The Natural Touch
So what exactly is a “natural cheese”? Well, it’s hard to establish a set of category-defining attributes, but we try to give you a taste.
Orange is the New Black
Choosing to produce a washed rind as your first cheese is similar to taking beginner surfing lessons on a supersized wave. “What can go wrong? Everything.”
The Demise of Camembert de Normandie
Camembert is, for many, the essential soft cheese. And Appellation d’Origine Protegée (AOP)-certified Camembert de Normandie, the raw-milk version that hails from northern France, is an object of pilgrimage for many Americans, as legal restrictions on the sale of young raw-milk cheeses mean that it can only be enjoyed in its truest form in Europe, […]
Best New Books For Cheese Lovers In 2017
From pairing cider to cheesemaking at home, here are the year’s top reads for turophiles.
Planet Cheese: This Is Progress?
Bronwen Percival and husband Francis believe “progress” is no friend to cheese. More than anything else, they say, they are arguing to avoid sameness.
Voicings: Bronwen Percival
A proponent of microbial diversity, Bronwen Percival wants to usher in a future for cheese that’s far more scientific and controlled.