50 Make It With Mascarpone
Set aside your tiramisu recipe and try these other creamy mascarpone desserts.
By Jacqueline Plant
56 Treasure in the Adriatic
One signature sheep's milk cheese is big business on the tiny Croatian island of Pag.
By Kristin Vulkovic
64 A Considerable Cheese
Meet the temperamental Vermont beauty that's crafted with a homegrown culture.
By Stephanie Skinner
72 Time On Their Side
Letting microbial nature take its course is the magic and challenges of lactic cheeses.
By Francis Percival
88 Doing Time Together
See inside a prison program where dairy animals are helping rehabilitate convicts.
Photography by Barry Staver
Written by Laurel Miller
36 Sides & Savories
Cheese inside sausage is a new taste trend among meat artisans.
41 A Chef’s Dish
A Chicago chef relishes his winter recipes using cheese.
48 A Cheese Plate
Assemble an irresistible trio of wedges and nibbles with expert help.
38 Beer with Cheese
The sweetness and heft of doppelbock is a match for many a cheese.
96 Wine with Cheese
Be red-y for winter with budget-wise, food-friendly Côtes du Rhône.
25 Urban Excursion
A cheese hedonist’s guide to hardcore pleasures in Portland, Oregon.
80 Close Encounters
In Chile’s Valle Central, new cheesemaking brings profit and promise.
23 Farm Animal
The sleek Spanish Murciana goat is bred to turn arid pasture into rich milk.
Dairy scholar and author, Paul Kindstedt, recalls his commodity cheese conversion.
105 Cheese IQ
An anti-obesity campaign prompts us to ask: Does dairy widen your waistline?
108 Cheese Talk
Seafaring cheese discovery adds options for cruise ship guests.
71 Centerfold Club
Join the club and receive limited-edition cheeses and accompaniments, starting with this issue’s centerfold, Manchester, plus Vermont-made apple butter and crackers.
We’re not sheepish about our love for this selection of wooly comforts and curiosities.
113 Retailer Directory
Find your nearest cheese fix with culture’s listing of 600-plus retailers.
100 Home Maker
Find some goat’s milk and a little time to make amazing farmstead fudge.
102 Start Up
A San Diego cheese club founder shares tips for organizing dairy devotees.
22 Ask The Cheesemonger
Is cut-to-order cheese better than pre-wrapped wedges? What is buttermilk?
A fledgling farmhand describes her disasters working in the milking parlor.
IN EVERY ISSUE
5 From the Editor
8 Readers Write
9 Digital DO
10 News & Events
14 The Giveaway
18 Cheese Lit
110 The Crossword
• Adriatic Treasure
• Lactic Cheeses
• Doing Time