Kategori: Milk And Diary

Sometimes it pays to stop and remember that “American” isn’t a modifier limited to that which comes from the United States, a fact that rang especially true during this year’s American Cheese Society Conference, which took place July 10 to 13 in Buffalo, New

In our new series of cheese profiles, we further examine those cheeses that have been called out as best sellers from places in our “Cheese Shops We Love” series. Up first, the decidedly delightful Délice de Bourgogne.

Délice de Bourgogne is definitely a conversion cheese: one that is capable of

André Darlington is the author of half a dozen books on food and drink (including a few co-written with his caseophile sister Tenaya, AKA Madame Fromage). His latest, Bar Menu: 100+ Drinking Food Recipes for Cocktail Hours at Home, collects simple yet

Quesadillas are not just for late-night snacking or kids menus. Elevate your quesadilla to the next level with authentic ingredients and expert techniques.

Some of the world’s most delicious dishes started out as a way to repurpose leftovers. Think of arancini (uses leftover risotto), fried rice, or the many dishes

If, like me, you are an amateur de chèvre (goat cheese lover), spring and early summer are the times to head to France to satisfy your cravings with an array of classic and creative chèvres.

My guide for exploring goat cheese

What are your go to cheeses for cooking? Lots of recipes call for Cheddar, French cheeses such as Comte, and Swiss Alpine style cheeses like Emmental are popular too. Or perhaps you cook Italian food with ricotta, mozzarella or Parmigiano Reggiano? If you’re looking

One of the most exciting innovations to come out of the dairy world in the last generation is the discovery that some cows naturally produce a more digestible milk than others. It’s not lactose levels that make this milk less likely to produce symptoms like gas and bloating, it’s the

There is a saying that life is what happens while we are making plans. Andrea Cudin holds a Ph.D. in Philosophy; a native of Friuli, Italy, he never planned to make cheese. But life, and in his case love, led to a change in career and truly authentic cheese production

Editor’s note: We’ve looked at Spanish cheeses before, but we saved Manchego for a deeper dive. This is the first of a series on Manchego, possibly the most well-known of all Spanish cheeses, not just in Spain, but all over the world.

Cheesemaking has been a part of Spanish tradition

Editor’s note: Cheesemonger and author Gordon Edgar recently shared his experience as the Good Food Award’s vegan cheese informant. Previously he shared a review of Ending the War on Artisan Cheese. Now he’s back with the scoop on what it’s like to judge cheese for the American Cheese