eGullet Q&A with Fairway Market Cheese Expert Steve Jenkins

51 topics in this forum

1. how did you come to fromage?

   By alacarte, July 12, 2004
   • 1 reply
   • 3k views
   • 
   • master cheesemonger/grocer
   • July 12, 2004

2. How to create a new cheese

   By ludja, July 12, 2004
   • 1 reply
   • 2.4k views
   • 
   • master cheesemonger/grocer
   • July 12, 2004

3. Importation Rules for Raw Milk

   By slbunge, July 11, 2004
   • 1 reply
   • 2.3k views
   • 
   • master cheesemonger/grocer
   • July 12, 2004

4. Imported Cheeses and pasturization

   By Saucy Girl, July 15, 2004
   • 2 replies
   • 6.1k views
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   • Saucy Girl
   • July 15, 2004

5. ISO: Special Keeper Box for Soft Cheeses?

   By gina, July 16, 2004
   • 1 reply
   • 5.1k views
   • 
   • master cheesemonger/grocer
   • July 16, 2004

6. Keeping Cheese Out

   By docsconz, July 12, 2004
   • 1 reply
   • 4.6k views
   • 
   • master cheesemonger/grocer
   • July 15, 2004

7. Long-term storage of cheese

   By Carolyn Tillie, July 15, 2004
   • 1 reply
   • 7.3k views
   • 
   • master cheesemonger/grocer
   • July 15, 2004

8. Mac & Cheese

   By Varmint, July 12, 2004
   • 1 reply
   • 7.2k views
   • 
   • master cheesemonger/grocer
   • July 12, 2004

9. Maitre Fromagiers

   By bleudauvergne, July 11, 2004
   • 5 replies
   • 7k views
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   • gariotin
   • July 16, 2004

10. Marketing vs preservation?

    By cdh, July 11, 2004
    • 2 replies
    • 5.2k views
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    • cdh
    • July 15, 2004

11. Matching cheese to the mood

    By MHesse, July 13, 2004
    • 1 reply
    • 4.3k views
    • 
    • master cheesemonger/grocer
    • July 15, 2004

12. New and Exciting Cheeses?

    By Jason Perlow, July 10, 2004
    • 1 reply
    • 2.4k views
    • 
    • master cheesemonger/grocer
    • July 15, 2004

13. Recommended Blue Cheeses?

    By purplewiz, July 15, 2004
    • 2 replies
    • 2.8k views
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    • Jason Perlow
    • July 15, 2004

14. Repackaging and storing cheeses at home

    By phaelon56, July 12, 2004
    • 2 replies
    • 3.1k views
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    • ahr
    • July 13, 2004

15. Restaurants and Cheese

    By Pumpkin Lover, July 13, 2004
    • 2 replies
    • 2.2k views
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    • Pumpkin Lover
    • July 13, 2004

16. Sardinian Pear Cheese

    By bluekale, July 10, 2004
    • 2 replies
    • 2.4k views
    • 
    • archestratus
    • July 13, 2004

17. Stainless Steel vs. Stalagmites

    By TheFuzzy, July 14, 2004
    • 1 reply
    • 5.4k views
    • 
    • master cheesemonger/grocer
    • July 15, 2004

18. The terroir of cheese

    By cdh, July 11, 2004
    • 1 reply
    • 2.4k views
    • 
    • master cheesemonger/grocer
    • July 12, 2004

19. The Truth About Cheese and Wine

    By Jinmyo, July 10, 2004
    • 1 reply
    • 2.8k views
    • 
    • master cheesemonger/grocer
    • July 13, 2004

20. Three cheeses only and a loaf of bread

    By FoodMan, July 12, 2004
    • 1 reply
    • 5.3k views
    • 
    • master cheesemonger/grocer
    • July 15, 2004

21. Transporting cheese

    By john b, July 13, 2004
    • 2 replies
    • 6.1k views
    • 
    • master cheesemonger/grocer
    • July 15, 2004

22. Umami and Cheese

    By FoodZealot, July 12, 2004
    • 4 replies
    • 6.4k views
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    • FoodZealot
    • July 16, 2004

23. unusual places with good cheese

    By alacarte, July 13, 2004
    • 1 reply
    • 2.1k views
    • 
    • master cheesemonger/grocer
    • July 13, 2004

24. Velveeta, Cheez Wiz, Swiss Knight, etc.

    By Suzanne F, July 10, 2004
    • 2 replies
    • 3.1k views
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    • agbaber
    • July 15, 2004

25. What's in a cheese?

    By FoodMan, July 12, 2004
    • 3 replies
    • 7.1k views
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    • master cheesemonger/grocer
    • July 15, 2004