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.
Centerfold: Sheep Rustler
This washed-rind wheel is rustling up plenty of accolades, winning a bronze medal at the WCAs and Best Modern British Cheese at the British Cheese Awards.
Centerfold: Little Lucy Brie
Who says bodacious bloomy rinds are only for cold weather months? Not us, especially when we’re talking about this sultry, single serving–size brie.
Centerfold: Everton Premium Reserve
Select wheels of Everton are aged 10 or more additional months to produce a dry, craggy texture and an extraordinarily bold flavor.
Centerfold: Esquirrou, a Miniature Cheese With Big Flavor
Esquirrou may be a miniature version of Ossau Iraty PDO, but there’s nothing small about its flavor.
Centerfold: Belper Knolle, A Statement Cheese
It’s a rock! It’s a truffle! It’s…a cheese! Meet Belper Knolle, a garlicky cheese from Switzerland that has a very earthy appearance.
Centerfold: Cornish Kern, a British Masterpiece
Say hello to the best cheese in the world. At least, according to the judges at the 2017 World Cheese Awards—it beat out three thousand other wedges and wheels from 34 countries to snag the top spot.
Centerfold: A Very Happy Accident, FireFly Farms’ MountainTop Bleu
Two cultures collide to create FireFly Farms’ award-winning MountainTop Bleu
Centerfold: Oriol de Montbrú
Boasting arresting creaminess, buffalo’s milk Oriol de Montbrú marks a new chapter in Catalan cheese
