Category: Milk And Diary

Cheese contains many nutrients – fat, protein, salt, minerals – but fat is a vehicle for flavor. It’s the butterfat in cheese that coats the tongue, that makes a triple cream so rich, that makes a stracciatella so decadent. It’s

Editor’s note: Cheesemonger and contributor Patrick Ambrosio would like to thank Marie-Anne Cantin and Antoine Dias for their hospitality and a memorable cheese experience.

French cheeses make up a large portion of the imported selections in most American cheese

Pleasure, well-being, happiness, and even the blissful and fleeting feeling of falling (or being) in love: These are the sensations inspired by the act of eating a juicy, rich Buffalo Mozzarella Protected

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Pecorino Romano PDO is one of the most well-known European sheep’s milk cheeses in the US. While it’s typically used as a grating cheese over pasta, it also can shine in many different dishes and preparations.

Blue cheese, with its bright, peppery bite and dark blue veins, can be intimidating. It doesn’t help that, in the U.S., blue cheese is typically paired with vinegar in the form of salad dressing or hot sauce, rather than served as a dessert as it is in Europe. This makes

Every cheese board begins with a board. Those boards come in a wide variety of materials and serve the important task of showcasing a delicious spread, but they need some TLC. For both looks and hygiene, you want to keep your board in tip-top shape, free from scratches and chips.

“My life’s work, my life mission, my life objective, on a daily basis, is to shepherd meaningful connections,” says Adam Jay Moskowitz, on the topic of his new podcast/talk show, currently hosted on YouTube, called “A Cheese Course.” Hearing him

The Basque Country spans both France and Spain. On a recent road trip through the region, I tasted what makes each side so special. I found that Basque cheeses aren’t just the base for tasty pairings, but also tell stories of generations of shepherding traditions, the work of affineurs, and

Cheese and crackers make for a splendid pair, but somewhere near the dawn of history, someone put cheese IN the crackers and created an iconic, simple snack.

Cheese has long been used as a flavor ingredient in many kinds of crunchy snacks, and for the humble little cheese-enhanced

Cheese lovers are used to the usual suspects on a board: jewel-toned jams, golden honey, salty cured meats. Nuts, either raw or roasted, are another popular addition to cheeseboards. But what if the next great pairing for artisan cheese comes from the humble jar of nut butter?

Why