Kategori: Milk And Diary

“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

Vasudha Viswanath is the founder of We Ate Well, a community for vegetarian foodies, and the author of a new cookbook, her debut – The Vegetarian Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World. 

A few years ago, Viswanath went for her annual physical. Her doctor told

Wisconsin produces a variety of cheeses infused with indulgent flavors such as bourbon and chocolate that are fitting for holidays, but black truffle cheese is perhaps the most extravagant of flavorings. Truffle season peaks right around Valentine’s Day making it a popular ingredient, especially when paired with cheese in everything

Editor’s note: When we started seeing photos of Tenaya Darlington and a cheese cart, (also sometimes called a cheese trolley) in Luxembourg, we had to know more. She’s back in the US now and we’re so glad she’s sharing her first-hand account of the experience. 

It’s a Friday night, and

As we head into 2023, we thought it would be good to hear from those in the industry—specifically a cheesemaker, cheese importer, and a cheesemonger— to get a sense of how things are going and what they anticipate for the new year.

Our thanks to Mike Koch, president and cofounder

Even those who don’t know much about cheese probably know about Raclette. In the age of hyper sensory food media, who among us has not been caught drooling over videos featuring an oozy mass of hot cheese being scraped over an eagerly awaiting plate of ham, potatoes, and cornichons

Jason Frye and his brothers had to make a choice about the family farm, Pleasant Lane Farms. Their family had been in the dairy business in Pennsylvania since 1795, thanks to an original Revolutionary War grant. Their parents, Marine Corps veteran Ralph Frye Jr. and his wife Ann, leased

 Florida tourists can add local chevre and cheddar to the sunburn and shells they take home. They’ll join residents in enjoying goat, cow, and vegan cheeses made throughout the state.  Cheesemakers range from a Miami cheesemaker who specializes in Italian cheeses, to the oldest established dairy near the Georgia border,