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.
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 […]
Have You Met Mimolette?
It’s aged with tiny mites and looks like a cantaloupe. What’s the story behind the famous Mimolette?
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
Voicings: Chef Dan Barber of Blue Hill
Chef Dan Barber of Blue Hill dishes about his favorite cheese, hobbies, and the most critical issue facing the restaurant industry
Why Are Some Cheeses Dyed Yellow or Orange?
There isn’t just one reason why cheesemakers turn to annatto to color their products
