When it comes to pairing wine and cheese together, there are so few go-to matches. So how do you know when you've happened upon a perfect pair? Take a look at our bullet-pointed guidelines, your new, ...
Last Sunday, we visited The Unfancy Food Show, the second annual Brooklyn fest that celebrates local and small food producers, coinciding with The Fancy Food Show taking place at the Javits Center thi...
There are many a mystery to be had in the world of cheese. And that's no surprise, considering that we're talking about a product whose structure is based largely on the scientific intricacies of bact...
Most people who adore cheese can recount a moment from their past when everything became just a bit clearer. It's what we call The Cheese Epiphany, and it's when you have your first deeply emotional r...
Many times, the best way to end a meal is not with something sweet. And luckily, the European trend to serve cheese as dessert is catching on more and more everyday in this country. We see it in resta...
With summer and grilling season in undeniable full swing it's only appropriate to share one of the most Weber-friendly cheeses. With potential for a crusty, smoky exterior that yields to a relentlessl...
Spring is the best time to make goat cheese, which means that we're at the height of the season to eat it. Now, more than ever, you can taste a bright, piquant freshness in some of the younger, smalle...
This week in cheese, in honor of our garden month, we're exploring the backyard diet of the ruminants that make the cheese we love. What exactly does grass-fed mean? And if a product is made from gras...
We know it may be funny to dissect how to taste. Even our resident cheesemonger was skeptical of the merits of over-intellectualized tasting at first, her mind filling with echoes of wine geeks waxing...
Stop right there. Before you skip over this post because you (like many others, we're afraid) have minimal interest in feta, think again. Ubiquitous, yes, but don't let that tamper with your impressio...
With Earth Day upon us, we find it only appropriate to devote this week's Cheesemonger contribution to one of the fastest growing sectors of the food industry and how it relates to cheese. What is org...
Ever wonder about the whitish spots of crunch in your cheese? People have a wide variety of theories on those little crystalline bits. No, it's not salt, it's not something deliberately added during c...
Don't feel guilty, we know that this isn't the first time you've seen a hunk of moldy cheese. It happens to the best of us. Just how old is too old, and what is the difference between moldy mold that ...
Here is a question for our Kitchn Cheesemonger from reader Gail. Read on for an detailed and thorough answer, with recipe. I've recently bought some rennet from Rainbow Grocery that I am excited to ...
For those of you who have never understood the intrigue of Stilton, or especially if you're among the many who support its well-known title as "The King of Cheese," a new cheese beckons, and is in act...
St. Patrick's Day may be over, but be sure to hang on to a hot tip we picked up this year. No, no methods for keeping up with those binge drinking college coeds who mistake St. Patty's Day for St. Par...
I sometimes forget that fine cheese isn't so easy to find. I'm a spoiled New Yorker, and whether I'm close to home or work, I'm only a few moments away from a trusted purveyor of the kind of cheese...
I went to San Francisco for a visit home last weekend to find that my parents never seem to learn. Despite years of my proselytizing ranting about the joys of real cheese (and the inferiority of ind...
You'd probably think otherwise, but raw milk doesn't taste too different from pasteurized milk. In its liquid form it actually shouldn't. Good raw milk should be as clean as - or, arguably, cleaner th...
I recently taught a class on cheese to a group of kindergarteners. Most introductory cheese classes I had taught in the past were to shrewd Manhattanites who came prepared with questions on mesophil...
Name: Dante Producer: Wisconsin Sheep Dairy Cooperative (WSDC) Milk: Pasteurized Sheep Milk Age: At least 6 months Price: $12-14 per pound A friend recently returned from San Francisco bearing gift...
Name: Lake Erie Creamery Chèvre Producer: Lake Erie Creamery Milk: Pasteurized Goat's Milk Price: $28 per pound Husband and wife Gerald Onken and Mariann Janosko worked and saved for five year...
The Cheesemonger is off today, so here's something entirely different from the world of cheese. The video above is of Wedginald, a round of cheddar cheese living in the cheese cave at West Country F...
Telling people that Italy is my least favorite country for cheese invariably solicits a gasp of disgust. Much of what The Boot exports cheese-wise is done well and granted, some of it is inimitable, b...
I'm a self-professed Top Chef nerd. There's a lot to learn from the show. Dispersed within the drama and elimination challenge madness, there lurks thought-provoking, insightful commentary on food phi...
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