Category: Milk And Diary

LOCATION

12 South Carroll St.

Madison, WI 53703

 

Committed to highlighting Wisconsin’s crème de la crème

Ken Monteleone is in a great spot to sell cheese. Not only is Fromagination’s perch on the Capitol Square–where the country’s largest farmer’s market

In our series of Cheese Profiles, we further examine those cheeses that have been called out as best sellers from places in our “Cheese Shops We Love” series. Next up, a highly awarded American star, Nettle Meadow Farm’s Kunik.

“Everyone loves Kunik,” says Head Cheesemonger Alia Anaiet, of

Editor’s note: Inspired by a recent Antonelli’s Cheese Club box that offered “soul cheeses” based on iconic 80’s film characters, here we introduce Popular Cultures: an ongoing series where casts of popular or iconic shows and movies, or other zeitgeisty cultural touchstones that are list-friendly, find

Audrey Hitchcock is nothing if not determined. She and her husband, Craig Ramini, started their water buffalo business, Ramini Mozzarella, in 2009, even though neither one of them had any experience in farming, let alone dairying with 1,500-pound horned creatures. Their cheese is wildly popular, but today their unique

Influencers including Marissa Mullen of @ThatCheesePlate and @CheeseByNumbers and Meg Quinn of @Ain’tTooProudToMeg have helped to grow the popularity of #cheeseboard and cheese in general. And their influence is going far beyond the ‘gram. Mullen’s book That Cheese Board Will Change Your Life came out in 2020 and Quinn’s The

Cheese lovers are probably familiar with the basic steps of the cheesemaking process. While traditionally it was all done by humans, machines are used to handle much of the backbreaking work today including robots which are used for milking cows, and in the packaging of cheese. What you might

Spirits aren’t always appropriate for food pairing, but that notion gets a big asterisk where cheese is concerned. (See our Alcohol Professor piece on Yes, You Can Pair Spirits with Cheese.) High proof beverages can sometimes dull the palate and flatten more delicate foodstuffs, but full fat and big

Summer is the most exciting time of the year for eating! The sheer variety of fresh produce available means there are nearly endless recipe possibilities. Add in the ability to cook and dine al fresco, and you have seasonal culinary enjoyment that is hard to beat. Think creative salads

On tours of Ramini Mozzarella in Tomales, California, owner Audrey Hitchcock animatedly recounts the story of the dairy’s founding in 2009, and the discovery that the bonds she and her husband, Craig Ramini, formed with their animals were not only the key to their success as a dairy, but provided

Allegedly it’s March that comes in like a lion, but that’s just talking about the weather. In a much stronger, celestial energy pull, it’s August that totally comes in like a Lion, with the glorious—dare I even say, vainglorious—advent of Leo season. (Consequently, August kinda also goes out like a