The Magazine of Tasteful Living!
Sid Cook, Owner & Certified Master Cheesemaker at The Carr Valley Cheese Co. If there was a gene for cheesemaking, Sid Cook was certainly born with it. The fourth-generation cheesemaker and owner of Carr Valley Cheese Co., in La Valle, WI, can trace his family’s cheddar-making roots back to the
Mortadella has a long history and remains a highly regarded meat from Italy. The bologna from Bologna that’s not bologna, it’s Mortadella It’s morning, or about to be, in the forest. The oak trees have yet to wake to the glimmer of the morning sun, but the forest floor is
Learn all about these cheeses and what makes them unique. France has delicious cheese around every corner, but only the most special and historically significant ones can earn the AOC or Appellation d’Origine Contrôlée designation. The highly regulated status is used to protect agricultural products that are tied to a
It was back in 2003 when Wes Jarrell and Leslie Cooperband traded in their urban and academic life in Madison, WI and ventured on a new agriculture journey in Champaign-Urbana, IL. “I came to cheesemaking through my love of cheese eating,” Cooperband says. “I was a professor of soil science,
Alemar Cheese Co.’s small batch cheeses have made big waves in the industry. Southern Minnesota doesn’t exactly scream French cheese, but Keith Adams is quickly changing that thought process. As founder of Alemar Cheese Co., Adams has taken a few small-batch cheeses and reached great heights on the artisan cheese
Goat Lady Dairy in Climax, NC, has been producing its award-winning Providence cheese for over a decade, but it is not always available. “We’ve taken breaks from it throughout the years,” says the dairy’s owner Carrie Bradds. She describes its creation as a “happy accident”. “When we started developing this
A Top Seller with Deep Roots: Sequatchie Cove Creamery Shakerag Blue Though Shakerag Blue was not one of Sequatchie Cove Creamery’s original cheeses when the business was founded in 2010, it has been one of its most lauded and has become the top seller. It pays homage to Rogue Creamery’s
This Manhattan gem sources more obscure cheeses, while going the extra mile to educate customers. When friends Jason Scherr and Jason Jeffries established Bedford Cheese Shop in Brooklyn, NY’s Williamsburg Mini Mall back in 2001, they had no idea it would become a beloved part of New York City. Fast
Casey and Adrienne D’Arconte, owners of Edgewood Cheese Shop Edgewood Cheese Shop has become a destination for New Englanders seeking specialty cheese. Wanting to open a shop filled with things they loved, Adrienne D’Arconte and husband Casey set out in 2015 on what she calls their “passion project”. “I always
Denver’s Truffle Cheese Shop proves a small space is no obstacle when it comes to selling gourmet cheeses. When Lisa Morris purchased the Truffle Cheese Shop in August of 2021, she set out to change the offerings of the previous store, which focused on truffles and exotic foods. “Prior to
US industry commentator known as the Perishable Pundit also founded industry events in New York and London Jim Prevor, president of Phoenix Media Network and
Cheese sales have been affected by inflation as much as any other commodity. Already high-priced for the average consumer, fine cheese is finding itself pushed
Oksana Chernova, a professional cheese expert at the ProCheese Academy in Ukraine, talks about the state of the cheese industry in Ukraine during the war.
In Italy, the land of culinary excellence, mortadella is synonymous with good food and the joy of life. Veroni celebrates the mortadella tradition and taste, bringing the largest one ever seen in the U.S. to the Big Apple’s biggest food and wine event. The giant mortadella, the queen of Italian
Murray’s Cheese Bar LIC opens a Long Island City flagship restaurant combined with a retail store and its first full-service bar. Murray’s Cheese has expanded greatly since it was first opened as a single-store retailer located in New York City’s Greenwich Village in 1940. Today, in addition to its original
Celebrated wine aficionado, Ron Kapon, who is known in wine circles as the Peripatetic Oenophile — the traveling wine expert — answers questions that Cheese Connoisseur readers have asked.
Recently, I’ve noticed fondue sets, including a pot, table stand with burner and color-coated forks, are being sold in cookware shops and online again. I say “again” because a couple of times in my past, serving fondue was all the rage, and I loved serving this to my family and
Extreme diversity distinguishes the southwest from other U.S. Regions. I-40 (old Route 66) splits the Southwest into two distinct environments: the northern divide has cool climates, tall pines and mountainous terrain, for example, in Santa Fe and Flagstaff. The southern divide is hot, flat and arid, like Albuquerque and Phoenix.
