Cheese CONNOISSEUR - editorial

Jim Prevor

Get Ready for the Big Bang!

Specialty cheese has faced a kind of one-, two-, three-punch during the pandemic.  On the retail side, demand was depressed because an awful lot of specialty cheese is used for home entertaining, such as making a cheese platter to present when guests are coming over, or putting out individual cheeses

Read More »
Jim Prevor

How We’ll Eat Cheese After COVID

It looks like the COVID vaccine is rapidly rolling out across America. The details are still a bit hazy, but it appears that the vaccines are very successful, and combined with immunity from people who have already had COVID, we are seeing fatality, hospitalization and illness levels collapse. In turn,

Read More »

Cheese is Forever

In less than a year, a worldwide pandemic has changed the way people live, eat and entertain. While the crisis is now full-blown and cases are surging, there is no way to predict when things will be back to normal or what the new normal will be. The only certainty

Read More »

More Recipes, Please

Americans love cheese. We love grilled cheese sandwiches, pizza, sauces and salads. Mostly, we eat these amazing concoctions at restaurants. We indulge when we are out and save in-home cooking to simpler foods.COVID-19 has changed our lives and most likely will continue to do so for quite a while. Unfortunately,

Read More »

Giving Cheese a Helping Hand

The impact of COVID-19 on the consumption of specialty cheese is difficult to discern. On the one hand, a lot of these top-end cheeses are served through an upscale foodservice channel, such as high-end restaurants, cruise lines and yachts, first-class airline cabins and private jets. The idea of specialty cheese

Read More »
Jim Prevor

Let Us Explore World Cheeses in 2020

At the 2019 World Cheese Awards in Bergamo, Italy, something happened that had never happened before. More than 3,800 entries from 42 countries competed, and a Blue cheese that was produced by Rogue Creamery in Oregon, an American-produced cheese, Rogue River Blue, was named best in the world.

Read More »
Jim Prevor

Cheese For The Greater Good

Those of us who live in major urban areas, upscale suburbs and university towns are fortunate to find not only specialty cheese shops, but modern supermarkets filled with large assortments of both domestic and imported specialty cheeses.

Read More »
Lee Smith

Contented Cows Make Great Cheese

The dairy industry loves to talk about how happy cows make great milk or cheese, and the vegan community likes to make people believe that dairy cows are abused and unhappy slaves to modern agriculture. What is the truth?

Read More »
Jim Prevor

Working Around Tariffs On Imported Cheese

The world is going tariff crazy!  President Trump put tariffs on China, and they respond in kind. Recently, the news is filled with the decision to impose tariffs on Mexican tomatoes while “dumping” charges are investigated. In the background, the U.S. has won a World Trade Organization action declaring that Europe

Read More »
Lee Smith

Flowers, Herbs and Spring Milk

It’s like the world hit the refresh button. Everything is coming alive, babies are being born, daffodils and spring onions are peeping up through the soil that has been opened due to the freezing and thawing of winter months.

Read More »