Havarti's rich-yet-mild buttery flavor and creamy texture is welcome in any setting from a dinner party to being wedged between two slices of bread for lunch
Find out what's happening this month on Mary Quicke's dairy farm
From the curating of the case, to merchandising, handling and romancing, all these are the skills of the cheesemonger; Cheesemongering is our pleasure
Will Studd, a plucky Australian cheese expert, issues a raw-milk call to arms - Flavor, Integrity, and Diversity! Vive le Fromage!
Cheese in video games? It's more common than you'd think! Learn more here!
The monger who wins Cypress Grove's Cheesemonger Champion competition, will receive FULL SPONSORSHIP to the Cheesemonger Invitational
See all blogs.
Virtually unknown in the US before 1970, fresh goat cheese (known as chèvre) has a history dating back over a thousand years, and a flavor just as impressive
Grilled cheese restaurants prove to be a growing trend with cheese-centric gourmet grilled sandwiches on the menu
Cheesemakers grapple with new GMO-labeling laws
Vegetarian with a sour-bitter twist, these Portuguese cheeses throw a delicious, delicious curveball
A slice of advice for would-be cheese retailers from a veteran monger
Any type of cheese - soft or hard - can be smoked to add a rich, deep flavor that increases complexity and interest to anything you add it to
See all cheese talk. See all ruminations. See all farm animal. See all cheese iq.
See inside this issue
Follow us on Instagram
Receive updates on all things cheese when you sign up for our newsletter.