Cheese Styles: American Cheddar
Before the 20th century advent of processed cheese food known as “American cheese,” cheddar was the national standard.
Cheese Styles: Blue
Centuries ago, blue cheeses were probably all mistakes. Modern cheesemakers prefer consistency and control, so they inoculate the milk or curds with the mold of their choosing.
Cheese Styles: Pecorino
As a class, pecorinos are relatively simple cheeses to make. Many recipes have changed little since Roman times.
Cheese Styles: French Goat
Photographed by Molly McDonough While giant cow’s milk wheels have taken center stage throughout history as the Savoie region’s most iconic cheeses, goat’s milk cheese has always been there, too, ducking the spotlight. Now, Savoyard goat cheese is coming into its own. A growing number of creative producers are turning out the firm and flavor-rich […]
Cheese Styles: Brie
Soft and curvy, with oozing, voluptuous love handles, Brie has enchanted poets and emperors for centuries.
A Cheese Journey in Spain
Culture editor recounts a whirlwind week in Spain, judging at the World Cheese Awards, visiting six cheesemakers, and making countless memories.
For a Taste of French Life, Savor the Apéro
Short for apéritif, which refers to the actual drink, the apéro is the ultimate way to escape the daily hustle and bustle and shift into relaxation mode.
Grill Masters: Make Cheese the Stars of Your Next Barbecue
These cheeses don’t melt well—on purpose. You can grill throw them on the grill and they’re perfectly suited to entertaining.
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.
Hometown Milk, Homestead Cheese
High Lawn Farm, a Hundred-Year-Old Dairy, Finds New Success with Its Two-Year-Old Cheese Program
