Kategori: Süt ve Günlük

Editor’s note: Georgia Freedman and I met Brian Fiscalini at the Cheesemonger Invitational in San Francisco. Hearing the story of his family’s farmstead cheese, I knew we would want to feature it. So did Georgia. Check out her interview with Brian published in her terrific newsletter.

The Fiscalini family of

The case at a well-stocked cheese shop or supermarket cheese counter is full of much-lauded European cheeses with centuries or even millennia of history. But one wheel—Comté—rules them all, especially in the eyes of cheesemongers. What’s so special about this particular French cheese?

 First, the basics: Comté is made in

4402 Penn Avenue Pittsburgh PA 15224

(412)-621-1203

A Little Slice of Lyon in Pittsburgh

The DNA of Chantal’s Cheese Shop is firmly rooted in French cheese culture, and that’s just the way owner Anaïs Saint-André Loughran likes it. “I’m French!” she exclaims with a flourish and a beaming smile, “And

Cheese is magic. From a few ingredients — milk, salt, a coagulant, possibly some friendly bacteria, heat and time — we can make hundreds if not thousands of cheeses. But the making of cheese isn’t the only kind of dairy magic. Cheese has a long history of being

Years ago, I was tapped to be a speaker at a California cheese conference, but the night before the reception, a Wisconsin cheese representative called me. Their cheesemonger was sick—could I be the one to share samples of their

The Sonoma based cheesemaker Vella Cheese began production in 1931 and their products continue to shine—remarkable for both their quality and value. We recently spoke with Chickie Vella to learn more about the company that has been producing cheese since the very beginning of the artisan cheese movement

Editor’s note: As a follow up to our profile of Bimi’s Cheese contributor Miriam Rubin shares the details of Bimi’s Canteen, a cheese focused restaurant.

Location

Bimi’s Canteen
19 Main Street, Chatham, New York 12037

Fondue is hot stuff at the newly opened Bimi’s Canteen, a

Considered to be the king of all Swiss cheeses, Emmentaler (or Emmental as it is known in the US) dates back to the 13th century and is one of the top cheeses of Switzerland. Colossal in size and mellow in flavor, this medium-hard cheese is best recognized for the

When the outside temperatures exceed 90 Fahrenheit and you’re feeling as limp as a plate of overcooked pasta, place a few cheeses on a board with some nuts, fresh fruits, olives, and herbs, and add some crusty bread, and call it a meal (for help creating a cheeseboard check out

Location:

215 Knickerbocker Ave, Brooklyn, NY 11237

A Cheese Shop Grows in Brooklyn

Aaron Foster knows about cheese. He has been in the cheese business for 20 years and has worked everywhere from the former Artisanal Cheese Center in Hell’s Kitchen’s to New York City’s well-regarded Murray’s Cheese. He