Monthly Archives: April 2014

Charcuterie: Books for meat lovers

Charcuterie is the branch of cooking Pork-Cutsdevoted to prepared meat products, primarily from pork. Originally intended as a way to preserve meat before the advent of refrigeration, cured meats are prepared today for their flavors derived from the preservation processes.

Interest in charcuterie has exploded over the past decade.  Sure, charcuterie has been around forever, but now the demand for home-made meats has reached fever pitch. People are hooked on fine meats. If you want to explore the world of cured meats and sausage making, we have a few books that will get you started. Continue reading

Fine Goat Milk Cheese from California

WhiteBabyRedCollarCypress Grove Chevre is one of North America’s best known artisan goat cheese companies. The seeds of Cypress Grove Chevre were sown in the 1970s when Mary Keehn, a single mother of four daughters living in Humboldt County, California,  began looking for a healthy source of milk for her family. As luck would have it, a neighbor had two goats. When asked by Mary if she was interested in selling them, she told her, “Honey, if you can catch them, you can have them.” Continue reading