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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.

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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.

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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.

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