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Voicings: Rachel Fritz Schaal


Rachel Fritz Schaal makes it her business to fight for the little guy—namely, microbes. “I can go hard here,” she says, when asked to explain the merits of native dairy cultures, “so I’ll back off.” Schaal, along with her husband, Peter Dixon, and sister, Alex Schaal, is co-owner of Parish Hill Creamery in Westminster West, […]

Shop Talk: Black Radish Creamery


This family-owned creamery started its cheese journey in an untraditional way. After co-founder John Reese finished culinary school and decided to go into cheesemaking, he and his wife Anne unintentionally started their business, but there was a different product at the forefront. “We created a special fruit preserve for the cheese plate at our wedding,” […]

Comeback Kids: Consider Bardwell Farm Finds a New Whey Following Recall


Photo via considerbardwellfarm.com Nothing strikes ice-cold fear into the hearts of dairy manufacturers quite like the L-word—we’re talking Listeria monocytogenes. An independent cheesemaker’s worst nightmare erupted in late September 2019 for Consider Bardwell Farm, when a routine inspection of the Vermont-based farm’s processing facilities yielded a positive test for listeria in a wheel of the […]

Ask the Monger: Is Cheese High in Sodium?


 Why are cheeses so salty, and are there any low-sodium options? Sodium chloride, or table salt, is a key ingredient in cheesemaking. It helps draw moisture out of the curd while also binding with the water molecules that remain in the cheese, making that water unavailable for food spoilage microbes. Salt also enhances flavor, and […]

Crowning Glory


I’m staring at a nondescript dark blue garage door somewhere in Brooklyn’s Crown Heights neighborhood. It’s the first Saturday of New York City’s week-long Pride celebration and the streets are buzzing with rainbow-clad revelers. I approach the door slowly, then stop when I see another woman rushing over with keys and phone in one hand, […]

In Queso You Missed It: October 20th


If you missed National Cheese Curd Day on October 15, don’t worry—we’ve got you covered for belated celebration plans with our easy-to-follow recipe. Then, you can revamp any leftovers to make curd-centric meatloaf or home fries. (You’re welcome.)  In other cheese news: Panera’s famous mac and cheese is under fire after an employee shared a […]

Gender Bias Blues


Gender discrimination in the cheese shop shows itself in myriad ways. Most of the time it looks like a series of micro aggressions, so deeply melded into daily routine you can almost convince yourself they never happened. But it can also be intentional: a pointed, weaponized action. Discrimination by no means ends with gender: Racism, […]

In Northern California, A 150-Year-Old Creamery Believes in Keeping it Local


These pioneering sister creameries prove there’s more to NorCal than wine.

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 […]