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Steve Millard

@stevemillard

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out west 🤠

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trio did it again

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keys dump and brandon

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best vacay ever! #surprise #imup

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The Anne Saxelby Legacy Fund . @annesaxelbylegacyfund

Anne was a friend and legend in the farmstead cheese community. She tragically died young in 2021.
Her family rallied, created the fund in her memory. It's already placing many young people in farm, food, and cheese making internships. 2023 goal is to fund 60 internship!

Much love to her family , you're in our hearts 💕💕💕

Donate on #givingtuesday

https://www.annesaxelbylegacyfund.org/make-a-donation?_kx=J-ekVsgu7rK84SeId9L1G4jaJIAfckGKAsDRZ6_Gtf4XrjVJMxCPsmW5vyfR9qKZ.YgnsyW

#annesaxelby #annesaxelbylegacyfund

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Amazing #musicforlife #concerts #midnightoil #flashrouge #aussies Thank you Evan,!!!!!!!!!

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took some photos this summer for the new @acmesmokedfish online shop! thanks for the opportunity guys 🙏🏻✨🐟 and luv forever to the best assistant @jaybeetheworst !!✨😬❤️

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If you were “sitting” on a mixed case of Z Crackers, what would you pair them with? Whether your ideas are classic/traditional or completely over the top, we’d love to hear them! #crackers #zcrackers #crackersandcheese #cheeseandcrackers #kosher #nongmoprojectverified #snacks

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Rush delivery to Murray’s Cheese as they only had a few bottles of our best selling truffle oils lefts. They sell a lot of our oils and honey with their cheeses. .
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#murrayscheese
#murrayscheesebar
#honey
#organicfood
#cheese
#finecheese
#cheeseshop
#salumiere
#cheeseboard
#cheeseboardsofinstagram

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Cheeseletes has gone international! Spotting in Italy this past weekend. Ready for Portland 2020! #runforcheese
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#cheeseletes5k #runpdx #runitalia #cheeserun #runforcheese #runpiedmont #cheesesociety20 #slowcheese2019 #cheese2019

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These curious, friendly cows are truly living the good life at Ferme de la Tremblaye - volume up!
Alongside excellent camembert and brie, their milk is also used to make Saint Jacques, a funky, gooey, geo-rinded puck. We had the distinct pleasure of tasting a test version of it that had been stuffed with fresh black truffles - second photo. •
The farm is nestled between a river and protected forest which a tiny town just across the way.
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Cheese comes from milk which comes from grass which relies on good soil. The soil at Tremblaye is living and thriving. The 4th picture shows a wheat field that had been harvested, then seeded with clover and left on its own to grow. The land is never tilled, the soil is always active and healthy. A block of this soil, submerged in water, behaves like a sponge: it holds its shape and absorbs water. A block of conventionally tilled soil place in water simply falls apart. •
Though most of the power used on the farm is produced from sustainable biogas, they have a wood fired boiler that provides hot water for the farm and the creamery. They sustainably harvest all their wood from the surrounding forest - cedar, chestnut, and oak. The wood chip in the 5th shot smells like freshly cut cedar.
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The final picture is one of the farmhouses. Tremblaye provides housing for their full time staff and many of them get to live in this charming spot. Living so close to the animals makes it easier to care for them and still maintain balance between work and play.
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Oh, and that biogas? They use it to produce electricity. In fact, they have so much that they sell electricity to the nearby town.
It is rare and inspiring to see this scale of full circle sustainability at play in cheesemaking, especially in Europe. To think that healthy soil is a pathway to sustainable electricity, a happier climate, and delicious, authentic cheese gives me hope for the future. •
And that cow tongue in the first video fills me with immense joy.
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#fermedelatremblaye #farmsteadcheese #fromagefermier #cheeseclass #cheese #france

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Lunch today was in the courtyard of an old farm about an hour or so outside of Paris. We started with excellent foie gras à la maison, garlicky escargots, lentils with duck gizzards, and ravioli in a pool of melted reblochon. To follow, boudin noir, calf liver, roasted farmhouse chicken, and smoked herring. More to come soon on this morning’s creamery adventure!

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