☰ menu   


Nicasio Valley Formagella: A blend of Swiss tradition and California innovation


Photographed by Nina Gallant styled by Madison Trapkin Step outside, bask in the summer heat, pop a bottle of bubbly, and slice into a supple wheel of Nicasio Valley Cheese Company Formagella coupled with crackers and juicy stone fruit. We promise you won’t be disappointed. Mild and buttery with notes of toasted cashew and mushroom, […]

The Little Goat Cheese That Packs a Big Punch


Capriolina is a creamy, funky pasteurized goat’s milk round brimming with personality.

Discover Shabby Shoe: Blakesville Creamery’s Twist on A French Classic


The wrinkly cheese with the funny name has quickly become one of Blakesville Creamery’s most popular offerings.

Centerfold: Brebirousse d’Argental


Meet Brebirousse d’Argental: With its poofy square shape and pleated tangerine-hued rind, Brebirousse d’Argental is a head turner.

Centerfold: The Finback


When Brian and Jason founded the Mystic Cheese Company in 2011, they knew they wanted their cheese to be delicious, made with high-quality milk, and most importantly, to be fun and approachable.

A Year in Centerfolds: 2022


We’re revisiting our 2022 centerfolds and marveling at the beautiful and delicious cheeses we featured in culture this year.

Centerfold: Blu di Bufala


Photographed by Nina Gallant | Styled by Kendra Smith Water buffalo are not an uncommon sight in Southern Italy, where cheesemakers turn their rich milk into mozzarella, ricotta, and other fresh cheeses. In the northern part of the country, however, they are a rarity, and it is rarer, still, to use their milk for aged […]

Centerfold: Rockweed


Photographed by Mallory Scyphers No one was more stunned than Allison Lakin when her cheese, Rockweed, won Best of Class at the 2022 World Championship Cheese Contest (WCCC) in March. Lakin operates a one-woman creamery, Lakin’s Gorges Cheese, on the saltwater farm she owns with her husband in Waldoboro, Maine. She introduced Rockweed in 2019, […]

Centerfold: Fleur de la Prairie


Photographed by Adam DeTour  |  Styled by Kendra Smith Making good cheese starts with good milk, which in turn starts with good feed and ultimately, good dirt. The dirt in central Illinois, which was once wet prairie, is some of the richest and most fertile in the world. Leslie Cooperband and Wes Farrell of Prairie […]

Centerfold: Carpenter’s Wheel


Photographed by Nina Gallant | Styled by Kendra Smith The story of Carpenter’s Wheel began in 2009 as an experiment. Following his success with smaller aged cheeses such as Cabra LaMancha and Black & Blue, FireFly Farms co-founder Mike Koch wanted to do more. “I was interested in rounding out the line with a big-format, […]

4