Feeling Antsy

Feeling Antsy

Australian cheesemaker brings Anthill cheese to the U.S.

A few years ago, Kris Lloyd’s friend, chef Jock Zonfrillo, brought her a bucket of ants. The creative cheesemaker felt challenged to incorporate this unusual ingredient—indigenous to her native Australia—into a cheese recipe. Excuse the pun, says Lloyd, but “Jock understands how I like to step outside the mold.”

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Made With A2 Milk

Demystifying the new buzzword on your cheese label

Made With A2 Milk

Since the earliest days of American artisan cheese, the type of milk used to make curd has evolved rapidly. At first, it was all about goat, with pioneering Francophiles like Laura Chenel and Judy Schaad turning the country onto fresh Chevre. Then, still borrowing from European traditions, raw became a focus; then organic, then grass-fed. We’ve seen a renewed interest in vegetable rennets, followed by a push to turn almonds, cashews and coconuts into vegan artisan cheese.

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