Category: Milk And Diary

Belgium’s cheese tradition is less famous than its beer or chocolate, and it tends to live in the long shadow of its neighbors, France and the Netherlands. Yet cheese has always been part of Belgian food culture, just expressed more quietly. Historically, abbeys played

Butter had a big moment during the butter board craze of 2022, when it became the star of its own grazing board show. Aided and abetted by TikTok, butter was swooshed across serving boards and platters, decked with various accompaniments,

When you’re standing in a cheese plant surrounded by stainless steel vats of warm milk and the sweet, grassy steam of curds in the making, and a young woman in a tailored blazer and mega smile is explaining the lactation cycles of Wisconsin’s 1.25 million

For many Americans, cheese defines their idea of Mexican cuisine. But while many US consumers associate Mexican food with mass-produced shredded “Mexican cheese blends,” the category of Mexican cheese actually includes a plethora of different styles, from the meltable Oaxaca

Cheese contains many nutrients – fat, protein, salt, minerals – but fat is a vehicle for flavor. It’s the butterfat in cheese that coats the tongue, that makes a triple cream so rich, that makes a stracciatella so decadent. It’s

Editor’s note: Cheesemonger and contributor Patrick Ambrosio would like to thank Marie-Anne Cantin and Antoine Dias for their hospitality and a memorable cheese experience.

French cheeses make up a large portion of the imported selections in most American cheese

Pleasure, well-being, happiness, and even the blissful and fleeting feeling of falling (or being) in love: These are the sensations inspired by the act of eating a juicy, rich Buffalo Mozzarella Protected

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Pecorino Romano PDO is one of the most well-known European sheep’s milk cheeses in the US. While it’s typically used as a grating cheese over pasta, it also can shine in many different dishes and preparations.

Blue cheese, with its bright, peppery bite and dark blue veins, can be intimidating. It doesn’t help that, in the U.S., blue cheese is typically paired with vinegar in the form of salad dressing or hot sauce, rather than served as a dessert as it is in Europe. This makes

Every cheese board begins with a board. Those boards come in a wide variety of materials and serve the important task of showcasing a delicious spread, but they need some TLC. For both looks and hygiene, you want to keep your board in tip-top shape, free from scratches and chips.