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Randall Felts of Beautiful Rind dreamed of a sustainable cheese shop that benefited customers, cheesemakers, and, of course, cheesemongers. But he hadn’t expected to open up his own cheese shop or even his own business. 

After falling in love with cheese after working at a farm-to-table California-style restaurant in Birmingham,

Every two years, in mid-September, the small town of Bra, in Northern Italy, trades its habitual tranquility for a festive and tasteful invasion, when for a few days its alleys and squares are filled with people, stalls, and the irresistible smell

The verdant hills near Vermont’s Green Mountain National Forest are a sublime spot for the country’s oldest sheep dairy. Vermont Shepherd, situated on 250 acres in rural Putney, has practiced sustainable farming here since 1965, where 135 varieties of grasses and plants provide

Cheese, especially that made by large commercial creameries, is not immune to the inhumane factory farming practices more commonly associated with egg and meat production. Like their slaughterhouse-destined counterparts, dairy goats, sheep and cows can suffer extreme stress due to overcrowding and restrictive housing, the inability to express natural

Editor’s note: Contributor David Phillips recently wrote about flavored cheeses so we asked him to share the story of an artisan producer who makes mostly flavored Cheddars, Beehive Cheese.

Beehive Cheese specializes in rubbed, flavored cheeses and one of very few artisan cheese companies Utah, (the only one headquartered in

Rogue Creamery makes an astounding number of blue cheeses, most of them award winners and some of them like Rogue River Blue, cult favorites. A seasonal blue cheese available only in the spring is Flora Nelle. First introduced in 2011, it was discontinued in 2017 and is back

Even if you’ve never been to Green Bay, Wisconsin, a few images will come to mind easily: The Packers, decked out in green and gold, striding onto Lambeau Field while their fans, also swathed in green and gold, cheer them on while wearing big, foamy, triangular Cheesehead hats. And yet,

Tenaya Darlington’s latest work, Madame Fromage’s Adventures in Cheese, joins other notable cheese manuals such as Erika Kubick’s Cheese Sex Death and the late Anne Saxelby’s The New Rules of Cheese in presenting an education in fromage through a smart, well-executed gimmick. In this case of

Editor’s note: Many stories about British cheese reference Neal’s Yard Dairy. We wrote about it recently in a roundup of the cheese you’ll find at Borough Market.

A Cheesemonger’s Compendium of British and Irish Cheese introduces 158 of the finest British and Irish cheeses, each selected by cheesemonger and

I’ve taught cheese classes since 2015. No matter what I’m teaching, whether it’s a Cheese 101, Tiki Cocktails & Cheese, or a more intensive training there is one question that people always arrive with: “Can I eat the rind?” It’s a good question, especially given that most of us grew