Cheese Horoscopes for Cancer, Leo, an...

Each zodiac sign has a shadow side: the less-than-stellar quirks that hide in the dark. These undernourished parts of the soul manifest as cosmic cravings in the witching hours. Only the most delicious guilty pleasures will suffice—cheese-centric convenience foods, gut bombs, and over-processed impulse buys from the freezer or bodega. Embrace your dark side by indulging in cheeses that mirror these decadent delights. Snack like no one’s watching!

Why Québec Should Be Your Next Chees...

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Summer Cheese Events Around the Count...

From June through October, cheese professionals and enthusiasts alike have plenty of opportunities to learn, connect, and taste. Here’s a chronological roundup of upcoming cheese events happening around the country.

What Happens When You Soak Cheese in ...

F. Scott Fitzgerald’s second novel, The Beautiful and the Damned, follows the steady decline of Anthony and his wife Gloria as they dance, carouse, and drink their lives away, hoping for an inheritance that never materializes. As Fitzgerald writes, “Wine gave a sort of gallantry to their own failure.” Although he was referring to the inability of their passion to sustain them through their financial futility, Fitzgerald could have just as easily been remarking upon a specific style of cheese maturation that’s suitable for the Jazz Age: soaking cheese in wine.

I Survived the Charcuterie Board Craz...

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A Conversation With Author, Nomad, an...

Trevor Warmedahl, a cheesemaker and culture contributor known as the “Milk Trekker,” trots the globe visiting pastoral communities. His purpose? Investigating how milk is treated and transformed by indigenous microbes and the human touch.  It’s not a glamorous lifestyle, per se. In order to be the Milk Trekker, Warmedahl has to be comfortable navigating countries solo and communicating his intent to observe and understand niche dairy practices in spite of language barriers. He also travels light—and on a budget.  Cheese Trekking is as much a travelogue as it is a reflection on the links between terroir, cheesemaking, slow-food pathways, and heritage. We were lucky enough to catch up with Warmedahl, who was staying at a yurt in between his travels. Read on to learn about the experiences that shaped his writing, plus his views on the role of old-world food systems in a modern climate with high demand for all things quick and processed.