What’s In A Cheese Name? Understanding the Battle for Gruyère
A deep dive into the ongoing battle over the ‘Gruyère’ name in the American cheese market, as Swiss and French producers fight for their proprietary rights and consumer recognition.
The Wiltshire Loaf Returns
Mentioned in Jane Austen’s novel Emma, Wiltshire Loaf was one of England’s lost cheeses until a cheesemaker tracked down the recipe.
Oysters Are Always in Season
Luckily for oyster fans, modern shellfish farming means they are always available.
Chef’s Dish: Canela Bistro and Wine Bar
More than 10 years after it opened, Canela is still serving loyal customers both traditional Spanish and Spanish-inspired California cuisine, along with an ever-changing, exclusively Spanish wine list.
Voicings: Affineur Ashley Morton
On her website Brieyonce.com, Ashley Morton describes herself as a “global cheesemonster on the go,” and it’s easy to see why.
The Hot List: 9 Cheese Stars to Watch
These nine trailblazers whose contributions to the wide world of cheese are already impressive, and we can’t wait to see what they do next.
Cheese for the Culture: On Cooking Through Grief
Cheese educator Agela Abdullah reflects on using gluten to cook through grief.
Exploring the Wide World of Rennet
Cheese traveler’s research
abroad explores rennet and opportunities for American makers.
A New Wave of Dutch Cheesemakers Branches Out Beyond Gouda
In the Netherlands new generation of cheesemakers has been looking abroad and making it clear that there’s more to Dutch cheese than edam and gouda.
