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Ripening Cheese - King Stone Dairy

Behind the Scenes with King Stone Dairy’s Rollright and La Fromagerie

On a cold, dreary February morning, the La Fromagerie team meet, ready to embark on a farm visit to King Stone Dairy, the makers of Rollright. At La Fromagerie, we’ve been selling Rollright since August 2015, when it first came to market, and it has been a staple favorite ever since. A short train journey […]

The Demise of Camembert de Normandie

Camembert is, for many, the essential soft cheese. And Appellation d’Origine Protegée (AOP)-certified Camembert de Normandie, the raw-milk version that hails from northern France, is an object of pilgrimage for many Americans, as legal restrictions on the sale of young raw-milk cheeses mean that it can only be enjoyed in its truest form in Europe, […]

Roquefort Rebel

The Roquefort Rebel

Will Studd, cheese expert and host of Cheese Slices,  brings us the tale of how Roquefort was nearly erased from Australian cheese counters, and how he changed history. It’s been more than two decades since Australian authorities announced that regulations allowing the sale of raw milk cheese after a 90 day holding period would be […]

Point Reyes Farmstead Cheese, a Creamery by the Sea

On a chilly, fog-shrouded morning, it’s easy to miss the turnoff for Point Reyes Farmstead Cheese Company. Nestled among the rolling hills of Marin County, approximately 45 miles north of San Francisco, the farm and creamery are situated out of view of the region’s main thoroughfare. Here, above the long, blue stretch of Tomales Bay, […]

stracciatella - Caputo Brothers 2 - Credit Teri Pozniak

What’s that Stuff Inside Burrata?

Solid or liquid? Cheese or cream? To be daintily dolloped or shoveled with a spoon? If you’re miffed by the stuff that explodes out of your burrata ball, you’re not alone. “There’s a lot of misinformation out there in the world about stracciatella,” says Rynn Caputo of Pennsylvania-based Caputo Brothers Creamery, who crafts her own version […]

How to Build A Cheese Plate on the Cheap

Cheese is forking expensive. There it is: the hard truth. The painful realization that I’ve been struck with as I reached “adulthood.” After ditching the plastic-wrapped singles of childhood and entering the world of my mother’s cranberry-crusted goat cheese log of happiness, I began to realize that this particular passion was no cheap feat.   […]

Madame Fromage - Cheese Blog

How to Write a Cheese Blog

Back in 2009, I began writing a cheese blog to record my mouse nibbles. I never expected to continue beyond a few months–especially since I didn’t know a thing about blogging, much less photography. Nine years later, I still look forward to sitting down to write my next post. Why? My site feels like an […]

Ratinaud French Cuisine in Halifax, Nova Scotia

Shop Talk: Ratinaud French Cuisine in Halifax, Nova Scotia

Having grown up eating his grandparents’ homemade pâté in Limoges, France, and then working in European and Canadian kitchens for years, classically trained chef Frédéric Tandy settled in Nova Scotia to start something of his own. “I wanted to do something different,” he says. “I saw that no one was preparing their own charcuterie, and the […]