Save The Emmentaler

People like to throw around superlatives when talking about the colossus of curd clout, that holey wheel so familiar, it has its own emoji—Emmentaler. It’s been called the world’s largest cheese, Switzerland’s most popular and one of the U.S.’s most imported. And according to Alfred Rufer, vice director of the Emmentaler Appellation d’Origine Protegée (AOP),…

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…

Jambon de Bayonne

The nearest airport is the Pau Pyrenees, located in the commune of the department of Pyrenees-Atlantique, our entry into the Basque country and the place our search for the treasure called Jambon de Bayonne—one of the most exquisite dry-cured hams in the world—begins.