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Best Cheeses: Great Britain


If you stick a pin into a map of Great Britain, chances are it won’t land far from a cheese-laden farmers’ market.

How to Make the Perfect Cheese Sauce


The perfect cheese sauce isn’t complicated—all we really want is a super cheesy flavor and a velvety texture

Smoked Cheddar Mac and Cheese with BBQ Pulled Pork


This is a great way to use up leftover pulled pork. Traditional smoked barbecue pork works best, but carnitas or pork roast are great, too.

a woman milking a cow in the khovsgol province of mongolia

In Queso You Missed It January 6th


Here’s what you might have missed this week in cheese news! Our January 6th edition of In Queso You Missed It.

The Chemistry of the Crunch


Culture contributor Pat Polowsky unravels the science and mystery of cheese crystals.

This cheese plate made up of Vermont Creamery Cremont, Tarentaise, Summer Snow, and more, makes a great summer meal.

5 Cheeses to Put on Your Thanksgiving Cheese Plate


The Culture staff shares their favorite holiday cheeses to help you build the perfect Thanksgiving cheese plate.

7 Best Cheeses to Melt on Your Burger


The beginning of summer is a fleeting yet glorious time of moderate temperatures, longer days, and an unparalleled zeal to be outside firing up the grill. That’s right, burger time is upon us. While we’d never throw shade at the tried-and-true American cheese, we’ve got a couple suggestions up our sleeves to really spice up […]

Larry's Market

Shop Talk: Larry’s Market in Brown Deer, Wisconsin


Today, Wisconsin is famous for award-winning wheels, but—believe it or not—there was a time when artisan cheese was lacking in America’s Dairyland. In 1971, most cheese was the mass-produced brick variety, of which Larry Ehlers, a grocery store owner in Milwaukee, was not a fan. Seeking an edge in the supermarket industry, he traveled to […]

What Exactly is a “Sharp” Cheese?


People often talk about how “sharp” a cheese is. What is sharpness, exactly?   “Sharp” is a colloquialism. Typically we don’t use it when judging or grading cheese, and it has no legal definition. You’ll hear it most often in the context of cheddar, where it’s sometimes synonymous with “aged.” For example, young cheddars are called […]