Category: Milk And Diary

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

Escaping Brooklyn to the Hudson Valley

“It’s not just so much {that} I love cheese,” says Timothy Haskell, explaining why he decided to open Cold Spring Cheese Shop. “I just love the culture of cheese shops, specifically all the things that are interspersed, gourmet things and things that go

Even as a cheese writer and educator, Piave wasn’t really on my radar, until it was seemingly everywhere on my radar: one of the blind-tasting cheeses for the Cheesemonger Invitational, mentioned in a Facebook chat among cheese pros as an underrated, best-value cheese, featured in every course in a

Valley Cheese & Wine

1570 West Horizon Ridge Pkwy. #140

Henderson, NV 89012

 

Showing up for Cheese

“Cheese is just like us. It’s a representation of how it’s been treated throughout its lifecycle,” says Diana Brier, owner of Las Vegas’s Valley Cheese & Wine. “If it had a bullshit