There are a lot of things that take the subject of cheese to a deeper level than just grabbing a block from your local grocery store. Especially these days. With the dawn of exported foods and easy travel, we have variety available to us like no other time in history. We have also entered a period of local craftsmanship and animal husbandry (fancy term for raising animals in case you were wondering!) that allows us to access food raised and crafted in our local cities and towns. Throughout California and other states, you can meet your farmers and ranchers and even tour their fields and farms. Not only is it possible (and has been for a while now), but its becoming more and more encouraged by these small family farms. They want you to come and see what they are so passionate about!
As people learn more about their food and where it comes from, it opens us all up to a whole world about history and techniques as well as traditions and flavors. This was our favorite part of learning about cheese. Continue reading “What on Earth is a “Cheeseboard?””
We aren’t the kind of people who give up easily, though. After all, Dave’s a chef…so we set out to find ones that she could tolerate, which also meant that I could eat them while nursing. And find them, we did! We found many varieties that she not only tolerated, but enjoyed discovering when she got older. Life had returned!
The Sprouted Cottage 