Cheesemaker Profile: Point Reyes Farmstead Cheese Company
Sisters move Point Reyes Farmstead Cheese Company forward while preserving their family’s legacy.
Arethusa Farm Takes Home Top Title at US Cheese Championship
An aged Gouda from Arethusa Farm Dairy Europa takes home the top honor at the US Cheese Championship Contest in Wisconsin.
These Couples Have a Passion for Cheese and Each Other
We asked four cheesemaker couples across the U.S. to share their love stories, including how, where, and when they met.
Out of Adversity, King Stone Dairy Debuts a Supreme Champion
Forced to pivot during pandemic lockdown, cheesemaker David Jowett created Ashcombe, a British Cheese Awards Supreme Champion.
Regions to Watch: New Zealand
Of the top 10 culinary reasons to visit New Zealand, artisan cheese sits below rare native Manuka honey, above eating cultivated kiwifruit, and right on par with sipping wines that don’t make it out of the country at the same rate as Marlborough Sauvignon Blanc does. To understand the cheese landscape of this South Pacific […]
From Mexico to America’s Dairyland
PHOTOGRAPHED BY CODY LACROSSE With Sancho Cruz Manchego and more, Ricardo Gutierrez Cruz puts his stamp on Wisconsin’s cheese scene In elementary school, Ricardo Gutierrez Cruz’s class toured an ice cream manufacturing plant. While his peers were distracted by the prospect of trying various flavors, Gutierrez Cruz was struck by the mechanics of it all. […]
FireFly Farms Black & Blue + Kimchee: An Inspired Pairing
Founded by partners Mike Koch and Pablo Solanet in 2002, FireFly Farms makes 10 cheeses using fresh goat’s and cow’s milk from family farms within a 30-mile radius of the creamery. All of the cheeses are handmade from just four ingredients: pasteurized milk, bacterial cultures, vegetable rennet, and salt—no additives, preservatives, stabilizers, or GMOs. Having […]
Cheesemaking in Ukraine, Then and Now
Ukraine has a lot to be proud of when it comes to cheese. We already have more than 300 cheesemakers, and this number increases yearly. The annual consumption of cheese has also grown accordingly. Last year it was about 5 kilograms per capita. While Ukrainians are still relatively new to cheesemaking, our skills and productivity […]
Culture Goes to ‘Cheese Camp’
Education, networking, all-you-can-eat cheese, and more: it’s a curd nerd’s paradise at the ACS Conference.
Tulip Tree Creamery’s Milkweed
A recipe reboot births a star Indiana’s Tulip Tree Creamery is known by turophiles everywhere for Trillium, a bloomy-rind cow’s milk square pillow that has won multiple awards—most recently Gold at the 2021–2022 World Cheese Awards in Spain. One of Tulip Tree’s newest cheeses—Milkweed—has also arrived on the national scene; it won a 2021 Good […]