Category: Milk And Diary

If you’re a cheese lover, chances are you’ve got a set of cheese knives somewhere in your kitchen. But the standard trio—a stubby, shovel-shaped spade for chunking cheese, a flat spade for slicing hard cheeses, and a thinner, fork-tipped knife for snagging a hunk of Brie or spearing that last

“Make burek, not war” is a common adage in Alida Malushi’s native Balkans. The phrase underscores the extent to which these golden coils of phyllo filled with cheese, meat, or vegetables are ingrained in the region’s history and way of life.

Burek’s unique position as a cultural touchstone prompted Malushi

If you think you have read every kind of book about cheese, think again. David Asher’s new work, Milk Into Cheese (July 11, 2024, Chelsea Green) is both a guide to a more natural method of cheesemaking and a unique perspective on some of

Famed for their pearly white, fine sand beaches, and soothing blue, clear waters, the tropical islands of the Philippines are a little-known player in the cheese world. Their most recognized contribution to the cheesy landscape is probably cheese ice cream

What makes a good beach read? What makes a good beach cheese? What makes them good together? In this installment of Popular Cultures, we move beyond the realm of screen or audio-based media and into something a little more analog: books. I shall fully acknowledge here that you may be

It’s an oft-repeated prohibition: seafood (and fish) and cheese don’t mix. The internet is full of stories of waiters and food forums telling people that they can’t put parmesan on their linguine alle vongole. It’s even been a topic of conversation with celebrity chefs and

Editor’s note: As we head into the holiday season with many people worried about the economy, we felt the time was right to start a new series dedicated to finding the great values in the cheese department. Certified Cheese Professional contributor David Phillips will be highlighting some terrific picks. In

Some people choose a wine and cheese pairing for dessert while others choose ice cream. But founder of New York City’s boozy ice cream brand Tipsy Scoop, Melissa Tavss, believes that all 3 belonged together this holiday season. (Possibly making her Santa Claus for the booze, cheese, and ice

Don’t let the cheese stand alone. Paired with the right condiment, you can experience whole new taste sensations. We are always on the lookout for new and delicious things to pair with cheese. We’ve previously explored pairing cheese with honey, mustard, balsamic vinegar, and even truffles.

I am a fan of a savory cocktail. I like my martinis with luscious texture and underlying umami offset by sharp, salty garnishes—not so much dirty, as full-bodied, multilayered. I found my sip by putting cheese in my drinks. A tangy chèvre, a funky blue, or a briny