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Ruminations: Taste Transformation


How exploring the unfamiliar can lead to unexpected discoveries in cheese, and in life.

DIY: Pucker Up


Tart-sweet shrubs offer the taste of summer all year long.

Meat and Cheese: Sausage Stars


For many, the term “sausage” brings to mind highly processed store-bought products loaded with additives, and meat with murky origins. But that’s all changing.

Virtual Counter Culture: Laura Chenel and Marin French Cheeses


Our third Virtual Counter Culture event transported participants to California’s Bay Area, home to Laura Chenel and Marin French Cheeses.

Ruminations: Precious Objects


Why storing cheese is a lot like storing a painting

Cheese and the Power of Myth


Why we invent stories about our food

Ask the Expert: Are Soft Cheeses Fatty?


One of the most pervasive myths in the cheese-eating community is that all soft and runny cheeses are very fatty.

London’s Cheesiest Attraction (That You Probably Missed)


If you’re up to date on global cheese news, then you’ve likely already heard of Café Rouge opening a limited-time Cheese Suite in Camden, London last month.

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