One Cheese Five Ways: Appenzeller
Produced in accordance with a 700-year-old, well-guarded recipe, this delightfully nutty Alpine cheese is a crowd-pleaser. Appenzeller is made in the northeast mountain region of Switzerland by just three dairy cooperatives, using the milk of Simmental cows from 60 small dairy farms in the region. The wheels are hand-washed with brine—a secret recipe that contains […]
Europe Home of Cheese: Get to Know the Cheeses of Austria
In Austria, cheesemakers work with traditional methods in harmony with and respect for the environment and the animals, to produce natural, organic, GMO-free cheese.
Bread Pudding with Comté and Wild Mushrooms
Make this dish the star of brunch or serve it as a dinner side. Using an assortment of mushrooms imparts a more robust flavor.
Get Floral with Génépi Raclette Artisanal and an Alpine Apéritif
In keeping with Alpine tradition, we think Génépi Raclette Artisanal is best served with a white wine-based apéritif.
Friends in Ferment
Nibs and curds share not only an abundance of flavor, but they also share the very source of that flavor: fermentation. Which is why they get along.
Cooking With The Cheese Poet: Squash Fondue Pots
Want something fun, interactive and of course, cheesy and delicious this Holiday? Try these mini roasted squash fondue pots by The Cheese Poet.
Planet Cheese: Flower Power
Cloaked in dried mountain herbs and flowers, this new avatar of Austrian cow’s milk cheese, now called Alp Blossom, is a big hit
Flipping the Script at LaClare Farms
A new kind of cheese story is unfolding in Wisconsin
Save Transhumance, Save Traditional Swiss Cheese
Caroline Hostettler of Adopt-an-Alp strives to revitalize Swiss transhumance.