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Cheesemonger turned digital marketer Rory Stamp has spent his career working throughout the cheese supply chain, from milking cows to sourcing for cheese shops to winning monger competitions. His first book, Cheese Illustrated, is a meticulously researched introduction to 50 varieties from around the world, accompanied by lush watercolor

Editor’s note: The Cheese Professor founder Adam Levy attended the Winter Fancy Food Show where he met with producers, retailers, and experts. This was the first in-person Winter Fancy Food Show since 2020.

This year the Winter Fancy Food Show moved its show from its longtime home base of San

High on a hilltop just south of Brecon Beacons National Park—a lush landscape with miles of walking trails, sheep-studded meadows, and expansive dark skies—sits the town of Blaenavon, Wales. Behind a red-trimmed storefront on Broad Street, you’ll find Blaenafon Cheddar Company,

The California Artisan Cheese Festival is back in person again from March 24-26. We spoke to the festival’s long time event producer Judy Groverman to find out what’s new, what’s different and a few strategies for making the most of this highly anticipated event. 

While the California Artisan Cheese Festival

Editor’s note: Along with many of my colleagues I am both concerned about AI and intrigued. Contributor Carlos Yescas spent some time using ChatGPT and discovered some of its many shortcomings when it comes to cheese.

Like most writers and content creators, the news of ChatGPT made me feel uneasy

Willow on the Green

1327 B, 9th Ave, San Francisco, CA 94122

What’s a former chef and British expat located in San Francisco to do when craving a taste of home? Open a British cheese shop on the block where he

Pairing wine with cheese, as I have come to learn, means many different things to different people. What exactly defines a perfect pairing? Ask twenty people, you will most likely get twenty different answers. While I wouldn’t consider myself expert, I did gain quite a bit

Perhaps no other cheese is as emblematic of blue cheeses, and even French cheeses, than Roquefort. Produced in the picturesque Aveyron department of the Occitania region, this time-honored favorite was the first French cheese granted an AOC in 1925, (a certification from the French

It was around 2018 when I first ordered a slice of cheesecake in Spain. I was in Seville, where I live, at a restaurant serving classic tapas with a modern take. The cheesecake came browned on top and crustless. It was served warm. It

Apricity, a bright, fluffy cheese orb from Alemar Cheese Company, resembles nothing if not a snowball, a fitting symbol for a Minnesota-based creamery, but its name is actually a tribute to a different kind of orb altogether: “Apricity is a word meaning ‘the