Kategori: Milk And Diary

I try not to buy strawberries in New York in January, but I don’t necessarily have a built-in calendar when it comes to my favorite curds. But I should; cheese, like many foodstuffs, is just as subject to the notion of seasonality. Like my favorite berries, cheese has distinct seasons,

S’mores are the ultimate nostalgia-inducing treat. A simple combination of graham crackers, plus chocolate all melded together with a gooey fire-toasted marshmallow can evoke the happiest memories of camp or family summer holidays. While designed for cooking over a campfire, they have made it into kitchens

Along with over 1000 other cheese professionals, I gather every year for one of the best places for advanced cheese education anywhere in the United States. When I tell people – at the dog park, at punk shows, at work – that

In our new series of cheese profiles, we further examine those cheeses that have been called out as best sellers from places in our “Cheese Shops We Love” series. Next up, Amsterdam’s dessert-like L’Amuse Signature Gouda.

We can all only hope to be described as “delightfully nutty” in our advanced

Editor’s note: We can learn a lot about the culture of cheese by how cheeses are named. Contributor Carlos Yescas highlights several ways in which we end up with some of the weirdest cheese names. 

1. Religion

What’s in a cheese name? Stinking Bishop, Sainte Nitouche, Tête

As a cheese professional, attending industry-related events, (including conferences, seminars, and competitions) is crucial to my job. It’s also kind of a blast.  I began attending the American Cheese Society Conferences in 2004, and I try to never miss one. I’ve also participated in Culture magazine’s Counter Culture workshops and

Mooo-ve over, Mona Lisa, there is another must-see attraction in Paris! Le Musée du Fromage, a museum celebrating the world of French cheeses opened in June 2024. It’s housed in a stately 17th century stone edifice located on the

Sometimes it pays to stop and remember that “American” isn’t a modifier limited to that which comes from the United States, a fact that rang especially true during this year’s American Cheese Society Conference, which took place July 10 to 13 in Buffalo, New

In our new series of cheese profiles, we further examine those cheeses that have been called out as best sellers from places in our “Cheese Shops We Love” series. Up first, the decidedly delightful Délice de Bourgogne.

Délice de Bourgogne is definitely a conversion cheese: one that is capable of

André Darlington is the author of half a dozen books on food and drink (including a few co-written with his caseophile sister Tenaya, AKA Madame Fromage). His latest, Bar Menu: 100+ Drinking Food Recipes for Cocktail Hours at Home, collects simple yet