You may have seen crème fraîche around. You may have even had it on something like blini or smoked salmon. But, what exactly is it?
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Victory boxes are here to save the day! An innovative program to support farms and cheesemakers during the COVID-19 crisis.
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Sometimes the simplest things are also the trickiest to get right. With just a few ingredients and no special techniques, anyone can make a grilled cheese sandwich, but not necessarily a great grilled cheese sandwich.
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Mike Geno likes to joke that he lives in a house that cheese built and that he drives a car literally funded by wheels. Painting cheese portraits is his full-time job.
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Wisconsin is known for beer and cheese, and many of the Dairy State’s producers were founded by immigrants. Here are six Wisconsin beers to pair with Wisconsin cheeses—and why.
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Earlier this year the California Artisan Cheese Guild (CACG) elected Felice Thorpe as their new president. The CACG is a dynamic organization that promotes California artisan cheese through partnerships, outreach and education.
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Paneer is an unsung hero of the cheese world. This fresh, acid-set Indian cheese doesn’t melt and is typically made from buffalo milk or a mix of buffalo and cow’s milk in India, and cow’s milk in the United States. It’s most well known as the protein in saag paneer (a dish you’ll find on almost every Indian restaurant menu), made of creamy spiced greens (often spinach) cooked with fried cubes of paneer, and is often the extent of most people’s paneer knowledge. But one Oakland-based paneer company is trying to change that
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As the COVID-19 pandemic unfolded, the country watched as food supply chains from flour to milk to meat shuddered and buckled.
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Alison McQuade didn’t set out to be a chutney maker. Crafting jars of chutney was just a holiday project that took on a life of its own.
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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.
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Five 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.
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Laura 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
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Feta, 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?
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Pairings 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.
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For 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.
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Fromage 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.
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Macaroni 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.
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To 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.
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