Upcycling. It’s the word of the moment. Can we create something useful out of stuff we usually throw away? In the cheese business, whey is a headache. For every pound of cheese, a creamery has roughly nine pounds of whey to get rid of. Sometimes a neighboring farmer will feed it to livestock or spread it on fields. But solutions for whey fall for short of the need. What if, as one young entrepreneur proposed, you could distill it? Cocktail fans, chill your glasses. Read more
Time for Cheese O’Clock!
It’s a cheese party! Please join me and fellow cheese expert Laura Werlin for Cheese O’Clock, a four-week series of you-are-almost-there virtual tastings. Zoom registration is free, but we encourage you to order each week’s unique cheese collection and wines to taste along with us. Come once if you like…or attend every time and boost your cheese IQ.
“Thank you for sharing your knowledge and passion in such an engaging, accessible and magical way.” Suzy F. Thursday, February 18: Europe Off the Beaten Path Thursday, February 25: Italian All Stars Thursday, March 4: Wonder Women of American Cheese Thursday, March 11: Aged to Perfection
ORDER CHEESE BY 2/26
Please click on “Read More” to find the full post on my web site. I hope you’ll add a Comment to keep the conversation going, and I encourage you to forward the post to friends.
Thank you for reading and sharing Planet Cheese. Let me hear from you!
