Category: Milk And Diary

Editor’s note: With the Academy Awards around the corner there’s no better time to create a dazzling cheeseboard to enjoy while watching this star-studded event.

In her debut book—Once Upon a Rind in Hollywood: 50 Movie-Themed Cheese Platters and Snack Boards for Film Fanatics author Rachel Riederman uses popular

“I have been using Cholula hot sauce on my pizzas for nearly 30 years,” says Tony Gemignani, award-winning pizzaiolo of San Francisco’s Tony’s Pizza Napoletana and author of “The

Rachel Pineda has learned a lot about cheese. She jumped in with both feet in 2001, when she and her husband opened Otto’s Cheese Shop outside San Antonio, Texas. This year alone Pineda became an ACS Certified Cheese Professional™ and a Cheese State

Landmark Creamery recently celebrated a decade of crafting cheese. But 2024 was a milestone year for Anna Landmark and her company, Landmark Creamery, for many reasons.  In April, cheesemaking activities shifted from a time-slot space at Cedar Grove Cheese to a fully leased facility that will allow up

Editor’s note: The story of Pinconning cheese has a lot of do with the history of the highway in Michigan. Pinconning cheese is popular in Michigan and generally only available regionally in neighboring states including Wisconsin where it is produced.

When people think of Chicago and cheese, they think of deep-dish pizza. But there’s so much more to Chicago than pizza oozing with cheese. Here’s a list of 6 places that specialize in cheese including shops, services, restaurants, and more.

All Together

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