Best Cheeses 2022
To choose this year’s featured cheeses, the culture team combed through the winning wheels and wedges from the following competitions: World Cheese Awards (2021), World Championship Cheese Contest, American Cheese Society Judging and Competition, Good Food Awards, sofi Awards, International Cheese and Dairy Awards, and the New York International Cheese Competition. Key to abbreviations: WCA: […]
Best Cheeses 2022: Buffalo Milk
Photo by Nina Gallant | Styled by Kendra Smith BUFFALO MILK BURRATA (pictured above)Deca & Otto | Colombia Small-scale farmers have been raising water buffalo in Colombia’s lush northern prairies for generations,and Deca and Otto works with producers raising 100 percent grass-fed herds to produce their line of fresh cheese, yogurt, and dulce de leche. […]
Centerfold: Blu di Bufala
Photographed by Nina Gallant | Styled by Kendra Smith Water buffalo are not an uncommon sight in Southern Italy, where cheesemakers turn their rich milk into mozzarella, ricotta, and other fresh cheeses. In the northern part of the country, however, they are a rarity, and it is rarer, still, to use their milk for aged […]
Cheesemaking in Ukraine, Then and Now
Ukraine has a lot to be proud of when it comes to cheese. We already have more than 300 cheesemakers, and this number increases yearly. The annual consumption of cheese has also grown accordingly. Last year it was about 5 kilograms per capita. While Ukrainians are still relatively new to cheesemaking, our skills and productivity […]
Water Buffalo, the Bovine Behind Italy’s Most Famous Mozzarella
They’re docile, intelligent creatures and their milk makes some of the best mozzarella you’ve ever tasted.
Cheese Of The Day: Blu di Bufala
Blu di Bufala is an Italian buffalo’s milk blue cheese. A mellow sweetness and slight tang make it a great introductory blue cheese! Pair with sweet wine and dark chocolate.
Cheese Of The Day: Burrata
In the tradition of the southern Italian classic, this burrata from Colombian producer Deca & Otto is made using grass-fed buffalo milk.
Cheese Of The Day: Bufarolo
Washed and cave-aged for six to eight weeks, Bufarolo is milky and nutty. It has a touch of earth, mushrooms, and funk and a little pop of sweetness.
Centerfold: Oriol de Montbrú
Boasting arresting creaminess, buffalo’s milk Oriol de Montbrú marks a new chapter in Catalan cheese
Ants on a Cheese
A cheesemaker has created an award-winning goat cheese with a special Australian ingredient
