Cover Stories

A Cheesemaking Guru

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

Read More »

Feature Stories

This is No Bologna

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

Read More »

What Distinguishes French AOC Cheese

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

Read More »

Cheesemaker Profiles

Bringing a Touch of France to Minnesota  

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

Read More »

Centerfold Cheeses

Goat Lady Dairy’s Providence

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

Read More »

Centerfold: Sequatchie Cove Creamery:  Shakerag Blue

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

Read More »

Cheese Retailer Profiles

Bedford Cheese Shop’s Evolution

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

Read More »

A Rhode Island Cheese Institution

 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

Read More »

Artisan Cheese in the Mile High City

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

Read More »


Guest Columnists


Cheesy Events

An Epic Mortadella

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

Read More »

Eating Out

Raising the Bar

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

Read More »

Liquid Indulgence


Wine from Long Island

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.

Read More »

Cooking with Cheese

Fondue Entree - Roth Cheese

Fondue Re-Do   

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

Read More »

Where's my Cheese?

New Mexico

Artisan Goat Cheeses of New Mexico

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.

Read More »