Kategori: Milk And Diary

Editor’s note: Contributor David Phillips recently wrote about flavored cheeses so we asked him to share the story of an artisan producer who makes mostly flavored Cheddars, Beehive Cheese.

Beehive Cheese specializes in rubbed, flavored cheeses and one of very few artisan cheese companies Utah, (the only one headquartered in

Rogue Creamery makes an astounding number of blue cheeses, most of them award winners and some of them like Rogue River Blue, cult favorites. A seasonal blue cheese available only in the spring is Flora Nelle. First introduced in 2011, it was discontinued in 2017 and is back

Even if you’ve never been to Green Bay, Wisconsin, a few images will come to mind easily: The Packers, decked out in green and gold, striding onto Lambeau Field while their fans, also swathed in green and gold, cheer them on while wearing big, foamy, triangular Cheesehead hats. And yet,

Tenaya Darlington’s latest work, Madame Fromage’s Adventures in Cheese, joins other notable cheese manuals such as Erika Kubick’s Cheese Sex Death and the late Anne Saxelby’s The New Rules of Cheese in presenting an education in fromage through a smart, well-executed gimmick. In this case of

Editor’s note: Many stories about British cheese reference Neal’s Yard Dairy. We wrote about it recently in a roundup of the cheese you’ll find at Borough Market.

A Cheesemonger’s Compendium of British and Irish Cheese introduces 158 of the finest British and Irish cheeses, each selected by cheesemonger and

I’ve taught cheese classes since 2015. No matter what I’m teaching, whether it’s a Cheese 101, Tiki Cocktails & Cheese, or a more intensive training there is one question that people always arrive with: “Can I eat the rind?” It’s a good question, especially given that most of us grew

Editor’s note: In our series of Cheese Profiles, we further examine those cheeses that have been called out as best sellers from places in our “Cheese Shops We Love” series. Next up, a masterclass in bandaged-wrapped cheddar from Bleu Mont Dairy.

If you’ve only ever had

A cheese spread is a cheese spread is a cheese spread, right? Except, there’s a big difference between most cheese spreads and cold pack cheese spreads. Read more about cheese spreads from around the world.

Most cheese spreads are treated with heat. They’re either pasteurized, cooked or injected

Coming fifty days after Passover, Shavuot – which means “weeks” in Hebrew – commemorates the day God gave the Torah to the Jewish people at Mount Sinai. It is thought to originally be an agricultural festival, and while are no specific requirements for celebrating Shavuot — unlike the many required

Catalonia is one of the most diverse cheese regions in all of Spain. With more than 150 known varieties, every nook and cranny of the mountainous countryside has small producers and dairy cooperatives making unique, delicious cheeses.

While Catalonian cheesemaking pre-dates the Middle Ages, most of the