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culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Fine Cheese in Literature

Fine Cheese in Literature header

This Fine Cheese in Literature infographic features a timeline of quotes about cheese from many renowned authors, such as Jane Austen and Herman Melville

Parmesan Cream Sauce

Grated Parmigiano Reggiano being added to Parmesan Cream Sauce being made on a stove top

Parmesan Cream Sauce is simple to make and very versatile; it’s made with Parmigiano Reggiano broth, which allows it to be full-flavored but light

Parmesan Broth

Leftover Parmigiano Reggiano rinds can be used to make vegetarian broth that is full of rich, savory flavor

Parmesan broth is perfect for soups or stews, creamy risottos, in place of some milk in a cheese sauce, and in any recipe that calls for chicken broth

Four Cheese Sauce

cauliflower gratin in cheese sauce

Four Cheese Sauce is wonderful on over a gratin of vegetables, as the base for macaroni and cheese, or as a simple but flavorful sauce for pasta

Parmigiano Reggiano Popcorn

Parmigiano Reggiano Popcorn

Add Parmigiano Reggiano to your popcorn for a salty, savory, flavor-packed treat that’s more healthy than the traditional butter and salt topping

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