There are innumerable cheeses that deserve a singular spotlight, the strong, oh-so-uniquely flavored cheeses that don't like to share the stage with others, so formidable that they're best enjoyed on ...
We've known for a long time that adding cheese rinds to soups and stews adds depth to your dish. But have you thought of making a stock with your rinds? You can use it in place of chicken or vegetable...
A friend came over for dinner the other night and brought a wedge of Rogue River Blue, the formidable, and sometimes elusive blue from Rogue Creamery in Oregon. If you've been lucky enough to try it, ...
Let this post serve as warning for one of the more disturbing phenomena we've heard in awhile: MPC. It may sound like an acronym for the newest in digital music technology, but it actually translates...
I've always been partial to white pizzas. It may be the cheesemonger in me. And just last week, I tasted a pie that could make any tomato sauce devotee a believer in the power of the white pie. What ...
The current 100% import tariff on Roquefort has never proven to be a significant impediment for its consumption. But what would an increase to 300% do? We may have to find out, thanks to one of Bush's...
There's no official legislation outlawing the presence of fish and cheese on the same plate, but for many Italians — and those of us who would wish to remain in their gastronomic good graces &md...
My last indulgence of fondue, at a New York restaurant that will remain nameless, proved unremarkable. The flavors were flat, and if there was any cheese-related epiphany to be had, my taste buds were...
For the sake of alliteration we went with "Great," but for accuracy we could have chosen to title this post "Gouda the Craveworthy," "Unrivaled," "Nuanced," or "Toothsome." The truth is that Gouda is ...
It snowed all day yesterday, and now New York is peppered with a downy white coating of fresh snow. So it seems only appropriate to talk about the family of cheese that is most apropos -- aestheticall...
They're the stinkiest of any cheese you'll find behind the counter. They're the ones that make you search your refrigerator for something that's gone bad. In this week's Cheesemonger column, a profile...
It's one of the most widely recognized names in the gourmet cheese marketplace. And for good reason. Here, all you've ever wanted to know about this Spanish cheese warrior, which has dominated the mod...
We could spend practically the same amount of time talking about the things to serve with cheese as we could about the actual cheese. This year, why not draw inspiration from your favorite cheese shop...
Cheese nerds, come hither. Have you ever really thought about why blue cheese is the color that gives it its name? And what's the key element necessary to activate that blueness? ...
Expected? Perhaps. Worth doing anyway? Definitely. This Thursday, it's only appropriate to highlight some of our country's best cheesemakers on an All-American Thanksgiving cheese plate. And the bes...
Milk is white, so why is some cheese orange? What is the culprit responsible for this color change in cheese and why would some cheesemakers choose to rob their cheese of its natural tint in the first...
It's hard to believe we've never spoken — not even once — of this cheese, with an appearance almost as arresting as its flavor. It carries a hefty stink and an equally substantial creamine...
Have you been seeing cheese prices climbing upwards of $30 or even $40 per pound? If cheese is on your list of staples, we know what you're thinking: Stop the insanity! There's so much potential for ...
For those of you who battle with what to serve alongside your cheese, it's about time you meet one of the best options around. In fact, we can't think of a cheese it wouldn't enhance....
This weekend, in search of a snack, our resident Cheesemonger slid open her refrigerator's dairy compartment, only to find (and taste) a flagrant reminder of what NOT to do with cheese. And the worst ...
This month at the Kitchn, as we focus on the harvest, we have the opportunity to examine where we spend our dollars and who we choose to support. And now, more than ever, it's even more critical to ge...
For New Yorkers in search of the newest hot spot paying homage to a single-ingredient, we've happened upon the Eastern seaboard's one-of-a-kind epicurian destination-- in bar form, to be exact-- celeb...
Here's some information for the individuals among us cheese lovers who may be interested in an odd, little-known fact about some cheeses. Craggy, rough rinds aren't only a sign of years of aging, they...
The other week we asked our readers to pose any and all questions on cheese to our cheesemonger. (Lines are still open if you have a query of your own.) Herein lies the answer to reader jeffzelli's qu...
We've heard it all, so don't be shy. We're taking any burning questions you may have for our resident cheesemonger and will start answering them in the following weeks, every Tuesday. Just leave your ...
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