Kategori: Milk And Diary

Gouda is the most famous cheese of the Netherlands, loved worldwide for its notably sweet yet balanced flavor.  Perhaps more than most cheeses, it undergoes a remarkable transformation when aged beyond a couple of years, developing incredible sweet

For many of us, a cheese spread such as Alouette or Boursin may have been among our first “fancy” cheeses. Fluffy and creamy, bedazzled with herbs, they were like eating chip dip in cheese form. While our cheese palates may have matured to include more cheeses of a more complex

If, when you think of Northern Italian cuisine, you think of hearty, meaty dishes such as Bolognese, lasagna, or osso bucco, then you’re not thinking quite north enough. In the northernmost regions of Italy, tucked into the foothills of the Alps and Dolomite mountains, the landscape changes considerably from sun-drenched

Just like fashion, food trends come and go. Fondue was all the rage in the 1960s and 70s, thanks to the Swiss cheese “cartel” (yes, you read that correctly), and raclette’s popularity keeps growing: its consumption in France shot up 12.6% during the long months of confinement in 2020. Despite

Norway, a country whose most iconic cultural export is painter Edvard Munch’s depiction of the agony of human existence, would like to offer a more upbeat alternative. This January, when Mona Juhl, the Norwegian Ambassador to the United Nations, began her term as president of the UN Security Council, she

Location

21 Main St, Chatham, NY 12037

Creating a Space for Cheese in Chatham

Bimi’s owners, Ellen Waggett and husband, Chris Landy, seem unlikely cheesemongers. First off, they work in television in New York City. She’s an Emmy Award-nominated freelance production designer for

It’s been said that all pizza is good pizza, and while I mostly tend to agree, pizza that really nails the cheese element is, in my mind, what separates good pizza from great pizza. I will entertain arguments here on both sauce and crust, but this is a cheese site,

Ron and Josie Henningfield’s artisan line of cheese curds, cheddars, goudas, and natural rind Alpine-style cheeses for Hill Valley Dairy could be described as classic Wisconsin, beginning with what Ron Henningfield calls “fantastic milk.” Henningfield’s third-generation family farm, Romari Farms, in East Troy, dates from 1942 and is just a

“Life is great. Cheese makes it better.” – Jean Anthelme Brillat-Savarin (Renowned French gastronome)

The annual California Artisan Cheese Festival takes place March 21 – 23, 2025, and as always, will be a celebration of all things cheese and everything that goes with it. Use the code 25CProf15 when purchasing

Even in states where milk production is strong, maintaining a thriving cheesemaking business is challenging. In recent years, the Kansas Livestock Association noted that the state ranked 17th for U.S. milk production, with 193 licensed dairy herds. Only a few are small farmstead cheese operations. Unfortunately, several goat’s milk cheesemakers