Cheese Caves Help Mold a Passionate and Purposeful Life
There’s a quote from Anthony Bourdain: “You have to be a romantic to invest yourself, your money, and your time in cheese.” I remember hearing it for the first time and getting defensive because I didn’t want to be exposed as the hopeless romantic that I am. The truth is that I live in complete […]
Best Regions: New York
If you want to make a name for yourself, you head to New York, and the cheese industry is no exception to this rule.
French Onion Soup Frittata with Emmi Kaltbach Le Gruyère
Cave-aged cheeses are cool. Or at least they are for a few months. Emmi USA’s Kaltbach™ Le Gruyère® AOP is easily recognizable, with its rustic brown rind and smooth, crumbly paste. Flavorful without overwhelming the palate, this grass-fed cow’s milk cheese is aged in one of the most unique locations in the world. Deep under […]
Ruminations: Art or Science? Reflections on Cheesemaking
Crafting a quality cheese is a daily lesson: A lesson in perseverance, patience, and people. By Cheesemaker Uriel Filiba of Klein River Cheese in South Africa.
Cheese Journeys: Passport To Ossola Valley, Italy
In this multi-part travelogue series, Anna Juhl, founder of Cheese Journeys, takes you deep into the world of cheese.
