Kategori: Milk And Diary

Cheese is magic. From a few ingredients — milk, salt, a coagulant, possibly some friendly bacteria, heat and time — we can make hundreds if not thousands of cheeses. But the making of cheese isn’t the only kind of dairy magic. Cheese has a long history of being

Years ago, I was tapped to be a speaker at a California cheese conference, but the night before the reception, a Wisconsin cheese representative called me. Their cheesemonger was sick—could I be the one to share samples of their

The Sonoma based cheesemaker Vella Cheese began production in 1931 and their products continue to shine—remarkable for both their quality and value. We recently spoke with Chickie Vella to learn more about the company that has been producing cheese since the very beginning of the artisan cheese movement

Editor’s note: As a follow up to our profile of Bimi’s Cheese contributor Miriam Rubin shares the details of Bimi’s Canteen, a cheese focused restaurant.

Location

Bimi’s Canteen
19 Main Street, Chatham, New York 12037

Fondue is hot stuff at the newly opened Bimi’s Canteen, a

Considered to be the king of all Swiss cheeses, Emmentaler (or Emmental as it is known in the US) dates back to the 13th century and is one of the top cheeses of Switzerland. Colossal in size and mellow in flavor, this medium-hard cheese is best recognized for the

When the outside temperatures exceed 90 Fahrenheit and you’re feeling as limp as a plate of overcooked pasta, place a few cheeses on a board with some nuts, fresh fruits, olives, and herbs, and add some crusty bread, and call it a meal (for help creating a cheeseboard check out

Location:

215 Knickerbocker Ave, Brooklyn, NY 11237

A Cheese Shop Grows in Brooklyn

Aaron Foster knows about cheese. He has been in the cheese business for 20 years and has worked everywhere from the former Artisanal Cheese Center in Hell’s Kitchen’s to New York City’s well-regarded Murray’s Cheese. He

The inspiration for Ali Rosen’s latest cookbook, 15 Minute Meals, (January 9, 2024, Mango) came out of the early Covid pandemic days. “I had a house full of people, and I had to cook for them in a way I never had before,” Rosen remembers. “We were

In today’s fast paced and ever evolving world, companies come and go “like streetcars” to coin a phrase. Even more so for food businesses, many of which struggle just to stay afloat in a world of constantly shifting consumer preferences and trends. Which

Editor’s note: Pink Lady is the name of a famous Japanese pop group, an apple and a cheese tart company in NYC. The cheese tarts made primarily with cream cheese are a sensation, so we had contributor Anna Mindess find out more.  

 A cozy shop in New York