☰ menu   


Ask the Monger: Why do only some cheeses have DOP/PDO/AOP status?


Photo: Stilton PDO by Mark Ferri   Why do only some cheeses have DOP/PDO/AOP status? If you’re like me, acronyms tend to spill off the tongue in a haphazard fashion; When it comes to reading cheese labels, you might get a mouthful of these abbreviations. These European-based acronyms are “geographical indications” (and yes, that has […]

Crowning Glory


I’m staring at a nondescript dark blue garage door somewhere in Brooklyn’s Crown Heights neighborhood. It’s the first Saturday of New York City’s week-long Pride celebration and the streets are buzzing with rainbow-clad revelers. I approach the door slowly, then stop when I see another woman rushing over with keys and phone in one hand, […]

Art or Science: Reflections on Cheesemaking


Crafting a quality cheese is a daily lesson: A lesson in perseverance, patience, and people. I joined South Africa’s Klein River Cheese in June 2015 as a recently qualified food scientist; it was my first (real) job. The experience has been a challenge and a delight. When asked what it’s like to work here, the […]

Table of Contents: Winter 2017


Craveable cookies, the most decadent holiday meals ever, where to eat in Berlin, a Valentine’s Day cheese plate. Your winter 2017 guide is here.