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Search Results for: Carlos Yescas

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Carlos Yescas

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Voicings: Carlos Yescas Talks Diversity in the Artisan Cheese World and More

Ever helpful, Carol Yescas took some time out of his busy schedule to chat with us about how to make the cheese world work better for everyone.

Table of Contents: Cheese+ 2021

In this issue, we uncovered the science behind perfect pairings, talked to raw milk enthusiast Carlos Yescas, whipped up warm weather recipes, and more.

cheese state university

5 Reasons Industry Pros Should Join Cheese State University

Master your craft and build your community with this new (and free!) program from Dairy Farmers of Wisconsin.

Grate Expectations: The Top Cheese Trends of 2024

Cheese travel & swicy & pasta, oh my! A look at culture’s 2024 cheese trend predictions.

Behind the Scenes at the 2022 World Cheese Awards

The rich sound of a Welsh choir fills the corridor as my fellow judges and I file into the exhibition hall at the International Convention Center Wales for the 34th annual World Cheese Awards (WCA). Wearing our official aprons, which match the color of the huge red dragon sculpture outside the building (the red dragon […]

In Queso You Missed It: August 14, 2022

The Academy of Cheese is calling for cheesemongers to enter the 2022 Young Cheesemonger of the Year competition. The award will be hosted at the World Cheese Awards (WCA), organized by the Guild of Fine Food in Newport, Wales on Nov. 2, 2022. The competition is free to enter and open to any cheesemonger under the age of 30. Finalists will be invited to […]

A Cheese Journey in Spain

Culture editor recounts a whirlwind week in Spain, judging at the World Cheese Awards, visiting six cheesemakers, and making countless memories.

Jessica-Fernandez

Voicings: Jessica Fernandez

Spreading the good word of Latinx cheesemaking in the US is Jessica Fernández, a self-described queer Latin American cheese expert.

Voicings: Ellie and Sam Studd

We spoke with the Studd Siblings, ACS Professionals and International Guilde de Fromagers members, about mentors, raw milk cheese, and industry challenges.

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