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Oui, Nous Parlons Fromage

The past ten years have seen an explosion in the production of American artisanal and farmstead cheese. From Laura Chenel’s chèvre, which in the 1970s was one of the first farmstead cheeses to be produced in the United States, to the recent publication of Jeffrey Roberts's Atlas of American Cheese, a guidebook to the hundreds of farms producing excellent domestic cheeses, a culture of great cheese is truly beginning to thrive here. Like the wine renaissance in California in the 1970s, at the heart of the development of fine cheese in the U.S. is a deep respect for French cheeses and cheesemakers, who have been honing their traditional craft for centuries and have even provided training for many of...

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1 Comment | Posted by Jamie Forrest, July 24, 2007 at 4:10 PM
Tagged: Époisses, cheese, Comté, French cheese