Centerfold: Eligo
Eligo is s a first for Jasper Hill Farm—a washed-rind brick made with local cow’s and goat’s milk, an ideal entry level washed-rind and an excellent melter.
Centerfold: The Rattlesnake
This cheddar is spiked with tequila and habanero peppers, which Deer Creek Founder and President Chris Gentine had a direct hand in creating.
Centerfold: Ubriaco Pinot Rosé
“I like to use what I have around me, to take tradition and give it a new twist.”— Sergio Moro Photographed by Adam DeTour; Styled by Kendra Smith With its pale pink rind and crown of dried rose petals, a 15-pound wheel of Ubriaco Pinot Rosé is a thing of beauty. And this stunner from […]
Centerfold: Bluebird
The Grey Barn and Farm took inspiration from a poem when crafting their Bluebird cheese, a natural-rinded blue that embodies the distinctive terroir of its island home.
Centerfold: Camel’s Milk Marinated Persian Feta
What has one hump and makes some of the richest milk in the world? Your newest source for non-bovine dairy. And Summer Land Camels is on the forefront.
Centerfold: St. Malachi
St. Malachi by The Farm at Doe Run embodies the heavenly qualities of buttery cheddar, young Gouda, and fruity Piave Vecchio.
Year in Centerfolds
2019 was quite the year—especially when it came to our cheese centerfold stars. Reminisce on the four special cheeses that took center stage in our magazines last year.
Centerfold: Calderwood
Calderwood begins as Alpha Tolman, and its transformation starts when the rind is washed with brine and pressed with toasted, shredded hay.
