Kategori: Milk And Diary

When reading about the Ancient Greeks, there’s often descriptions of drinking wine with grated cheese. In Homer’s An Iliad, there’s a passage about a drink called Kykeon that describes a woman mixing “a mess with Pramnian wine; she grated goat’s milk cheese into it with a bronze grater, threw

Donna Kelly grew up in Tuscon, AZ, where “quesadillas were a staple in most households.” In the new edition of her book, Quesadillas she offers up 60 recipes for a wide array of variations on this oh-so-simple treat. Kelly goes well beyond the Latin American standard with versions inspired by

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