Category: Milk And Diary

Planning a trip to Maine? According to the Maine Cheese Guild, there are more than 80 licensed cheesemakers, many of whom have farmstead operations or source their milk locally, and most only sell directly from their farms and at farmers’ markets. 

Amy Rowbottom,

Traditional Austrian cheese is deeply tied to the country’s long-standing dairy traditions and shaped by its diverse geography. From the country’s alpine pastures to the rolling lowlands, these are cheeses that reflect artisanal practices passed down through generations.

While modern, large-scale cheese production has moved

Every party should have a cheese appetizer. We enjoy cheeseboards and cheese balls, but maybe most of all, we love baked brie. Hot, gooey, dippable, and delicious, it’s reason enough to throw a party. While you could just dump some honey or jam

Mars Cheese Castle

2800 W Frontage Rd, Kenosha, WI 53144

(855) 352-6277; marscheese.com

The stretch of highway that connects Chicago, Illinois, to Milwaukee, Wisconsin, is rich in places to stop for food. Driving along, you’ll see signs for farmstands selling produce and

If you haven’t visited Maine, you might not know much about cheese being produced there, but it is celebrated among those in the know. A reflection of place and connected to some of the best practices in cheesemaking, cheeses from Maine belong on the boards

You may think that as a cheesemonger, I secure the best artisan cheeses for myself by swooping down on them the moment they arrive at my store. But I do quite the opposite: I score some superb cheeses, the loveliest specimens of their kind,

Tent, check. Sleeping back, check. Wait. You forgot the Comté? 

While we can’t find cheese on any of the expert camping pack lists out there, we’re pretty sure that’s just an oversight. Because once you bring cheese and a few other key ingredients to the campfire, you’ll never

Cheese production is notoriously carbon-intensive. The joy and gustatory delight a dripping dollop of pungent, creamy Limburger delivers to your tongue also delivers a serious dose of carbon to the atmosphere. Part of the problem is that it takes a lot of milk to make

Many potential patrons will first take note of the new Las Vegas restaurant Superfrico because its name echoes the title of Rick James’ exuberant 1981 paean to carnal adventure (The lyrics to Superfreak also boast the immortal gastro-lascivious couplet “I’d really like to taste her/Every time we meet”).  

Mention “Swiss cheese”, and most Americans think of thick, pale yellow slabs of uninteresting cheese with milquetoast flavor and lots of holes adorning their ham sandwiches. Sadly, these mass-produced deli offerings are less-than-respectable approximations of Switzerland’s incredible dairy culture.

Evidence of Switzerland’s cheesemaking dates as far back as 2500 BC