Kategori: Milk And Diary

On tours of Ramini Mozzarella in Tomales, California, owner Audrey Hitchcock animatedly recounts the story of the dairy’s founding in 2009, and the discovery that the bonds she and her husband, Craig Ramini, formed with their animals were not only the key to their success as a dairy, but provided

Allegedly it’s March that comes in like a lion, but that’s just talking about the weather. In a much stronger, celestial energy pull, it’s August that totally comes in like a Lion, with the glorious—dare I even say, vainglorious—advent of Leo season. (Consequently, August kinda also goes out like a

It is fitting that the name of the Parisian cheese shop where I recently attended a class in wine and cheese pairing is Paroles de Fromagers. That translates as ‘words from cheese makers’ and Romain Ricciardi, one of the co-owners of the cozy cheese shop, shared

Editor’s note: We can’t resist the cheese department at Whole Foods Market! We covered their annual 12 days of cheese last year in Why Whole Foods 12 Days of Cheese is the Best Time of Year and the year before in Why Whole Foods 12 Days of Cheese 2021 is

Editor’s note: While we are strong supporters of independent cheese shops, there is no denying the convenience of Trader Joe’s. We previously looked at the best cheese picks from Aldi.

When I need an amazing wedge of cheese to bring to my book club that’s as much a

Who doesn’t love a good sandwich? We all have our favorites, and I’ve come to learn over the years that a sandwich for many is a very personal matter. Despite the trend on social media towards oversized multi-ingredient “extreme sandwiching”, my personal preference leans towards the French aesthetic of simple

As proof that fondue is not dead and no longer trapped in the 1970s, independently owned fondue restaurants are now thriving across the U.S. Here are seven places to book a table no matter what time of year, although it’s especially wonderful for brisk, cool winter months when melted cheese

Move over fondue pot and make way for the cheese baker. It’s a versatile piece of bakeware, easier to use than a fondue pot, and yields gooey cheese for dipping or spreading on bread or crackers. Perfect for entertaining, it can also be used to make a quick meal or

This winter, cheese lovers in Atlanta have a truly grand opening to look forward to.  Raymond Hook, a cheese and specialty foods industry veteran who sold cheese in San Francisco to the likes of Chef Hubert Keller and Michael Mina back in the ‘90’s,

Editor’s note: We are thrilled to welcome back contributor Felice Thorpe. She’s an experienced sales specialist and has worked with many artisanal brands including Laura Chenel, Marin French Cheese and Pt. Reyes Farmstead. She’s recently launched her own consulting business Felice Foods where she takes a holistic approach to sales