Give your holiday cookies a cheesy twist with these five simple recipes.
By Leigh Belanger. Photos: Beryl Striewski
Holding The Fort
Affinage company Gourmino is making good use of an abandoned military fort.
By Molly McDonough. Photos: Tom Trachsel
A team of true pioneers, Cashel Farmhouse Cheesemakers looks forward to the next generation.
By Chris Allsop. Photos: Denis Vahey
Raclette is the “it” meal of winter—explore our guide to the Swiss cheese in all its forms.
By Molly McDonough. Photos: Nina Gallant
Cruciferous cauliflower loves melty cheese.
A Cheese Plate
Stay in with this spread on Valentine’s Day and thank us later.
Discover the best markets, restaurants, and cheese shops in ever-evolving Berlin.
Man on a Mission
Entrepreneur Omer Eltigani highlights cheese in Sudanese dishes.
Comforting fontina stars in these approachable recipes.
Beer With Cheese
Sweet, burly barely wines will warm your bones this winter.
Wine With Cheese
Fondue and Chasselas forever? Think again.
Gulf Coast sheep are native to the south.
Raw milk evangelist Bronwen Percival chats cheese. Read more>>
Creole cream cheese is seeing a resurgence in Louisiana.
How do cheese competitions reflect global trends?
Meet knockout purveyors in Montana, Oregon, and Halifax, Canada.
Make homemade string cheese your next vacation project.
A Matter of Fat
Duck Confit is more than just delicious—it’s an ingenious preservation technique. Columns
>What are the differences between cow’s, sheep’s, and goat’s milk?
>What makes a cheese non-GMO?
Processed American singles serve as a trip down memory lane.
Behind The Label
Cypress Grove Lamb Chopper: “Lamb chopper riding his Harley through the redwoods and poppies”
Wheys Less Travelled
Chasing Poutine: In Quebec, cuisines old and new meld together—beneath gravy