems an appropriate time to ask: Is Mr. Ozone-man a Cheese head, too? I'm not mocking Gore's girth. That would be mean, not to mention childish. No, I'm curious whether the planet's leading planet-saver has heard the following news. A scientist in upstate New York has been awarded a state grant to study whether cheese and cheese byproducts (whey, mostly) can be used as fuel. This from the New Orleans Times-Picayune:A Syracuse researcher has won a $400,000 state grant to study the feasibility of making ethanol out of the whey left over from cheese-making. Whey will come from the Kraft Foods cream cheese factory in Lowville, N.Y. The project may point the way toward a supplemental source of revenue for upstate New York's dairy industry, said lead researcher John Fieschko.According to the story, the technique has already been tried successfully in New Zealand. But this test may help bring the process to the United States. This is ...

Grilled cheese gets hip in L.A.
2007-10-03 16:23:00
In Los Angeles, it seems, they've gone all ga-ga over the simplest of edible pleasures: the grilled cheese sandwich. Forget fugu. Roll over radicchio. According to an article in today's New York Times, grilled cheese is having its moment in the sun as the hottest foodie-food around. Hooray cheese!Here's what the story has to say about it: Buttery, salty and enduringly simple, the grilled cheese sandwich stands unrivaled in the universe of simple gastro-pleasures. It is the gateway sandwich to the land of hot sustenance, the first stovetop food many children learn to prepare by themselves.But in Los Angeles, the grilled cheese is less a starting place than a destination, an object of outright mania, not just at workaday coffee shops but also at any number of well-regarded restaurants, where it’s slathered with short ribs, decorated with piquillo peppers or topped gently with a quail egg. Let's hear it for those Angelenos, arbiters of good taste and breeding. Ok, maybe that's t...
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Britain's best is a Scot
2007-10-01 16:38:00
The results are in from the Great British Cheese Festival, held this past weekend. The big winner in the tasting competition: Seriously Strong Cheddar, which was crowned Britain's Best Cheese for 2007. Now, I've never had the stuff, because it isn't exactly widely exported. (Hunch: that will soon change.) But according the Scotsman newspaper, here's what the judges said about Seriously Strong Cheddar:"Strong forthright confident cheddar flavour with very distinct sweet notes. Balanced with a distinct but not an overriding aggressive acidity. The finish is mouth-tingling but not vigorously aggressive. It is exactly what's on the packet - seriously strong and seriously good."That sounds pretty great to me, and I may have hop a on plane to go try some. Congratulations to the cheesemaker, Caledonian Cheese Company.

Great British Cheese Festival
2007-09-27 17:19:00
There are times I wish I lived in England. August, for example, when hundreds of high-quality beer makers descend upon London for the Great British Beer Festival . Or June, when hundreds of high-quality bands arrive at Glastonbury for a great, British, music festival. Or this upcoming weekend, when hundreds of tremendous cheeses will be available, all in one place, at the eighth annual Great British Cheese Festival in Oxfordshire. It's taking place at the Millets Farm Centre. There will be cheesemaking lessons, tastings galore, and even a School of Big Cheese, brought to you by Tesco, the supermarkets chain. There's also a Whisky Workshop (!), and the fair organizers promise that the "finest cider to the sauciest pies" will also be on offer. Sadly, I'm half a world away, in sunny California. But I have half a mind to jump on that 4 pm Virgin Atlantic flight to Merry Olde, drive up to Oxford and join in the fun. Alas, I probably won't. But you should.Here's more on the festival:...

Laura Chenel Goat Cheese
2007-09-25 17:13:00
When Laura Chenel started making goat cheese in Sonoma in the late 1970s, relatively few Americans were familiar with the stuff. By the time Chenel sold the company in 2006, goat cheese had become as common as Kraft singles (and a whole lot tastier). And Chenel was widely known as a dairyland pioneer.In fact, her company eventually became far and away the biggest seller of artisanal goat cheese in the United States. Even so, when she sold it -- for a seven-figure price -- to the French Rians Group, some might have worried that Laura Chenel, the cheese, would suffer even as the woman prospered. Well, it's almost a year since the deal was announced. So I thought this might be a good time to try some of the cheese.The verdict: It's just like I remembered it. Clean fresh tastes, a little bit crumbly. This goat cheese is more dry than tangy, but it has just enough bite to remind you why it is you love goat cheese in the first place. The version I had was laced with rosemary, which gav...
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Activity on Cheddarvision
2007-09-21 16:29:00
Wedginald, which is the name for a big block of Cheddar that's currently being aged in the West of England, has become a bona fide Internet video star. More than 1 million people have logged on to watch the cheese age.It's called Cheddarvision or Cheddar TV. Normally, people watch Cheddarvision don't see much action on the screen. After all, it's a block of cheese on a rack.This week, Wedginald had a bit of activity. The process of grading -- basically, sticking tools into the wedge to judge how well it is aging -- is depicted in this brief YouTube clip. For Wedginald's many fans across the Web, this flurry of motion was a real treat. Click the video to watch.BBC News: Cheesy Web site attracts thousands.

World's Biggest Fondue: The Smackdown
2007-09-19 17:38:00
There's some breaking news involving gooey vats of cheese. This just in:Not even two weeks after the good citizens of Fond Du Lac, Wis., set the record for the world's biggest fondue, somebody is trying to break it. That's right, big-fondue fans, we have us a smackdown.Some trash-talking Swiss are aiming to take Fond Du Lac down! Specifically, the folks from Emmi Cheese Co. (who are actually probably mild-mannered and polite) have announced plans to make the world's largest fondue in New York City.On October 3, at the World Financial Center plaza, Emmi will go for the dairyland gold. Will they make it? Are they aware of the stakes in this game? And what will the cheeseheads of Wisconsin do to respond to the challenge?Stay tuned, folks. There's much more to come.Click here for the press release: World's Biggest Fondue (Emmi cheese)
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Pure Luck Dairy
2007-09-14 17:15:00
Dripping Springs, Texas, is the Hill Country home of the Salt Lick, which is arguably the best-loved (if not actually "the best") barbecue joint in the greater Austin area.It's a down-home place with picnic tables, occasional live country music, and bring-your-own beer (Shiner Bock is the preferred choice).What does the Salt Lick have to do with cheese? Well, nothing. Except that besides barbecue, Dripping Springs is home to Pure Luck Dairy , makers of some mighty fine goat cheese.Pure Luck is a completely farmstead operation -- their line of cheeses is produced entirely from the milk of a herd of cute goats wandering about their fields.The dairy puts out a variety of types, from fresh Chevre (with a range of added herbs and spices) to the complex Sainte Maure, whose refined texture and subtle flavors will make you think immediately of the great goat cheeses of the Loire Valley, where the style originated.Pure Luck also makes goat's milk Feta and a blue cheese, which can be hard to...

Portland Cheese Festival
2007-09-12 09:01:00
On the heels of the big Fond Du Lac Fondue Fest comes another fiesta de queso.This time, we're off to the Pacific Northwest, more specifically to Oregon for the Wedge Festival .Portland Celebrates Cheese on October 6. Mark your calendars. Sharpen your cheese knives. The Rose City presents its first-ever (so far as I know, anyway) tribute to all things dairy.For details, click here.

Fiscalini Bandaged Cheddar
2007-09-10 16:45:00
Awhile back, I tried the Fiscalini Purple Moon, whose defining feature is that it's purple, and comes wrapped in some playful packaging.You get the picture: It's a "fun" dairy product designed to stand out on the grocery shelf, but not exactly a Big Serious Cheese.This weekend, I decided to give Fiscalini's Banda ged Cheddar a try. I wasn't sure what to expect. Playful? Accessible? And what's with the name . . . is it injured?Actually, the bandages refer to an aging method in which the rind is wrapped, or bandaged, to ensure consistent flavor development across the entire wheel. The name might be quirky, but there's no kidding around going here. This aged, raw-milk variety is a Big Serious Cheese.What defines a B.S.C.? For starters, you need to use traditional production techniques. This is a farmstead variety, which means all the milk comes from cows the Fiscalinis raise themselves. The Bandaged Cheddar is also made in fairly small quantities, and aged with care for at least 1...

Fond Du Lac Fondue Festival Countdown
2007-09-06 17:00:00
Only 2 days remain until Fond ue Festival , the city of Fond Du Lac's bold effort to make history and the Guinness Book of World Records.If you live in the Upper Midwest, you may be pondering what to do this weekend. Go to Wisconsin! You'll be glad you did.There'll be bike rides, and pony rides, and a rock-climbing wall. There'll be bands, and trampolines, and face painting.And, of course, the raison d'etre of the whole event: The World's Biggest Fondue.The cheesemakers Roth Kase are donating something like a ton of cheese, which will be melted in a stainless steel kettle donated by Brenner Tank. The pot is capable of holding 2,500 pounds of fondue.The recipe comes from The Melting Pot, a chain of fondue restaurants whose HQ is in Appleton, Wis. I'm not sure exactly what the proportions are, but it's something like this:1 TON of cheese3 VATS of white wine1,522 dashes of KirschMelt the cheese and wine together in an enormous pot, until it becomes a piping-hot mess of yummy chee...
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Roth Kase Sole Gran Queso
2007-09-05 17:10:00
Iberia: a big, warm peninsula (if you count Portugal and Spain as one) dividing the Mediterranean and the Atlantic.Wisconsin: a big, cold peninsula (if you count Michigan) dividing Lake Superior and Lake Michigan.What do these two land masses have in common? Well, very little. But they are both home to some great cheese. So Roth Kase, the award-winning cheesemaker from Monroe, Wis., is determined to draw a dairy link between the two with the Gran Queso ."Muy bueno" I say to Roth. And also, "Muchas gracias."Like a good Manchego, the Gran Queso has a yellow-ivory paste. It's a semi-hard, cow's milk cheese, aged six months before being released. It is slightly sweet, with an extra sharp tang. The inedible rind sports a red basket-weave pattern.PAIRINGS: Try it with a sweet wine, like Port or Madeira. If that's not your style, put it up against a robust Spanish red like an old-style Rioja (plenty of tannins). Gran Queso also melts and blends quite well, so put it on top of pasta, or i...
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Matos St. George
2007-09-03 20:28:00
In the Age of Exploration, the wind swept Azores west of Portugal were the last stop for navigators, from Columbus on down, before heading out to the New World.The islands are also where Joe and Mary Matos , grew up and learned about cheese. When they arrived in Sonoma County in the late 1970s, the Matoses brought with them a craft honed from four generations of Portuguese cheesemakers.St. George , named after the Matos' home island (Sao Jorge in Portuguese), is a semi-hard cheese made from unpasteurized cow's milk. It's a farmstead variety, so all the milk comes from the family's 50-strong herd of Holsteins.It's a deeply flavorful cheese, that tastes sort of like a cross between Cheddar and a young Asiago. It has a light, clean aroma, with a slight tangy taste and an almost buttery texture. (Not quite buttery, since it's an aged cheese. But almost buttery, which is a mighty good thing.)PAIRINGS: St. George is light enough to go with white wines like Viognier, but has a depth o...

Who's afraid of raw milk?
2007-08-31 16:57:00
Raw milk, the unpasteurized dairyland goodness that is the basis for most of the world's great cheeses, is becoming a political issue.In Pennsylvania, farmer Mark Nolt is being harassed by state agriculture officials for the crime -- yes, crime -- of selling unpasteurized dairy products to consumers who want them.Earlier this month, state officials seized some $25,000 worth of supplies, equipment and products from Nolt's farm in Newville. Nolt told reporters that the state threatened him with arrest and imprisonment if he tries to sell again without a permit.The issue is more than just about a missing permit, however. While Pennsylvania does grant permits to allow sales of unpasteurized milk, the state expressly bans farmers from selling raw-milk products like cheese and yogurt. Nolt has sound-minded customers interested in buying, yet the state says no, and is willing to use its law-enforcement powers to block him.Raw milk is an issue in states across the country. The New York T...
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Jasper Hill Shoots for the Stars
2007-08-27 16:24:00
The boys at Vermont's Jasper Hill Farms -- the Kehler brothers, cheesemakers and entrepreneurs extraordinaire -- aren't content just to make and sell their own wondrous varieties of cheese. Those who have tried Jasper Hill's own cheeses, such as the lush and luscious Constant Bliss, know that the Kehlers already run a mighty fine dairy. But they have even larger ambitions. They've embarked on A Mission.With investments from some of the biggest names in European specialty cheese (Neal's Yard Dairy and the French cheesemonger Herve Mons), Jasper Hill is transforming itself from a well respected small producer to something grander.The Kehlers are installing state-of-the-art equipment, building five massive caves for aging and finishing cheese, and are cutting deals with other producers all over the country. The goal is to help other cheesemakers turn out finer cheese, and to help them sell more of it.Here's a description from Condé Nast Portfolio magazine:The Kehlers want to be...
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The Fight for Tilsit
2007-08-25 18:46:00
There may not be very many wars in Europe anymore, but there are still quite a number of fights between Europeans. Often, they're about cheese.The Italians fight the Germans over Parmigiano. The Greeks fight the Bulgarians over Feta, and the French, too. The French also fight each other over Camembert.Now, the Swiss are battling it out with the Russians over Tilsit. It's just the latest skirmish in the never-ending debate: "What's in a name?"The issue in all these cases involve various local and E.U. rules, which assert control over which European country or region can use particular food names. So, for example, the good people of Parma, Italy lodge a complaint when German producers want to call a dairy product Parmigiano, without so much as a sprechen sie deutsche on the label.There are big bucks involved -- the marketing value of real cheese versus fake cheese is immense -- so these kinds of squabbles keep coming.The latest one, over Tilsit, is kind of funny. Tilsit, or Tilsit...
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Gamalost: Cheese Viagra
2007-08-23 16:30:00
The Vikings were hardy men, famously aggressive and vigorous. Centuries after they last set sail, they are remembered as the manliest of men.As they plundered their way across northern Europe, the Vikings developed not only a fearsome reputation for looting and pillaging, but also a certain notoriety for their luck with the ladies.What caused those damsels in distress to swoon? And what made the invaders so virile, anyway? Turns out, it might have been their cheese.Gamalost, which means "Old Cheese " in Norwegian, is a variety first made by the Vikings and still produced in small quantities in Scaninavia. I'll confess that I've not tried it, because it is awfully hard to find in the United States, and I've never been to Norway.But I'm intrigued by Gamalost because it's said to be a natural aphrodisiac, which the Vikings used whenever rampaging left them a little too tired for nookie.By all accounts, it is a smelly old cheese, made from unpasteurized cow's milk. It is aged for ...
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Brebiou
2007-08-22 16:03:00
My friend hates goat cheese. Cannot bear to taste it, smell it, look at it. To tell you the truth, even the words "goat cheese" cause her to scrunch up her face in violent displeasure. It's kind of funny.What's so offensive about goat cheese? We've narrowed it down to, mostly, that classic tangy flavor that is so pronounced in most goat cheese. I like it, but she thinks it is the flavor of sour, rotten milk.Up 'til now, we steered clear of the goat cheese aisle. But all other milks were fair game. Then we try this Brebiou, a sheep's milk cheese from France. Cute little sheep, giving us their milk so we can eat cheese. How nice an image is that?Brebiou, is a soft, creamy cheese. It's commercially made, so it's perhaps not as nuanced and robust as a hand-crafted farmstead variety. But it's lush, to be sure, wondrously rich when spread across a chunk of crusty bread.Only problem, from my tasting pal's perspective: Brebiou is tangy."Tangy?" I asked. "Like goat cheese-tangy?""Yu...

Berkeley Cheese Board
2007-08-21 16:34:00
Berkeley is one of those iconic places on the California map.Hotbed of student radicalism in the 1960s, of course, and home to a socialist brand of politics even today. They don't call it The People's Republic for nothing.Now, this isn't a politics blog. So I won't opine here about workers rights or the nuclear freeze movement (the city is, naturally, a No-Nukes Zone).But I do have an opinion about the Berkeley food scene: it's terrific. And at the center of it all is the Cheese Board , which is arguably one of the finest cheese shops in all the land.The Cheese Board, like much of Berkeley, is a child of the Sixties, founded in 1967 as a small, worker-owned shop. Today, it's a sprawling emporium where you can choose between 3,400 varieties of cheese, plus amazing fresh bread, hearth-baked pizzas, and all manner of other extraordinary edibles.In fact, the place long ago became a "Berkeley Institution", mentioned in all the guidebooks alongside People's Park and Sproul Plaza. An...
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Saint-Nectaire
2007-08-17 16:34:00
To people who like food, pasteurization must be viewed as a mixed blessing at best. Oh, sure, the flash-heating process kills bacteria in milk and other liquids. But it also kills taste.In the world of cheese, wrong-headed bureaucrats at the Food & Drug Administration long ago enacted a draconian standard for allowing imported cheese into the United States. It either must be pasteurized or aged for a minimum of 60 days.That presents a problem for certain younger cheeses -- and the Americans who love them. Case in point: St. Nectaire, the wondrously silky soft cheese that is properly made from the fresh, unpasteurized milk of French cows.If you go to France, you can get that marvelous raw-milk variety, which is dense and soft and creamy, with a classic mushroomy aroma. It's a farmhouse cheese in all its earthy glory.Sadly, the FDA won't allow the importation of that kind, because real St. Nectaire is made with uncooked milk, then sold while it's young. So while the versions of...
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Specialty Cheese Biz Heats Up
2007-08-16 16:43:00
It's been a big month for fancy cheese. The big-money guys are getting into the game.First came the news that Murray's, the beloved Greenwich Village cheese emporium, had signed a deal to help Kroger's supermarkets build out its cheese sections across the chain. For one of the biggest mass marketers of food in America to do such a deal is a hopeful sign that hard-to-find cheeses are about to see much wider distribution.Now comes another development on the dealmaking front. Artisanal Cheese , the affineur/cheesemonger offshoot of New York City bistro Artisanal, has been sold, for about $5 million.Click here for the Artisanal story.

Cheese Art: The Movement
2007-08-15 16:49:00
For the 6,000 or so years since cheese was invented, people have continually come up with new and interesting things to do with it.Grate it, melt it, chop it. Put it on toast. Stuff it into chickens. Layer it on tuna. (Click here for a brief history.)But for all the myriad ways there are to eat cheese, I must say I'm surprised by a recent trend in art: using cheese as a material for sculpture.A few weeks back, I reported on the guy who replicated Mount Rushmore in a 700-lb. block of cheese. But it turns out that this story is bigger than just a single artist working in cheese. This is becoming a movement, like Cubism. (Which, come to think of it, might become an offshoot of the cheese sculpture game, in which sculptors work exclusively with those little bags of pre-chopped Kraft.)In Indiana, an artist named Sarah Kauffman regularly wow the crowds at the State Fair with her monumental works in cheese, which tend to honor local legends. This year's subject: the Indianapolis 500.In M...
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Sea Breeze Vache de Vachon
2007-08-12 21:56:00
The Vache de Vachon is a cheese made in the Tomme de Savoie style, but it's not from France. This version hails from Vashon Island, Wash., in the middle of Puget Sound.Vashon is a leafy, bucolic place. It's just a short ferry ride from Seattle -- but with a laid back vibe that's light years from any big-city pace.It's a farmstead cheese, made from the milk of cows raised by Sea Breeze Farms on Vashon. The batch I tasted was well aged, which made it drier and richer than many Tommes.A hard cheese, with an inedible rind, the Vache de Vachon has slight sweetness to it (think milky, not sugary) along with a more intense nuttiness. Pair it with apples or just-ripened pears.Of course, Sea Breeze is a small operation, so the cheese might be hard to find. It's available at farmer's markets around Seattle, and some stores including Pike Place Market.Sadly, they do not ship their food. But if you find yourself in the Pacific Northwest, search out the Vache de Vashon. You'll be glad you...

Cheese Across America
2007-08-10 16:28:00
Now, this may be big news.Murray's Cheese , arguably the finest cheese store in New York City, has signed a deal to help Kroger supermarkets build out their cheese sections.No more Kraft singles? An end to Cheez Wiz? Could this mean that tasteful eaters might be able to choose farmstead Cheddar instead of Cracker Barrel at the supermarket?Well, it's too soon to know the answers to any of these questions, of course. But potentially, Murray's involvement could improve Kroger's offerings in a big, big way. Given that Kroger's is one of the nation's largest supermarket chains, that would be a most welcome development.The revolution is spreading....Kroger's Enters Agreement with Murray's Cheese (CNNMoney)
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Texas Goat Cheese
2007-08-08 20:35:00
The Dallas Morning News has a roundup of goat cheeses in the Lone Star state. Seems like Texans are beginning to like the stuff. Here's an excerpt:At its freshest and best, a spoonful of chilled chèvre is almost like a bite of premium ice cream. Texans in general are a little bit late coming to this party, says cheese doyenne Paula Lambert, whose Mozzarella Company made Dallas' first fresh chèvre in the mid-1980s. "I think, in Texas , it really got going in the Hill Country and spread from there, as more people went back to the land and got interested in organics," she adds. "Whole Foods started in Austin, after all." Tonia Ashworth-Kuesel of Chateau de Fromage says that the goat-cheese industry is really growing in Texas. "Of 22 cheesemakers in Texas," she notes, "17 make goat cheese."Click here to read the full story.
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