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June 23, 2007


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Your description of these cheeses has me drooling!

It has been very gratifying to see the resurgence in artisan cheeses despite the 'pasteurise everything' brigade doing everything they can to eliminate them.

I have gathered (from trawling cheesemaking books on Amazon) that the US and Canada is something of a hotbed for artisan cheese production?


Robert - I don't know if the term hotbed is appropriate. I think that there is a growing appreciation for thinsg which are unique and traditionally made. We have such a young sense of 'tradition' here that it is good to see. There is a sense that small, independent 'manufacturers' can make wonderful foods with simple, natural ingredients.

I've only recently started to appreciate cheeses and must explore more!


Your description of these cheeses has me drooling!


Juno - if you're ever in the area you need to check them out!

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