Kategori: Milk And Diary

“Hey there Cheesestorians! I’m Julia and welcome to Cheese History, a channel about the origins, history, and impact of cheese,” so begins most of the videos on the Cheese History channel. Since early 2021, Julia van den

Monica and Todd Brown, owners of Ridgefield, Connecticut’s 109 Cheese & Wine, were drawn to cheese by their passion for pairing the wines at their boutique wine shop with food. They opened 109 Cheese in 2009, inspired by the closure of a local gourmet food store. “Along with a

Call it a cheesy love story.

Alpinage Artisan Cheese started out kind of like the Journey song, “Don’t Stop Believin’.”  

Except Orphee Paillotin wasn’t from South Detroit, he was from Paris, and Paula Heimerl, though from a small town in Wisconsin, wasn’t living in a lonely world – she was

If you are resolved to eat more cheese in the New Year, good on you. Here at Cheese Professor we fully support this. If you want to use cheese as a springboard for somehow achieving any of your New Year’s resolutions — i.e. getting to know your local cheese makers

Probably the most famous and imitated Italian cheese worldwide, Parmigiano Reggiano owes its name to the two cities of Parma and Reggio Emilia, both located in the Emilia-Romagna. It is a region well known for its exceptional food and wine heritage including delicious salami, handmade fresh

Often called the land of diversity, India is a country where the climate, culture and dialect change every 50-60 miles you travel.  The diversity is also reflected in its cuisine which is known for vibrant flavors, indigenous cooking methods and of

Hanukkah, the Festival of Lights, commemorates the victory of a small group of Jews (known as the Maccabees) over the army of the Hellenistic Syrian King Antiochus in the second century BCE. After the Jews drove the Greeks out of Judea, they attempted

While many cheeses are tangy and robust enough to be considered “sharp,” the adjective is rarely used to describe any variety but one. In the cheese vernacular, Cheddar stands alone. But sharp is a controversial term, almost universally derided by cheesemakers and mongers. Australian cheesemaker Marcia Burgmann expresses

There are two kinds of fake cheeses in the world. One is the kind that is unashamedly fake, due to regulations not being universal. The prime example is parmesan cheese made outside the European Union, where countries do not necessarily recognize parmesan’s Protected Designation of Origin (PDO). In the USA,

Buckle up. If you read the first part of this story, you know the pleasure I found in driving a Cheese Ferrari at Oio in Luxembourg after a decade of teaching cheese classes and running a cheese-centric social media account under the name of Madame Fromage. Today we