☰ menu   


Friesiago

How Cheesemakers Eat Their Cheese: Friesago


Have you ever wondered how a cheesemaker eats their own cheese? After all, they have the most access to it and, undoubtedly, eat more of it than any of us no matter how obsessed we are with their cheese. It only makes sense that they have the best pairing suggestions and recipe ideas.  That’s why we decided […]

Ask the Monger: What Cheese Do I Need to Try While in the UK?


I’m traveling to the UK. What cheese do I need to try? For anyone visiting the UK, especially for the first time, a West Country Cheddar is an absolute must-try! I recommend one from Keen’s or Montgomery’s, preferably aged around 14-18 months. Of course, another classic is a blue Stilton. I like the one from […]

fresh mozzarella with a slice cut from it

Ask the Monger: Why is My Homemade Mozzarella Squeaky?


Every time I try to make homemade mozzarella, it never ends up shiny with a stretchy texture. Instead, it pulls apart like Play-Doh and has a squeaky texture. What am I doing wrong? Squeaky mozzarella—and off textures in general—are almost always a result of overheating milk and/or curd. Take care to heat the milk and […]

Ripening Cheese - King Stone Dairy

Behind the Scenes with King Stone Dairy’s Rollright and La Fromagerie


On a cold, dreary February morning, the La Fromagerie team meet, ready to embark on a farm visit to King Stone Dairy, the makers of Rollright. At La Fromagerie, we’ve been selling Rollright since August 2015, when it first came to market, and it has been a staple favorite ever since. A short train journey […]

Art or Science: Reflections on Cheesemaking


Crafting a quality cheese is a daily lesson: A lesson in perseverance, patience, and people. I joined South Africa’s Klein River Cheese in June 2015 as a recently qualified food scientist; it was my first (real) job. The experience has been a challenge and a delight. When asked what it’s like to work here, the […]

World Championship Cheese Contest

9 Things I Learned at the World Championship Cheese Contest


Does it get any cheesier than Wisconsin? Yep—when you fill one room with 3,400 cheeses and curd experts from across the globe. I spent a day at the 2018 World Championship Cheese Contest, held in Madison, Wisconsin this week from March 6-8. The event was held in a Frank Lloyd Wright-designed building, overlooking the lake […]

Kehler Brothers - Colin Clark

An Interview with Andy and Mateo Kehler of Jasper Hill Farm


  culture: How did you discover your love of cheese? Andy Kehler: We didn’t necessarily get into cheese because of some desire – the love for cheese came much later. We do what, we do because we love the place that we live in. In 1998, our little town lost 30% of its dairy farms. The loss […]