The Magazine of Tasteful Living!
Held twice a year around the Specialty Food Association’s Fancy Food Shows in San Francisco in January and New York City in June, and a recently added Chicago competition in April, the Cheesemonger Invitational has become an iconic competition to separate the best from the best cheesemongers from across the
It was a calculated risk opening up a gourmet cheese shop in Uptown New Orleans soon after Hurricane Katrina devastated the city, but it was one that Danielle Sutton and her husband Richard were willing to take.
Feta cheese has been a part of Greece for nearly as long as humanity itself. It comes from the very first cheese around 8,000 years ago, which was made soon after people began domesticating animals. Historians believe that milk began to ferment while being transported in the stomach of a
Located in Northern Italy, Trentino-Alto Adige or as it is also called, South Tyrol, is a peaceful autonomous region of Italy sharing the border of Switzerland and Austria. Its past is a series of changing borders, cultural diversity and raging wars. Sitting on the south side of the Alps and
One island of 10,000 inhabitants, one special wind, 17 herbs and milk from 30,000 Paška Pramenka sheep contribute to making the award-winning Paški Sir (pronounced Pashki Seer), unique to the island of Pag in Croatia. By law, only milk from sheep on that island can be used to make this
The U.S. is fortunate enough to have access to a wealth of cheeses, many of which are made on U.S. soil, as the U.S. produces some of the greatest artisanal cheeses from within. A large variety of cheeses from around the world are imported into America, including a good selection
The planet is blessed with over 7,000 varieties of apples. From the ancient fruit-bearing trees of Britain and France to the northern most regions of Scandinavia to the far regions of Australia to the frostier parts of North America, apples cover the earth. It’s easy to see after biting into
Anna Juhl, founder and tour host of Cheese Journeys, which creates food travel opportunities around artisan cheeses while promoting the awareness of producers, serves as the guide throughout our nine-day Cheddar expedition through some of England’s most beautiful countryside in Devon and Somerset.
People like to throw around superlatives when talking about the colossus of curd clout, that holey wheel so familiar, it has its own emoji—Emmentaler. It’s been called the world’s largest cheese, Switzerland’s most popular and one of the U.S.’s most imported. And according to Alfred Rufer, vice director of the
The nearest airport is the Pau Pyrenees, located in the commune of the department of Pyrenees-Atlantique, our entry into the Basque country and the place our search for the treasure called Jambon de Bayonne—one of the most exquisite dry-cured hams in the world—begins.
Gouda From The Netherlands is one of the world’s most popular cheeses, and one of Holland’s most renowned exports. It’s also a huge category that encompasses many styles, from artisanally-produced farmhouse cheeses to factory-made wheels. The format of Gouda can be small, gigantic or somewhere in between. Wheels can be
Pecorino starts with the sheep. It’s even in the name — Pecorino cheese is named after pecora, the word for sheep in Italian. The three Pecorini begin with pure, fresh, whole sheep’s milk from the idyllic island of Sardinia.
