All things cheese in France

Saturday, 12 March 2016

The internet is an amazing thing.  You can find all kinds of useful and useless information, anytime, anywhere.  Following a link from a podcast about the International Cheese Competition, I read a very interesting article, albeit a bit old the other day regarding terroir and cheese.  It was in the Feb 2002 issue of Wine Business Monthly and is called The Terroir of Cheese by Maria Lorraine Binchet.

It is one of the best and most focused discussion of the subject of terroir and cheese I have read.  It describes the main differences between terroir in wine and in cheese and then goes indepth on the subject relative to cheese from the land, to the animals, to the process and the producers, all who add their special piece to the terroir of a fromage. Well worth the read!

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