Category: Milk And Diary

I grew up in Chicago, but it may as well have been in Poland. My parents, both born there, kept our roots alive through food, as many immigrants do. Living in Chicago, a city with the highest number of Poles outside of Poland and broad access to Polish

Romanian cheese is one of the country’s best-kept culinary secrets, in part because even the most traditional varieties are best enjoyed in Romania. These are cheeses rooted in centuries-old pastoral traditions and shaped by the diverse geography of the Carpathians, Transylvania, and the plains. Romania’s cheese culture is

Feta comes to mind first when most people think of white brined cheese. The crumbly, tangy staple is a fixture on Greek salads or marinated as part of a Mediterranean-inspired charcuterie board.

The truth is, feta is just the beginning. People across the Mediterranean, Balkans, and

How do you become a cheese expert? If you’re Laura Werlin, aka Cheezelady, …” it’s a combination of intuition, passion and luck colliding.” This James Beard award-winning food writer, speaker, and media spokesperson did not follow a traditional route to her food career. An assignment manager, producer, and news

Brûlée cheese two words that immediately awake the taste buds and elicit an image of gooey, perfectly burnt discs. Increasingly trendy on social media, the recipes and techniques are easy, making for a low-effort-big-impact party dish. How to make it at home? Our experts share their winning tips.

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Editor’s note: We previously shared experts picks for crackers that go with cheese, but didn’t pay full attention to gluten-free options. Thanks to Erika Lenkert for sharing her knowledge and helping to make cheese plates more accessible to all eaters.

No cheese plate is complete without great crackers. The

Editor’s note: In 2023 Shavuot begins at sundown on May 25th and ends at sunset May 27th.

Cheese is common in the diet of many groups of Jews, especially Ashkenazi or Jews descended from Eastern Europe but also for non-Ashkenazi Jews.

Shavuot (pronounced shah-voo-oht) which commemorates the spring harvest and

Editor’s note: As the weather starts to warm up, our thoughts turn to ice cream and in particular, cheese ice cream. We last learned about cheese ice cream in the Philippines, this time we turn our attention to American ice cream maker, Salt & Straw. 

In 2011, Tyler Malek and

Editor’s note: Contributor Mandy Naglich is an Advanced Cicerone® and author of How to Taste: A Guide to Discovering Flavor and Savoring Life. She often writes about beer and wine, but also turns her attention to cheese.

Eating cheese is always a treat, but to fully appreciate and

Part of the magic of marinated cheese is its sheer simplicity. Take a fresh cheese, add some olive oil, throw in some herbs, and voila, you have marinated cheese. Humans have been making marinated cheeses for centuries in the Mediterranean and the Middle