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—hot off the presses—

 
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usi olive oil Competition

may 29, 2026

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 The faculty

Authors
Pamela Vachon
Pamela Vachon

Pamela Vachon is a freelance food and travel writer whose work has also appeared in Wine Enthusiast, Bon Appétit, CNET, and VinePair, among others.

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Carlos Yescas
Carlos Yescas

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.

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David Phillips
David Phillips

David Phillips is an American Cheese Society Certified Cheese Professional (CCP®) cheesemonger and a Cheese State UniversityCheese Scholar.

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Carol Penn Romine
Carol Penn Romine

Carol Penn-Romine, Certified Cheese Professional ACS CCP, is an award-winning food writer and cheesemonger based in Seattle.

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Alexandra  Jones
Alexandra  Jones

Alexandra Jones is a Philadelphia-based writer, erstwhile cheesemonger, and the author of Stuff Every Cheese Lover Should Know.

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Lisa Futterman
Lisa Futterman

Lisa Futterman, ACS CCP, is a cheesemonger and freelance beverage journalist based in Chicago.

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Spotlight

Discover the Wonderful World of Wisconsin Cheese

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pairings

Blog
A Cheese Lover’s Punk Playlist
David Phillips
A Cheese Lover’s Punk Playlist
David Phillips
David Phillips
Visit Champagne for the Wine AND the Cheese
Kathleen Willcox
Visit Champagne for the Wine AND the Cheese
Kathleen Willcox
Kathleen Willcox
5 Easy Ways to Serve Cheese for Dessert
Lee Musho
5 Easy Ways to Serve Cheese for Dessert
Lee Musho
Lee Musho
 

cheese education

Blog
Meet Ġbejniet: Malta's Mighty Little Cheese
Agnes Groonwald
Meet Ġbejniet: Malta's Mighty Little Cheese
Agnes Groonwald
Agnes Groonwald
5 Tips for Cheese Shopping Abroad
Carol Penn-Romine
5 Tips for Cheese Shopping Abroad
Carol Penn-Romine
Carol Penn-Romine
How to Use Every Kind of Mozzarella From Buffalo to Burrata
David Phillips
How to Use Every Kind of Mozzarella From Buffalo to Burrata
David Phillips
David Phillips
 

profiles

Blog
How New School Cheese is Upgrading the American Slice
Pamela Vachon
How New School Cheese is Upgrading the American Slice
Pamela Vachon
Pamela Vachon
Uplands Cheese: Past, Present & Future
David Phillips
Uplands Cheese: Past, Present & Future
David Phillips
David Phillips
Big Changes for Landmark Creamery
David Phillips
Big Changes for Landmark Creamery
David Phillips
David Phillips
 

Cheesemaking

Blog
Four Affineurs Aging America’s Best Cheeses
Pamela Vachon
Four Affineurs Aging America’s Best Cheeses
Pamela Vachon
Pamela Vachon
6 Ways to Make the Cheese World More Inclusive
Elisa Shoenberger
6 Ways to Make the Cheese World More Inclusive
Elisa Shoenberger
Elisa Shoenberger
9 Great Movies for Cheese Lovers
Elisa Shoenberger
9 Great Movies for Cheese Lovers
Elisa Shoenberger
Elisa Shoenberger
How the Fiscalini Family Became Award Winning Cheesemakers
Georgia Freedman
How the Fiscalini Family Became Award Winning Cheesemakers
Georgia Freedman
Georgia Freedman
Is Cheese Made with A2 Milk the Next Big Thing?
Shoshi Parks
Is Cheese Made with A2 Milk the Next Big Thing?
Shoshi Parks
Shoshi Parks
How Meredith Dairy Commits to Good Cheese and Sustainability
Elisa Shoenberger
How Meredith Dairy Commits to Good Cheese and Sustainability
Elisa Shoenberger
Elisa Shoenberger
Why Are We Celebrating Raw Milk Cheese?
Carlos Yescas
Why Are We Celebrating Raw Milk Cheese?
Carlos Yescas
Carlos Yescas
How One Wisconsin Cheesemaker is Leading the Way for Women
Julie Kendrick
How One Wisconsin Cheesemaker is Leading the Way for Women
Julie Kendrick
Julie Kendrick
A Brief History of Cheesemaking with Thistle Rennet
Summer Rylander
A Brief History of Cheesemaking with Thistle Rennet
Summer Rylander
Summer Rylander
The Surprising Story of Artisan Cheesemaking in Vietnam
Katie Lockhart
The Surprising Story of Artisan Cheesemaking in Vietnam
Katie Lockhart
Katie Lockhart
 
 

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