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The First Raw Milk Buffalo Mozzarella Dairy in Paris


When wandering the streets of Paris, you’ll find a fromagerie on almost every corner. However, this dairy is something entirely new.

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, […]

5 Amazing Mustards to Eat with Cheese Hero Image

5 Amazing Mustards to Eat with Cheese


It’s National Mustard Day! Gather some salami, pickles, and a couple of wedges and party with these savory shmears.

Campania’s Secret Mozzarella


South of the crowds of Rome and Amalfi lies Cilento, the quiet birthplace of the Mediterranean Diet. There, in Vallo della Lucania, you can find cheesemaker Renato di Lascio of Caseificio di Lascio, first started by his grandfather. The cheesemaker specializes in mozzarella di bufala campana, as well as ricotta, all from single batches of […]

cheese and semolina

Great 28: Cheese + Semolina


Meet the golden grain behind your favorite carbs.

cheese and turmeric

Great 28: Cheese + Turmeric


The brightly-colored wellness staple is totally tasty with cheese.

Caprese Salad


When a salad is composed of such simple ingredients, it’s well worth seeking out the best. Look for handmade mozzarella and ripe, firm tomatoes.

In Nova Scotia, The Buffalo Roam


I have a theory about traveling: There are journeys and there are destinations. I was reminded of this distinction on a recent road trip to Nova Scotia. Lunenburg, a fishing port town south of Halifax and a UNESCO World Heritage Site, was our destination. During our stay, we kept hearing about this young couple raising […]

Water Buffalo, the Bovine Behind Italy’s Most Famous Mozzarella


Although the water buffalo (also known as the Asian buffalo) originated in Southeast Asia, it has made a name for itself in regard to Italian cheese. How, exactly, the animals got to Europe is unclear, but they’ve roamed Italy since at least the 15th century. Today, the population is sizable enough to allow large-scale production […]

stracciatella - Caputo Brothers 2 - Credit Teri Pozniak

What’s that Stuff Inside Burrata?


Solid or liquid? Cheese or cream? To be daintily dolloped or shoveled with a spoon? If you’re miffed by the stuff that explodes out of your burrata ball, you’re not alone. “There’s a lot of misinformation out there in the world about stracciatella,” says Rynn Caputo of Pennsylvania-based Caputo Brothers Creamery, who crafts her own version […]