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Cheese +: Prosciutto Old and New


On my first day of work at a gourmet cheese and charcuterie shop, prosciutto wasn’t part of my formal onboarding. But at the end of my seven-hour shift—my head filled with SKUs, PLUs, and daily to-dos—someone requested a quarter pound of prosciutto di Parma. She was one of our tougher regular customers, but I didn’t […]

Cheese Styles: Traditional Swiss


In Switzerland, traditional cheesemaking serves many functions. Without the low-intensity, seasonal cow grazing that helps to regenerate and maintain them, these grasslands—hotspots of biodiversity— would begin to disappear.