Kategori: Milk And Diary

Cheese lovers often end up with bits of the cheeses left over and languishing in the fridge. While we love mac and cheese and nachos, sometimes hard cheeses just don’t melt well or have too much funk to handle the heat. What follows is a collection of traditional no-cook spreads

To the uninitiated, “Flory’s Truckle” might sound like an especially whimsical cheese name, dreamt up by a contemporary, hipster cheesemaker. In reality the name is as pragmatic as it gets, in line with the values of the Missouri-based, German Baptist family that makes it. “Flory” is simply the surname of

Like cheese itself—milk, salt, starter culture, rennet—the best recipes involving cheese add up to so much more than the sum of their parts. They fuse cultures, blend unexpected flavors and ingredients, or seem equally ideal for breakfast or dessert. Life is too short—and winter is too long—to get into a

Whey is the milky substance left behind during the cheesemaking process after the curds have been separated to go on to their glorious future as cheese. (In certain instances—as in Norway’s Getost the whey itself goes on to become something like cheese.) The particular challenge for most cheesemakers is one

Editor’s note: Contributor Liz Susman Karp recently shared Why it’s Worth Exploring the Magic of Honey Paired with Cheese. Now she’s back with flavored honeys and honey based spreads, which open up a whole new range of delectable possibilities.

In the world of cheese, honey is considered a universal

“Affinage is simply the art of aging cheese,” explains Josh Windsor, Affineur for Murray’s Cave Aged program in Long Island City, New York. “It can be as simple as just putting cheese in a plastic bag, vacuum sealing it, putting it on a shelf,

Even though Avery Jones grew up in her parent’s creamery, she never thought she’d get into cheesemaking, but when offered the opportunity, she made a sheep’s milk cheese that quickly won awards. Now she’s in college, but she’s also the owner of Shooting Star Creamery, established with her father

Although kangaroos or boomerangs may be more iconic, cheese production in Australia continues to grow and is now receiving global attention with a signifcant export business and award-winning cheeses. According to Reasearch and Markets, Australia produces over 160 different types of cheese, not surprisingly Cheddar is most popular.

Australia’s first

We know—not everyone loves blue cheese—but we believe this piquant blue deserves more play in the kitchen. (And if you’re tried-and-true blue and ravenous for more, read our guide, Blue Cheese 101.)

We’re revisiting some classic cheeses and looking to chefs to help us get out of

As far as word association goes, one would not necessarily imagine that “cheese” is commonly matched with “healthy.” In fact, in the European Union, there is a move by the regulating body for health and nutrition to mandate a “traffic light” rating system for all retail foods, where traditional