Cheesemonger Chris Luken talks about going from not knowing provolone from gouda, to slipping words like “girolle” and “Federal Standard of Identity” into conversation
Monger Katie Milliron asks: What would I gain in studying for the CCP exam that I couldn’t learn by picking up a few books?
My name is Beth and I’m delighted to be a finalist for the Certified Cheese Professional (CCP) exam scholarship sponsored by culture and Sartori
Epoisses and Chimays are all good and fine, but sometimes you want to get back to cheese basics with a simple grilled cheese
Dig into the details about Époisses, a spoonable cheese with a strong smell and big taste.
Ice cream? Cake? Who need’s those guys when you can have dessert and cheese in one heavenly combo?
A look into the goat cheese that enraged an emperor and delighted aristocrats.
Find out what’s happening this month on Mary Quicke’s dairy farm
Get a handle on pairing your favorite cheeses with the wide world of fruit!
Maroilles stretches back over a thousand years of French history, proving that everyone should try this stinky cheese.