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Kate Arding is an independent dairy consultant specializing in small-scale cheese production and an original co-founder of culture: the word on cheese. A native of Britain, Kate has worked in the farmhouse cheese industry for 18 years, first as wholesale manager for Neal's Yard Dairy in London and later helping establish Cowgirl Creamery and Tomales Bay Foods in California. Since 2003 Kate has worked extensively both in the United States and overseas as an independent consultant, specializing in affinage, sales and marketing, and helping small-scale cheesemakers adapt to changing market demands.
How to Cut Cheese
If you promised to bring a cheese board to your next dinner party, don’t panic! We have some tricks of the trade to make you look like a cheese pro.
Cheese IQ: All the Lingo You Need to Know
Cheese names (especially those in a foreign language) can be intimidating when you’re at the cheese counter. Here’s a handy pronunciation guide to help!
Sister Act: Fromage a Trois
Meet our summer centerfold cheese: Fromage a Trois. Three sibling New York sheep’s milk cheeses – each cut from the same curd, but aged in different ways
Kate’s Grilley
This recipe, from Sue Conley and Peggy Smith’s Cowgirl Creamery Cooks cookbook, was inspired by culture co-founder Kate Arding
Where Can I Find Blu di Bufala?
Cheese Expert Kate Arding answers the question: What is Blu di Bufala cheese and how do I find it?
Why Is Cheese Made from Raw or Pasteurized Milk?
The differences between raw milk cheese and pasteurized milk cheese are laid out by cheesemonger Kate Arding.
What’s a Cheese Cave?
Cheesemonger Kate Arding explains cheese caves and why they are so important to cheesemaking
What Makes a Cheese Vegetarian?
Cheesemonger Kate Arding helps distinguish between vegetarian cheese and non-vegetarian cheese
