Kategori: Milk And Diary

Rennet, one of the four foundational ingredients of cheese, may be the black sheep of the family. It’s mysterious, tied to the slaughter of young animals, and most cheese consumers don’t understand its impact on the cheeses they enjoy.

“Rennet is perhaps

What began with chocolate has evolved to include every manner of thing that can be parsed out over 12 to 24 days and hidden behind perforated cardboard panels. Of course we’re talking about advent calendars. Originally developed to satiate nagging and impatient children in 1800s Germany, advent or countdown calendars

Mimolette is, inarguably, an ideal spooky season cheese and often earns top billing on seasonally inspired cheese boards. It’s not even that Mimolette is perfectly pumpkin-like in color, shape, and even carveability, but it also comes with its own built-in horror story: the microscopic mites

Social media can certainly be a time suck, but once in a while, the endless scrolling pays off. Some of the most creative, cheesy creations have been making the rounds and, hopefully, have landed in the ‘For Your Page’ on TikTok. From baked feta pasta that sparked

I could hear pigs squealing as I entered the dairy premises. In another pen were adorable bunnies. A little farther away, water buffalo were being washed and fed, seemingly oblivious that their milk was about to

Highlights from a renowned French fromager-affineur’s 30 years in cheese

As AI becomes more present in conversations, business, and everyday life, it’s all the more riveting to speak with cheese icon Laurent Dubois about his impressive career including how he made history as the first cheesemonger to win the prestigious

Few desserts require less explanation than Romeu e Julieta for a Brazilian. In its simplest form, it pairs a slice of goiabada (guava paste) with a slice of salty cheese. But across Brazil today, that humble household classic has found new life in restaurant kitchens, where chefs

There is a point at the Summer Fancy Food Show when your palate starts to wave a tiny white flag. You have tasted cheese, dumplings, olive oil, boba tea, fancy soy sauce, chocolate, another cheese, something fermented, something spicy, something “functional,” something that may or may not have been lunch.

The University of Illinois Champaign-Urbana is the largest college in the state, in a metro of about 240,000 people. Just five miles outside the campus, locals and visitors take classes in pasta making, basket weaving and forest bathing. That

For America’s small artisan cheesemakers, figuring out how to survive is hard enough. Increasingly, another question looms: What happens to the cheese, the farm, and a lifetime of knowledge when it’s time to stop?

When Keith Adams closed Alemar Cheese Company and William Cofield