A Trip Through Norway’s Burgeoning Cheese Scene
American cheese and beer lover Tripp Nichols takes a look at Norway’s burgeoning artisan cheese scene.
Curds in my Coffee
Culture contributor Laurel Miller discovers a new way to enjoy coffee in a Colombian airport.
Cheesemaking on Spain’s Canary Islands
Now, we are passing between two worlds,” announces Canarian cheese expert Isidoro Jiménez as we leave the beach town of Maspalomas behind. The image of sun-drenched boulevards speckled with meandering tourists shrinks in the rear-view mirror of our 4×4; suddenly, the landscape is void—nothing but shrubs, cacti, and a dirt road that twists and turns […]
These 4 Comfort Foods Will Take You Straight to Tuscany
Photo Credit Consorzio Pecorino Toscano DOP One of many treasures hailing from the glorious green hills in and around Tuscany, rich and fragrant Pecorino Toscano has long been prized in that region, and more recently throughout Italy. While Americans are often better acquainted with Pecorino Romano, the two cheeses actually have very little in common […]
Mongolian Milk: Nomadic Cheesemaking in Mongolia
In the world’s most sparsely populated country, isolation is a fact of life. A Mongolian panorama embodies the concept of vastness; uninhibited by trees, you can gaze across immense swaths of landscape, the contours of grassland and desert contrasted by blue skies and shadows of distant mountains. Villages are absent. Roads take the form of track marks crisscrossing in […]
10 Cheeses You Have to Try When You’re in Greece
Growing up in a lively neighborhood of Greek immigrants in New York, I recall the large brine-filled wooden barrels of feta being delivered to the local Greek deli. Feta: The smell, taste, and presence it commanded in the fridge, on the table, in the homemade spinach pies, and atop salads was a daily homage to […]
Campania’s Secret Mozzarella
South of the crowds of Rome and Amalfi lies Cilento, the quiet birthplace of the Mediterranean Diet. There, in Vallo della Lucania, you can find cheesemaker Renato di Lascio of Caseificio di Lascio, first started by his grandfather. The cheesemaker specializes in mozzarella di bufala campana, as well as ricotta, all from single batches of […]
