Kategori: Milk And Diary

Comparing the merits and risks of raw milk cheese has long been a touchy subject, especially in the US, and even among the most involved players in the broader cheese community. In recent years, debate about the safety of raw milk cheese has escalated once

It could be argued that all mac and cheese is good mac and cheese. Even when dealing with the boxed stuff, you’re still eating a bowl of something salty, creamy, gooey, and probably very cheesy. Who among us does not count the boxed stuff among the fondest

Editor’s note: We interviewed cheesemaker Keith Adams in 2020, not long after Cheese Professor launched. So, when Keith told us he was shutting down his creamery, we offered him the opportunity to share his story. It’s brutally honest about the challenges facing today’s small cheesemakers, but also offers up some

Given the scale of cruise ship dining, expectations for onboard cheese tend to be low. Prior to this year, my own experiences with cruise cheese plates had mostly involved industrial hunks masquerading as artisanal, with limited garnish or accompaniments to compensate. To be honest, I’d mostly written off cruise ship

“Sometimes the best cheese board is just a big piece of cheese on a board,” wrote Anne-Marie Pietersma in her cheese/rom-com romp I’ll Have What Cheese Having

There are many ways to cut and arrange cheese that are pleasing to the eye, but perhaps none are so striking as a perfectly curled cheese rosette. You know it when you see it: a delicate spiral with lacy edges

I used to work in fine dining, frequently as the driver of a cheese trolley, where I chauffeured a gorgeous display of American artisanal cheeses from table to table to cut a selection for those the trolley was designed to tempt. (In short:

I came of age in the 70s listening through teenage osmosis to the works of Johnny Winter, Led Zeppelin, and Lynyrd Skynyrd. Just after graduating from high school, on the eve of the 1980s, I discovered local bands in South Florida playing punk rock. I immediately cut

Gourmands everywhere know that the French region of Champagne is synonymous with its iconic sparkling wine, but few know that it’s also worth visiting for its lesser-known cheese culture.

“The bright acidity and bubbles of Champagne help

On any given evening, German families sit down to a dinner that no one cooked: slices of dense bread piled in a basket, a hunk of butter, cold cuts, cheeses, and a few spreads.