Mixing Cultures Artisan cheese production is alive and well in the US, making #AmericanCheeseMonth the perfect time to shine a spotlight on moo-ers and makers. The American Cheese Society designates May to recognize and amplify American cheeses’ quality, diversity, and heritage while supporting and promoting great cheese, local foods, family farms, and sustainable production practices.
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by Emily Teel Early spring can be the most frustrating time for eating seasonally. By April we’re beyond bored with winter vegetables, but the weather isn’t warm enough yet to have our real spring favorites emerge like sweet peas, asparagus, and strawberries. Though it might be tough to eat seasonally locally, we can still make inspiring meals
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Women have been making cheese since the 17th century, primarily because it was almost always the woman’s job to make cheese. Women did it all—they milked the cows (and goats, and sheep), they churned the butter, they formed their various cheeses by hand and even came up with creative ways to age them. When industrialization
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Recently, the Dairy Farmers of Wisconsin published their 2024 predictions around potential cheese trends. The consensus was that their findings were spot-on. These cheesemakers know their stuff, so when they talk, we listen. And we’re not the only ones. Producers from The Badger State enjoy a huge cult following of devotees, which is why we offer a variety of tangy Cheddars,
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Queue up the Downton Abbey marathon and break out the vintage china, be it fancy or thrifted. Today we’re exploring our favorite wintertime tea and cheese pairings, which can be enjoyed at whatever time of day that you’d like. We’re offering our suggestions broken by the different times of day for English tea, because why
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