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...
Ever wanted to visit a creamery? We love cheese and have always wanted to see where it's made. Check out this virtual tour and photo gallery from Black Star Farms in western Michigan, home of Leelanau...
Browsing a slideshow of burgers over at Cottage Living's website, we came upon this heavy hitter. It's a burger topped with one of our favorite simple sandwich fillings — pimento cheese. What do y...
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...
Since Nora has let us all know that spring is high time for goat cheese, we thought we'd share a quick appetizer that frequently shows up at our dinner parties... ...
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...
We don't serve dessert cheeses very often. They are simply not as common, perhaps, in casual homes and kitchens across America, and we just just don't think to pick them up. We drift first towards cak...
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 sat down for a cheese tasting with Gordon Edgar at San Francisco's Rainbow Grocery. Gordon buys the cheese for Rainbow, and sits on the Board of Directors of the California Artisan Cheese Guild. I...
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...
We have really been enjoying this Goat Milk Brie from Trader Joe's. It's tangy, creamy, and - wait for it - only $2.49! Is such a cheap Brie worth it? We think so... ...
Cheese is a living, breathing entity - so say the good folks at Formaticum, an online store dedicated to helping cheese-lovers enjoy their precious cheese. First stop? Storage and preserving. Enter ...
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