Yazar: 071628489937

“The rule of thumb is, at least in the cheese world, and according to me,” says Ivy Ronquillo, owner of Second Mouse Cheese in Pleasantville, New York, “is that honey is the one universal condiment. It works with everything. And every cheese works with honey.” Ronquillo’s referring to that most

Scott Stroud sells cheese in Atlanta. The shop he works at, the Buttery, offers cheeses from France, and Switzerland, of course, but its customers also find superb cheeses made just a few hours away, in Georgia, North Carolina, or Tennessee. “Over the years I’ve found that customers are increasingly

With giant sporting events coming up like the Superbowl and the Winter Olympics, we naturally turn our thoughts to delicious and fun snacks. In other words, we think of cheese dips. While there’s lots of cheese dips on the market, Cheese Professor talked with cheesemongers and cheesemakers to learn about

Vasudha Viswanath is the founder of We Ate Well, a community for vegetarian foodies, and the author of a new cookbook, her debut – The Vegetarian Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World. 

A few years ago, Viswanath went for her annual physical. Her doctor told

Editor’s note: When we started seeing photos of Tenaya Darlington and a cheese cart, (also sometimes called a cheese trolley) in Luxembourg, we had to know more. She’s back in the US now and we’re so glad she’s sharing her first-hand account of the experience. 

It’s a Friday night, and

Wisconsin produces a variety of cheeses infused with indulgent flavors such as bourbon and chocolate that are fitting for holidays, but black truffle cheese is perhaps the most extravagant of flavorings. Truffle season peaks right around Valentine’s Day making it a popular ingredient, especially when paired with cheese in everything

You might find the name of a cheesemaker or the name of an affineur on a package of cheese that comes from Europe. That’s been much less common in America. But times are changing, and so is cheesemaking. Modern cheesemaking has evolved to include partnerships or collaborations among