Category: Milk And Diary

Editor’s note: We previously shared a story about how robots are being used in making cheese, today we share how robots are being used in the dairy with cows.

Happy and healthy cows produce more milk. And technology and robots keep cows happier and healthier.

Like many cheeses, Asiago isn’t a singular thing, and can showcase different characteristics of texture, flavor, and color based on a number of different approaches to its make. In fact, the PDO offers a staggering 9 different options

Location

7524 La Jolla Blvd La Jolla, CA 92037

 

After living in both New York and Byron Bay, Australia, Mike and Jenny Eastwood retired from their careers in commercial television production to set up shop—literally—in San Diego. Nestled within La Jolla steps away from the

Brazilians have long been fond of cheese. Queijo, as it’s called in Portuguese, is a mainstay of most daily diets, from doughy balls of pão de queijo (cheese bread) to misto quente (cheese and ham toasties) and pizzas piled high with melting mozzarella. Cheese is even a staple at

If you think there’s not much more to Irish cheese than the Cheddars and blues that mirror their more famous cousins in neighboring England, then a drive across the Irish countryside should disabuse you of that notion. In a lush land where grazing animals easily outnumber people, it would follow

When I first heard about Erika Kubick and her Instagram account Cheese Sex Death, I was intrigued. I got the Cheese part but wasn’t sure where the sex and death came in. Once I began following her, I saw her perfectly lit photos of luxurious cheeses, beckoning the viewer

LOCATION:

Campbell & Co.

502 Lorimer Street, Brooklyn, NY 11211

 

A Cheese Shop That Really Cooks

Nearly ten years ago sisters Alana and Erin Campbell had the vision to work together and open a neighborhood grocery with a cheese shop. Today, their vision turned into the charming Campbell & Co.

When pressed to pick the one cheese destination she would choose above all others, (but only if she had to,) Anna Juhl, founder of travel company Cheese Journeys, gives an honest answer:  “I’d have to say the Alpine region of France and Switzerland. It’s just a classic. Alpine cheeses

Boards laden with cheese, charcuterie, colorful produce, and artful garnishes have become an Instagram standby, but for food stylist Meg Quinn (@ainttooproudtomeg) boards have long been a way of life. “If this charcuterie and cheese board movement is a trend, I was probably one of first,” she says. 

On a recent afternoon in Paris, I spent three glorious hours tasting a panoply of cheeses in a class led by French cheese expert, Jennifer Greco. Read more about her background and her quest to taste every one of France’s almost 2000 different cheeses