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Wheys Less Traveled: Caciocavallo Impiccato

A visit to a street market in southern Italy might yield a glimpse of caciocavallo impiccato. This cheese is melted over embers and then scraped over a slice of bread.

What Do You Really Know About Asiago PDO?

Take a quick trip to Northern Italy for some fun facts about this beloved cheese.

3 Ways to Pair Speck and Wine

Speck, a delicious smoked and cured ham from Italy, shines with these three wine pairings.

Campania’s Secret Mozzarella

Mozzarella nella mortella from Cilento is nothing like any mozzarella you’ve had before

Reggiana Revival

How One Parmigiano Saved an Ancient Breed of Cattle

It’s a balmy afternoon in Reggio Emilia, Italy, and I’m standing in a barn with a cow breeder named Marco Prandi, staring into his phone. “Allora cerchiamo la natività…” he mutters to himself while scrolling through Google Image search results. Thumbnail-size paintings of nativity scenes from artists in bygone eras whiz by until, finally, he […]

Why Copper Vats Matter

Why are so many iconic aged cheeses made using copper vats?


The Great 28 Pairings: Cheese + Fruitcake

Don’t regift these confections: Eat ’em with cheese.

Oriol de Montbrú

Centerfold: Oriol de Montbrú

Boasting arresting creaminess, buffalo’s milk Oriol de Montbrú marks a new chapter in Catalan cheese