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Put Down the Grater


It’s time to pair Parmigiano Reggiano with drinks.  There’s Parmigiano Reggiano, and there’s Parmigiano Reggiano,” says Dino Borri, the Italian-born, New York–based VP of Global Partnerships for Eataly, an expansive food hall with six locations in the US. Between its restaurants and retail cheese sales, the store goes through several 85-pound wheels of the cheese […]

Cheese Lit for Autumn 2018


A roundup of our favorite cheesy books hitting shelves this autumn.

Andy Swinscoe of The Courtyard Dairy of North Yorkshire, England

The Risks and Rewards of Raw Milk Cheese


Does raw milk cheese pose a risk to health? And does it really taste better? Andy Swinscoe of The Courtyard Dairy in the UK tells all. From Parmigiano Reggiano and Roquefort to Brie de Meaux and Comté, many of the iconic, traditional European cheeses proudly state they must be made with raw milk—and as many […]

Sheep Milk Yogurt - Old Chatham

Ask the Monger: What’s the Difference Between Cheese and Yogurt?


What’s the difference between cheese and yogurt? We often fall into the trap of placing dairy products into defined categories. I think a better approach is to imagine them existing on a spectrum. In some contexts, they’re close together; in other contexts, much further apart. Both yogurt and cheese utilize starter cultures to produce acidity. However, […]