Ruminations: Art or Science? Reflections on Cheesemaking
Crafting a quality cheese is a daily lesson: A lesson in perseverance, patience, and people. By Cheesemaker Uriel Filiba of Klein River Cheese in South Africa.
Voicings: Top Chef Kristen Kish
We sat down for a cheesy chat with Kristen Kish, cookbook author and Top Chef winner.
Ruminations: A Childhood Romance with American Cheese
Writer Gabrielle Sierra reminisces on her forbidden love affair with Kraft singles.
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.
An Interview with Andy and Mateo Kehler of Jasper Hill Farm
culture: How did you discover your love of cheese? Andy Kehler: We didn’t necessarily get into cheese because of some desire – the love for cheese came much later. We do what, we do because we love the place that we live in. In 1998, our little town lost 30% of its dairy farms. The loss […]
Ruminations: From a Boudoir Cheese Model
How an afternoon spent posing as a boudoir cheese model led one writer to contemplate the relationship between her love for cheese and body positivity.
The ‘It’ Meal of Winter: Raclette
Melting makes great Raclette shine. Explore our guide to this Swiss cheese in all its forms.
Twenty Paces Farm: The ‘Newe’ Guys In Town
Twenty Paces Farm based out of Charlottesville, Virginia is a farmstead, pasture-based, seasonal raw-milk dairy and creamery.
A Winter Cheese Loaded With Holiday Cheer
Goopy, and totally scoopable, Winter cheeses like Vacherin Mont d’Or, Winnimere and Rush Creek Reserve are every curd nerd’s holiday pick.
Talking Fromage with Paris’ First Cheesemaker
Though Paris is home to far more mongers than cheesemakers, Pierre Coulon has decided to bring his passion to his new home.
