Author Archives | Anne Greenwald

Anne Greenwald works the cheese counter at Whole Foods Market, Columbus Circle, in New York City. She invites you to stop in and try some raw milk cheeses with her, including some of her other favorites: the Point Reyes Blue, from California, the Rolf Beeler Gruyere, from Switzerland, and the Gabietou, from France.

Historical Figures and Their Cheese Counterparts

May 20, 2008

Cheese

Cheese reminds me of people. In the California sunset hue of the Aged Mimolette I recognize my own father; the firm but delicate nature, the coarse exterior (but sweet to those who know it best), even in its scent. Served on a platter, the Mimolette resembles a slice of cantaloupe, so it seems as if [...]

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Raw Cheese Power

April 9, 2008

Cheese, Food

A great cheese should have depth, uniqueness, and a sense of humor. Raw milk cheeses are epitomic of these attributes, as they not only outshine pasteurized cheeses in flavor, but are more as nature intended. Just like a fine wine, raw milk captures the essence of the geographical region from which the animals ate their [...]

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