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Meet Anthony Cho: The engineer-turned-cheesemaker shaking up Korea’s cheese scene


Haesun (left) and Anthony Cho (right) standing in front of their deli Restaurant seats at Cheese Flo A large deli case greets you when you open the door to Cheese Flo. Fromage blanc, stracchino, feta, Brillat-Savarin, halloumi, mozzarella, and crottin are scattered under the glass. Some of the cheeses are created in house and are […]

Finding Her Whey

Finding Her Whey


Welsh cheesemaker Carrie Rimes of Cosyn Cymruturns “why not?” into “what’s next?”

Reflecting on the Spanish Cheese Scene With Rubén Valbuena


Rubén Valbuena has been disrupting the Spanish cheese industry from just about every angle—ideation, production, sales, service, exports—since the mid-aughts.

Martha Vineyard’s The Grey Barn and Farm


Dairy cows graze at The Grey Barn and Farm Photographed by Molly Glasgow When Molly and Eric Glasgow bought the 100-acre farm now known as The Grey Barn and Farm in Chilmark, Massachusetts, on the island of Martha’s Vineyard, they knew almost nothing about farming. The couple had been living in London, where Eric was […]

2021 Innovation Spotlight: Quinta


What’s in a name? For this soft-ripened wheel, there’s history, character, and community pride.

Lively Run Dairy Bridges Gap Between Surplus Milk and Food Banks in Need


Three weeks ago a photo appeared at the top of social media feeds featuring cascades of milk spilling from the back of a truck, pooling in the grass, underneath the headline, “Help make cheese with surplus milk for Food Banks.” The attached GoFundMe link was quickly shared to hundreds throughout the Finger Lakes community, and […]

Voicings: Rachel Fritz Schaal


We asked Schaal to name some of her essentials, the can’t-live-without-’em items that bring her joy and make this “the best job I’ve ever had.”

Shop Talk: Black Radish Creamery


This family-owned creamery started its cheese journey in an untraditional way.

In Queso You Missed It: February 9th


The 2020 Winter Cheesemonger Invitational took place in San Francisco a few weeks ago, where some of the best mongers from across the country competed in a day-long crash course in all things cheese, charcuterie, and mongering. A week later, our Editor-in-Chief wrote about her firsthand account of the event. Read it here, or check […]

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