For Locally Sourced Pizza, Head To A Farm
Written by Kristine Hansen Photos courtesy of Millsap Farms It’s no secret that autumn is harvest time for vegetables. But in Wisconsin and other states where farming is a way of life, it’s also when some farms host pizza nights where ingredients, including cheese, and even the flour to make the pizza dough is sourced […]
UNFI Advances American Specialty Cheese
UNFI expands its Cheese & Specialty, American Artisan program to include more small cheesemakers.
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We caught 2020 Cheesemonger Invitational champ Sarah Munly on the eve of her new professional journey.
In Queso You Missed It: November 1st
Whether we’re ready for it or not, the month for Thanksgiving preparation is here, which means National Apple Month is over.
Centerfold: Bluebird
The Grey Barn and Farm took inspiration from a poem when crafting their Bluebird cheese, a natural-rinded blue that embodies the distinctive terroir of its island home.
Art and Craft: The making of artisan cheese in America
Made mostly by hand, artisan cheese is a labor of love, skill, and time.
Ring in Fall with Montchevre Cranberry Cinnamon Goat Cheese
In the spirit of the season, Montchevre Cranberry Cinnamon Goat Cheese combines the best of snowy chèvre, tangy cranberries, and aromatic cinnamon.
Ask the Monger: What’s the Difference Between Artisan and Farmstead Cheese?
Although there may be little difference in how these two categories of cheeses taste, they tell the consumer something as to how the cheese was made.
