Canela restaurant owner makes a pivot to sell Spanish cheeses and share some of his picks.
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When you think of Danish food, pickled herring and aquavit may leap to mind – but don’t overlook cheese
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Norway not only has some of Europe’s most unique cheeses, including the caramel-flavored brunost and the hairy gamalost, it also boasts two recent world champions, Kraftkar a blue cheese by Tingvollost, and Fanaost by Ostegården.
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Anne Saxelby offers 8 tips for buying cheese like a pro, regardless of your previous level of cheese-buying experience and knowledge.
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What is kefir, how is it made and how does it relate to cheese?
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“They are like a knife and cheese” means they are enemies in Farsi. Idioms from many different languages show we think about cheese.
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Making cheese blends science and craft and sometimes is the result of happy accidents.
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A webinar with Adam Levy and cheesemonger Cara Warren discussing how to incorporate cheese into bar menus and pairings of award-winning spirits and cheeses.
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Should you eat that old cheese in your fridge? Felice Thorpe weighs in with her opinion and some guidelines.
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Avoid common mistakes and you will enhance your enjoyment and appreciation of cheese.
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A review of the 8 different Italian PDO pecorino cheeses.
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You may have seen crème fraîche around. You may have even had it on something like blini or smoked salmon. But, what exactly is it?
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Feta, just like products such as Champagne and Prosciutto di Parma, is a Protected Designation of Origin (PDO) product. That means the name Feta is protected by the European Union. But plenty of other cheeses are labeled as Feta. What difference does it make?
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Fromage Blanc literally means “white cheese” in French, but what is it exactly? We spoke with Kirstin Jackson, author of Fromage Blanc, an illustrated cheesemaking recipe book, to find out.
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To many people, goat milk cheeses are slightly sour logs of cheap, crumbly white clay, barely even worth calling ‘cheese’. Supermarket dairy cases are full of bad options, little more than bad-faith ambassadors of a cheese style worthy of so much more appreciation.
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Parmigiano-Reggiano is revered as one of the best cheeses in the world, and rightfully so: Since the 13th century, this magnificent cow milk creation has been gracing recipes and cheese plates all over the world.
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