Issue 28

Posts From Matt Biggins

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Matt Biggins

Matt Biggins

Matt Biggins may have discovered his love for cheeses working the rice paddies in western China. He could have learned to write during his stay on MIR. If so, he’s certainly happy to be living comfortably in the US and working with FSM Omaha.

London Calling

Arriving in London on a perfectly overcast, rainy day, I had been warned by fellow travelers not to get my hopes up too high for British cooking. For decades, the Brits had been the world leader in boiled meats, puddings

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The Blues

Nothing depressing about intense flavors found in blue cheeses. As the legend goes, a young man was enjoying a simple lunch of bread and sheep’s milk cheese. Capturing his attention was a beautiful woman off in the distance. Stashing his

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Parmiggiano-Reggiano: The Meaning Behind the Name

What’s in a name? There are many names in the cheese world from names that describe a general type of cheese, to very specific styles of cheese, to recognized brand names. When you see the name “Cheddar” on a package

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The Power of Cheese

I was raised on mild Cheddar cheese. It was omni-present. On burgers, sandwiches, nachos, salads, on damn near every meal. Now, there’s really nothing wrong with mild cheddar. It’s the Swiss army knife of cheeses. You can use it anywhere.

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