Category: Milk And Diary

There are many ways to cut and arrange cheese that are pleasing to the eye, but perhaps none are so striking as a perfectly curled cheese rosette. You know it when you see it: a delicate spiral with lacy edges

I used to work in fine dining, frequently as the driver of a cheese trolley, where I chauffeured a gorgeous display of American artisanal cheeses from table to table to cut a selection for those the trolley was designed to tempt. (In short:

I came of age in the 70s listening through teenage osmosis to the works of Johnny Winter, Led Zeppelin, and Lynyrd Skynyrd. Just after graduating from high school, on the eve of the 1980s, I discovered local bands in South Florida playing punk rock. I immediately cut

Gourmands everywhere know that the French region of Champagne is synonymous with its iconic sparkling wine, but few know that it’s also worth visiting for its lesser-known cheese culture.

“The bright acidity and bubbles of Champagne help

On any given evening, German families sit down to a dinner that no one cooked: slices of dense bread piled in a basket, a hunk of butter, cold cuts, cheeses, and a few spreads.

We may not remember every gathering over the years, but we do remember what we snacked on. From cheese dips to queso and beer cheese, the sure winners are always the dishes built around cheese. Here, we give a nod to those retro favorites — with a few

The secret to a great cacio e pepe lies in the balance of Pecorino Romano and black pepper. That same cheese defines many of Rome’s most iconic dishes, from carbonara and amatriciana to trippa alla Romana, and reflects a culinary tradition rooted

Just as many of us have had a revelatory moment crossing from commodity to artisan cheese, butter can inspire a similar revelation. Anyone who has graduated from mass-market American supermarket butter to European-style butter has already tasted that difference; the latter

Food is as much a part of any travel experience as visiting museums or monuments. A meal on the road is all the more special when the dish is something specific to the region you’re visiting, something you can not get anywhere else.

France produces more distinct cheeses than any other country — though exactly how many depends on who you ask. The late French President Charles de Gaulle famously joked about the difficulty of governing a country with 246 cheeses, though even