Cheesy Road Trip: Illinois
The cheeses made here are uniquely Midwestern. That unbroken horizon, the rows and rows of soy and wheat, are a microclimate all their own.
Chef’s Dish: Marcus Samuelsson’s Ayib + Sweet Potato Ravioli
In “The Rise,” Marcus Samuelsson explores the trajectory of Black cooking in America.
Strawberry Mint Galette with Caputo Cheese Burrata
Burrata as a concept seems too good to be true. Mozzarella is decadent enough: a pillowy, snow-white ball of cheese, clean and milky in flavor and stretchy in texture. But mozzarella filled with cream and shreds of more cheese? To die for. The pasta filata category of cheeses, to which mozzarella and burrata belong, are […]
Sustainable Meat at Every Meal
In this article, we explore what makes meat sustainable and how you can be a more conscious consumer of meat (with cheese!)
Meet Evan Talen, the Cheesemonger Invitational Champion
Newcomer Evan Talen of Aperitivo blew the judges away in the Chicago Cheesemonger Invitational.
All Together Now: Good People Sharing Good Food
Located in Chicago’s Ukrainian village, All Together Now is a combination eatery, bottle shop, and market that aims to bring good people and good food together.
Ask the Monger: Is the Mold Growing on My Cheese Dangerous?
Got moldy cheese? Eataly Cheesemonger Yahn Van de Walle explains why you shouldn’t worry about it.
