Cheese Diary: Our Social Media Manager’s Favorite Spring Bites, from a Bubbling Mac and Cheese Bowl out of a Pittsburgh Dive Bar to a Cheese Shop Restock
See how much cheese someone who works at a cheese magazine actually eats at home and on the road. Some of my favorite things to do when traveling to new destinations are 1) stop into the nearest cheese shop for a taste of regional terroir and 2) visit local restaurants to order any unusual, creative, […]
Making Chèvre on a Seasonal Farmstead Dairy
As a seasonal, pasture-based and farmstead cheese maker, mid-March is historically the time that there is enough fresh goat’s milk in bulk tanks to resume cheese production. This post is an amalgamation of several blog posts from years past when I owned Prairie Fruits Farm & Creamery and managed the creamery and cheesemaking. (Subscribe to […]
10 Auvergnat Cheeses You Need to Try
Explore regional French cheeses with a turophile. France’s central Auvergne is known for its rich volcanic soil, the ideal terroir for producing peppery Puy lentils, deeply flavored lamb, and, of course, dairy. It’s no wonder that this region is responsible for a fifth of the country’s AOP cheese, a bounty that’s on full display on the route des fromages […]
The Best Cheese Events to Look Forward to this Summer
We are counting down the days until summer! Here are all the cheese-forward events happening across the country in the upcoming months. *Denotes a trade-only event MAY Knoxville Cheese Fest April 28 – May 4 | Knoxville, Tennessee A weeklong festival of all things cheese, the Knoxville Cheese Fest will have grilled cheese and cider […]
Artistic Display Erected To Honor Shepherds, Dairy Farmers
In Spain, shepherds and dairy farmers are being heralded as superheroes in larger-than-life art form. An artistic display—known as a “falla” in Spanish—made possible in part by American-based European cheese importer Forever Cheese, was unveiled in Valencia, Spain, in March to celebrate the vital contributions of shepherds and dairy farmers to the region’s economy. The […]
How Edy Massih Feeds Community
Edy Massih is a Lebanese-American chef, caterer, owner of Edy’s Grocer, and cookbook author. But it’s his Brown Paper Board business—Middle Eastern grazing spreads laid out on butcher paper—that’s propelling him into the grazing board spotlight. In 2017, Massih started catering directly out of his basement, just like his idol Martha Stewart in the ’70s. […]
A Recap of the Science and Craft of Raw Milk Cheese Conference
Conference organizers from left to right: Sue Miller, Mark Gillman, Rachel Fritz Schaal, and Peter Dixon. A combination of planes, trains, and automobiles transported me from the Rocky Mountains to Putney, Vermont, for science. craft. cheese’s first Science and Craft of Raw Milk Cheese conference. The piecemeal travel was necessary, because, like a fellow attendee and […]
Cheese Pros Weigh In On Their Favorite Spring Pairings
KATHARINA MENNRICH-KETELSEN Floral Fromage, Brooklyn, New York What was your gateway cheese? A young mimolette. I remember when I was about six or seven, my mom would sometimes buy herself a very tiny wedge of mimolette—a pure luxury for a single mom of four. But once she got home, she had to hide it because […]
How Cheese Saved My Life
(Trigger warning: This article discusses sensitive topics such as drug and alcohol abuse, suicide, and violence. These issues may be distressing for some readers.) Nobody ever really knows what is going on in a person’s head. If you have a broken leg, it’s obvious you’re hurt. But if you are suffering from poor mental […]
