Have You Met Mimolette?
It’s aged with tiny mites and looks like a cantaloupe. What’s the story behind the famous Mimolette?
The Demise of Camembert de Normandie
Camembert is, for many, the essential soft cheese. And Appellation d’Origine Protegée (AOP)-certified Camembert de Normandie, the raw-milk version that hails from northern France, is an object of pilgrimage for many Americans, as legal restrictions on the sale of young raw-milk cheeses mean that it can only be enjoyed in its truest form in Europe, […]
Cheese Styles: Externally Rinded Blue
These externally ripened cheeses are basically blues turned inside-out.
All the Cheese Events You Need to Know About this Spring
Cheese championships, artisan festivals, and National Grilled Cheese Day! Let’s get these spring events started.
Cheese + Wine: Jura Reds
Taste the refreshing reds of the Jura and pair them with fresh summer curds
In-curd-ible Museum Exhibitions Featuring Fromage
Is there a work of art finer than a wheel of cheddar or a chunk of blue? Here are five must-visit cheese museums from around the world.
Artisanal Alchemy: Lazy Lady Farm and Curd Creativity
Culture discusses curd design and the balance of being an artist and a small business owner with Laini Fondilier of Lazy Lady Farm.
Centerfold: Puits d’Astier
The unparalleled Puits d’Astier reminds us to appreciate the space between
