Category: Milk And Diary

Erika Scharfen only ever wanted to be a dairy farmer. Growing up in California’s Sonoma County, she milked cows at her mother’s family’s farm. She wrote a high school paper on the thermal transfer in the bulk tanks of dairy

A cheese board wouldn’t be complete without some fancy crackers to complement each wedge—but there’s a sweeter source for crunch that belongs in your arsenal of accouterments. Gourmet cookies made with thoughtful ingredients can also add textural contrast and complex flavor. Unlike cheese pairings with honey or

In certain ways the zodiac is a little unhinged. Aquarius is an air sign, not a water one, despite being the water-bearer. Filled with personality, 11 out of 12 signs are animate, and then there’s Libra, the scales. But even Libra is at least a real thing, among the other

As this is a cheese-dedicated site, it goes without saying that we think all days are good days for cheese plates. Holidays, however, and their attendant festivities, do certainly provide extra incentive for creating cheese plate masterpieces, perfect for gathering your friends and family around for a celebratory graze.

If

The French not only produce an incredible number of cheeses, but they also enjoy them in a myriad of ways. And in particular, as with many other foods, certain cheeses are meant to be enjoyed during different seasons.

Cheese by the Season

For French cheese lovers, the reappearance of fresh,

“I’ve never been interested in tasting cheese just as a product,” says cheesemonger Ai Ming Syu. It’s not that she doesn’t appreciate a delicious bite, it’s just that she wants to understand the full story of where a cheese actually comes from. She explains, “Everybody assumes, ‘Oh, you must love

Ever since a study on the effects of Jarlsberg® cheese on bone health was published in a nutrition journal, interest in this Norwegian cheese has just exploded. “We’ve been getting a lot of people reaching out,” says Valerie Liu, manager of brand strategy and communication for Norseland, which manufactures the

While monasteries (such as Our Lady of Angels Monastery) making and selling their own cheeses goes back centuries, making cheese in a church is a less common. But it’s that combination of tradition and innovation that makes Jean Morin and his family’s aptly named Fromagerie du Presbytère a success.

Editor’s note: It’s been a few years since we wrote about crackers that go with cheese. At that time, we learned that contributor Christine Clark was anything but a cracker fan, so we promised her a forum for her anti-cracker manifesto. 

It’s not hard to understand why

Among the most versatile cheeses in the kitchen, creamy snow-white ricotta can serve as a palette for a wide range of flavors and colors. Simply mixed with honey it makes a luscious accompaniment to wedges of seasonal fruit. Sprinkled with crushed nuts and everything-bagel seasoning, it’s a protein-packed spoonable snack