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You Can Count on Mongers


In this weird new world, cheesemongers are among those front-line workers exposing themselves to potential health threats. Cheese is both a comfort food and a specialty item, but many shops with cheese counters are considered essential as a type of grocery store. The necessity of sustenance affords mongers a guaranteed income amid COVID-19-related shutdowns, even […]

Nowhere To Go


  By now, you may have seen snapshots of the dairy industry’s worst nightmare: heartbreaking photos of gallons of milk being dumped down drains or in fields while dairy farmers stand by, hollow-eyed and tight-jawed. Dairy processing plants, where milk is pasteurized and bottled for sale, are turning farmers away, as the plants are already […]

Friends in Dire Places


  Springtime means many things: new shoots pushing through the soil, warmer and longer days brightening moods, and animals having new babies. In an unfortunate and unfair twist of fate, spring this year brought something few of us could have seen coming. Life as we know it has come to a screeching halt due to […]

Ask the Monger: Why Is Artisan Cheese So Expensive?


Why is artisan cheese so expensive? One of the most common statements I hear from students at the end of an in-depth cheesemaking course is “I’ll never look at the cost of artisan cheese the same.” When made using traditional methods, with high quality milk and in small batches (the very definition of artisan cheesemaking), […]

Year in Centerfolds


2019 was quite the year—especially when it came to our cheese centerfold stars. Reminisce on the four special cheeses that took center stage in our magazines last year.  SPRING Everton Premium Reserve Jacobs and Brichford Farmstead Cheese Flaky. Spicy. Sharp. These are just a few of the words experts have used to describe these extra-aged […]

Harbison

All the Winners from the American Cheese Society Awards


Photo credit Bob Montgomery Last weekend, the culture crew attended the American Cheese Society conference in Pittsburgh, Pennsylvania, an annual gathering of makers, mongers, buyers, distributors—basically, anyone in the North American cheese industry. It might sound boring, but the ACS conference is actually a total party. We cheese people gather to do things like nerd […]

cheese and cannabis

4 Dope Cheese and Cannabis Pairings


Cheesemonger, Cheesemonger Invitational champion, and cannabis aficionado Jordan Edwards describes four perfect weed and cheese pairings.

What Exactly is a “Sharp” Cheese?


People often talk about how “sharp” a cheese is. What is sharpness, exactly?   “Sharp” is a colloquialism. Typically we don’t use it when judging or grading cheese, and it has no legal definition. You’ll hear it most often in the context of cheddar, where it’s sometimes synonymous with “aged.” For example, young cheddars are called […]

Natural Mimolette

Have You Met Mimolette?


With a pocked rind and unmistakable orange interior, Mimolette is one of France’s most easily-identifiable cheeses. Traditionally produced in the northern French county of Flanders, this pasteurized cow’s milk cheese is generally believed to be an interpretation of the Dutch cheese Edam. In the 17th century, France was importing significant quantities of cheese from the […]