Carr Valley Celebrates 140 Years of Cheesemaking
Family traditions run deep in America’s Dairyland as Carr Valley commemorates 14 decades of cheesemaking. Sid Cook, a fourth generation master cheesemaker, followed the footsteps of his great-great-uncle Ed Leply who began cheesemaking in southwestern Wisconsin in 1883. Inspired by Ed, in 1944 Sid’s parents, Sam and Merna Cook, bought the Irish Valley factory, a […]
A Feta Odyssey in Greece
The flagship national product of Greece, feta’s roots go all the way back to the days of Homer.
Meet the Women Cheesemakers from Brazil’s Serra da Mantiquera
Photographed by Rebeca Figueirdo Fazenda Atalaia is bustling with life when I arrive, hungry from the 85-mile early morning drive out of São Paulo into the Serra da Mantiqueira—a mountain range that stretches some 300 miles across swathes of São Paulo, Minas Gerais, and Rio de Janeiro states. Tractors thunder about, cows are mustering for […]
Fromage From Europe
Cheesemaking (and eating) is an integral part of French culture and history that goes back centuries. Beyond icons such as Camembert, Brie, and Roquefort, there is so
much more to experience when it comes to French cheese.
A Vermont Legacy Continued in Curd
Award-winning cheeses are the key to continuity at Von Trapp Farmstead in Vermont.
On the Trail of Artisan Cheese in the Hudson Valley
A memorable long weekend meandering between four exceptional New York cheese producers.
Centuries of Cheesemaking Traditions on Naxos
From shepherding to production, Arseniko Naxou PDO and other island cheeses are made by hand Photographed by Margarita Gokun Silver Ask Greeks about their country’s cheesemaking history and they might refer you to Homer’s Odyssey, in which the mention of cheese involves a shepherd, a Cyclops cheesemaker, and a cave with curd made from sheep’s […]
Making Artisan Cheese in China
A Shanghai businesswoman enlists Peter Dixon of Vermont’s Parish Hill Creamery to teach her staff how to make artisan cheese.
Cheese Styles: American Cheddar
Before the 20th century advent of processed cheese food known as “American cheese,” cheddar was the national standard.
Cheese Styles: Blue
Centuries ago, blue cheeses were probably all mistakes. Modern cheesemakers prefer consistency and control, so they inoculate the milk or curds with the mold of their choosing.
