Category: Milk And Diary

This winter, cheese lovers in Atlanta have a truly grand opening to look forward to.  Raymond Hook, a cheese and specialty foods industry veteran who sold cheese in San Francisco to the likes of Chef Hubert Keller and Michael Mina back in the ‘90’s,

Editor’s note: We are thrilled to welcome back contributor Felice Thorpe. She’s an experienced sales specialist and has worked with many artisanal brands including Laura Chenel, Marin French Cheese and Pt. Reyes Farmstead. She’s recently launched her own consulting business Felice Foods where she takes a holistic approach to sales

Food retailers know that sampling products can increase sales and cheese is no exception. Sampling of rare or high-priced foods such as cheese, give customers the chance to fall in love with new products they might be less willing to buy otherwise. If sampling is done during busy times, it

Cara Condon did not expect to win the 2022 Cheesemonger Invitational (CMI); in fact she only decided to compete on the last day for registration. But not only did she go to CMI, she became this year’s champion in June.

A Life Changing Cheese

Condon’s journey to cheesemonger champ started

Editor’s note: It’s been a while since we rounded up some of the most influential cheese accounts on Instagram. This time contributor @CarlosYescas weighs in with his picks. 

Are we in the golden age of cheese content? It would seem like it. Not only are cheese professionals expanding their

Editor’s note: A cottage cheese comeback? We called it when we saw a housemade version of it making an appearance on a high-end tasting menu a couple years ago. High in protein and low in calories, it’s healthy and delicious. Read on to discover the details about how it’s

Good cheese—even great cheese—doesn’t always have to be expensive, but often it is. Manual production, and care of cheese are labor-intensive endeavors, and small-scale operations making farmstead and craft cheeses are less efficient and can’t match the low price

Ask anyone who’s visited Georgia, and they’ll tell you it’s a place unlike any other. With its ancient winegrowing culture, varied terrain, and unique cuisine, Georgia evokes a soulful feeling of sharing homemade dishes family-style around a dinner table. While Georgia is known for its

A walk through the dairy section of any grocery store will reveal block after block, wheel after wheel, of yellow orange cheese, also known as Cheddar cheese. It’s so ubiquitous that many people in the English-speaking world simply refer to Cheddar as cheese.

For dairy lovers, lactose intolerance is a gut bloating, bathroom-visiting drag. But it doesn’t have to be. “The biggest misconception is that people [who are lactose intolerant] cannot have dairy,” says Dr. Chris Cifelli, senior vice-president of nutrition research for the National Dairy Council. It’s not dairy but lactose,