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Among the dozens of overused food quotes, “Cheese is milk’s leap towards immortality” (Brillat-Savarin Clifton Fadiman) is probably my favorite. American milk has been bounding toward eternity in the care of increasingly skillful hands over the last few decades. Small-scale farmers have grown from making simple, fledgling efforts to crafting sublime cheeses that can stand beside Europe’s finest. With the growth of this industry, organizations in major cheese making regions have naturally popped up to support cheese makers and educate consumers. Vermont Cheese Council and the California Artisan Cheese Guild are two biggies.