Chomp Shop Cheese

03/21/2022

I'd love to see you on Sunday! (Name Change on FB pending)

Make your calendars for this one!

02/28/2022

MARCH is Women's History Month!
Join me as we celebrate these fabulous midwest cheesemakers (and farmers)🐐🐑🐄
Thursday, March 3rd 6:30pm
$7.00 tasting fee 🧀🧀🧀
Register at the Villa Park Public Library
630.834.1164 (call today to register)

Hope to see you there!

11/07/2021

https://www.facebook.com/133490925248/posts/10165786659820249/

Chällerhocker's label was intended to depict a happy scene: A child poking his head outside of a cheese cave, as if to declare, “The cheese is finished! The cheese is aged!”

11/03/2021

https://www.thrillist.com/news/nation/21-year-old-parmesan-cheese-wheel-is-for-sale

Calling all cheese lovers!

10/12/2021

Grab your favorite raw milk cheese and celebrate on the 16th!

We are getting ready to celebrate International Raw Milk Cheese Appreciation Day.

But why do raw milk cheese deserve to be celebrated? Leave your comments below.

09/15/2021

https://www.facebook.com/80962387662/posts/10158952647172663/

We talk frequently about milk and microbes, hay and Holsteins…but there’s an unsung hero that plays a huge role in the metamorphosis that is cheesemaking:

Salt.

Like a good bass line, salt runs through every cheesy song—felt but not always heard. Its role is not just to get you on the road to flavor town (which, admittedly, it does). Salt offers so much more:

MOISTURE 💧⬇️ - salt wicks away excess whey. Brining encourages the osmotic exchange of salt for water. Some cheeses get it by diffusion through direct salting. The dehydration of the surface creates a pro-rind good for:

MICROBES 🦠⬇️ 🧫⬆️ - An intensely saline environment will suppress the bacteria we don’t want in our cheese and clear the field for the cultures we DO want in our queso quest.

TEXTURE 🎚⬆️⬆️ - Short, Long, Fudgy, Fluid, Light, Lucious, and everything in between. Texture is the result of the symphonic sway of proteins, fats, and enzymatic action. Our NaCl bassist leads the rhythm section in a Proteolytic time signature that conducts texture towards its final form.

So here’s to salt and all it does to make our world go round.

📸:

09/09/2021

https://www.facebook.com/370614830800/posts/10159315735140801/

I learned a lot from Pat, I'll miss his e-mails from Cheese Science Toolkit . I didn't know him well, but everytime I saw him, it was like meeting a celebrity!🧀💙🧀

It is with the heaviest of hearts that we share the news of the death of our dear friend and colleague, Pat Polowsky.

Pat was beloved in the cheese community and we know that the news of his passing is unexpected and difficult. As stated in his obituary, "Patrick was an educator, a learner, a creator, a mentor, and an unforgettable spirit who will be missed by many. Although no longer with us, his heart and wisdom will provide us with warmth forever." https://www.ee-fh.com/obituaries/Patrick-Polowsky/ #!/Obituary

The funeral will be held on Tuesday, September 7th at 11:00 am in Chesterton, IN. Below is the funeral home information and address for those who may want to attend. The funeral will also be live-streamed for those who are unable to attend in-person.


Edmonds and Evans Funeral Home
517 Broadway
Chesterton, IN 46304
219.926.1330
https://www.ee-fh.com

05/20/2021

It's what I always say...be creative!

https://www.facebook.com/133490925248/posts/10165154338820249/

culture: the word on cheese Email Forms

05/15/2021

https://www.facebook.com/133490925248/posts/10165208071215249/

What makes the soft and buttery magic of a good burrata come to life?

04/17/2021

So, with only one tattoo, I'm ready for my cheese(tattoo),please!🧀🧀🧀

https://www.facebook.com/133490925248/posts/10165097541035249/

We gathered some of our favorite cheese tattoos from mongers, makers, and other cheese people. Get ready, because it’s going to inspire you to get inked.

04/08/2021

Who said the moon is made of cheese?
Um...I'm guessing it will taste spectacular!
🧀🌒🌍🧀🌒🌍 (photo from Neil de Grasse Tyson's FB page) thank you NGT!