The opportunities and challenges of the specialty cheese e-commerce market.Continue reading →
This specialty from northern Italy has characteristics all its own.
Where prosciutto is concerned, region plays a big part in the dry cured ham’s characteristics and flavor. Prosciutto di San Daniele, which comes from the northern Italian region of Friuli-Venezia Giulia, has a melt-in-your-mouth texture, rich flavor, just the right level of saltiness and versatility that make it a wonderful addition to a variety of dishes—or perfect paired with a slice of cheese and nothing else.Continue reading →
A work around has made camel milk cheese possible.
Yes, you can milk a camel. Yes, you can make dairy products out of camel milk. Yes, they are edible. Three facts which may be shocking to the majority and perhaps slightly off putting until the unique flavor is fully experienced.Continue reading →
Vermont Creamery founders discuss their journey and the next chapter.
It has been about three years since Vermont Creamery co-founders Allison Hooper and Bob Reese sold their business to Land O’Lakes. Now both are giving back, providing other businesses with the benefits of their experiences, while also enjoying the more relaxed pace of semi-retirement.Continue reading →
After his father created Italy’s first refinement laboratory and cheese aged in wine and marc, he helped put La Casearia Carpenedo on a world stage.Continue reading →
The Brits take their cheddar seriously, and this is definitely the case at UK clothbound cheesemaker Quicke’s.
“Our philosophy is to see farming as a great responsibility,” says Mary Quicke, who runs her family-owned company. “Not only are we committed to doing right by the land, but we take great pride in creating things for the enjoyment of others. Our cheese is the perfect expression of this; it is our crown.”
Coordinating the shipment of containers full of cheese from France, introducing new cheeses from Australia to the U.S. market, and forecasting future cheese trends—it’s all in a day’s work for Stephanie Ciano. As the vice president of international purchasing for Armonk, NY-based World’s Best Cheese, one of the United States’ leading cheese distributors, Ciano is responsible for bringing quality and cutting-edge cheeses into the United States. It’s quite possible that you can thank her for the selection at your local cheese shop.
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.
Margaret Cicogna is one of the United States’ 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.
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.
We don’t have to tell you that Mozzarella di Bufala is a miraculous food. One bite of its milky, sweet, pure, gooey, silky perfection is all it takes to convert chefs, diners, consumers and foodies.
The unique and creative Rogue River Blue from Rogue Creamery in Oregon won Best Cheese in the World at the World Cheese Competition held in Bergamo, Italy. It also is our Centerfold cheese, starting on page 26. This is an amazing cheese and all cheese lovers should strive to taste this cheese at least once in their lives. It really is that good.Continue reading →
The Amish Country Cheese Festival’s International Cheese competition in Arthur, IL, was established 20 years ago, after ice curling was officially added to the 1998 Nagano Winter Olympics.Continue reading →
By combining the cheese producing values of Switzerland and Wisconsin, Emmi Roth has become a cheesemaker to remember.
Switzerland and Wisconsin are considered two of the world’s most important cheesemaking regions, with very similar traditions and local values. That’s why the marriage of the two behind Monroe, WI-based specialty cheesemaker Emmi Roth has been such an amazing success.Continue reading →
A Cheese Tour de Force
Cheese tourism is increasingly popular. Festivals now dot American dairy lands. Die-hard cheese lovers with deep pockets can travel with elite guides internationally to creameries and shops. Well-traveled itineraries may lead to the Netherlands, France or England, among other destinations.Continue reading →
A CPA turned CCP, John Antonelli took the leap from crunching numbers to cutting cheese.Continue reading →
Soft-ripened Brie is flavorful and a favorite.
According to legend, French Emperor Charlemagne tasted his first bite of Brie in the eighth century at a monastery in Reuil-en-Brie and fell instantly in love with its milky flavor and luscious texture. The king’s favorite—and sometimes called the king of cheese—Brie has become a widely and deeply beloved cheese sought after and enjoyed around the world. It’s often a gateway to more obscure artisanal cheeses; it’s a cheese nearly impossible not to love.Continue reading →