Food Wednesday at the NY Times...

The New York Times
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October 4, 2006
The Earth Is the Finishing Touch
By MARIAN BURROS

BY going underground, Mary and David Falk have stayed on top of most artisanal cheesemakers in this country.

For 10 years, at their Love Tree Farmstead in Grantsburg, Wis., they have been aging cheeses in caves dug into a hillside, their concrete walls painted with pictographs. The Falks say it’s the only way to produce deeply flavored, nuanced, natural-rind tommes and wheels like those of European cheesemakers.

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R.W. Apple Jr.

Dead at 71, who used to write so many wonderful articles on food and travel. Of thoracic cancer.

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