Sylvia Burgos's blog
It's the sheep's milk
by Sylvia Burgos, 8/5/08 • What makes for great US cheese? It’s the sheep’s milk. Did you know that most of the USA’s 44 sheep dairy operations are in the Upper Midwest and Northeast? Most sheep cheese farms are in northwestern Wisconsin, east central Minnesota, Vermont, New Hampshire and Maine. Rugged country. Rugged sheep.
Artisan cheese marketer reveals why we reach for that cheese
Sylvia Burgos, 5/26/08 • Natural food stores, high-end food sellers and chain grocers are expanding their selections of artisan cheeses. So many choices! If you’re like me, you may find yourself staring at wedges you know little or nothing about. Of course, if you love cheese, this won’t stop you from buying…something.
Introducing Artisan Bread, Cheese and Wine
• by Sylvia Burgos • The aim of this project is to explore the links between artisan breads, cheeses and wines and issues like our local environment, eating seasonally, the barriers and opportunities to these artisan businesses. We’ll take a look at how these foods are affected by national policy, like the Farm Bill. We’ll also look at how these foods reflect and affect our culture.
As the TC Daily Planet begins publication of Sylvia Burgos’s blog, we look back to her initial blog post for an introduction.
