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In Queso You Missed It April 22nd

A very happy Earth Day to you, my fellow cheese friends! The sun is kinda shining, the birds are kinda chirping, the flowers are kinda blooming, and cheese is defnitely stillthe most amazing thing on the planet. Agreed? Here’s what you might have missed this week: Not that a cheese fanatic like yourself would ever […]

Baked four cheese macaroni and cheese in an enamel baking dish topped with Parmigiano Reggiano bread crumbs

In Queso You Missed It April 15th

Happy days, cheese lovers! If you’re like me, you’re getting ready for the marathon tomorrow. Lots of stretching and preparation go into an event like this. Years of honing in on both speed and endurance. But of course, I would never actually run in the Boston Marathon, no. I’m talking about my favorite past time […]

potato and cheese fondue

New Potato and Cheese Fondue with Pickled Shallot

Chef Edouardo Jordan of Seattle’s JuneBaby shares a recipe for potato and cheese fondue. Pickles and purslane bring the brightness of spring to this Alpine classic.

Ask the Monger: What Cheeses are the Best for Melting?

Mary Connolly of MarieFromage.com dishes on the best picks for all of your melted cheese needs.

National Cheese Lover's Day

What to Do on National Cheese Lover’s Day

Here’s how to celebrate National Cheese Lover’s Day, aside from how you already celebrate it every other day of the year.


Cheese Of The Day: Emmentaler

Emmentaler is a smooth, dense cheese that melts to a lovely velvet texture that’s perfect for fondue. This classic Swiss cheese is fruity and savory.

Cape Town at sunrise

Cape of Good Cheese: Cape Town’s Cheesiest Destinations

South Africa’s food capital offers wheels, wedges, and wine aplenty

Cheese Boutique in Toronto, Canada

Shop Talk: Cheese Boutique in Toronto, Canada

It’s a family affair spanning three generations at this Toronto cheese shop

food trends

One Bite Ahead: What Makes a Food Trendy?

Can fondue stage a comeback? Food-trend life cycles reveal the fickle nature of our shared cravings

culture magazine Cheese+ issue 2017

Table of Contents: Cheese+ 2017

  FEATURES One Bite Ahead — What makes a food trendy? Can fondue stage a comeback?  By Molly McDonough The Great 28 — Chickpeas, caviar, coconut, celery—we’ve paired it all (plus more) with cheese. By culture staff and contributors Nuts About Nuts — Everyone’s favorite edible kernels, explained. By Molly McDonough Sometimes You Feel Like a . . . — Enjoy […]