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In Queso You Missed It: October 18th


Yesterday was International Raw Milk Appreciation Day, a day when folks around the world are encouraged to purchase, share, and learn about raw milk cheese.

Nowhere To Go


Schools, office cafeterias, and many restaurants have shuttered in an effort to halt the spread of COVID-19. There’s almost nowhere for new milk to go. 

The Natural Touch


So what exactly is a “natural cheese”? Well, it’s hard to establish a set of category-defining attributes, but we try to give you a taste.

Ask the Monger: Is there a difference between “raw” and “pasteurized”?


There sure is!  The differences are both technical and aesthetic. Gianaclis Caldwell covers it all.

Comeback Kids: Consider Bardwell Farm Finds a New Whey Following Recall


Photo via considerbardwellfarm.com Nothing strikes ice-cold fear into the hearts of dairy manufacturers quite like the L-word—we’re talking Listeria monocytogenes. An independent cheesemaker’s worst nightmare erupted in late September 2019 for Consider Bardwell Farm, when a routine inspection of the Vermont-based farm’s processing facilities yielded a positive test for listeria in a wheel of the […]

5 Ways to Celebrate Raw Milk Cheese Appreciation Day


International Raw Milk Cheese Day is here. Here’s how you can celebrate the history-laden and microbe-rich goodness of raw milk cheese.

In Queso You Missed It December 23rd


Here’s what you might have missed this week in cheese news! Our December 23rd edition of In Queso You Missed It.

Roquefort Rebel

The Roquefort Rebel


Will Studd, cheese expert and host of Cheese Slices,  brings us the tale of how Roquefort was nearly erased from Australian cheese counters, and how he changed history. It’s been more than two decades since Australian authorities announced that regulations allowing the sale of raw milk cheese after a 90 day holding period would be […]