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Keeping It Fresh


Photographed by Benjamin Wheatley Literally translated, queso fresco means “fresh cheese” and is a favorite in the Mexican kitchen. This cow’s milk wheel is often made at home, but you can also find it at your local supermarket chain or Latin grocery store. It’s slightly salty, milky, and extremely versatile—treat it like feta and crumble […]

Cheese Lit for Winter 2019


Curl up with a blanket and some eggnog and enjoy these cheesy reads. Or, wrap them up for a turophile friend’s holiday gift! The Saltwater Table Reading chef Whitney Otawka’s debut cookbook, The Saltwater Table: Recipes from the Coastal South (Abrams, October 2019; $40), is like stepping into the sweltering steam of the book’s namesake […]

One Cheese, Five Ways: Cold Weather Comfort


In these recipes, we press Taleggio into panini, melt it into polenta and atop pasta, slice it for a hearty salad, and more.

Chef’s Dish: Supper Club Season


Chef-author Priya Krishna and Puli-Ra supper club founder Deepa Shridhar partnered this past summer for a celebratory supper club based on Krishna’s new cookbook, Indian-ish (Houghton Mifflin Harcourt, April 2019). The Texan duo hosted their event at The Austin Winery in Austin, Texas, to give new meaning to the classic wine-and-cheese pairing. Their Indian-inspired dishes […]

Table of Contents: Winter 2019


Features CALDERWOOD  Vermont-grown hay takes this Alpine-style cow’s milk cheese from good to great.  Written by Rebecca Haley-Park   CALIFORNIA CREATIVITY Less wine, more cheese at this coastal creamery. Written by Jessie Nicely   GET CULTURED Answers to your burning questions about domestic cultured butter. Written by Madison Trapkin   QUESO WITHOUT BORDERS Learn how […]

Keep Calm and Eat Cheese


In 1991, founder Patricia Michelson (right) opened the first La Fromagerie location in London’s Highbury Park neighborhood with a dream of bringing carefully crafted cheeses to the city. Now more than two decades later, Michelson has realized her dream and then some. Part cheese-and-produce shop, part fine-dining restaurant, part wholesale operation, La Fromagerie has evolved […]

Marvelous Muenster


Muenster can do more than subs and grilled cheese sandwiches. In contrast with Münster—the French washed rind that inspired this slightly nutty, mild cow’s milk cheese—American muenster gets its signature orange-colored rind from annatto. It’s supremely versatile in the kitchen and can be used as a star ingredient or as a backdrop to bigger flavors. […]