The Natural Touch
So what exactly is a “natural cheese”? Well, it’s hard to establish a set of category-defining attributes, but we try to give you a taste.
Sustainable Meat at Every Meal
In this article, we explore what makes meat sustainable and how you can be a more conscious consumer of meat (with cheese!)
Voicings: Rachel Fritz Schaal
We asked Schaal to name some of her essentials, the can’t-live-without-’em items that bring her joy and make this “the best job I’ve ever had.”
Cheesemakers Saving the Planet, One Cow Pie at a Time
Enterprising cheesemakers across the globe are using something called a methane digester to convert greenhouse gas emitted by cows into energy before they even reach the atmosphere.
In Search of Cheese in Mexico’s Wine Country
With headlines like “The New Napa,” the Valle de Guadalupe in Baja California Norte, Mexico has built up a steady pilgrimage for the past decade.
Queso Without Borders: The Cheese That Divides
“Trump’s border wall won’t last. It’s just like a wall of cheese.”
Queso Without Borders: “Hispanic Style” In America’s Dairyland
Wisconsin is leading the nation in “Hispanic-style” cheese production, cornering 32 percent of the market.
Ruminations: My Mom’s Weird Dairy
My mom taught me so many lessons, both purposefully and by osmosis, but her kitchen-based teachings are what stuck with me the most.
Everything You Need to Know About Cultured Butter
Answers to your burning questions about domestic cultured butter.
Queso Without Borders: Se Vende Queso Fresco
Consider yourself lucky if you’ve seen a sign with that phrase, which translates to “queso fresco for sale,” anywhere in the US.
