Category: Milk And Diary

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

Editor’s note: The very notion of “vegan cheese” upsets a lot of people. We get it. But as long as there is demand, it’s not going away. Our thanks to cheesemonger Gordon Edgar for sharing the inside scoop on the latest controversy.

My name wasn’t in the Washington

Sometimes a love of cheese can lead to a dream come true. For Kristen Kidney, Cheesemonger and Owner of Good Company Cheese Bar & Bistro in Newberg, Oregon, the simple reality of liking cheese got her a job as a “Cheese Steward” almost twenty years ago. Kidney reflects,

With its arid, desert landscape, Arizona likely isn’t the first place one thinks of as a cheese-making destination. But with an influx of people moving to the state and a burgeoning culinary scene with James Beard Award-winning restaurants and chefs, comes an appreciation for locally made artisan cheese.

Hassayampa Vineyard

Location

67 Irving Place, New York, NY 10003

Satisfying a Cheese Curious Community

Bedford Cheese Shop first came to the Brooklyn community in 2001 when two friends, Jason Scherr and Jason Jeffries, opened its shop in the Williamsburg Mini Mall. A few