The Magazine of Tasteful Living!
New data reveals that more than half of the nation’s specialty cheese is crafted in Wisconsin. Data from the Wisconsin Agricultural Statistics Service, U.S. Department
“Alfred le Fermier,” a farmstead cheese from Fromagerie la Station of Compton, Québec, was named First Place “Best of Show” among nearly 1,600 entries at
A look at Midwest cheesemakers making their mark. Wisconsin has a long history of cheesemaking beginning in the early 1800s. According to the Wisconsin Historical
The joy of brie is in both its history and its evolution. Brie has long been known as the “Queen of Cheeses …” and the
This cheese captures our hearts (and palates). There is something undeniably joyful about pulling apart a ball of fresh mozzarella. Maybe it’s the silky sheen
Giacomini Sisters Leading Point Reyes Farmstead Cheese Company The Giacomini sisters, who operate the family-owned Point Reyes Farmstead Cheese Company, weren’t your typical farm kids.
Dr. Kandice Marchant crafts artisanal cheeses at Marchant Manor, inspired by her time across the pond. Photos by Rebecca Groynom In 2018, after a couple
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
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
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
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,
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
