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Chef’s Dish: At Elderslie Farm, George and Katharine Elder Honor Kansas Culture


George and Katharine Elder make goat’s and cow’s milk cheeses, along with operating a restaurant, a cafe, a blackberry-picking operation, and a sawmill.

Behind the Label: Dorothy’s Comeback Cow


With its apricot color and old-fashioned illustration, the design of the label on Dorothy’s Comeback Cow makes this cheese hard to ignore.

Reggiana Revival

How One Parmigiano Saved an Ancient Breed of Cattle


It’s a balmy afternoon in Reggio Emilia, Italy, and I’m standing in a barn with a cow breeder named Marco Prandi, staring into his phone. “Allora cerchiamo la natività…” he mutters to himself while scrolling through Google Image search results. Thumbnail-size paintings of nativity scenes from artists in bygone eras whiz by until, finally, he […]

Natural Mimolette

Have You Met Mimolette?


It’s aged with tiny mites and looks like a cantaloupe. What’s the story behind the famous Mimolette?

early snow

Cheese Of The Day: Early Snow


Nettle Meadow’s Early Snow evokes snowfall on a mountainside: This wintry little bloomy rind cheese is downy white and pyramid shaped.

Clothbound Cheddar: New Cheese on The Block


Murray’s Clothbound Cheddar is created with milk from cows on the Cornell university campus, and finished in NYC caves

Five Irish Cheeses for St. Patrick’s Day


For St. Patrick’s Day, indulge in a true Irish cheese.