Kategori: Milk And Diary

There is a saying that life is what happens while we are making plans. Andrea Cudin holds a Ph.D. in Philosophy; a native of Friuli, Italy, he never planned to make cheese. But life, and in his case love, led to a change in career and truly authentic cheese production

Editor’s note: We’ve looked at Spanish cheeses before, but we saved Manchego for a deeper dive. This is the first of a series on Manchego, possibly the most well-known of all Spanish cheeses, not just in Spain, but all over the world.

Cheesemaking has been a part of Spanish tradition

Editor’s note: Cheesemonger and author Gordon Edgar recently shared his experience as the Good Food Award’s vegan cheese informant. Previously he shared a review of Ending the War on Artisan Cheese. Now he’s back with the scoop on what it’s like to judge cheese for the American Cheese

Escaping Brooklyn to the Hudson Valley

“It’s not just so much {that} I love cheese,” says Timothy Haskell, explaining why he decided to open Cold Spring Cheese Shop. “I just love the culture of cheese shops, specifically all the things that are interspersed, gourmet things and things that go

Even as a cheese writer and educator, Piave wasn’t really on my radar, until it was seemingly everywhere on my radar: one of the blind-tasting cheeses for the Cheesemonger Invitational, mentioned in a Facebook chat among cheese pros as an underrated, best-value cheese, featured in every course in a

Valley Cheese & Wine

1570 West Horizon Ridge Pkwy. #140

Henderson, NV 89012

 

Showing up for Cheese

“Cheese is just like us. It’s a representation of how it’s been treated throughout its lifecycle,” says Diana Brier, owner of Las Vegas’s Valley Cheese & Wine. “If it had a bullshit

The upstate community of Utica, New York will soon be host to a uniquely elegant cheese experience when Artisanal Premium Cheese opens its doors to reveal its new modern state-of-the-art distribution, refining, and retail facility. The brainchild of Utica native and current Executive Director Daniel Dowe, it promises to deliver

The best “bries” on earth don’t always have brie in their names, and therein lies some potential consumer confusion. Brie isn’t a category of cheese, merely a player in the bloomy rind game, but its proliferation in an industrial form, typically available at grocery stores, makes many consumers believe that

Kristin Vuković is the author of the forthcoming The Cheesemaker’s Daughter (August 6, 2024, Regalo Press), inspired by her travels to the island of Pag in Croatia—and of course, Pag cheese (Paški sir). I was lucky enough to meet Vuković in a

Ash-ripened cheeses are among the most instantly recognizable in the dairy canon for their somewhat goth exteriors, or telltale, racy stripes, especially when set against the bright white paste of young goat cheeses. Perhaps second only to blue cheeses, and sometimes mistaken