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Our latest Around the Board features a boozy mélange of cheese pairings inspired by classic cocktails. From the Manhattan to the martini, explore rich and savory pairings you`ll crave well into the summer. 
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: @Alana_Ped
“A cross-border artisan cheese trade exists because of consumer demand," says Andrea Berti, a senior director of business development at @atalantacorporation, a specialty foods company based in Elizabeth, New Jersey. "Imported cheeses allow consumers to travel the world without leaving their homes, so even if there are similar varieties of cheese [from another country], each provides consumers with a unique experience.”
Tap the link in bio to learn about the time, money, and tightly held quota behind pushing cheese over the US-Canada border.
: @christine.rudalevige
This summer, the @American_Cheese_Society is taking over Sacramento—and turning the City of Trees into the City of Cheese. From July 23–26, 2025, the ACS Annual Conference will bring together the makers, mongers, retailers, and cheese lovers who keep this industry thriving.
Expect a full schedule of expert-led sessions, hands-on workshops, and can’t-miss events like Meet the Cheesemaker, @MidniteMongers, and the highly anticipated results from this year’s Judging & Competition—a.k.a. the Oscars of cheese. 
Whether it’s your first time attending or your tenth, there’s no better place to connect with the community, sharpen your skills, and celebrate all things cheese.
Register at our link in bio! We’ll be there, will you?
#CityOfCheese #ACS2025 #CheeseCamp #ACSAnnualConference #AmericanCheeseSociety
The blue cheese we’ll be eating all summer 
Rich, creamy, and just enough bite to keep things interesting, @fromagerdaffinoisusa Bleu is the perfect blue for your summer spreads. Decadent and approachable, this cheese pairs perfectly with red fruits, a dry Reisling wine, and crusty baguette.
But what gives this blue its silky-smooth texture and mellow flavor? The answer: ultrafiltration. By passing milk through a super-fine membrane, the cheesemakers at Guilloteau remove excess water while concentrating proteins and fats. The result is a cheese that’s ultra creamy and melt-in-your-mouth dreamy.
It took over 10 years for their R&D team to perfect the recipe—transforming their original double cream into the luxurious triple cream blue that can turn anyone into a blue cheese lover.
Follow @fromagerdaffinoisusa to learn more about their lineup of ultra creamy cheeses.”
Sound the alarms, because our summer cover is on FIRE!!! 
Our third annual Hot List issue is jam-packed with:
20 cheese pros setting the cheese world ablaze
A drool-worthy @distefanocheese smoked scamorza centerfold
Butter, butter, and more butter
Feeling the cheese fever yet? Subscribe at the link in bio. (You know you want to. 
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: @ninagallant_ 
: @madstrap
Today`s the HOTTEST day of the year: National Cheese Day!
Quench your thirst for cheese by getting a year of culture for $9.95—that`s 50 percent off.
Link in bio to score this deal before it`s gone!
When Wafa Shami reminisces on her early memories of Akkawi, she’s met with a vivid scene of her parents boiling goat’s milk and gently straining soft curds in her Ramallah, Palestine, home.
“The aroma filled the entire house,” she says, remembering the final step of preserving the cheese in jars filled with fragrant brines.
Those beloved moments shaped Shami’s adoration for archiving aspects of her culture on her website, @palestineinadish. She relies on her mother’s wisdom to guide her craft and protect a deep lineage of recipes, techniques, and ingredients for future generations.
“These recipes are tied to my people’s culture and their connection with the land,” says Shami.
At the link in bio, check out Shami`s recipe for Manakeesh (also pronounced mana’ish), a popular savory flatbread that highlights Akkawi and can show up for breakfast, snacking, or celebratory occasions.
As the French literary realist Gustave Flaubert reached the end of his life, he quipped to his niece, “Sometimes, I think I’m liquefying like an old camembert.”
This oozing trait of camembert, and all its bloomy-rind kin, develops as the cheese ages: a mature camembert or brie becomes runny and exudes its paste. This delicious phenomenon is caused by the rind of the cheese—the “bloom” of pillowy white mold that grows on its surface.
Want a full dose of cheese science from @murrayscheese`s Josh Windsor (@theaffineur)? Tap the link in bio to learn more.
As the sun sets on #AmericanCheeseMonth, we`re highlighting three cheese shops that only carry American cheese!
On the West Coast, @ladyandlarder brings sunny Santa Monica flair to its domestic offerings. @olliescheeseshop celebrates 100-percent small-batch makers in its Oakland case and spreads.
On the East Coast, @saxelbycheese holds down the fort in New York`s famous @chelseamarketny.
Are there more American-only cheese shops out there? Let us know & drop a comment below!
She sizzles, she smolders, she’s Bread Cheese®
Carr Valley Cheese (@carrvalley) has been making artisan cheese in Wisconsin for over a century, and their Bread Cheese® is a cult favorite for good reason. Inspired by Juustoleipä, this toasty, buttery cheese is made to be heated—grilled, pan-fried, or straight-up sizzled to golden perfection
Greece is calling and it wants you to eat ALL the cheese. 
Read about @janetfletchernv`s culinary tour of Crete, Naxos, and Sifnos—three Greek islands boasting some of the country`s best cheese dishes—at the link in bio.
: Douglas Fletcher
Bleu de Termignon’s rugged blue-gray rind is marred with patches of rusty red and snowy white, inherently evoking the flower-filled pastures of the Alpine Parc National de la Vanoise, where it’s made.
Just five dairy farmers spend their summers in this remote national park—France’s first—transforming the milk from their Tarentaise and Abondance cattle into one of the world’s only natural blue cheeses.
Unlike Gorgonzola, Stilton, or Roquefort, crumbly Bleu de Termignon is never inoculated with Penicillium roqueforti. Instead, it develops its subtle blue veins from spores naturally present in the centuries-old chalets perched high in the mountains, where neither car nor cell service can reach.
Want to keep reading? Tap the link in bio for your dose of this rare French blue cheese and microbial biodiversity.
& : @emily_in_france
Is it even Memorial Day weekend if you`re not making @itsjennybravo`s Camembert smash burgers with caramelized onion and bacon jam?
Impress everyone at your barbecue—get this recipe at the link in bio. 
What comes to mind when you think of cream cheese? Its tang? Silkiness? Versatility?
From a cookout-worthy dip to oh-so-rich blintzes, discover creative recipes using this spreadable staple at our link in bio. 
: @champlainvalleycreamery & : Brandon Blumenfeld (@collateral_cabbage)
Only the French could come up with a sandwich as simple, yet decadent as the jambon beurre, which literally translates into "ham butter." 
Feast your eyes on some of the best jambon beurres stateside at the link in bio, but don`t blame us if you get hungry!
: @cookcookclaire & 
: @verveinecafe, @babascharleston, @arsicaultbakery, @villagebake, @maisonmatho
Gemini season`s here, and @astrolocheese says it`s all about pairing spicy takes and toasty flavors!
Two “sibling” cheeses with intriguing backstories that are sure to satiate Gemini’s craving for conversation are the French cow’s milk classics: Comté and Morbier.
Serve with a lively glass of riesling and nutty noshes. With rich mouthfeels, fairytale setting origins, and separated-at-birth methods of production, Comté and Morbier have plenty of lore to keep the chatter flowing!
P.S. This cheese horoscope is a preview of pairings to come in our new Hot List issue. 
France’s central Auvergne is known for its rich volcanic soil, the ideal terroir for producing peppery Puy lentils, deeply flavored lamb, and, of course, dairy.
Tap the link in bio for 10 Auvergnat cheeses you need to try.
& : @emily_in_france
Don`t mind us, we`re just daydreaming about some of our all-American cheese plates and centerfolds during American Cheese Month. 
@american_cheese_society
: "Should I go to Counter Culture?"
: "Signs point to yes."
Consider this your sign! We had a blast with our friends at Counter Culture Tampa, eating copious amounts of cheese and cheersing beers at @latestartbrewing.
Tomorrow`s Counter Culture San Diego—and it`s our last Counter Culture of the season until September. Lucky for you, there are a few tickets left!
Don`t miss out on all the fun! Tap the link in bio to join us at the @cheese_and_libation_expo. 
A special thanks to our Tampa partners:
@gruyere_aop @comte_usa @prosciuttodiparma_it @sweetgrassdairy @schallerweber @finecheeseusa @isignyamerica @maker_to_monger
Leslie Cooperband (@lrcoop60), co-founder of @prairiefruitsfarm, has stepped back into the daily routine of making cheese after selling her business in 2024. Within that routine, she`s found rhythm, a sense of accomplishment, and poetry.
Link in bio to learn about what it really takes to create seasonal farmstead chèvre. 