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Orange is the New Black


To make a surfing analogy, choosing to produce a washed rind as your first cheese is similar to taking beginner surfing lessons on the supersized Hawaiian wave known as Jaws.“What can go wrong?” muses Marcus Fergusson, a London music publicist turned artisan cheesemaker. “Everything.” Fergusson should know. His Renegade Monk is a one-of-a-kind hybrid blue […]

Andy Swinscoe of The Courtyard Dairy of North Yorkshire, England

The Risks and Rewards of Raw Milk Cheese


Does raw milk cheese pose a risk to health? And does it really taste better? Andy Swinscoe of The Courtyard Dairy in the UK tells all. From Parmigiano Reggiano and Roquefort to Brie de Meaux and Comté, many of the iconic, traditional European cheeses proudly state they must be made with raw milk—and as many […]