The Magazine of Tasteful Living!
The master cheesemakers at Belgioioso Cheese began crafting Crescenza-Stracchino with a purpose a few years ago, mostly to fill the need of a customer’s request. That purpose soon turned into a passion, as the talented group of cheesemakers at the company’s Langes Corners plant in Denmark, WI, fell in love
As a 1930s Farm Girl, Dorothy Kolb fell in love with the cows at her grandfather’s Illinois creamery, which grew into Kolb-Lena, the first European-style cheesery in the Midwest.
It may be surprising to some that Aspen, CO-based Avalanche Cheese’s much lauded Hand Bandaged Goat Cheddar was inspired by not just traditional English Cheddars, but also Scottish cheesemakers. Yet, it was 2006, the year Wendy Mitchell, the dairy’s co-founder and head cheesemaker spent living in Edinburgh, Scotland that served
Like its namesake, a centuries-old Catholic church nestled in a primarily Protestant section of Coatesville, PA, The Farm at Doe Run’s St. Malachi Reserve cheese stands apart in the cheese world. “This cheese doesn’t fit into a category in terms of cheese type,” says Matthew Hettlinger, who serves as the
Patterned after New Zealand Cheddar, cave-aged Chandoka by LaClare Farms is the result of a successful collaboration between Pipe, WI-based cheesemaker LaClare Farms, which makes the cheese, and Chicago-area retailer Standard Market, which ages it.
For decades, the words “swiss cheese” were riddled with sapless connotations and visions of yellow apertured cheese with a bland texture. The reputation was gleaned largely from large, format-style cheeses, including mass produced versions of Emmentaler, Gruyère and Raclette, which were exported at the expense of artisan varieties. But those
Why buy the cow? For brothers and cheese-makers Andy and Mateo Kehler it wasn’t about getting the milk for free. Their farm in Greensboro, VT was the result of “the quest for meaningful work in a place we love,” says Mateo. For more than a century, members of the Kehler
Beginning at 5 a.m. on a summer’s day in June, the folks at Rogue Creamery spent their morning in southern Oregon’s Rogue Valley, picking Syrah grape leaves that will be macerated in local pear brandy from Clear Creek distillery — to later serve as an earthy wrap for the creamery’s
