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…
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…
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…
Buffalo Milk Varieties Stand Apart
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.
Tea With A Touch Of Cheese
When Jenny Zheng traveled to southern china two years ago, she witnessed the popularity of a beverage not commonly seen in the United States. “When I first heard of cheese tea, I had no idea what it was,” she says. “Like any Millennial, I had to try it, so I went to a cheese tea…
Austrian Wines — A New Frontier
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. Cheese Connoisseur: What sparked your interest in Austrian wine?
Chèvre For The Season
When people think about seasonal eating, fruits and vegetables are the first foods that spring to mind. There’s a world of difference between the plump ripe tomato plucked from the vine in July and the pale anemic import offered at the supermarket in the depths of winter. There are other produce changes in flavor and…
Cheesemonger Invitational ROCKS San Francisco
Rory Stamp of Burling, VT’S Dedalus Wine Shop describes his preparation for the 2018 Cheesemonger Invitational as “a lot of work,” but when speaking with him, his dedication to the craft and passion for cheese become quite evident, bordering on the heroic in this cut-throat competition.
A Look At Lassi
As a child growing up in India, Jaidesh Sethi remembers begging his mother and grandmother every day to make him lassi, a cool, refreshing yogurt drink flavored with fruit and spices.
Kefir: An Ancient Beverage Gets Modernized
Sleek bottles with elegant labels are claiming more and more space on the shelves of supermarket dairy sections, a response to the heightened passion for foods with healthy attributes. Many are not aware that kefir, though generally presented in thoroughly modern attire, has hundreds of years of street cred. This healthful elixir is on the…