Category: Milk And Diary

When it comes to pairing, cheese lovers have a plethora of foods at their disposal: fruits fresh, dried, or preserved; cured meats; fresh or pickled veggies; condiments ranging from floral honey to puckery mustard; nuts and seeds, raw, roasted, or candied in a crackly shell. But one significant, cheese-friendly food—actually

There are aged cheddars out there older than the Quesos y Besos cheese shop. The small operation is tucked unassumingly into a line of industrial warehouses in a rural Spanish village called Guarromán, in the southern region of Andalusia. But a step into the operation, a taste of the award-winning

To the uninitiated, “Flory’s Truckle” might sound like an especially whimsical cheese name, dreamt up by a contemporary, hipster cheesemaker. In reality the name is as pragmatic as it gets, in line with the values of the Missouri-based, German Baptist family that makes it. “Flory” is simply the surname of

Cheese lovers often end up with bits of the cheeses left over and languishing in the fridge. While we love mac and cheese and nachos, sometimes hard cheeses just don’t melt well or have too much funk to handle the heat. What follows is a collection of traditional no-cook spreads

Like cheese itself—milk, salt, starter culture, rennet—the best recipes involving cheese add up to so much more than the sum of their parts. They fuse cultures, blend unexpected flavors and ingredients, or seem equally ideal for breakfast or dessert. Life is too short—and winter is too long—to get into a

Few cheeses have experienced a meteoric rise like burrata. Once a regional specialty found primarily in Puglia, the “heel” of Italy’s boot, burrata became a global culinary sensation. From high-end restaurants to social media feeds, its presence is impossible to ignore. In the

“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