Below the sidewalk of a quiet stretch in Brooklyn’s Crown Heights is a network of tunnels that hold 28,000 pounds of aging cheese.
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All about Cowgirl Creamery, it’s beginnings and transition to the future with new management.
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Interview with Gayle Martin and details on becoming a certified cheese professional
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These five restaurants, though offering excellent food overall, have really stepped up their cheese game, offering either inventive cheese plates or creative cheese-focused dishes.
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The story of Blakesville Creamery and general manager and head cheesemaker, Veronica Pedraza.
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Astoria Bier & Cheese is equal parts cheese counter, local food goods market, beer bar, sandwich café, and neighborhood hangout set in a neighborhood Time Out Magazine named as one of the world’s 50 Coolest.
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Forever Cheese importer Michele Buster helped to popularize Pecorino Romano and convinced a small Croatian cheesemaker to let her sell their cheese to Americans.
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An interview with cheesecarver Sarah Nep
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New equipment, cheese and cheese club from an iconic Vermont producer.
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Laura Davenport is co-owner of Tulip Tree Creamery, an Indianapolis based artisan creamery focused on making bloomy rind cheeses.
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Shuk Shuka a Middle Eastern pop up is now making and selling labneh, marinated in olive oil and spices.
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Keith Adams makes British style cheese in Northern California including Stilton style blue and clothbound cheddar.
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Mansi Jasani’s epiphany in a cheese shop led to a radical career change. Today she’s on the forefront of the nascent cheese culture in Bombay.
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Interview with illustrator and certified cheese professional Malachy Egan.
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Interview with Alexandra Jones, The Cheese Professor contributor and author of Stuff Every Cheese Lover Should Know
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A love letter to Tenaya Darlington’s book Dir Bruno Bros. House of Cheese.
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Sheana Davis shares the story behind Délice de la Vallée, a triple creme cheese made from goat and cow’s milk.
Le Bon Magot, a line of bold and vibrant preserves inspired by family recipes. The product line changes seasonally, is based on the availability of fresh fruit and produce, and includes spices from three different sources including the renowned spice blender Lior Lev Sercarz of La Boîte.
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The term “whey” may conjure up the nursery rhyme with Little Miss Muffet, but for cheesemakers, dealing with whey is a big part of the job. The Marcoot sisters have created a unique product based on this cheesemaking byproduct.
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Mike Geno likes to joke that he lives in a house that cheese built and that he drives a car literally funded by wheels. Painting cheese portraits is his full-time job.
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