Kategori: Süt ve Günlük

Afternoon tea is a revered tradition that began in the United Kingdom in the mid-19th century before transcending its original time and place to become a celebrated affair around the world. You can enjoy afternoon tea in London’s world-renowned hotels, in

Dutch cheese is one of the most misunderstood foods in the world — not because people don’t know it, but because they think they do. Ask anyone with even a passing interest in cheese to name

When Crave Brothers Farmstead Cheese launched in Waterloo, Wis., string cheese was not part of the business plan, but nearly 25 years later, string cheese is now a significant part of the Crave Brothers business, along with an array of fresh mozzarella and classic and chocolate mascarpone. Crave

When you picture a French museum, visions of prestigious paintings or imposing sculptures may spring to mind — probably not institutions devoted to illuminating the likes of Camembert, Comté, or Munster. But sprinkled tantalizingly throughout the

Last year, a recipe for cottage cheese brownies became a sensation on social media. Swapping cottage cheese, maple syrup, and almond flour for more traditional brownie ingredients like butter and granulated sugar, this viral version quickly inspired a string of cottage cheese recipes, like ice cream, biscuits, and

We’ve come a long way from the vegan cheeses made only 10 or 15 years back. “They were all the same — starch and oil,” recalls Jennifer Golden, owner/founder of The Vreamery, an online market selling artisanal vegan brands. They were cheese-ish in taste but

Comparing the merits and risks of raw milk cheese has long been a touchy subject, especially in the US, and even among the most involved players in the broader cheese community. In recent years, debate about the safety of raw milk cheese has escalated once

It could be argued that all mac and cheese is good mac and cheese. Even when dealing with the boxed stuff, you’re still eating a bowl of something salty, creamy, gooey, and probably very cheesy. Who among us does not count the boxed stuff among the fondest

Editor’s note: We interviewed cheesemaker Keith Adams in 2020, not long after Cheese Professor launched. So, when Keith told us he was shutting down his creamery, we offered him the opportunity to share his story. It’s brutally honest about the challenges facing today’s small cheesemakers, but also offers up some

Given the scale of cruise ship dining, expectations for onboard cheese tend to be low. Prior to this year, my own experiences with cruise cheese plates had mostly involved industrial hunks masquerading as artisanal, with limited garnish or accompaniments to compensate. To be honest, I’d mostly written off cruise ship