Category: Milk And Diary

The cheese course is a fine dining fixture, and a classic. Common in France and religiously served after a meal, it’s been long adopted by restaurants all over the world. A great way to showcase local cheeses, the course, in its traditional version, is normally a display of different styles

Editor’s note: Other than a story on Sweet Grass Dairy we have not focused very much on cheese or cheesemakers in the American South. Fortunately we have cheesemonger, journalist and Southern born and raised contributor David Phillips shine a light on the region. In his first installment, he shared an

High in the alps of Vaud, Switzerland, giant cows graze serenely in the warm sun. For most of the year the milk they produce will be turned into the famous Le Gruyère d’Alpage AOP. As autumn approaches the characteristics of their milk change, making it unsuitable for giant wheels

On a bright Tuesday morning in October, Andy Hatch leads a group of cheesemongers into the make room at Uplands Cheese in Dodgeville, Wis. An open vat filled with fresh milk is being stirred and monitored, early steps in converting milk to curds. It’s no ordinary

When Olive Panaligan Puentespina met Marvin, Jolina, and Rica, it was kismet. Named after Philippine teen idols, the goats were brought home by her late husband, Bo, from his farm visits in 2001. The trio was the inspiration for her journey into cheesemaking, in a

The Tarot, like the zodiac, is built around cycles. In each suit within the Tarot, when you come to the final card, it means you have completed a journey, and arrived in a place or as a person that represents that suit’s ideal, whether in logic, relationships, material resources, or

“Hey there Cheesestorians! I’m Julia and welcome to Cheese History, a channel about the origins, history, and impact of cheese,” so begins most of the videos on the Cheese History channel. Since early 2021, Julia van den

Monica and Todd Brown, owners of Ridgefield, Connecticut’s 109 Cheese & Wine, were drawn to cheese by their passion for pairing the wines at their boutique wine shop with food. They opened 109 Cheese in 2009, inspired by the closure of a local gourmet food store. “Along with a

Call it a cheesy love story.

Alpinage Artisan Cheese started out kind of like the Journey song, “Don’t Stop Believin’.”  

Except Orphee Paillotin wasn’t from South Detroit, he was from Paris, and Paula Heimerl, though from a small town in Wisconsin, wasn’t living in a lonely world – she was

If you are resolved to eat more cheese in the New Year, good on you. Here at Cheese Professor we fully support this. If you want to use cheese as a springboard for somehow achieving any of your New Year’s resolutions — i.e. getting to know your local cheese makers