Kategori: Milk And Diary

Editor’s note: We love great cheese, but we also love saving money on cheese. We’ve tapped Certified Cheese Professional David Phillips to share some of his favorite picks that are particularly well priced. Our first installment featured Mimolette, Widmer Extra Aged Brick and Hornkuhkäse and our second featured Piave, Grana

A visit to Spain’s palm tree studded Canary Islands will undoubtedly include enjoying lots of local cheese. The islands’ volcanic origins and temperate microclimates create a friendly environment for the native Cabra Majorera, a species of goat that produces the rich, sweet milk many of these cheeses are made from.

The island of Naxos, the largest of the Cyclades islands in Greece, is composed of rocky ridges, dry brush, and a multitude of fearless goats and sheep that dominate the roads and terrain. These milk-producing animals, along with the island’s other 5,000 cows, have given rise to its cheese-laden fame

When it comes to pairing, cheese lovers have a plethora of foods at their disposal: fruits fresh, dried, or preserved; cured meats; fresh or pickled veggies; condiments ranging from floral honey to puckery mustard; nuts and seeds, raw, roasted, or candied in a crackly shell. But one significant, cheese-friendly food—actually

There are aged cheddars out there older than the Quesos y Besos cheese shop. The small operation is tucked unassumingly into a line of industrial warehouses in a rural Spanish village called Guarromán, in the southern region of Andalusia. But a step into the operation, a taste of the award-winning

Cheese lovers often end up with bits of the cheeses left over and languishing in the fridge. While we love mac and cheese and nachos, sometimes hard cheeses just don’t melt well or have too much funk to handle the heat. What follows is a collection of traditional no-cook spreads

To the uninitiated, “Flory’s Truckle” might sound like an especially whimsical cheese name, dreamt up by a contemporary, hipster cheesemaker. In reality the name is as pragmatic as it gets, in line with the values of the Missouri-based, German Baptist family that makes it. “Flory” is simply the surname of

Like cheese itself—milk, salt, starter culture, rennet—the best recipes involving cheese add up to so much more than the sum of their parts. They fuse cultures, blend unexpected flavors and ingredients, or seem equally ideal for breakfast or dessert. Life is too short—and winter is too long—to get into a

Whey is the milky substance left behind during the cheesemaking process after the curds have been separated to go on to their glorious future as cheese. (In certain instances—as in Norway’s Getost the whey itself goes on to become something like cheese.) The particular challenge for most cheesemakers is one

Editor’s note: Contributor Liz Susman Karp recently shared Why it’s Worth Exploring the Magic of Honey Paired with Cheese. Now she’s back with flavored honeys and honey based spreads, which open up a whole new range of delectable possibilities.

In the world of cheese, honey is considered a universal