Gordon Edgar at American Cheese Society Conference
American Cheese Society , Sacramento CA
CHEESE FACTS, CHEESE FEELINGS
As the last people in line before it reaches the customers, retailers have the power to help foster or hamper the growth of American-made cheese. Do their value judgments get in the way? Is that a good thing or a bad thing? The moderator and panelists of this session will look at a number of controversial or misunderstood cheese practices and discuss whether those concepts should be used to sell a cheese, shelve a cheese, or simply be better explained. Terroir, frozen curd, local, wheel size, raw vs. pasteurized milk, certifications, cave-aged, how big is BIG, and whether artisanal is a dirty word are some of the buzz words and practices that will be interrogated in this lively discussion.