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Food and travel writer Kristine Jannuzzi (aka @nyccheesechick) fell for formaggio the first time she tasted Pecorino Toscano in Florence some 20 years ago. She has been a frequent Culture contributor since 2013, and her work has also been published in La Cucina Italiana, Italy Magazine, and British Heritage Travel, among others. A bilingual dual American and Italian citizen, Kristine currently hosts private cheese tastings and visits to cheesemakers in Tuscany.
What You Need to Know About Parmigiano Reggiano
Photographed by Adam DeTour Parmigiano Reggiano is often referred to as the “King of Cheeses,” and the sight (and scent) of thousands of imposing wheels aging gracefully on wooden shelves is indeed a majestic experience for the senses. If you’ve ever tasted a piece from a freshly cracked wheel and witnessed the skillful, almost reverent […]
This Rare Pig-Rennet Cheese is Made Exclusively by Women
Photo credit: © Archivio Slow Food The prized cheese from Italy’s Abruzzo region is made exclusively by women I first encountered the unique sheep’s milk cheese Pecorino di Farindola while browsing at the Eataly cheese counter in Florence, Italy. I noticed a sign for a pecorino made with caglio suino (pig rennet), something I’d never […]
A Feta Odyssey in Greece
The flagship national product of Greece, feta’s roots go all the way back to the days of Homer.
Best Cheeses: Wisconsin
From classic cheddars and fried curds to American originals and artisanal wheels, Wisconsin’s cheese scene offers plenty of options for every cheese lover.
Top Triple Creams to Serve at the Holidays
An expert round-up of the best triple cream cheeses on the market.
Crème de la (Triple) Crème
A behind-the-scenes look at American cheesemakers revolutionizing this French classic.
Behind the Label: Der Scharfe Maxx
The label for Der scharfe Maxx was designed to grab your attention—and reflect the flavor of the trailblazing washed-rind cheese inside. Produced at Switzerland’s Käserei Studer, the “Feisty Bull,” as it is often dubbed in the US, was developed by innovative cheesemakers eager to experiment with new products after the 1999 collapse of the Swiss […]
These 4 Comfort Foods Will Take You Straight to Tuscany
Grate up a wedge of Pecorino Toscano, and take these al fresco.
Eric Schack is the Newest Cheesemonger Invitational Champion
Last weekend, Eric Shack of Eataly in New York was crowned champion at the Cheesemonger Invitational.
