Cheese +: Prosciutto Old and New
On my first day of work at a gourmet cheese and charcuterie shop, prosciutto wasn’t part of my formal onboarding. But at the end of my seven-hour shift—my head filled with SKUs, PLUs, and daily to-dos—someone requested a quarter pound of prosciutto di Parma. She was one of our tougher regular customers, but I didn’t […]
Swedish Mozzarella is A Thing (and It’s Delicious)
Stepping out of the car on a late Sunday morning, I’m greeted by a friendly Border Collie and warm sunshine. The buildings are quintessentially Swedish, painted a rich shade of red with white trim, surrounded by birch trees. I’m at Ängsholmens Gårdsmejeri, a small farm just north of Uppsala, Sweden, in a locality called Harbo, […]
Ask the Monger: Why is My Homemade Mozzarella Squeaky?
Claudia Lucero of Urban Cheese Craft tells us how to ensure the stretchiest homemade mozzarella every time.
Point Reyes Expands Operations to Petaluma, Calif.
A new creamery will serve as the production and aging facility for several of Point Reyes’ cheeses
