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Cheese Styles: Blue


Centuries ago, blue cheeses were probably all mistakes. Modern cheesemakers prefer consistency and control, so they inoculate the milk or curds with the mold of their choosing.

Chef’s Dish: Fortunato Nicotra’s Risotto with Pear, Grana Padano, and Balsamic Vinegar


After more than two decades at Felidia, Fortunato Nicotra ponders what’s next.