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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?


Claudia Lucero of Urban Cheese Craft tells us how to ensure the stretchiest homemade mozzarella every time.

Ripening Cheese - King Stone Dairy

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


The team at La Fromagerie in London shows us how Rollright is made at King Stone Dairy.

Ruminations: Art or Science? Reflections on Cheesemaking


Crafting a quality cheese is a daily lesson: A lesson in perseverance, patience, and people. By Cheesemaker Uriel Filiba of Klein River Cheese in South Africa.

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 […]

cheesemaker

Party Like A Cheesemaker!


Every cheesemaker celebrates their trophies in a unique style: while some parties are low-key, others cheer with taco and beer!

Nicolau Farms Bianchina

Planet Cheese: Is It Ripe Yet?


Find out how to determine when a cheese is at its eating prime

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