Category: Milk And Diary

“Raw milk Stilton” is often used as shorthand to describe Stichelton. As a cheese educator, I myself have been guilty of using this terminology. Similar to the relationship between Herve Mons 1924 and Roquefort, Stichelton is an effort to

Why is the Loire Valley in central France the world capital of goat cheese? Its unique history, geography, and dedicated artisans combine to produce a range of delicate treasures. Over 600 farms create the five AOP (Protected Designation of origin) chèvres: Crottin de

There’s something quietly captivating about a cheese wrapped in leaves. You unwrap the bundle—carefully, reverently—and it feels like revealing a secret. Inside might be a fresh, citrusy goat cheese, an earthy blue, or a dense, crumbly wheel of aged pecorino. The wrapping isn’t

Whey is the milky substance left behind during the cheesemaking process after the curds have been separated to go on to their glorious future as cheese. (In certain instances—as in Norway’s Getost the whey itself goes on to become something like cheese.) The particular challenge for most cheesemakers is one

Editor’s note: Contributor Liz Susman Karp recently shared Why it’s Worth Exploring the Magic of Honey Paired with Cheese. Now she’s back with flavored honeys and honey based spreads, which open up a whole new range of delectable possibilities.

In the world of cheese, honey is considered a universal

“Affinage is simply the art of aging cheese,” explains Josh Windsor, Affineur for Murray’s Cave Aged program in Long Island City, New York. “It can be as simple as just putting cheese in a plastic bag, vacuum sealing it, putting it on a shelf,

Although kangaroos or boomerangs may be more iconic, cheese production in Australia continues to grow and is now receiving global attention with a signifcant export business and award-winning cheeses. According to Reasearch and Markets, Australia produces over 160 different types of cheese, not surprisingly Cheddar is most popular.

Australia’s first

Even though Avery Jones grew up in her parent’s creamery, she never thought she’d get into cheesemaking, but when offered the opportunity, she made a sheep’s milk cheese that quickly won awards. Now she’s in college, but she’s also the owner of Shooting Star Creamery, established with her father

We know—not everyone loves blue cheese—but we believe this piquant blue deserves more play in the kitchen. (And if you’re tried-and-true blue and ravenous for more, read our guide, Blue Cheese 101.)

We’re revisiting some classic cheeses and looking to chefs to help us get out of

The most common cheese shapes are wheels, wedges, logs, balls, and bricks. But for hundreds of years, cheese has also come in more unusual shapes. Whether sliced or not, these cheeses don’t just add visual interest to cheeseboards but influence the very flavor and texture of cheese. You’ll