Stainless Steel vs. Stalagmites
Posted 13 July 2004 - 11:12 PM
I recently visited a tiny cheesery in Southern Oregon (the Rogue Valley Creamery) that had taken steel-tank, injection-started blue cheeses to an international contest in Britian, and took home the prize, beating out many French cave-aged blue cheeses.
It seems like American cheesemakers are following the same trend as American winemakers; proving that superior technology, properly applied, can yield a project actually better than centuries-old methods. I'm not sure how I feel about that, but the cheese sure is good.
Do you see things the same way? Are cheesemakers getting modernized in Europe as a response to all of the prizes going over the Atlantic? Or am I totally off-base here?
(and if you haven't visited the Rogue Valley Creamery, you might want to)
Think globally, eat globally
Posted 15 July 2004 - 09:20 AM
European cheesemakers pay about as much attention to us as we pay to Lithuania.