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Editor’s note: Today we kick off a series of cheesemonger profiles. Liz Steeves is one of the Official Conference Cheesemongers for the American Cheese Society’s 2023 conference in Des Moines. She works as director of retail sales at Mystic Cheese Company. Before that, she spent seven years working in

A visit to Spain’s palm tree studded Canary Islands will undoubtedly include enjoying lots of local cheese. The islands’ volcanic origins and temperate microclimates create a friendly environment for the native Cabra Majorera, a species of goat that produces the rich, sweet milk many of these cheeses are made from.

Editor’s note: We love great cheese, but we also love saving money on cheese. We’ve tapped Certified Cheese Professional David Phillips to share some of his favorite picks that are particularly well priced. Our first installment featured Mimolette, Widmer Extra Aged Brick and Hornkuhkäse and our second featured Piave, Grana

It may seem that there has never been a richer and more delicious era for the consumption of cheese. There are around 1,000 specialty cheesemakers in the U.S., and more than 1,000 varieties of cheese made in the U.K. alone. But the world of cheese is facing challenges economically and

When bringing you a lineup of American Cheese Festivals, we made the seemingly scandalous decision to downplay those festivals occurring in America’s dairy state, Wisconsin. Why? Because Wisconsin has so many cheese festivals as to warrant its own lineup. For anyone who knows Wisconsin even a

It’s (almost) too obvious to begin a Father’s Day story with a dad joke, but we’ll do it anyway, as there’s no denying that dads are some of the cheesiest people around. Dads love cheese in all its forms, though, not just the metaphorical curd play that