Tending Sheep, Making Cheese: One week at Martin Txiki
“It takes ten thousand hours of practice to master a skill,” Elisha reminded me. We were watching Tere, a veteran local cheese maker, cut the curds of sheepsmilk to make … Continue reading
How to Make Idiazabal Cheese By Hand
This photo collection shows the entire process- traditional, arduous, and artisan- to make Idiazabal cheese. Below: First the sheep are brought in from pasture and held in the corral. The … Continue reading
Visit to Idiazabal Cheesemaker Aranburu
If there’s one thing I know for certain I could never live without, it’s cheese. I rarely go a day without it, so imagine my delight when the BasqueStage crew … Continue reading
Tip of the Day: Keeping Cheese
This week has been dairy overload here at Greystone. Monday night we tasted Mexican cheeses (Panela, Oaxaca, and Queso Fresco) in Spanish Club. Tuesday night’s Cheese Club meeting showcased fresh … Continue reading
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