Hook’s Cheese Company: Sheep Milk Truffle
Tony Hook, of Hook’s Cheese Company Inc., Mineral Point, WI, knows a thing or two about cheese. He has been selling his cheeses at the
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The Magazine of Tasteful Living!
Tony Hook, of Hook’s Cheese Company Inc., Mineral Point, WI, knows a thing or two about cheese. He has been selling his cheeses at the
Celebrating its 10th anniversary, California retailer Milkfarm has surpassed owner Leah Park’s expectations. When Leah Park was searching for the perfect place to open a
This cheese is a story of generations of tradition, expertise and innovation. I was on a trip to the Jura Mountains learning about Comté when
Briar Rose Creamery has accomplished big things in Oregon. In 2005, Sarah Marcus was hired at Cowgirl Creamery in San Francisco, CA, as a cheesemonger,
Packing worlds of flavor and functionality. A hybrid generally refers to an animal or plant that is the result of breeding two different types of
This professional knows every step of the cheesemaking process like the back of his hand. Eric Meredith can look at a piece of artisan-made, exquisitely
What is Lorem Ipsum? Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever
Walk into Willow on the Green, a quaint shop located in the Inner Sunset neighborhood of San Francisco across from the Golden Gate Park, and
Pure Luck Farm and Dairy in Dripping Springs, TX, has been making handmade artisan goat cheeses since 1995, so it was more than just “pure luck” when the dairy’s Basket Molded Chèvre tied for third place best of show in the 2023 American Cheese Society Judging and Competition, making it among the top five tastiest cheeses in the U.S.
Four Fat Fowl is a family of maniacal cheese lovers with a commitment to making locally sourced, handcrafted cheeses in Stephentown, NY. The genesis of
Blue can be one of those love-or-hate, one-and-done types of cheeses. But there is an entire world of these cheeses, each with its own combination of sharp, salty, tangy taste and soft, creamy texture. Take Northern Spain’s iconic Cabrales for example. In August, global headlines broadcast a 4.5-pound wheel of this artisan blue sold at auction for $32,000, awarding it a world record for the most expensive cheese. Even if a $6,000 per pound cheese was in your grocery budget, you’d have to travel to Spain’s principality of Asturias to sample this highly perishable product.
Growing up in Cupertino, CA, before Silicon Valley had displaced fruit orchards, Trevor Thomas ate cheddar, mozzarella or Monterey Jack served during family meals. It wasn’t until he began a summer job at a specialty food store with a 45-foot-long cheese case that his eyes were opened to the plethora of cheese varieties throughout the world.
