Remembering Anne Saxelby
The cheese universe has been shocked & saddened by the unexpected death of Anne Saxelby, founder of Saxelby Cheesemongers and American cheesemaker champion.
Champions of Cheese at Cheesemonger Invitational NYC 2021
Our editor in chief has participated in dozens of food events, but to her, this day would turn out to be so much more than just an event.
Rueda: Land of Lions and Verdejos
Photography by Galdones Photography When winemaking began in Rueda around 1,000 years ago, it’s a wonder anyone would have thought to plant grapes in this region of extremes – blisteringly hot summers, bitterly cold winters, and a relatively high altitude. Happily, the local monks and the Verdejo grape, native to North Africa, arrived in the […]
Hometown Milk, Homestead Cheese
High Lawn Farm, a Hundred-Year-Old Dairy, Finds New Success with Its Two-Year-Old Cheese Program
Why Buffalo’s Milk Cheese Is So Hard to Track Down—And How to Find Some
Buffalo mozzarella has been referred to as the white whale of the cheese world. So why are these beloved cheeses so rare outside of a select few countries?
Voicings: Ellie and Sam Studd
We spoke with the Studd Siblings, ACS Professionals and International Guilde de Fromagers members, about mentors, raw milk cheese, and industry challenges.
Asturias: Land of Artisanal Cheeses
These tenacious cheesemakers preserve an ancient way of life in Austurias, a region in northern Spain.
Ruminations: An Unconventional Catch
What happens when Parish Hill Creamery co-owners go fishing with their iconic Vermont cheeses on hand?
Ruminations: Learning Curve
To become a cheesemaker, this accomplished baker goes back to square one.
Voicings: Carlos Yescas Talks Diversity in the Artisan Cheese World and More
Ever helpful, Carol Yescas took some time out of his busy schedule to chat with us about how to make the cheese world work better for everyone.
