Category: Milk And Diary

During the past 20 years, the number of informative cheese-related books in circulation has grown substantially. Recently, one more has joined the ranks. The Complete Book of Cheese, by Anne-Laure Pham and Mathieu Plantive, (October 8, 2024, Flammarion) is a guide for the budding

The Caprese salad is revered for its simplicity. A relatively modern appetizer, created and first served in 1926 at the Grand Hotel Quisisana on the island of Capri, it didn’t become very popular until the 1950s. It consists of fresh tomatoes, mozzarella, basil, extra virgin olive

Despite being part of the greater San Francisco Bay area, San Jose, California, is much better known for its bytes than its bites. Recently transplanted back from New York, California native Liana Ryan saw a specific opportunity to bring some much-needed cheese to the San Jose area.

Editor’s note: Contributor and cheesemonger David Phillips CCP has been sharing his appreciation for the cheese and cheesemakers of the South. This week we conclude the series with a closer look at how some noteworthy cheeses are being made in the region.

Austin

Cheesemonger turned digital marketer Rory Stamp has spent his career working throughout the cheese supply chain, from milking cows to sourcing for cheese shops to winning monger competitions. His first book, Cheese Illustrated, is a meticulously researched introduction to 50 varieties from around the world, accompanied by lush watercolor

Editor’s note: The Cheese Professor founder Adam Levy attended the Winter Fancy Food Show where he met with producers, retailers, and experts. This was the first in-person Winter Fancy Food Show since 2020.

This year the Winter Fancy Food Show moved its show from its longtime home base of San

High on a hilltop just south of Brecon Beacons National Park—a lush landscape with miles of walking trails, sheep-studded meadows, and expansive dark skies—sits the town of Blaenavon, Wales. Behind a red-trimmed storefront on Broad Street, you’ll find Blaenafon Cheddar Company,

The California Artisan Cheese Festival is back in person again from March 24-26. We spoke to the festival’s long time event producer Judy Groverman to find out what’s new, what’s different and a few strategies for making the most of this highly anticipated event. 

While the California Artisan Cheese Festival

Editor’s note: Along with many of my colleagues I am both concerned about AI and intrigued. Contributor Carlos Yescas spent some time using ChatGPT and discovered some of its many shortcomings when it comes to cheese.

Like most writers and content creators, the news of ChatGPT made me feel uneasy

Willow on the Green

1327 B, 9th Ave, San Francisco, CA 94122

What’s a former chef and British expat located in San Francisco to do when craving a taste of home? Open a British cheese shop on the block where he