Category: Milk And Diary

For many, the term “brie” has become synonymous with a wheel of soft, mild cheese covered in a white, velvety rind. Which is a shame. French bries are packed with personality, so this simplified notion does little justice to these extremely rich, complex and flavorful cow’s milk cheeses.

So what

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223 NE Broad Street

Southern Pines, NC

 

A Couple of Cheese Lovers

Angela Sanchez and her husband, Chris Abbey, fell into the cheese business by accident. Soon after they moved from Charleston to Southern Pines to be closer to family, the previous owners of Southern

Editor’s note: Jam packed cheese boards are everywhere and they are impressive to look at, but are they actually a good idea? We tapped contributor Carol Penn-Romine to weigh in.

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You’ve seen them: Cheeseboards so overloaded with

The origin story of Stepladder Ranch & Creamery is a lesson in following your heart. It is also all about goats. And it is a love story. None of it would have happened if a young Jack Rudolph had not visited Harley

We admit it, we can’t wait for the annual California Artisan Cheese Festival which includes cheese tastings and pairings, farm and producer tours throughout the North Bay, a cheese crawl at The Barlow in Sebastopol, and the Artisan Cheese Tasting & Marketplace (in Santa Rosa) from

You probably didn’t expect to come to the Cheese Professor expecting to learn about “NFTs,” and “metaverse” but here we are. “The metaverse is like teenage sex,” says Laurent Damiens, Chief Operating Officer of the French Dairy Board. “Everyone speaks a lot about it; everyone says they are doing

Perhaps cottage cheese reminds you of a sad diet plate with canned pineapple or the trivia that served with ketchup, cottage cheese was President Nixon’s favorite lunch.  Well, it’s time to reconsider cottage cheese. We shared how chefs in Milwaukee are serving it, but it’s also making its way onto

Nestled into the undulating peaks and valleys of the Swiss Jura, the small village of Bellelay is home to a beloved cheese. With a history spanning more than 800 years and a one-of-a-kind method for serving it, Tête de Moine AOP is one of Switzerland’s most unique and prettiest dairy

Editor’s note: Becoming a Certified Cheese Professional® is a major accomplishment. We previously talked to Gayle Martin CCP to learn about her personal experience studying for and passing the exam. This time Trevor Thomas CCP and current chair for the ACS Certification Committee shares even more information about this designation

Oftentimes cheesemongers ask: “What are the job prospects beyond the counter?” While many cheesemongers are happy to make a career behind a counter, many of them look for new jobs after a couple of years. The reasons for moving away from the counter are many