Category: Milk And Diary

“My life’s work, my life mission, my life objective, on a daily basis, is to shepherd meaningful connections,” says Adam Jay Moskowitz, on the topic of his new podcast/talk show, currently hosted on YouTube, called “A Cheese Course.” Hearing him

The Basque Country spans both France and Spain. On a recent road trip through the region, I tasted what makes each side so special. I found that Basque cheeses aren’t just the base for tasty pairings, but also tell stories of generations of shepherding traditions, the work of affineurs, and

Cheese and crackers make for a splendid pair, but somewhere near the dawn of history, someone put cheese IN the crackers and created an iconic, simple snack.

Cheese has long been used as a flavor ingredient in many kinds of crunchy snacks, and for the humble little cheese-enhanced

Cheese lovers are used to the usual suspects on a board: jewel-toned jams, golden honey, salty cured meats. Nuts, either raw or roasted, are another popular addition to cheeseboards. But what if the next great pairing for artisan cheese comes from the humble jar of nut butter?

Why

If an Italian calls you una scamorza, you might want to toughen up a bit—the nickname suggests you’re being weak or wishy-washy. As brothers and cheese experts Davide and Giovanni Fiori of Guffanti Formaggi in Piemonte explained, the playful jab isn’t a slight at the cheese, but

Around 25 years ago, as I was becoming acquainted with the world of artisan cheese, I attended the 10-year anniversary celebration of Roth-Kase, the Wisconsin-based company that has become Emmi Roth. A centerpiece of that event was a massive, wood-fire stoked pot of traditional fondue made with

With the right attitude and level of craving, any cheese can be a good snacking cheese. The best snacking cheeses, however, may have a specific attribute or two that sets them apart. If a cheese is at its best, completely unadorned, without even a cracker to bolster it?

For many Moroccans, the taste of jben is nostalgic. It brings back memories of home kitchens, early mornings, and traditional Moroccan hospitality. This simple, everyday cheese hasn’t changed much over the years, either. It’s still made with basic ingredients and ancient techniques to respect Moroccan traditions.

As

On November 13th, 265 cheese experts from across the world — mongers, makers, producers, educators, and writers — descended on a Swiss arena. They entered to the sound of traditional Alpine alphorns, and found themselves in a maze of 5,244 cheeses sourced from 46 countries. They assembled for one thing,

Cheesemaking in California reaches back over 200 years, and the Golden State continues to push forward as a leader in the American artisan cheese movement. In 2025, that has meant traditional cheeses, but also innovative flavors. “California has a long history of innovation, and few dairy categories better