Washing the outside of a cheese as it ripens keeps the rind from cracking and exposing the interior. It promotes the growth of pinkish-orange Brevibacterium linens (B. linens), which produces the “stink” in stinky cheese, and meaty, pungent flavors. The liquid used for the wash—brine, wine, beer or spirits—contributes its own flavors. Pike Brewlaggio Estrella... View Article
Food - Full Pints March 1, 2010 - Julie Johnson
When Cindy West left a career in accounting, she and her husband Dorian spent a year in Paris, where she trained as a chef. Back in her home state of North Carolina, she worked in restaurants until the demanding schedule of a professional chef collided with the needs of young children. The couple bought a... View Article
Food - Full Pints - REVIEWED_POSTS March 1, 2008 - Randy Mosher
Beer and cheese have a lot on common. As Brooklyn Brewing’s brewmaster, Garrett Oliver, is fond of pointing out, cheese is grass processed by microbes in the cow’s stomach, and beer is grass processed by the brewer and the action of a microbe, yeast.