ON THE COVER:
CAMEL’S MILK MARINATED PERSIAN FETA
One hump or two?
by Margaret Leahy
MIMMO’S MEANS MOZZARELLA
This enterprising cheesemaker crafts hand-pulled Italian cheeses in sunny Florida.
by Jen Karetnick
SWEET DREAMS ARE MADE OF CHEESE
Double down on dairy intake for dessert (or whenever).
by Eric Ginsburg
SEASIDE PICNICS WHEREVER YOU ARE
We give charbroiled oysters, shrimp skewers, and more marine favorites the cheesy treatment.
by Elle Simone Scott
Sex and the City meets artisan cultured dairy.
by Linni Kral
NEW & NOTEWORTHY:
New on the Market
Discover just-released cheeses, accompaniments, and more.
In-house reviews of four curd-related books.
It’s a bird! It’s a plane! It’s a milkable moose!
Ask a Cheese Expert
What’s the deal with lactose in cheese? Are soft cheeses fatty?
Wheys Less Traveled
From cheese carts to cheese counters, these cheese courses go above and beyond.
Meat And Cheese
James Mellgren thinks you should eat more pâté.
Drinks With Cheese
Beverages made from cheese byproduct? Yes whey!
Alison Roman on her love for American cheese, why she’ll never make her own crackers, and which pickles are best.
Origin stories: Fact, fiction, or just plain fun?
Should you treat a Pecorino like you would a Picasso? Jameson Johnson thinks so.
Marination is the name of the game.
Visual opulence is key—just ask Chicago’s resident cheese preacher, Erika Kubick.
Sweetened with sugar or fresh ‘n’ tart, gooseberries pack a punch.
One Cheese, Five Ways
Your life could use more pimento cheese recipes.