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ANDREW STEINER: Wondrous Winter Cheeses
Andrew's Cheese Shop | Santa Monica, California
January 2017 Issue | Volume 5, No. 1                                  Vacherin Mont D'or | Rolf Beeler's Appenzeller | Rogue River Blue




















 
 
 
 


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BELMOND EL ENCANTO
SANTA BARBARA, CA

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  BELMOND EL ENCANTO
SANTA BARBARA, CA

JEREMY SEWELL

       
Deep Nutrition
by Cate Shanahan, M.D.

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Andrew Steiner shares the best way to eat the winter soft rind, Vacherin Mont D'or. See what he said on our —


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Cheesemakers, as general rule of thumb, use milk from animals that graze on fresh pastures and grass. The best milk of the year usually comes from the first milking of the spring, when the cows produce the sweetest and the richest milk. But that doesn’t mean the cheese plate must remain empty when winter hits. Cheese Whiz Andrew Steiner has shared his insight into some wondrous winter selections. Vacherin Mont D’or Switzerland “So it starts off at its peak,” Steiner explained milk through the seasons, “and it will go down in quality very slightly, but it stays high quality through the fall. When the grass disappears, the quality goes down. So they stop producing high quality cheeses with one exception—This One.” Steiner, who believes people should follow their own taste preferences, deviates from this golden rule when it comes to Vacherin Mont D’or. “I force people to buy it,” Steiner said. “On a regular basis. Because it’s not around very long. It’s super hard to find in the United States. We’re very lucky to be able to get some here. The opportunity goes away quickly, so I always tell people, You need to eat this. Nothing tastes like it.”