Kategori: Milk And Diary

In the heart of Spain’s Catalunya region, the country’s most famous goat cheese is made. Of the handful of producers making Garrotxa, only one family has made a version of it from nearly the very beginning. A traditional cheese, it had practically disappeared before being revived in the 1980s by

In Will Travel for Cheese we profiled Cheese Journeys, a company that specializes in organizing deep dives into iconic fromage destinations such as Northern Italy, the Alpine regions of France and Switzerland, and Great Britain, among others. But if an epic cheese trip is not in your budget, or

2022 was a good year for Nettle Meadow Farm and Artisan Cheese in Warrensburg, New York.

Co-owners Lorraine Lambiase and Sheila Flanagan won over 18 awards for their cheeses in 2022 including NY Creamery of the Year from the NY International Cheese Competition and have already won two awards in

The Meat and Cheese Show
1306 E 11th St Suite H
Tulsa, OK 74120

Friends Amanda Simcoe and Joel Bein opened the city’s only artisan cheese shop, The Meat and Cheese Show, in late 2021, just before the New Year, perched along Historic

During the past 20 years, the number of informative cheese-related books in circulation has grown substantially. Recently, one more has joined the ranks. The Complete Book of Cheese, by Anne-Laure Pham and Mathieu Plantive, (October 8, 2024, Flammarion) is a guide for the budding

The Caprese salad is revered for its simplicity. A relatively modern appetizer, created and first served in 1926 at the Grand Hotel Quisisana on the island of Capri, it didn’t become very popular until the 1950s. It consists of fresh tomatoes, mozzarella, basil, extra virgin olive

Despite being part of the greater San Francisco Bay area, San Jose, California, is much better known for its bytes than its bites. Recently transplanted back from New York, California native Liana Ryan saw a specific opportunity to bring some much-needed cheese to the San Jose area.

Editor’s note: Contributor and cheesemonger David Phillips CCP has been sharing his appreciation for the cheese and cheesemakers of the South. This week we conclude the series with a closer look at how some noteworthy cheeses are being made in the region.

Austin

Cheesemonger turned digital marketer Rory Stamp has spent his career working throughout the cheese supply chain, from milking cows to sourcing for cheese shops to winning monger competitions. His first book, Cheese Illustrated, is a meticulously researched introduction to 50 varieties from around the world, accompanied by lush watercolor

Editor’s note: The Cheese Professor founder Adam Levy attended the Winter Fancy Food Show where he met with producers, retailers, and experts. This was the first in-person Winter Fancy Food Show since 2020.

This year the Winter Fancy Food Show moved its show from its longtime home base of San