Category: Milk And Diary

Even those who don’t consider themselves

“This is a film about what it takes to be the best cheesemonger in the world. And it’s a film about this guy.” Such begins the introduction to “The Big Cheese,” a documentary released in late 2025 that has enjoyed critical darling status in

In most parts of the world, you can either walk, cycle or drive up to visit a cheese factory. But in Nepal, visiting a yak cheese factory means toiling through trails lined with pines and rhododendrons. Two such factories are located in Rasuwa district’s Langtang

Every year, typically in late June, the Specialty Food Association hosts their Summer Fancy Food Show. A three-day trade-only event showcasing a seemingly endless amalgamation of artisan food products from around the globe. While many categories are well represented, this is the day when

For many travelers, a trip to France is synonymous with discovering its many remarkable cheeses. Whether you’re exploring Paris or the French countryside, these guided cheese experiences offer the chance to sample regional cheeses while learning about the traditions,

Tapas, those tasty Spanish snacks, are thought to have originated in southern Spain. There is speculation that in the 18th century, the government mandated that taverns could only serve wine if accompanied by food. Derived from the word “cover,” legend has it that tapas were little plates or perhaps

Forget the dusty tub of garden vegetable spread. A new generation of cream cheeses is drawing on flavors like black sesame, berbere, curry, and chili-lime peanut — and transforming a familiar refrigerator staple into a shortcut to culinary adventure. 

For years, flavored cream cheese meant

Visit any market house or roadside farmstand in my South Central Pennsylvania hometown, and you’ll find yourself surrounded by pies. Rows and rows of pies. Shoofly pie, apple pie, lemon pie, raisin pie, peach pie, and schnitz pie,

Editor’s note: When Leslie Cooperband told me she and her husband were selling their farmstead cheese farm, I was sad but not surprised. But she sees a possible remedy to the challenges facing small to mid-sized artisanal cheesemakers in America.  

The case for cooperation and regionalism

At first glance, skyr and Greek yogurt look like twins separated at the dairy case. Both are pleasantly tangy, both are thick enough to hold a spoon upright, and both have acquired the nutritional halo that comes with the words “high protein.”

But skyr—pronounced skeer—has a story