Kategori: Milk And Diary

The bucolic coastal and agricultural counties just north of San Francisco have long been an epicenter of artisanal cheese in America. In fact, I grew up in the suburbs of San Francisco, less than 25 miles away from the oldest cheese company in the US. Located in Petaluma on the

If you’ve ever found yourself thinking that beer and cheese would make the perfect combination, you’d be at home in central Kentucky. For that is the home of beer cheese. Almost every local diner, bar, and restaurant will have some version of it. But what is beer cheese? It is

Editor’s note: March is B Corp Month, so we thought it was a particularly good time to share the story of how and why a few cheesemakers became part of the B Corporation movement. 

There’s a lot to ponder on the label of a Tillamook blue cheese. Smokey Blue has

In London on Tuesday, 4 September, 1666, Samuel Pepys recorded in his diary that he buried his wine and his ‘Parmazan Cheese’ in his garden, to protect both from the Great Fire of London that was rapidly approaching his house. It was estimated that the cheese would have cost him

In June of 1982, the first Great American Beer Festival was held in Denver. Twenty-four breweries served 47 beers, laying a cornerstone for the craft beer movement. About a year later, a food science academician and a handful of pioneering cheesemakers convened the first American Cheese Society

Cheese stands out as a remarkably versatile ingredient in cooking. Whether incorporated into sauces, melted over main dishes, or baked into pastries, it can elevate both simple and complex recipes. Its unique ability to enhance flavors, create contrast, and enrich a dish makes it an essential component

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