by Gigi | Apr 10, 2023 | FoodWISE blog
Brie and Manchego—I’ve started to make soft, mold-ripened cheeses, and I must say they are delicious. You can eat them as soon as the mold has developed, a week after setting the curds, even better, two weeks later. And a month later? Delish! But is this REAL... 
by Gigi | Jan 2, 2023 | FoodWISE
Branching out into monastery cheeses—with our sheep milk.* Besides the famous Bethlehem Cheese from the Abbey of Regina Laudis in Connecticut, there are a number of Trappist cheeses I am working on. this first experiment was a delight—aged with regular washings of... by Gigi | Apr 3, 2021 | FoodWISE
Today, we see a lot of backsliding with COVID precautions and infection rates. Our food supply is vulnerable. As I wrote in FoodWISE, our food system is like an interconnected web, “All the farmers, millers, butchers, bakers, grocery clerks, and cooks are the people... by Gigi | Dec 29, 2020 | FoodWISE
Gigi Berardi reads FoodWISE, the final part—recipes. What’s the deal with cheese? Milk wants to be cheese—and fresh milk starts to sour soon after it is left out! The image is of some of Gigi’s sheep cheeses. Visit gigiberardi.com for recipes and book... by Gigi | Oct 9, 2020 | FoodWISE
Gigi Berardi reads FoodWISE, a few closing paragraphs about Our Shared World of Food, and shares here an image of a beautiful Vegan meal—she helped to cook many during her 5 months in Dornach, Switzerland (two years ago). She mentions Fall Family Weekend, where...