Category: Milk And Diary

What’s a nice cheese board like you doing at a holiday like this? For years, Thanksgiving tables have been so loaded down with bland turkey and starchy sides that there hasn’t been much room, physically or mentally, for cheese-focused inspiration. A perfectly curated cheese board might once have seemed too

Alice Bergen Phillips knows how to pivot. After running Cheesemonster Studio, her cheese store in Washington D.C. from 2019 to 2021, she was forced to close after her business partner was attacked outside the shop amid worsening crime in

Talk to a cheesemonger or a cheese shop owner and you’ll most likely find a tireless advocate for cheesemakers. “There are so many amazing small makers that aren’t being seen. People just are completely unaware that they exist. Then they try these beautiful products and

Editor’s note: Georgia Freedman and I met Brian Fiscalini at the Cheesemonger Invitational in San Francisco. Hearing the story of his family’s farmstead cheese, I knew we would want to feature it. So did Georgia. Check out her interview with Brian published in her terrific newsletter.

The Fiscalini family of

The case at a well-stocked cheese shop or supermarket cheese counter is full of much-lauded European cheeses with centuries or even millennia of history. But one wheel—Comté—rules them all, especially in the eyes of cheesemongers. What’s so special about this particular French cheese?

 First, the basics: Comté is made in

4402 Penn Avenue Pittsburgh PA 15224

(412)-621-1203

A Little Slice of Lyon in Pittsburgh

The DNA of Chantal’s Cheese Shop is firmly rooted in French cheese culture, and that’s just the way owner Anaïs Saint-André Loughran likes it. “I’m French!” she exclaims with a flourish and a beaming smile, “And

Cheese is magic. From a few ingredients — milk, salt, a coagulant, possibly some friendly bacteria, heat and time — we can make hundreds if not thousands of cheeses. But the making of cheese isn’t the only kind of dairy magic. Cheese has a long history of being

Years ago, I was tapped to be a speaker at a California cheese conference, but the night before the reception, a Wisconsin cheese representative called me. Their cheesemonger was sick—could I be the one to share samples of their

The Sonoma based cheesemaker Vella Cheese began production in 1931 and their products continue to shine—remarkable for both their quality and value. We recently spoke with Chickie Vella to learn more about the company that has been producing cheese since the very beginning of the artisan cheese movement

Editor’s note: As a follow up to our profile of Bimi’s Cheese contributor Miriam Rubin shares the details of Bimi’s Canteen, a cheese focused restaurant.

Location

Bimi’s Canteen
19 Main Street, Chatham, New York 12037

Fondue is hot stuff at the newly opened Bimi’s Canteen, a