I Have Yet to Find a Problem that Can't be Solved with Cheese

After nearly two years of working full-time at a retail cheese counter, I have come to realize a cheesemonger's job is often less about ...

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Exploring Cheese Crystals

Marieke Extra Aged Gouda, featuring tyrosine crystals. Photo courtesy of Yahoo Food, which identified it as one of the "Best Cheeses to...

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Coffee: It Does A Body Good

A cup of coffee is the great social equalizer of the world. Two people can be from completely different places in the stratosphere of life, ...

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CheeseTopia: Bringing Artisan Cheese to the Heart of the City

It's official: you can book April 12, 2015 on your calendars for the First Annual CheeseTopia, a new one-day cheese festival I'll be...

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Bon Bree Brick Comes Back From the Brink

Several years ago, when I was a guest on Wisconsin Public Radio talking cheese with Larry Meiller, a caller asked me (on live air) if I knew...

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2015 American Artisan Cheese Class Schedule Announced

Hey there cheese peeps! If you live in Wisconsin and you're looking for a monthly night out, tasting and learning about fine artisan che...

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The Results Are In: I'm an ACS Certified Cheese Professional

And it's official: I am an American Cheese Society Certified Cheese Professional. Say it with me: whoooooo-hooooo! Jane Bauer from ACS e...

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Rush Creek Reserve Production Stopped By FDA Rule Uncertainty

Andy Hatch with one of his first experimental batches of Rush Creek Reserve on May 20, 2010. The cheese was officially released that fall to...

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Saxon Creamery Reinvents Green Fields Into True Monastery-Style Cheese

I have a soft spot for monastery-style cheeses. Their pungent aromas and savory, meaty flavors are dangerously addictive to this farm girl r...

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Vermont Wins Second Consecutive ACS Best in Show

Tarentaise Reserve. Photo by Cheese Chick Productions California may have its cheesy flags and Wisconsin its stoic cheesemaking heritage, bu...

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The Quest to Become a Certified Cheese Professional

Many thanks to Cheesemaker Cesar Luis for taking this photo of me when I first started working at Metcalfe's Market-Hilldale. Eighteen m...

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The Next Frontier for Cheese: Raw Milk Microflora

When I grow up, I want to be Bronwen Percival. Seriously. And not just because she's the buyer for Neal's Yard Dairy, but because sh...

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Small Cheesemaking Operations Lead Growth in U.S. Cheese Industry

Specialty Food News today reports that while the overall U.S. cheesemaking industry is on the rise, interestingly enough, the number of smal...

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Got Cheese History? 100 Cheese Factories Now Documented

Newcomer cheesemaker Anna Landmark shares cheese with veteran cheesemaker Willi Lehner, whose father emigrated from Switzerland and managed...

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FDA Further "Clarifies" Stance on Aging Cheese on Wooden Boards

After dozens of U.S. major news outlets did an outstanding job of reporting news on the FDA clarifying its position on the use of wooden boa...

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Game Changer: FDA Rules No Wooden Boards in Cheese Aging

A sense of disbelief and distress is quickly rippling through the U.S. artisan cheese community, as the federal Food and Drug Administration...

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Just Released: Red Barn Family Farms Cūpola

Three years after working to perfect the recipe for a new farmhouse cheese, Red Barn Family Farms in Wisconsin unveiled its new masterpiece...

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On Location: Ticklemore at Sharpham Dairy in Devon

Sharpham Dairy Owner Mark Sharman with a wheel of Ticklemore, made just that morning. If you've had the opportunity in the United States...

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On Location: Fighting Cheese Mites at Quickes Dairy

Quickes Dairy Sales Manager Tom Chatfield d emos the Mite Buster for us. Tom is just about the nicest, most efficient and one of the younge...

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On Location: Duckett's Aged Caerphilly at Westcombe Dairy

Westcombe Cheesemaker Tom Calver stands in the doorway to the family's underground Caerphilly aging cellar in Somerset County, England. ...

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