Exploring the Wide World of Rennet
Cheese traveler’s research
abroad explores rennet and opportunities for American makers.
This Rare Pig-Rennet Cheese is Made Exclusively by Women
Photo credit: © Archivio Slow Food The prized cheese from Italy’s Abruzzo region is made exclusively by women I first encountered the unique sheep’s milk cheese Pecorino di Farindola while browsing at the Eataly cheese counter in Florence, Italy. I noticed a sign for a pecorino made with caglio suino (pig rennet), something I’d never […]
Photo Essay: The Vermont Cheese Summit 2022
The Vermont Cheese Council, which represents the state’s 56 artisan cheesemakers, hosted its first Vermont Cheese Summit on August 13 and 14. The trade-focused event included a day of visits to farms and creameries such as Von Trapp Farmstead, Jasper Hill Farm, and Vermont Creamery, followed by a day of educational sessions at Shelburne Farms. […]
Voicings: David Asher Talks Natural Cheesemaking and More
Culture sits down with cheesemaker David Asher to discuss fermentation, natural methods, and changing tastes.
Ask the Monger: Why Do Some Cheeses Get Runnier With Age?
Why do some cheeses get firmer as they age, while other cheeses get runnier? We delve into the science behind your favorite wedges.
The Definitive Guide to Vegetarian Cheese
Rich and satisfying, cheese easily rivals carnivorous options. But if you think cheese is automatically the vegetarian alternative, think again.
Style Highlight: Thistle Rennet Cheeses
Vegetarian with a sour-bitter twist, these Portuguese cheeses throw a delicious, delicious curveball
