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sustainable cheese

Cheese IQ: Powered by Cheese


By turning whey into biogas, waste from cheese production is being used to fuel homes and businesses.

Natural Mimolette

Have You Met Mimolette?


With a pocked rind and unmistakable orange interior, Mimolette is one of France’s most easily-identifiable cheeses. Traditionally produced in the northern French county of Flanders, this pasteurized cow’s milk cheese is generally believed to be an interpretation of the Dutch cheese Edam. In the 17th century, France was importing significant quantities of cheese from the […]

cheese plate

Top 5 Tips Every Cheese Lover Should Know


With over 1400 varieties of cheese, from the younger, milder, and softer types, to the hard, aged classics like Parmigiano Reggiano, there’s plenty of cheese to explore. The following five best practices will ensure that your lifelong cheese quest is quite enjoyable. Moldy Cheese: Is it safe to eat moldy cheese? Probably. Unwanted bacteria can easily […]

Blue Mold Cheese

The New Kind of Blue Cheese You Need to Try


Although they tend to stay hidden, blue molds grow all around us. If we magnified forest soils, bales of hay, and forgotten loaves of bread, we might see them: clustered colonies of Penicillium roqueforti. Up close they resemble otherworldly paintbrushes, their long filaments split into branches. And at the end of each branch, rotund, blue-green […]

bayonne ham pgi

Do You Know PGI? A Case Study in Bayonne Ham


PGI is a protected geographical indication that tells you where your food comes from. Essentially: high-quality food that you can trust. We break it down here with Bayonne ham PGI.

Inside the World Cheese Awards


In November 2016 I arrived in San Sebastián, Spain, to judge the World Cheese Awards. In front of me stood 3,021 cheeses from 31 countries, adorning tables filling a room the size of a football field. Every type of wheel and wedge imaginable made an appearance —from traditional camembert and cheddar to Mozambican chèvre rolled […]

snowfields

Cheese Of The Day: Snowfields


A product of Wisconsin winters, Snowfields is a bold and savory cheese made using only winter milk. The rich and creamy milk makes this cheese ultra buttery.

Gruyère AOP 1655 Le Crêt

Cheese Of The Day: Gruyère AOP 1655 Le Crêt


Le Gruyère AOP 1655 Le Crêt highlights the best of Le Gruyère AOP, one of Switzerland’s most beloved and well-known cheeses.