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The "Cheese Enthusiast" (6issues/year) is building on the foundation of Home Dairy News and its support to the home cheesemaking community.
CE 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, CE will do its part to sustain and grow the local-dairy, farmersmarket, and home-made approach to life.
CE recognizes that those who make and/or love cheese are fascinated by how it is made and served. CE will therefore take a broad look at the cheese we love with features on the practices and interests of artisanal and farmstead cheese makers.
CE 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 and reports on visits with farmers who have brought the “old ways” into our modern world. 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. Also included are informal discussions 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).
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