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In Queso You Missed It: August 12

In Queso You Missed It August 12th


Here’s what you might have missed this week in cheese news! Our August 12 edition of In Queso You Missed It.

Andy Swinscoe of The Courtyard Dairy of North Yorkshire, England

The Risks and Rewards of Raw Milk Cheese


Does raw milk cheese pose a risk to health? And does it really taste better? Andy Swinscoe of The Courtyard Dairy in the UK tells all. From Parmigiano Reggiano and Roquefort to Brie de Meaux and Comté, many of the iconic, traditional European cheeses proudly state they must be made with raw milk—and as many […]

Sheep Milk Yogurt - Old Chatham

Ask the Monger: What’s the Difference Between Cheese and Yogurt?


What’s the difference between cheese and yogurt? We often fall into the trap of placing dairy products into defined categories. I think a better approach is to imagine them existing on a spectrum. In some contexts, they’re close together; in other contexts, much further apart. Both yogurt and cheese utilize starter cultures to produce acidity. However, […]

baby goats laurel miller avalanche cheese company edible aspen

10 Pictures of Baby Goats to Get You Ready for Spring


The sun is shining, the snow is melting, and the bees are buzzing. That’s right, spring is finally upon us! Here at culture there is so much we look forward to about this time of year: chilled rosé, warmer weather, and, of course, fresh goat cheese! And while we like to kid around all year […]

Cashel Farmhouse Cheesemakers

Meet the Makers of Ireland’s First Artisanal Blue Cheese


We’ve had five days of quality assurance visitors,” says Sarah Furno, co-director of Cashel Farmhouse Cheesemakers, when I meet her at her dairy in Tipperary, Ireland. “It’s been very, very, very intense.” Furno, who crackles with energy and is as passionate about her business as any artisan you’re likely to meet, seems OK with intense. […]