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6 issues/year. The 'Cheese Enthusiast' is
building on the foundation of Home Dairy
News and its support to the home cheesemaking
community. It features in-depth articles on artisanal cheeses
and how they can be made at home. As our
appropriately anxious nation turns away from
mass-produced factory food and looks more
locally for healthy things to eat, to grow, and to
make at home, Cheese Enthusiast will do its
part to sustain and grow the local-dairy, farmersmarket,
and home-made approach to life.
Cheese Enthusiast recognizes that
those who make cheese, love cheese, and those
who love cheese, even if they don’t make it
themselves, are fascinated by how it is made
and served. Cheese Enthusiast will therefore
take a broad look at the cheese we love–wine
and beer pairings, chef interviews on putting
together the perfect cheese course, and features
on the practices and interests of artisanal and
farmstead cheese makers.
Cheese Enthusiast includes columns
such as “The Urban Farmer,” looking at what
small farmers bring into the city and suburbs and how city
and suburban dwellers can support and enjoy the fruits of
sustainable local agriculture. Also included are book and
DVD reviews (have you seen The Cheese Nun?) and reports
on visits with farmers who have brought the “old ways” into
our modern world. It provides a broad
context for cheese enthusiasts through insights into the
larger topics of local eating, sustainable farming, and
escaping from industrial agriculture.
Each issue will put the spotlight on a particular cheese,
looking into how and where it is made, and by whom, and
who eats it and how. Regular interviews
with home cheesemakers: how they got started, what they
make (and don’t) and why, how they make and age their
cheeses, and an informal discussion of common home
cheesemaking mistakes, great disasters, and how to fix
them, or at least considerations in renaming the end product
(Julia Child once said that if a dish turns
out to be a mess, but edible, just add the
word “rustic” to the title).
Milk and its endproducts
lie at the heart of American
agriculture and at the center of our
unfolding revolution in re-localizing (or at
least regionalizing) our eating habits. We
all want to eat right, and it’s hard to find anyone who doesn’t
want local and regional farmlands sustained, even if just for
nostalgic purposes. But agriculture is more than a way of
life, it is a business, Cheese Enthusiast hopes to
help support those for whom local eating, and cheesemaking,
and small dairy operating, are at least part of their way of
life, for reasons of ethics, health, environment, and the pure
pleasure of a home-made, raw-milk Camembert.
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