The Magazine of Tasteful Living!
This professional knows every step of the cheesemaking process like the back of his hand. Eric Meredith can look at a piece of artisan-made, exquisitely aged cheese and see right down to its roots. Roots, that is, of the fragrant pasture the ruminants ate to make the main ingredient in
This cheese is a story of generations of tradition, expertise and innovation. I was on a trip to the Jura Mountains learning about Comté when a cheesemaker took me aside. “There’s no such thing as Comté,” he says. “It’s Comtés. Every single wheel is unique.” The same thing can be
Packing worlds of flavor and functionality. A hybrid generally refers to an animal or plant that is the result of breeding two different types of the same species, usually to improve upon some trait or traits. Such crossbreeding can produce a grape that withstands cooler climates or a cow that
Briar Rose Creamery has accomplished big things in Oregon. In 2005, Sarah Marcus was hired at Cowgirl Creamery in San Francisco, CA, as a cheesemonger, working at the city’s historic Ferry Building. “I was born into a food family. My mom was a food and travel writer for the San
Nestled in the foothills just outside of Salinas, CA, sits the Central Coast’s last surviving dairy farm, Schoch Family Farmstead. The Schochs (pronounced ‘shock’) are not only the last dairy farming family in the region, but they are also Monterey County’s last producer of Monterey Jack, one of the few
Tony Hook, of Hook’s Cheese Company Inc., Mineral Point, WI, knows a thing or two about cheese. He has been selling his cheeses at the Dane County Farmers’ Market in Madison, WI, for more than 30 years and has about 50 years of cheesemaking experience. “We sample all of our
When St. Malachi, an aged Gouda, Alpine-style cheese from The Farm at Doe Run of Coatesville, PA, was named first place Best of Show at the American Cheese Society’s 2023 Judging & Competition, the farm says it was shocked to be named the top cheese in the nation. The cheese
Celebrating its 10th anniversary, California retailer Milkfarm has surpassed owner Leah Park’s expectations. When Leah Park was searching for the perfect place to open a cheese shop, she didn’t have to look far from home. It turns out that Eagle Rock, CA, in northeast Los Angeles, just 10 miles from
As retailer Sweet Freedom celebrates its fifth anniversary, it focuses on what it does best. Northwest Arkansas’ first cut-to-order cheese shop, Sweet Freedom in Bentonville can be held up as an example of a retailer that has done everything right. Owner Jessica Keahey was able to turn her passion into
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
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.
