Wheys Less Traveled: Caciocavallo Impiccato
A visit to a street market in southern Italy might yield a glimpse of caciocavallo impiccato. This cheese is melted over embers and then scraped over a slice of bread.
Volcanic Cheese of the Azores
On the hilly, volcanic Azore islands, dairy is an essential part of life. Quejo do Vale, or “Cheese of the Valley,” is definitely one of a kind.
Best Cheeses: Colombia
While much of cheesemaking in Colombia remains informal, the national mania for cheese has finally started to spill beyond its borders.
Cheese Goals 2019: Take a Trip — to Cheese
Cheese-focused travel allows people to see where the product comes from and to interact with cheesemakers.
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 […]
