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 of Agriculture, National Agricultural Statistics Service, says specialty varieties now make up 28.3% of Wisconsin’s total cheese production, a growing share that rose 7.6% over
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 Society, most of the earliest commercial dairy operations in Wisconsin made cheese because it kept longer than milk or butter at a time when storage
The joy of brie is in both its history and its evolution. Brie has long been known as the “Queen of Cheeses …” and the first cheese to disappear at a party. As Carrie Stenerson, independent cheesemonger, educator, and “Justice of the Cheese,” puts it, “She’s your It Girl. She
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 of the porcelain-white surface, or the way it gently stretches, milky and pliant. Maybe it’s the flavor — clean, delicate, and somehow comforting. For me,
The balance of flavors, combined with its adaptability and meltability, make it a cheese that both connoisseurs and casual eaters will love. Last September, I stepped onto the farm of Le Gruyère AOP milk producer Nicolas Jotterand into what felt like the Sound of Music. We were in the countryside
Feta brings a lively energy to the table. Feta packs a punch like nothing else. Its dimensions of tang and richness, tartness and brightness, lend a depth of flavor to anything and everything it touches. It represents a tradition of family and friends, getting together, and sharing the good life,”
A sampling of Spain’s most famous cheeses — Cabrales, Manchego, Torta del Casar and Zamorano. PHOTOS BY LESLIE LEVY Man-made state-of-the-art big-city cheese caves conveniently bring some of the best of these dairy products to the masses. However, there’s nothing like walking into a bona fide nature-made cave filled with
There are plenty of reasons to explore the diverse world of vegan cheese. I have worked in the cheese industry for about two dozen years, and mostly experienced a mix of outright dismissal and turning up of noses at the very concept of vegan cheese. “Vegan cheese is just not
There are countless ways to enjoy this inherently unique cheese. Blue cheese is not exclusively blue. Look closely at the veining throughout a blue cheese and you’ll see shades of blue, green, and gray in a beautiful web. All cheese is the controlled spoilage of milk. With blue cheese, this
Finding the perfect flavor combinations for the perfect sandwich. Take a trip to the Rogue Creamery Cheese Shop in Central Point, OR. Located on State Highway 99, a little over 30 miles north of the California border, you can’t miss it. Outside, a larger-than-life sign atop the veiny, blue-and-white building
Only about 40 dairies produce this unique, semi-hard cheese from Eastern Switzerland. There is nothing like the taste of place in a high-quality, hand-crafted cheese. One of the best examples of this is Appenzeller. This unique raw milk, semi-hard cheese is made in Eastern Switzerland from the dual canton of
‘King of Cheese’ is the symbol of Italian culture and tradition. There’s most likely no more beloved and renowned cheese than Parmigiano-Reggiano. After all, one doesn’t get the moniker “King of Cheese” without a high level of splendor. The apex of Italian cheesemaking and a symbol of Italian culture and
