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so not all the links are functional.
Specials and collections mentioned in this newsletter may not be available.)
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Culture
Cheese finally gets its due! This December brings the launch of the
first ever national magazine about cheese. Season by season,
Culture
magazine captures new offerings and
traditional pleasures, interviews cheesemakers about their craft,
and explores the farms and animals at the heart of cheese. Culture
unearths the notable and obscure, from bloomy rinds and hard aged to
salt content and chevre. Also, in every issue, there are recipes,
chef's favorites and how they use them, great wines and beers for
pairings, useful and beautiful cheese gear, and all done by world
experts and journalists, insiders and taste leaders,
Culture
captures the joy of a food at once basic yet complex.
SPECIAL Cowgirl Creamery Offer
Culture,
cheese: farms, flavors,
people
The ONLY consumer magazine about cheese. Premiering DECEMBER 1, 2008
By clicking
here, you
SAVE 25%
off a one year subscription
Raw Milk Cheeses
The Raw
Milk Collection
Raw milk cheeses were common throughout the U.S. prior to WWII. The
rapid global industrialization of agriculture that followed
advocated for the pasteurization of most milk products. There is
now growing momentum here in the U.S. and Europe to maintain the
tradition of raw milk cheesemaking. The Raw Milk Cheese Collection
includes cheeses from three American cheesemakers who are working to
maintain this tradition.
Order Online
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Stuart Veldhuizen
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Texas Farmstead Cheese
Veldhuizen Family Farm
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We first met Stuart Veldhuizen at
the 2007 American Cheese Society Conference in Portland, OR.
Sitting across the table over breakfast, Stuart told the Cowgirl
conventioneers the story of his cheesemaking journey.
Stuart and Connie Veldhuizen own and operate Veldhuizen Family Farm
in Dublin, Texas. Stuart grew up on his family’s dairy in
Minnesota, and learned about farming by working side by side with
his father, William. In 1990, the Veldhuizen family decided to
relocate the farm to its present Texas location. After five
difficult years of exhausting, physical work, the dairy struggled to
survive. Dairy prices were stagnant and Stuart was tired. In 1995,
Stuart decided to leave the farm, vowing to never milk another cow!
Four years later, Stuart realized that he missed many aspects of
farming and wanted to give it another try. This time around, Stuart
and his wife Connie turned their sights to a value-added dairy
business and began to design their own creamery. All of the milk
for their cheeses comes from their own dairy, making this a true
Farmstead Cheese company.
We all enjoyed Stuart's energy at the Slow Food Nation cheese
pavilion last month, where he kept the people in line entertained
with conversation and tastes of his beautiful raw milk cheese,
Bosque Blue.
To learn more, visit their website:
www.veldhuizencheese.com
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Visit our online store to purchase Cowgirl cheese collections and other cheese-related merchandise. |
Visit the
Library of Cheese!
Learn more about the world's great cheeses by exploring our searchable database. |
How We Make Our Cheese
Read how we make our cheese with this step-by-step tutorial. |
Visit One of Our Creameries!!
See our artisan cheesemaking for yourself. |
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