Kategori: Milk And Diary

While many cheeses are tangy and robust enough to be considered “sharp,” the adjective is rarely used to describe any variety but one. In the cheese vernacular, Cheddar stands alone. But sharp is a controversial term, almost universally derided by cheesemakers and mongers. Australian cheesemaker Marcia Burgmann expresses

There are two kinds of fake cheeses in the world. One is the kind that is unashamedly fake, due to regulations not being universal. The prime example is parmesan cheese made outside the European Union, where countries do not necessarily recognize parmesan’s Protected Designation of Origin (PDO). In the USA,

Buckle up. If you read the first part of this story, you know the pleasure I found in driving a Cheese Ferrari at Oio in Luxembourg after a decade of teaching cheese classes and running a cheese-centric social media account under the name of Madame Fromage. Today we

Sarasota is an unlikely spot for a cheese shop, but Louise Kennedy Converse, owner of Artisan Cheese Company, is up to the challenge.

“Being in Florida, access is our biggest obstacle,” she explains.  The state has few cheesemakers and obtaining high-quality cheese from

Next week, it’s either Valentine’s Day, the newish but welcome, Galentine’s Day or just another week to explore cheese. All good reasons to gift someone or yourself with a cheese basket, box, recipe or experience. Thankfully, there are plenty of great options, if you want to order, take a class

Every year since before the dawn of my cheese consciousness, (or about 12 years ago,) Whole Foods Market has graced us during the holiday season with its 12 Days of Cheese Promotion. Kicking off this year on December 13, with a poetic

Indulging in traditional Christmas sweet treats might just be the next best thing to visiting the enchanting Christmas markets of Europe. But if you need something to cut all that sugar, may we suggest cheese? Since we’ve already demonstrated that cheese can pair with Christmas candy,

“The rule of thumb is, at least in the cheese world, and according to me,” says Ivy Ronquillo, owner of Second Mouse Cheese in Pleasantville, New York, “is that honey is the one universal condiment. It works with everything. And every cheese works with honey.” Ronquillo’s referring to that most

Scott Stroud sells cheese in Atlanta. The shop he works at, the Buttery, offers cheeses from France, and Switzerland, of course, but its customers also find superb cheeses made just a few hours away, in Georgia, North Carolina, or Tennessee. “Over the years I’ve found that customers are increasingly

With giant sporting events coming up like the Superbowl and the Winter Olympics, we naturally turn our thoughts to delicious and fun snacks. In other words, we think of cheese dips. While there’s lots of cheese dips on the market, Cheese Professor talked with cheesemongers and cheesemakers to learn about