—hot off the presses—
Blog
A roundup of spooky cheeses for Halloween
A closer look at cheesemaking in Laos
A roundup of viral cheese recipes
A closer look at a guava and cheese pairing from Brazil
A roundup of spooky cheeses for Halloween
A closer look at cheesemaking in Laos
A roundup of viral cheese recipes
A closer look at a guava and cheese pairing from Brazil
Carlos Yescas is a cheese scholar and book author. For the past 10 years, he has worked promoting artisanal and raw milk cheeses and protecting traditional cheesemaking practices.
David Phillips is an American Cheese Society Certified Cheese Professional (CCP®) cheesemonger and a Cheese State UniversityCheese Scholar.
Carol Penn-Romine, Certified Cheese Professional ACS CCP, is an award-winning food writer and cheesemonger based in Seattle.
Alexandra Jones is a Philadelphia-based writer, erstwhile cheesemonger, and the author of Stuff Every Cheese Lover Should Know.
Lisa Futterman, ACS CCP, is a cheesemonger and freelance beverage journalist based in Chicago.
A playlist that pairs cheese and punk music.
Roundup of the best Champagne and cheese pairings
A roundup of easy ways to serve cheese for dessert.
Roundup of India's best artisanal cheesemakers
A closer look at Zebrina's globally inspired cream cheese flavors
How to pronounce cheese names
Highlights from the career of a legendary French fromager
A closer look at European style cheesemaking in Nepal
A closer look at a craft American cheese producer.
A closer look at America's growing culture of cheese aging.
A closer look at broadening workers in the cheese industry.
Roundup of the best cheese-themed films.
How the Fiscalinis transitioned from dairy farmers to farmstead cheesemakers
A closer look at A2 milk and why it is gaining in popularity.
A look at the cheese and production at Meredith Dairy in Australia
A closer look at the history and politics of raw milk cheeses and why we should support them.
A closer look at the women in leadership roles at Emmi Roth and the lack of gender equality in cheesemaking.
A closer look at thistle rennet in cheesemaking and a round-up of some traditional vegetarian cheeses.
All about Italian style cheese being made in Đà Lạt, Vietnam
Extra Credit
California is the number 1 dairy producing state and Wisconsin is right behind as number 2, so it should come as no surprise that both are celebrating cheese with festivals.
A closer look at cheese trails and maps in the U.S.
A closer look at why a novelist found inspiration in cheese
Pamela Vachon is a freelance food and travel writer whose work has also appeared in Wine Enthusiast, Bon Appétit, CNET, and VinePair, among others.