FEATURES
Use Your Noodles — Showcase curds and pretty spring produce with these pasta recipes.
By Leigh Belanger & Rebecca Haley-Park
Creature Features — Feast your eyes on personality-packed portraits of sheeps and goats.
Photographed by Kevin Horan
Carpathian Spring — Meet the mysterious cheeses of Romania’s mountains.
By Molly McDonough
Suau as Silk — Buffalo’s milk Oriol de Montbrú is a creamy Catalan delight.
By Molly McDonough
As Luck Would Have It — Family comes first at Pure Luck Farm and Dairy near Austin, Texas.
By Laurel Miller
New Amsterdam — Dutch cheesemakers are looking beyond Edam and Gouda.
By Susan Herrmann Loomis
EATS

In Season — Fiber-rich asparagus finds harmony with burrata and other spring cheeses.

A Cheese Plate — A platter of season-perfect flavored cheeses from a Texas monger.

Family Pies — Roberto and Giorgia Caporuscio promote Neapolitan pizza.

King Cotija — This versatile crumbler crowns all sorts of Mexican-style dishes.
DRINKS

Beer with Cheese — Steam beer is a thirst-quenching American original.

Wine with Cheese — Australian grenache is a juicy, floral match for cheese.
INFORMER

Farm Animal — Toggenburg goats are revered for their steady milk output.

Voicings — Alternative crops, beer, and curds are all on Dan Barber’s mind.

Cheese IQ — Washington State University Creamery makes cheese in a can.

Cheese Talk — Why is it so hard to find great kosher cheeses?
GOODS

Gear — Chic creamers add a splash of style to the breakfast table.

Shop Talk — Meet fabulous purveyors in New York, Oregon, and Rhode Island.
CAN DO

Chèvre’s Blue Period — It’s a snap to make your own surface-ripened goat cheese.

Sweeten the Deal — Infused honeys are the new stars of the cheese plate.
COLUMNS

Ask Culture — What cheeses are best for making fondue? Are some cheeses lower in calories and fat than others?

Ruminations — A writer learns how helpful the cheesemaking community can be.