With so many cheese lovers out there sharing their enthusiasm for cheese trends, news, and stories, there's almost no reason for the rest of us not to become more cheese obsessed. It's partly sites li...
What's been largely a dairy belt phenomenon is now steadily making its way to a wider audience of eager eaters. The humble cheese curd is gaining in popularity, with culinary applications that go way ...
It's one of the first tenets of cheese etiquette: don't eat cheese straight from the fridge. Ever. Cold cheese doesn't taste like much. But how long should you leave a cheese out? And what's the one ...
Understanding how cheeses age is about as important as being aware of the difference between a perfectly ripened peach and one that is as hard as a softball. Knowing what's right is most definitely to...
A small creamy cheese called La Tur has been gaining a hefty number of groupies in recent years. If you're one of its followers, we bet you may not know that it belongs to the robiola family, a small ...
Here's something new and unusual: smoked goat cheese! ...
Although it's not a cheese in the strict understanding of the word, mascarpone often falls within the realm of cheese scholarship. So perhaps no better than a Cheesemonger report to give it some air t...
Have you ever heard of Ficoco? No? Well, let us introduce you then. Ficoco is a rich, dark spread made in Croatia out of figs and cocoa. It's lightly sweet, but full of flavor, and it is superb when p...
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...
Fresh sheepsmilk ricotta cheese is our current food obsession. It’s wonderful in so many contexts: on toast with jam, in pasta dishes or scrambled eggs, with fresh berries… we could go on and on. ...
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...
Homemade pizza was on our New Year's Eve menu, and after boasting of our cheese-making success this past fall, we volunteered to make a batch of fresh mozzarella to go on top. But as you can see in th...
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...
labneh: n. A fresh cheese made from strained yogurt, popular in the Middle East, that is served as a spread or formed into soft balls. Several of us here at the Kitchn were traveling over the holida...
I recently got hip to a great cream-cheese alternative for bagels and such and was thinking it'd be a nice time to pass on the tip given what a brunch-y time of year this is between Christmas and New ...
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...
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