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Voicings: Carlos Yescas Talks Diversity in the Artisan Cheese World and More


Ever helpful, Carol Yescas took some time out of his busy schedule to chat with us about how to make the cheese world work better for everyone.

Weathering the Storm: The cheese industry looks back at its pandemic year


Looking back at COVID’s major impact on the cheese world throughout 2020.

Table of Contents: Winter 2019


Cuddle up with our Winter issue—featuring cheesy lasagna recipes, holiday cheese plates, cultured butter, immigrant cheesemaking, and more.

Mezcal Cozies Up Nicely to Curds


Mezcal and cheese might seem like an unlikely pair at first, but the lactic tasting notes in this agave-based spirit make this pairing a no-brainer.

5 Ways to Celebrate Raw Milk Cheese Appreciation Day


International Raw Milk Cheese Day is here. Here’s how you can celebrate the history-laden and microbe-rich goodness of raw milk cheese.

Queso in the Capital


In Mexico City, you can hardly go dos pasos without tripping over cheese.

Inside the World Cheese Awards


In November 2016 I arrived in San Sebastián, Spain, to judge the World Cheese Awards. In front of me stood 3,021 cheeses from 31 countries, adorning tables filling a room the size of a football field. Every type of wheel and wedge imaginable made an appearance —from traditional camembert and cheddar to Mozambican chèvre rolled […]

Latin American Cheese: Mexico


From the aged Cotija, to the freshly made Oaxaca, and the rare Bola de Ocosingo, each Mexican cheese has a unique story behind it

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