Articles written by
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.
I’m Lactose Intolerant—What Cheese Can I Eat?
Cheesemonger Kate Arding advises those who are lactose intolerant but still need their cheese
Rennet’s Role
Ever wonder how liquid milk turns into solid cheese? The answer lies in a bit of molecular magic
Funny Business: DIY Cheese Cards
Take a cue from creative retailers, and create your own homemade cheese cards so you can serve your cheese with some playful prose
Unsung Cheese Heroes of the Allgäu
In recent years, some amazing cheeses from Bavaria and the Allgäu region are finally gaining the wider attention and acclaim they deserve
Where Does Animal Rennet Come From?
Kate Arding explains where the magic coagulating agent comes from and the process of obtaining it.
Why Is Artisan Cheese Expensive?
Although they may cost more , artisanal cheeses are certainly worth the price
