Diplomat Turned Cheese Advocate

Carlos Yescas brings a world of experience from a diverse background to his role as cheese advocate.

Diplomat Turned Cheese Advocate

Carlos Yescas has been a diplomat, professor and united nations expert. He still juggles a number of jobs, including raw milk cheese advocate, cheese judge and researcher. Born in Mexico, Yescas, 40, also distributes Mexican cheeses and is currently setting up a Latin American cheesemaker network to connect producers there with “scientists, gastronomers, chefs, researchers and historians,” from around the world. He hopes to keep traditional cheesemaking going and growing in Latin America and around the globe, which he explains is in danger of disappearing. Oh, and he also throws clay in his spare time.

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The Evolution Of Laura Chenel

How a love of goats led to a cheese empire

The Evolution Of Laura Chenel

Laura Chenel’s was founded by its namesake in 1979, though starting a cheese company was not her initial goal. As a young woman, Chenel was someone who traveled a great deal and was an early adaptor of the belief that one should provide their own food. She grew and made what she could, and acquired some goats, too, in the process.

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Margaret Cicogna: The Cheese Lady of Italy


America’s Long-Time Ambassador Of All Things Italian

Margaret Cicogna: The Cheese Lady of Italy

Margaret Cicogna is one of the united state’s leading authorities on Italian cheese. “People call me the Cheese Lady,” she told Cheese Connoisseur over coffee in New York City. “But I do a lot more than cheese. I went to school. I have a family.” Still, Cicogna’s deep knowledge and passion for cheese, and close relationships with the producers she’s worked with over many decades, have more than earned her the title.

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Fig-ure It Out

Successfully pairing cheese and figs for a sweet, savory masterpiece

Fig-ure It Out

Some would say that biting into a sweet, sticky, squishy fig has been a gastronomic pleasure since the beginning of time. Fig trees purportedly shaded Adam and Eve and provided them with their first hint of clothing. Archaeologists have found fig branches next to human remains that date from more than 7,000 years ago. Some scientists believe the fruit trees may have been among the first domesticated crops.

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The Goods On Gouda

Dutch Gouda continues to be a favorite and here’s why.

The Goods On Gouda

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 crafted with cow, sheep or goat’s milk. For a cheese with such truly diverse varieties, one thing is consistent when it comes to Gouda—it’s a true crowd-pleaser. Kids, grownups, cheese lovers and devoted curd nerds seem to agree that this cheese is often fantastic and definitely craveable.

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Canada’s Winnipeg Surprises Connoisseurs

There are a number of finds in this city of the north.

Canada’s Winnipeg Surprises Connoisseurs

Located in the heart of the Canadian prairie, Winnipeg had high hopes of being the Chicago of the North. In the early 1900s, Main Street was home to nearly 40 financial institutions, and the city’s train station was a scale model for New York’s Grand Central Terminal. WWI and financial turmoil intervened, and those plans never quite materialized. Today, the city is Canada’s seventh-largest, with a population of around 700,000. However, Winnipeg is home to a burgeoning food scene that is considered to be Canada’s most underrated—and cheese has played a large role in the culinary renaissance.

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The Romance of Pit Cheese

Celebrating Formaggio di Fossa di Sogliano

The Romance of Pit Cheese

Some cheeses have a history worth celebrating centuries later. One is Formaggio di Fossa di Sogliano, which is renowned and celebrated at the annual Pit Cheese Festival in Sogliano al Rubicone in Italy’s Emilia-Romagna region. Held on the last two Sundays in November and the first Sunday of December, the festival includes a market selling this cheese, and the ripening pits are open to the public.

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Cheese Pairings For The Curious Palate

Discover the intricacies of pairing cheeses and complementary items for the ultimate flavor experiences

Cheese Pairings For The Curious Palate

Remember that first cheese pairing when the combination of flavors transformed into something sublime on the palate, when a new world of textures and exotic impressions awakened the taste buds to combinations that didn’t seem plausible? In this age of “anything is possible” cheese lovers have a lot to look forward to when selecting pairings.

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