Matt Spiegler, Author at Edible Brooklyn

Matt Spiegler is an urban cheesemaker, crafting and aging his wheels in Gowanus, Brooklyn, and a cheese blogger at cheesenotes.com. He completed the Cheesemaker Certification program at the Vermont Institute for Artisan Cheese and worked at Woodcock Farm, a sheep dairy in Weston, VT. When not tending to his wheels or exploring the many facets of the cheese world he also writes code.

Eat, February/March/April 2015: Issue No. 37, Fertile Rinds

Local Cheesemakers Wash Their Curds in Everything From Beer to Absinthe

There’s a whole world of cheeses whose creation involves being dunked, bathed and swaddled in booze.

February 2, 2015 | By Matt Spiegler

Eat

Canary in the Cheese Cave: Uplands Cheese Halts Production of an American Classic Amid Industry Concerns

Uplands Cheese sent a ripple through the cheese world when they announced that they had cancelled production of Rush Creek Reserve. Could this be the first of many great cheeses to fall as the FDA shifts its regulation?

October 23, 2014 | By Matt Spiegler

Local Cheesemakers Wash Their Curds in Everything From Beer to Absinthe

Canary in the Cheese Cave: Uplands Cheese Halts Production of an American Classic Amid Industry Concerns

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