Category: Milk And Diary

Serving cheese for dessert isn’t a new idea. From a dinner party finale cheese plate to cream cheese frosting and cheesecake, cheese is often used to bridge the savory and sweet and to end the night with a comforting, creamy bite. But we’re willing to bet you haven’t heard of

You might be skeptical about taking cheese to the beach, just as I was skeptical about Great Lakes beaches. “That’s a lakefront,” I told one Chicago native shortly after I moved from South Florida. “Beaches have palm trees and salt water.” It didn’t take long for

Imagine a cheese that resembles a snowball and oozes like a pierced, poached egg. Or a cheese that browns and blisters when exposed to the 800-degree fire of a wood-burning brick oven. That’s mozzarella, of course, or should I say these are the mozzarellas. There are several variations on

Some of the world’s finest cheeses will never make it to your table, no matter how expansive the cheese selection at your neighborhood grocery or boutique cheese shop, if you’re fortunate enough to have one of those close by.

Why? Two reasons: First, some producers have such small operations and

You can pair cheese with pretty much anything. With Easter coming around the corner, we wondered—why haven’t we tried pairing Easter candy and cheese? Plush peeps, chewy jelly beans, smooth chocolate bunnies… Easter candy is known for being intensely sweet, and while that may make it tough to

Recently, Ohio’s Department of Agriculture has done some bragging about the Buckeye State leading the nation in the amount of “Swiss Cheese” produced in the state. While there are a good number of small artisan cheesemakers in the Buckeye State, the big tonnage comes mostly

As with any national delicacy, authentic English cheese forms a pivotal cornerstone of today’s dairy industry. As with the equally beloved cheeses found in France or Switzerland, cheeses from the United Kingdom have a distinct set of characteristics unlike any other in the international cheese market. And of course, the

Consider a wheel of Comté, if you will, that bears the label Marcel Petite. You would be tempted to believe that Marcel Petite is the “producer” of the cheese, that is, the cheesemaker who made

“Charcuterie” is often the headline that is used to describe an artfully displayed board full of a variety of edible goods, but the word itself is rooted in a particular kind of edible good: In French, char cuit refers to “cooked flesh.” In short, if

Across the world, there’s an incredible diversity of cheeses. But that rich diversity of cheese throughout the world is often not reflected in the cheese industry — whether in the people behind the counter, who