ON THE COVER:
Cowgirl Creamery’s Red Hawk (left) and Mt Tam (right)
Photographed by Adam DeTour, Styled by Kendra Smith
Find out what makes this wheel so heavenly.
by Margaret Leahy
SUSTAINABLE MEAT AT EVERY MEAL
Kitchen activism just got easier (and cheesier).
by Emily Farris
WASTE NOT, WANT NOT
These US cheesemakers are harnessing the power of poop.
by Linni Kral
THE NATURAL TOUCH
Cheeses made as they used to be: naturally.
by Chris Allsop
THE ROAD SOUTH
Journey to Mexico’s cheese and wine region.
by Whitney Otawka
NEW & NOTEWORTHY:
New on the Market
Discover just-released cheeses, accompaniments, and more.
In-house reviews of four curd-related books.
Learn about Icelandic sheep, one of the world’s oldest sheep breeds.
Ask a Cheese Expert
Is there a difference between ‘raw’ and ‘pasteurized’? Why do only some cheeses have DOP/PDO/AOP status?
Meat And Cheese
Erika Nakamura explains how to expertly match salumi with formaggi.
Drinks With Cheese
Pair natural cheese with natural wine.
It’s no secret: Rachel Fritz Schaal is all about raw milk, natural cheese, and fighting for the little guys.
The one where culture finally discusses vegan cheese.
Add tangy ramps to your springtime meals, and don’t forget the curds!
Cowgirl Creamery crafts this issue’s environmentally-friendly cheese plate.
Three tasty tips for reducing your cheese waste.
One Cheese, Five Ways
Fresh and versatile, queso fresco is the cheese you need for spring.