Spread the Love of Real ‘Nduja

Historically, after a hog was slaughtered in Calabria, and the ruling class took their share, Calabrian peasants would preserve the less desirable parts by aging them with Calabrian Chilies and sea salt . Today, in the area of Spilinga in Calabria, butchers specialize in the craft of ‘nduja. Similar to many traditional pork salami, 'nduja has been improved over time, and today premium products only use whole muscle cuts like jowl, belly, and shoulder in production.

My Apology to Cheese Mongers

This post takes a personal turn compared to what I typically blog about at knowurfood.org.  However, I thought this was the best forum to communicate my explanation for why I declined my invitation to compete in the Cheese Mongers Invitational Masters competition this weekend. I competed to be proclaimed the best cheese monger in America¹ … Continue reading My Apology to Cheese Mongers

Family Farming Farmstead

Terroir is the essence of a particular air, the water, and the soil. It is also and expression of the animals and the people that work the land. To live on a farm, as a family, removes the distinction between the farmers and their product.

The Cheesehead Song

Cheesehead SongCheesehead Song  Not in any particular order, mostly...   Anne Pickett, Sartori, Artisan Cheese Exchange, Schreiber, Specialty, Stone Ridge, Agropur, Swiss-American, Deli Source, Union Star, Valley View Cheese Coop, Wakker, Lynn,  Malcore, Westby Cooperative, White Jasmine, World Import, Wisconsin Cheeseman, Zimmerman, Wiskerchen,   Joe Widmer, Arena, Babcock Hall, Yellowstone, Cedar Valley, Biery, Cady Cheese, … Continue reading The Cheesehead Song