Category: Milk And Diary

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

Herbs, smoked, strawberry, garlic, and chili might not be the first flavors that come to mind when you think about cheese, but according to Innova Market Insights, they are 5 of the most common cheese flavors across all major regions (in the 5 years ending Q3, 2022).

“If I had a dollar for every time someone asked if I was available to wrap their Christmas presents, I would have so many dollars,” says The Greene Grape’s Emilia D’Albero, a cheesemonger and finalist at 2021’s Cheesemonger Invitational.  And it’s no wonder that people enquire about this, when

When reading about the Ancient Greeks, there’s often descriptions of drinking wine with grated cheese. In Homer’s An Iliad, there’s a passage about a drink called Kykeon that describes a woman mixing “a mess with Pramnian wine; she grated goat’s milk cheese into it with a bronze grater, threw

Donna Kelly grew up in Tuscon, AZ, where “quesadillas were a staple in most households.” In the new edition of her book, Quesadillas she offers up 60 recipes for a wide array of variations on this oh-so-simple treat. Kelly goes well beyond the Latin American standard with versions inspired by