Category: Milk And Diary

While most people are most familiar with the cheese due to its reputation for having a strong pungent smell, there’s more to Limburger than just its aroma. According to National Historic Cheesemaking Center, Green County was once

“We knew nothing about making cheese, absolutely nothing,” chuckles Sr Barbara of Our Lady of Angels Monastery, (OLA) reflecting on the order’s decision to produce the two-pound, red wax-covered wheels of Gouda cheese it has been hand-crafting since 1990. “We were

Author/Editor’s note: This is not intended as medical advice. Please do not begin a program such as keto or undertake a significant diet change without consulting your doctor. This is merely intended as an explainer of the ketogenic diet and an analysis of various cheeses and how they fit within

Allow your mind to wander for a moment……A husband and wife team producing farmstead cheeses on an idyllic country farm; contented dairy cattle peacefully grazing away. As cheeses ripen in the caves, breads bake to crusty perfection in a wood fired oven. Now, where do you imagine that this takes

Sicily boasts a rich culinary culture dating back to antiquity. Located in the heart of the Mediterranean, it is surrounded by the Ionian, Tyrrhenian, and Mediterranean seas, resulting in a virtual melting pot of civilizations over the centuries. This cultural diversity, combined with a warm, mild climate and fertile soils,

Editor’s note: When our friends over at Wisconsin Cheese reminded us that October 15th is National Cheese Curd Day we reached out to Emily Paster who is a cookbook author, Midwesterner and devoted fan of cheese curds to share some creative ways to use them.

 

Visitors to Wisconsin may be

Editor’s note: We couldn’t be more pleased to welcome Carlos Yescas as a contributor. Readers will recognize his name from the Oldways Cheese Coalition where he has been a consultant. Among his other notable accomplishments, he is a judge at the World Cheese Awards; a member of the Guilde Internationale

Cheesemonger, cheese store owner, and cheese educator Anne Saxelby passed away peacefully in her sleep last weekend due to an enlarged heart. While her death is a shock to the cheese community in New York and beyond, that she had a larger than normal heart isn’t a surprise. 

“Anne was

Mascarpone is an Italian cream cheese whose rich, naturally sweet essence almost puts it in the category of dessert. It does, in fact, make up nearly half the volume of a traditional tiramisu, though it also has myriad uses

LOCATION

303 E Hennepin Ave

Minneapolis, MN 55414

 

Highlighting Cheesemakers Near and Far

Surdyk’s has been a mainstay in Minneapolis’ Northeast neighborhood for nearly a century.  In 1934, it was among the city’s first liquor stores to open after Prohibition.