Just a month ago, I was complimenting the cheese counter at Whole Foods. My, how quickly things change. On Friday, imagine my bewilderment when there, in writing, I noticed a large sign explaining a c...
In the world of cheese lingo, the term farmstead is becoming as popularized as ever. I'd even predict that it'll soon be thrown around as frequently and with as much comfort as grass-fed and free rang...
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 ...
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...
As I write this post, I'm having a hard time resisting the ball of mozzarella sitting next to me in a bowl of ice water. My fingers keep pinching off little pieces and popping them in my mouth while I...
A few weeks ago, a friend invited us on a farm tour being sponsored by Slow Food Boston. The destination was Valley View Farm, a goat farm and producer of farmstead cheese in Topsfield, Massachusetts....
Sure, we may never go as far as describing cottage cheese as refined, or elegant, or even complex, but deserving of some air time it is. We hereby extoll its simplicity and versatility and deride its ...
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 ...
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...
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