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Patrick “P.J.” Polowsky passed away on August 29, 2021 at the tender age of 29. He was a much-loved member of the cheese community, a gifted educator with a unique style and endearing personality. Adored for his sense of humor and good nature, he had an outsized talent for making

When the New York Times asked, “Is America Ready to Love Cottage Cheese Again?” in 2018, it’s possible they were a few years ahead of their time. While brands have continued to innovate with retail packaging of cottage cheese in the intervening years, it hasn’t exactly set the

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, one of the highest expressions of its category: Manchego 1605.

Manchego is a trusty cheese if ever there was one.

Editor’s note: Finding a nice cheese at a nice price is great. Finding a great drink pairing for that nice cheese makes it all the better. And as we begin to explore value cheeses with benefits in this space, we start with an easy-to-find, affordably priced blue cheese. Not sure

Contemplating a world in which you cannot consume cheese is grim. But knowing the impact that that wedge of bloomy-shroomy Camembert calling your name has on the earth’s atmosphere is also cause for concern. Consider this: Methane is the second-largest contributor to climate warming after carbon dioxide, responsible for

A closer look at the origins of “hanged” caciocavallo 

Caciocavallo is one of the most unusually shaped cheeses. After seeing it, you may be curious to learn how it gets its distinctive shape and how it is enjoyed in Italy,

There is a popular expression in Spain, “Que no te la den con queso”, which means “don’t get it with cheese.” This saying originated in the past, when winemakers would serve cheese tapas to tasters which would mask the flavor of the wine. The strong smell or flavor of the