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Meet our summer centerfold cheese: Fromage a Trois. Three sibling New York sheep’s milk cheeses – each cut from the same curd, but aged in different ways
This recipe, from Sue Conley and Peggy Smith’s Cowgirl Creamery Cooks cookbook, was inspired by culture co-founder Kate Arding
Cheese Expert Kate Arding answers the question: What is Blu di Bufala cheese and how do I find it?
How do I find cheeses and cheesemakers in the Loire Valley?
The differences between raw milk cheese and pasteurized milk cheese are laid out by cheesemonger Kate Arding.
Cheesemonger Kate Arding explains cheese caves and why they are so important to cheesemaking
Cheesemonger Kate Arding helps distinguish between vegetarian cheese and non-vegetarian cheese
Cheesemonger Kate Arding advises those who are lactose intolerant but still need their cheese
Cheesemaking in Puerto Rico and exploring Old San Juan
Preserve your wedges (and pyramids and cylinders) with these folding strategies