Kategori: Milk And Diary

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

“Affinage is simply the art of aging cheese,” explains Josh Windsor, Affineur for Murray’s Cave Aged program in Long Island City, New York. “It can be as simple as just putting cheese in a plastic bag, vacuum sealing it, putting it on a shelf,

Even though Avery Jones grew up in her parent’s creamery, she never thought she’d get into cheesemaking, but when offered the opportunity, she made a sheep’s milk cheese that quickly won awards. Now she’s in college, but she’s also the owner of Shooting Star Creamery, established with her father

Although kangaroos or boomerangs may be more iconic, cheese production in Australia continues to grow and is now receiving global attention with a signifcant export business and award-winning cheeses. According to Reasearch and Markets, Australia produces over 160 different types of cheese, not surprisingly Cheddar is most popular.

Australia’s first

We know—not everyone loves blue cheese—but we believe this piquant blue deserves more play in the kitchen. (And if you’re tried-and-true blue and ravenous for more, read our guide, Blue Cheese 101.)

We’re revisiting some classic cheeses and looking to chefs to help us get out of

As far as word association goes, one would not necessarily imagine that “cheese” is commonly matched with “healthy.” In fact, in the European Union, there is a move by the regulating body for health and nutrition to mandate a “traffic light” rating system for all retail foods, where traditional

Philadelphians, be forewarned: we are about to go rogue on one of your most beloved culinary traditions, the iconic Philly Cheesesteak sandwich. Now, while I’m certain cheese pros the world over would have many excellent suggestions when it comes to what kind of cheese they’d recommend on a messy, steak-based

While people may be used to cheese in desserts like cheesecake or tiramisu, cheesemakers, chocolatiers and other confectioners are transforming cheese into delicious chocolates and caramels. 

The past decade or so, we’ve seen the popularity of sweet and savory foods in the US

Arlington, Virginia’s Arrowine & Cheese has been a standby for D.C.-area cheese lovers for decades, thanks to its extensive selection of imports. The shop is owned by president Doug Rosen, who joined the business as a partner in 1999, and vice-president Shemsedin