Category: Milk And Diary

Editor’s note: This isn’t the first time we’ve shared a story about fried cheese curds. We’ve explained what they are and how to enjoy them and how to enjoy them beyond just poutine. Now our intrepid contributor Stacy Brooks tells us where to find them in Minneapolis-St. Paul.

In

The Twins—Gemini’s glyph—tends to conjure an image of identical twins. (And hopefully not the ones from “The Shining.”) But twins are often fraternal, and even those who do look exactly like each other are not merely two identical parts of a pair. They each have their own identity and experience

Editor’s note: Lynda Balslev shared with us the top cheeses from Denmark and recently wrote a book on charcuterie and cheese. She has graciously agreed to share her secrets for making gorgeous cheese boards.

As the saying goes, what grows together goes together–and

Mention ‘food’ and ‘Walt Disney World’ in the same sentence, and most people conjure up images of greasy turkey legs and insipid, mouse-eared ice cream treats. For years, the Most Magical Place on Earth had a well-earned reputation for little more than junk

Illinois is known for many things: corn, soybeans, and pigs. Cheese and other dairy products are not one of them. But Leslie Cooperband and her husband Wes Jarrell didn’t let that stop them from opening Prairie Fruits Farm & Creamery, the first

In theater speak, there’s a role known as a dramaturg, a historian and scholar of sorts who can help contextualize a script for actors and directors in terms of the time, place, and customs that the narrative depicts. There’s no equivalent in cheese, title-wise,

Editor’s note: Flavored cheeses are everywhere and while many turophiles may dismiss them, artisanal producers continue making them for good reason. We tapped David Phillips to explore the topic and direct us to some of his favorite examples. 

Shortly after I joined Potash Markets in 2017, I found a mysterious

When most people think of blue cheese, they don’t think of Minnesota. They may have visions of France’s famous Roquefort or Italy’s Gorgonzola but it turns out that Minnesota holds a special place in America’s blue cheese production. That’s a tradition that Caves of Faribault is keeping alive.

Emilia Romagna is heaven on earth for foodies. Located in Central Italy and bordering the regions of Tuscany in the South and Veneto in the North, fertile farmland stretches from the Adriatic Sea to the west. It is here that some of Italy’s most prized foods are produced––Parmigiano Reggiano, prosciutto,

Chances are, if you ever enjoyed a cheese spread from Wisconsin, it was made by Pine River.

Pine River, which has been in business for 60 years, was started by Phil C. Lindemann. Lindemann had a cheese packaging business—cutting, wrapping, waxing—and one day, he decided to make a