Kategori: Milk And Diary

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

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