Father’s Day is a great time to treat dad to something special, and that isn’t another tie. We reached out to some of our favorite cheesemongers to get their recommendations for artisan and farmstead cheeses and even some pairings that are sure to please.
Read MoreFive thousand feet up Alp Vounetz in the hulking, rugged mountains of Charmey, Switzerland, dairy farmer Béat Piller submerges his chest and arms into a large cauldron of nearly-scalding curds and whey.
Read MoreLaura Chenel is widely credited as the brand that introduced fresh goat cheese to America, but there’s more to the story than just that. The brand is one of the pioneers of the artisanal craft cheese movement in the United States
Read MoreFeta, just like products such as Champagne and Prosciutto di Parma, is a Protected Designation of Origin (PDO) product. That means the name Feta is protected by the European Union. But plenty of other cheeses are labeled as Feta. What difference does it make?
Read MorePairings with cheese, wine, or any other edible or imbibable thing are built around similarities and variances between the partners. Flavors and textures can match and mirror each other, or they can contrast and balance each other out.
Read MoreFor many people, the thought of pairing wine and cheese is a little intimidating. Usually, it’s because there are so many options available, the odds of ‘getting it right’ can seem slim. Fortunately, creating great wine and cheese combinations isn’t quite as daunting as it might look.
Read MoreFromage Blanc literally means “white cheese” in French, but what is it exactly? We spoke with Kirstin Jackson, author of Fromage Blanc, an illustrated cheesemaking recipe book, to find out.
Read MoreMacaroni and cheese is one of the greatest comfort foods. Ideally it’s gooey and richly flavored with a smooth and silky sauce, but making it at home can be tricky so it’s important to use the right cheeses, pasta and cooking techniques.
Read MoreTo many people, goat milk cheeses are slightly sour logs of cheap, crumbly white clay, barely even worth calling ‘cheese’. Supermarket dairy cases are full of bad options, little more than bad-faith ambassadors of a cheese style worthy of so much more appreciation.
Read MoreThat Cheese Plate Will Change Your Life is now out in hardcover by Instagrammer and cheese plate aficionado, Marissa Mullen.
Read MoreParmigiano-Reggiano is revered as one of the best cheeses in the world, and rightfully so: Since the 13th century, this magnificent cow milk creation has been gracing recipes and cheese plates all over the world.
Read More“Behold the power of cheese,” was a slogan developed by America’s Dairy Farmers in the 1990s to accompany advertising scenarios that revealed the awesome sway that cheese has over its devotees.
Read MoreCheese has many dance partners in the beverage category, and much enthusiastic prose has been spent on particular marriages between cheese and wine, cheese and beer, and even cheese and spirits.
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