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The Divergent Paths of Three Cheesema...
Three artisans follow wildly divergent paths to chase the ever-romantic (and not so easy) path of becoming a cheesemaker.
March 15, 2024The Top 20 Cheeses in the World Annou...
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March 12, 20245 Reasons Industry Pros Should Join C...
Master your craft and build your community with this new (and free!) program from Dairy Farmers of Wisconsin.
March 5, 2024Exploring Culture: Challenging Euroce...
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March 5, 2024It's Time to Change Our Rind: An Amer...
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February 21, 2024Raw milk cheese linked to E. coli out...
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February 21, 2024See all blogs.
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Ruminating on Retail: Finding My Flow...
A retail pro ruminates on her love/hate relationship with retail after a 2-year break.
January 17, 2024 ruminationsFrom Great Depression to Got Milk: Un...
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October 2, 2023 cheese-iqBreeding Better Cheese
Enterprising dairies blend the latest tech and age-old practices to raise healthier animals, strengthen farms, and produce top-quality milk
March 15, 2023 farm-animalCheese Styles: Traditional Swiss
In Switzerland, traditional cheesemaking serves many functions. Without the low-intensity, seasonal cow grazing that helps to regenerate and maintain them, these grasslands—hotspots of biodiversity— would begin to disappear.
January 27, 2022 cheese-iqCheese Styles: American Cheddar
Before the 20th century advent of processed cheese food known as “American cheese,” cheddar was the national standard.
January 27, 2022 cheese-iqCheese Styles: Blue
Centuries ago, blue cheeses were probably all mistakes. Modern cheesemakers prefer consistency and control, so they inoculate the milk or curds with the mold of their choosing.
January 27, 2022 cheese-iqSee all cheese talk. See all ruminations. See all farm animal. See all cheese iq.