How to Buy Cheese at Whole Foods
So it’s hump day: You’re looking for a midweek pick me up. Or maybe it’s Friday; you’ve survived the week, time to throw down some cheddar. Okay maybe it’s Monday, or Saturday, or the third Thursday of the month, and you’ve just endured your ninth bridal shower of the year and your annual review didn’t […]
Cheesemakers Commit to Eco-Friendly Practices
More and more creameries across the country are committing to environmentally-friendly practices. While the dairy industry hasn’t always been known for going green, this new trend is a perfect example of how innovative and forward-thinking the cheese industry is. Check out how the Organic Vallet Co-Op and the Farm at Doe Run are working to […]
How One Parmigiano Saved an Ancient Breed of Cattle
It’s a balmy afternoon in Reggio Emilia, Italy, and I’m standing in a barn with a cow breeder named Marco Prandi, staring into his phone. “Allora cerchiamo la natività…” he mutters to himself while scrolling through Google Image search results. Thumbnail-size paintings of nativity scenes from artists in bygone eras whiz by until, finally, he […]
11 Cheese Shops You Have to Follow on Instagram
If you’re reading this, we think it’s safe to say you love cheese. We’d even go so far as to presume you swoon over oozing brie and go weak in the knees for tangy pecorino. You love long walks on the cheese trail and you’re definitely a Comté-person. Cream is your favorite color and you’d […]
The Trailblazing Woman Who Dreamed of Cheese
Dorothy Demeter was born into the cheese world. After all, her family ran the Illinois-based Kolb-Lena Cheese Company. Born in 1932, Dorothy tended chickens on the farm as a child; she’d visit the plant and watch her father design cheese cutters, until eventually she joined him on his rounds. When Dorothy, an only child, grew […]
Behind the Scenes with King Stone Dairy’s Rollright and La Fromagerie
The team at La Fromagerie in London shows us how Rollright is made at King Stone Dairy.
The Demise of Camembert de Normandie
Camembert is, for many, the essential soft cheese. And Appellation d’Origine Protegée (AOP)-certified Camembert de Normandie, the raw-milk version that hails from northern France, is an object of pilgrimage for many Americans, as legal restrictions on the sale of young raw-milk cheeses mean that it can only be enjoyed in its truest form in Europe, […]
The Roquefort Rebel
Will Studd, cheese expert and host of Cheese Slices, brings us the tale of how Roquefort was nearly erased from Australian cheese counters, and how he changed history. It’s been more than two decades since Australian authorities announced that regulations allowing the sale of raw milk cheese after a 90 day holding period would be […]
Point Reyes Farmstead Cheese, a Creamery by the Sea
On a chilly, fog-shrouded morning, it’s easy to miss the turnoff for Point Reyes Farmstead Cheese Company. Nestled among the rolling hills of Marin County, approximately 45 miles north of San Francisco, the farm and creamery are situated out of view of the region’s main thoroughfare. Here, above the long, blue stretch of Tomales Bay, […]
How to Build A Cheese Plate on the Cheap
Cheese is forking expensive. There it is: the hard truth. The painful realization that I’ve been struck with as I reached “adulthood.” After ditching the plastic-wrapped singles of childhood and entering the world of my mother’s cranberry-crusted goat cheese log of happiness, I began to realize that this particular passion was no cheap feat. […]
