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Culture secretary Maria Miller now says she wants to see how well the press's own proposed regulatory body works. Photograph: PA What happens (politically) when there's a no-score draw?...Thus culture secretary Maria Miller , doing her fire-and-
Bleu d'Auvergne is one of France's more approachable blue cheeses, with a juicy-creamy texture similar to Roquefort, but with less of the piquancy associated with the famous cheese from Roquefort sur-Soulzon. Unlike Roquefort, which is made of sheep'
Aside from cheese smuggling, holding import quota is currently the only way to import dairy products into Canada duty-free. The Globe and Mail Video Video An eight-month-old wheel speaks of good milk and good cheese making with creamy, fruity notes
Fifty nine cheese companies entered 413 cheeses in this year's competition, with the winners announced at a gala dinner and awards ceremony at The Langham. As well as winning the Champion Washed Rind, Champion Blue Cheese, New World Champion
Special to The Globe and Mail Published Tuesday, Feb. 26 2013, 3:40 PM EST Last updated Tuesday, Feb. 26 2013, 4:16 PM EST I've always spent my own sweet time getting to know cheese. So I was a tad apprehensive about taking a speed-dating approach to
Satisfied and slightly dizzy from their bottomless wine glasses, dinner guests left the Phoenicia's Eau du Vie Monday night were practically sweating cheese. French fromager Claude Lauxerrois served four cheese-infused courses and endless taste tests
Sunday February 03 2013 Blue cheese is something most of us have heard of or tasted but it was a rare phenomenon in 1980s Ireland. Back then, Tipperary man Louis Grubb and his wife Jane were quick to spot this gap in the market and in 1984, they set
Cambozola Cheese Aroma Taste Price Cambozola is a popular German cows' milk cheese that is essentially a blued Brie. It looks like Brie, a small disk with a fluffy, white Penicillium rind, but when cut it reveals blue veining in the soft-ripened
Before the development of modern packaging, cheesemakers relied on natural wraps to protect their cheeses en route to market. Nature conveniently provided materials free for the taking, such as chestnut, fig and grape leaves, ferns and cabbage leaves.
We eat this cheese as a seasonal treat as it's made around April and takes eight months to mature, so is ready in time for Christmas. But it's not the only cheese that should be eaten after lunch...Rhuaridh Buchanan, manager at Paxton & Whitfield in