Kategori: Milk And Diary

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

Nicole Porter wants to help save the yak. And she’s come up with an inventive if unorthodox plan to do so: by making yak’s milk cheese. “Yak cheese saves the yak because every piece of cheese makes it possible for farmers to have a reason to breed yaks,” says Porter,

If you love the creamy unctuousness of Brie, you are not alone. The cheese is so popular that it has a French museum dedicated to it. The cozy little Maison du Brie de Meaux is only a 40-minute train ride from Paris, located in Meaux, a town famous for

If you are planning on making a cheese-centric trip to experience ALL the cheese New York City has to offer, you can fuggedaboutit. In order to experience all the cheese NYC has to offer, you’d have to move here, and even then, with years of opportunity, you still may be

If you threw a party…invited everyone you knew, you would see a great big cheese plate made by me, and the theme of that cheese plate would definitely be Golden Girls. (No really, I might actually do this. Who’s in for caftans and curds?) I’d argue that if

Many of Italy’s staple culinary cheeses are well-known among Americans. Mozzarella is the most consumed cheese in the U.S. thanks to our never-ending love of pizza. A flurry of Parmigiano Reggiano is always called for when pasta is on the menu. And we’ve all been

Pairing wine and spirits with cheese gets tricky sometimes. The subtle complexities of flavor and aroma in cheese can get overwhelmed by the beverages we love on their own, or with our favorite meals. The expensive Burgundy you splurged on could bulldoze your cheese board and might best be saved