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, […]
What’s that Stuff Inside Burrata?
Solid or liquid? Cheese or cream? To be daintily dolloped or shoveled with a spoon? If you’re miffed by the stuff that explodes out of your burrata ball, you’re not alone. “There’s a lot of misinformation out there in the world about stracciatella,” says Rynn Caputo of Pennsylvania-based Caputo Brothers Creamery, who crafts her own version […]
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. […]
Ruminations: How to Write a Cheese Blog
Madame Fromage, the queen of the cheese blog herself, dishes on her top six tips for the dairy scribe who wants to shine online.
Shop Talk: Ratinaud French Cuisine in Halifax, Nova Scotia
Having grown up eating his grandparents’ homemade pâté in Limoges, France, and then working in European and Canadian kitchens for years, classically trained chef Frédéric Tandy settled in Nova Scotia to start something of his own. “I wanted to do something different,” he says. “I saw that no one was preparing their own charcuterie, and the […]
Shop Talk: Huckleberry’s Natural Market, Spokane, WA.
Huckleberry’s, Spokane’s first organic market, has been working with farmers, food producers, cheesemakers, and bakers to source fresh and healthful products.
