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Only real ones know cheese is lactose-free 😎🧀
Fine Print: Not all cheese is lactose-free, but a lot of it is! Want to learn more? Check the link in our bio.
Is it too early for fall vibes? Definitely. 🍁 But cheese and cider don’t care about the calendar. 🧀🍎 Dive into our pairing guide anyway—you’ll thank us come sweater weather. #linkinbio
Another gorgeous goat for National Goat Cheese Month 🐐
Carpenter’s Wheel was born when @fireflycheese set out to make a big, longer-aged goat’s milk wheel—but was short on cave space. The Maryland cheesemaker partnered with the now-closed @crownfinishcaves to bring this striking wheel to market. Today, @murrayscheese carries on the aging, turning out a sweet, nutty wheel with a rustic stone-like rind and barn quilt label.
📸: @ninagallant_
👗: @kendraelizabethstylist
From growing up on a small dairy farm in the Netherlands to earning one of only four Wisconsin Master Cheesemaker certifications, Marieke Penterman has spent nearly two decades perfecting her gouda.
With over 280 awards, a “green card cheese,” and a team of 67 supporting her farmstead operation, she’s turning Wisconsin gouda into a global story—all while staying true to the cheeses she loves to make.
Go to the link in bio to read our full conversation with Marieke.
Bonfire plans just got an upgrade 🔥🧀 Savory s’mores are calling—who’s in??
Video credit to @sooziethefoodie for this melty masterpiece—we’re officially ON the bandwagon!
You`ve heard of indie films. How about indie cheese? 📽️🧀
@thorpefelice shares thoughts on cheesemaking with an independent spirit at the link in bio.
Known as the Wild West of Italy, the culture and cuisine of Tuscany`s Maremma is defined largely by its resident butteri—the cowboys who work with the land and animals to produce a vast variety of artisanal products, including meat, leather, and cheese. While the area is most closely associated with the heritage breed long-horned cattle called Maremmana, as well as the flocks of sheep responsible for many delicious types of pecorino, a local family of farmers has made a name for itself raising another kind of livestock: water buffalo. 🐃
“My family has been working in agriculture for many generations,” says Guido Pallino, the current owner of @lamaremmana_caseificio. His ancestors lived as shepherds for centuries before transitioning to the dairy business in the 1950s and acquiring their first buffaloes in the 1980s. Today, they produce some of the best mozzarella di bufala in the world, along with an array of other buffalo milk products, from burrata and caciocavallo to ricotta and robiola.
In a country famous for its deep-rooted traditions—especially when it comes to food—La Maremmana represents a rare and respectful model of preserving the past while exploring creative opportunities for the future. Their long-lasting relationship with the butteri who manage their animals has been key to their success. One of these cowboys, Mario Stefanelli, has been working with the dairy farm for more than 15 years. For the past four years, his daughter, Marcella, has worked alongside him on horseback.
It is unusual to see a buttera—a cowgirl—in Maremma, and, in general, there are not many young Tuscans carrying on the custom today. Tap the link in bio to discover why Marcella`s keeping it going. 🐎
✍️: @elenavaleriote
📸: Giada Mariani
Brb, we`ve gone fishing. 🎣
Find our list of tinned fish x cheese pairings expertly curated by @american_cheese_society Certified Cheese Professional® Michelle Vieira (@columbuscurdnerd) at the link in bio. 🐟️🧀
✍️: @malscy
📸: @ninagallant_
👗: @madstrap
There’s a cheese made high in the mountains, where cows graze on lush vegetation that gives its firm, crumbly paste a golden hue. Large wheels are made by hand before they’re brought down to the village for months of aging. Crack one open for a kaleidoscope of assertive aromas: lactic, mineral, vegetal, fruity.
The cheese is Cotija, made by a dwindling number of families in the Sierra Jalmich, a mountain range that straddles the borders of the Mexican states of Jalisco and Michoacán. Mountain Cotija is not the simple, salty white cheese available in the United States, nor is it like the versions produced outside of this remote region that are sold under the same name throughout Mexico.
“When you open a wheel, it’s incredibly aromatic. You will sense pineapple, sometimes green apple, banana skin,” says @jessfelo, founder of cheese education platform and consultancy @mexicanmongers.
Tap the link in bio to learn more about this endangered Cotija.
✍️: @arockjonestown
We`re continuing our celebration of National Goat Cheese Month with @casearia_arnoldi_valtaleggio`s Capriolina, our centerfold cheese from Spring 2024`s issue. 💚
This creamy, funky pasteurized goat’s milk cheese is brimming with personality. Swipe for a closer look and tap the link in bio for summery pairing suggestions. 🍷🍯
✍️: @malscy
📸: @ninagallant_
👗: @madstrap
Drink these summer suds & cheese pairings all August long—link in bio for the full expert-recommended guide. 🍻🧀
✍️: Cathryn Haight
Meet @chefkarenakunowicz and swipe for her masterpiece: impossibly delicate and delightfully decadent ricotta gnocchi with lemon butter and caviar. 🤤
“This dish is my version of caviar service reimagined,” she says.
Link in bio for a deep dive into Akunowicz`s award-winning Boston restaurants, @foxandknife and @bar.volpe, and her exquisite use of Italian cheese at each location. 🧀
✍️: @madstrap
📸: @ninagallant_
Celebrate National Goat Cheese Month by entering @laclarecreamery`s sweepstakes at our link in bio. You`ll receive 52 logs of delicious Wisconsin goat cheese if you win! 🤤🐐🧀
We asked cheese shop owners across the United States about summer`s hottest cheese trends. Of course, they delivered. 🔥
Swipe for quotes + tap the link in bio for the full interview. 🧀
Our version of the "essentials" 🧀🧀🧀
Credit: @realcalifmilk
There’s no denying that many people have a strong aversion to blue cheese. Our culture is obsessed with expiration dates and visible mold usually means toss it out, so it makes sense that streaks of blue and green in your food might raise an eyebrow—or turn a stomach.
"While some people may truly not like blue cheese, I’ve found that, more often than not, they just haven’t met the right one yet," says culture`s @josiekrogh. "Over time, I made it a personal mission to open minds and palates to the world of blue cheese."
Find the perfect gateway blue cheese to serve friends and family at the link in bio. 🩵🧀
@sweetgrassdairy`s Green Hill is a camembert-style cheese made from double cream cow`s milk. The dairy`s co-owner, Jessica Little, says the flagship cheese is a "good representation of our rich, buttery, grassy, and mushroomy milk." 🥛
Tap the link in bio for five brie-lliant ideas on how to cook with Green Hill (and take your summer dinner party game to the next level). 🍳
📸 & ✍️: Brandon Blumenfeld (@collateral_cabbage)
Whether you need a fresh playlist to get you through summer cheesemaking days or some jams for your next picnic, look no further than our latest column by Leslie Cooperband (@lrcoop60), the co-founder and former owner of @prairiefruitsfarm.
Link in bio to read and listen. 🎶
The best cheese in America is…Canadian (again)! 🇨🇦
Alfred Le Fermier from @Fromagerie_La_Station took Best of Show at the 2025 @american_cheese_society Judging & Competition—marking the second year in a row the Québec creamery has won top honors. 🧀
This Alpine-style raw cow`s milk cheese has a yellow-orange hue on the rind and carries notes of flowers and hazelnuts.
Second place went to @JasperHillFarm cider-washed Withersbrook Blue, and third to Grand Trunk by Ontario’s @StonetownCheese.
Go to our link in bio to see the full list of winners 🧀 🎉
Happy National Wine & Cheese Day! 🍷🧀
Toast the holiday with some of our favorite pairings and guides. Link in bio!