Kategori: Milk And Diary

Part of the magic of marinated cheese is its sheer simplicity. Take a fresh cheese, add some olive oil, throw in some herbs, and voila, you have marinated cheese. Humans have been making marinated cheeses for centuries in the Mediterranean and the Middle

Americans are obsessed with protein and brands are creating higher protein versions of just about everything. But some foods are naturally high in protein, such as cheese, so it’s an age-old question, but worth examining for health-conscious cheese lovers: which cheeses have the most protein?

We all love a cheeseburger or fancy grilled cheese that employs a creative use of “better” cheeses. But when you’re craving nostalgic, old school comfort food, what’s better on a burger or grilled cheese than sweet and oozy, classic American cheese? Nothing, that’s what. Neither I, nor the creators of

Greek yogurt is a staple in many homes. It’s valued for its tangy creaminess, health benefits, and versatility. If you’re looking for something with a little more body and complexity, consider switching out your Greek yogurt for labneh.

What is labneh? Raz Shabtai, chef at

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When Vanessa Tilaka grew up in Montebello, she and her family would cross the San Gabriel Valley to hang out and shop in Pasadena. “Back then it was all chain restaurants and smaller mom

We couldn’t let National Cheeseburger Day September 18th pass without investigating what the absolute best cheese for topping that burger might be. In speaking to both burger and cheese experts, we’re narrowing the choices down this year to just a few strong contenders. Here’s why.

Editor’s note: Today we kick off a series of cheesemonger profiles. Liz Steeves is one of the Official Conference Cheesemongers for the American Cheese Society’s 2023 conference in Des Moines. She works as director of retail sales at Mystic Cheese Company. Before that, she spent seven years working in

A visit to Spain’s palm tree studded Canary Islands will undoubtedly include enjoying lots of local cheese. The islands’ volcanic origins and temperate microclimates create a friendly environment for the native Cabra Majorera, a species of goat that produces the rich, sweet milk many of these cheeses are made from.

Editor’s note: We love great cheese, but we also love saving money on cheese. We’ve tapped Certified Cheese Professional David Phillips to share some of his favorite picks that are particularly well priced. Our first installment featured Mimolette, Widmer Extra Aged Brick and Hornkuhkäse and our second featured Piave, Grana

It may seem that there has never been a richer and more delicious era for the consumption of cheese. There are around 1,000 specialty cheesemakers in the U.S., and more than 1,000 varieties of cheese made in the U.K. alone. But the world of cheese is facing challenges economically and