Learn the surprising story of how Chicago-based cheesemonger Jordan Edwards got his start in the cheese world and his tips for learning about new cheeses
Let’s recap what we’ve learned about kids & cheese throughout this blog series, and remember the best tips for making new cheeses a fun adventure for the whole family
Ricotta, which translates as “re-cooked” and refers to the reuse of leftover whey, is a delicious example of Italian frugality
Chinese cheese culture isn’t a phrase you often come across; this week we explore why that is as well as what cheeses you can traditionally find in China
Congrats to this week’s winner, Barbara H.!
Former vegan Linni Kral of American Provisions, hasn’t abandoned her commitment to animal welfare – she’s rediscovered it in sustainably-sourced cheese
The complete list of award winning cheeses from the prestigious annual judging and competition at the 2014 American Cheese Society conference
Although it’s rich, buttery, and luxurious, Italy’s favorite cream cheese is actually not a cheese at all. But we still love mascarpone all the same!
Congrats to this week’s winner, Piemonte Farm!
A member of the FDA participated in a lunchtime discussion with the American Cheese Society to clarify the agency’s stance on cheesemaking policies