This spring, we’re gathering some of our favorite new food books, from snack-forward entertaining and buttery indulgences to plant-forward island flavors and global cheese adventures. Recipes, stories, and stunning photography make these titles as fun to flip through as they are to cook from—perfect for your kitchen or coffee table.
Swipe for a few of our recommendations & browse the full list at our link in bio. 📖
✍️ @josiekrogh
Queso Oaxaca is a widely adored fresh Mexican cheese known for its mild and buttery flavor, stringy texture, and excellent melting properties.
A stretched-curd cheese made from fresh cow’s milk, queso Oaxaca is crafted by kneading and stretching curds in hot water to form long, rope-like strands. Each strand is then wrapped around itself to form queso Oaxaca’s signature ball-of-yarn shape.
The cheese’s mildly acidic and milky notes make it perfect for melting in quesadillas or enchiladas, shredded on top of soups or refried beans, or sliced for a simple snack during cocktail hour. Tap the link in bio for five recipes that`ll carry you through the workweek and weekend. 🍳
🧀 @quesosnavarro
✍️ & 🍽 @andreajbartholomew
📸 @paul.s.bartholomew
This is who makes your favorite cheese magazine 🧀
The hot honey trend isn’t showing signs of slowing, if you ask @traderjoes—the supermarket chain has placed Hot Honey Goat Milk Cheese on its refrigerated shelves.
Tap our link in bio for everything you need to know about this swicy offering before your next shopping trip. 🌶️🍯🧀
📸 @traderjoes
The 2026 World Championship @cheese_contest crowned its first place winner: @beemstercheese Royaal Grand Cru made by CONO Kaasmakers in Westbeemster, Netherlands. 🏆️
Tap the link in bio to learn what made this cheese stand out to the judges, plus the Contest`s 20 finalists. 🧀
If your child`s after school snack turns into a guided pairing, you may be raising a cheesemonger. 🧀🧃
🎨 Gail Galligan (@robochai)
Trevor Warmedahl, a cheesemaker and culture contributor known as the @milk_trekker, trots the globe visiting pastoral communities. His purpose? Investigating how milk is treated and transformed by indigenous microbes and the human touch. His new book, "Cheese Trekking (@chelseagreenbooks)," is as much a travelogue as it is a reflection on the links between terroir, cheesemaking, slow-food pathways, and heritage.
We were lucky enough to catch up with Warmedahl, who was staying at a yurt in between his travels. Tap the link in bio to learn about the experiences that shaped his writing, plus his views on the role of old-world food systems in a modern climate with high demand for all things quick and processed.
✍️ @alana_ped
Take a closer look at some of our Best Cheeses of 2026 with @graydonscheesecellar in West Vancouver, British Columbia. 🧀 🏆️
Video credit to @graydonscheesecellar. How many of these have you tried? Let us know in the comments!
We tried @umyumfoodofficial`s vegan plant-based cashew cheeses & our thoughts may surprise you. Tap the link in bio for our review. 🌿 🧀
We asked a cheesemonger from Asbury Park, New Jersey, (@cestcheesenj) to share her favorite cheese and @springsteen song pairings. She delivered. 🔥
Enjoy these before or after seeing @thebrucespringsteenmovie for a cheese-filled start to your weekend. 🧀
Screenshot this for later & get our guide to making compound butter at the #linkinbio. 🧈
✍️ @christine.rudalevige
Toketti® di Pane Carasau are satisfying, bite-sized snacks made from the traditional Sardinian flatbread Pane Carasau—a thin, crispy semolina bread dating back to ancient times. Due to its long shelf life, it was common among shepherds who traveled the island with flocks for seasons at a time.
Toketti® combine the authentic flavor of Sardinia with an irresistible crunch. When fried, the bread transforms into a snack reminiscent of pita chips. They`re an ideal accompaniment to dips, charcuterie, and, of course, cheese.
Try all four flavors of Toketti® to discover your favorite, including the latest: onion. 🧅
Bonfire plans just got an upgrade 🔥🧀 Savory s’mores are calling—who’s in??
Video credit to @sooziethefoodie for this melty masterpiece—we’re officially ON the bandwagon!
There’s still time to get tickets to the biggest cheese party in NYC!! @thecheesemongerinvitational is an all-you-can-eat cheese extravaganza featuring artisan cheeses from around the world.
Watch as cheesemongers compete onstage for a chance to win it all, all while enjoying cheese 🧀 and drinks 🍹 and expert pairings.
The event is Sunday, June 29, at 3:00 p.m. at @brooklynsteel. Get tickets at our link in bio!
Bee sure to screenshot this for your summer cheese plates & picnics! 😉 🐝
Find your guide to DIY infused honey at the link in bio. 🍯
✍️: @christine.rudalevige
She sizzles, she smolders, she’s Bread Cheese®
Carr Valley Cheese (@carrvalley) has been making artisan cheese in Wisconsin for over a century, and their Bread Cheese® is a cult favorite for good reason. Inspired by Juustoleipä, this toasty, buttery cheese is made to be heated—grilled, pan-fried, or straight-up sizzled to golden perfection
Let`s face it: Mom`s probably tired of getting flowers for Mother`s Day. So why not give her the gift of cheese instead? 🧀
Shop our cheese-themed Mother`s Day gift guide at the link in bio, including this special @chevoolife Mother`s Day gift box featuring @effieshomemade oatcakes. 🛍
Elderflower Tomme — light, aromatic, and timeless 🌸
Born from the traditions of the French Alps, La Cigogne Elderflower Tomme is a delicate cheese crafted with care during the height of elderflower season. For just a few weeks each spring, fields of tiny white blossoms blanket the hillsides of the French Alps. Handpicked at their peak and quickly dried to preserve their sweet, honeyed fragrance, the flowers are then folded gently into rich, creamy milk.
The result is a cheese kissed with soft floral notes, hints of vanilla, and a warm, toasty finish, pairing effortlessly with fresh berries and a sparkling glass of wine or kombucha 🥂
For more on Elderflower Tomme and other artisanal favorites follow @petersoncheese and @satiocollection 🧀
Cheese people get it. 🧀✨ There’s nothing quite like being in a room with 50 other folks who live and breathe cheese—it’s fun, it’s energetic, and it’s deeply community-driven.
That’s the magic of Counter Culture, our national event series for mongers, makers, and everyone in between. And this May, we’re bringing that energy coast to coast:
📍Tampa – May 6
📍San Diego – May 16 (in collaboration with @cheese_and_libation_expo !)
Tickets are live at the link in bio! 💥 If cost is a barrier, send us a DM—we’ll hook you up with a discount code. Everyone is welcome!
Huge thanks to our friends at @gruyere_aop for making these gatherings possible!
Never say when 🧀 🧀
