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Raw milk cheesesPhoto: kaight_ashbury, Flickr


Are raw-milk cheeses healthful? Recent findings of Listeria monocytogenes, the bacteria that causes Listeria, in cheeses from Montesano, Washington's Estrella Family Creamery in Missouri's Morningland Dairy unequivocally suggest the contrary. Both dairies, which were inspected by FDA (Food and Drug Administration) officials within the past few months, are going to have a particularly hard time defending their raw-milk cheeses, especially since it's just the latest raw-milk scare. Just last week, health officials found 25 E. coli O157:H7 infections linked to Bravo Farms' raw-milk Gouda being sold at Costco stores in Colorado.

When it comes to raw-milk, the conflict between cheesemakers and the FDA is not new. Many cheesemakers view the FDA as an organization of government officials with little or no experience on dairies. Sunday, the Pacific Northwest Cheese Project released a series of cheesemakers' reactions to the recent recalls of raw-milk cheese. One of them states, anonymously, of course, "I am concerned about any potential surprise investigations, because the investigators usually don't have any experience with farms at all," the cheesemaker told the Cheese Project. "The ones who recently visited here had never even been on a farm before; not a good thing in my opinion." Apart from revealing the incompetence of the FDA, their anonymous responses indicate that the health risks do not involve raw-milk, on its own.

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]]>cheesecheese coursefeaturedraw foodraw milkMax ShremThu, 11 Nov 2010 12:00:00 ESTFive Best American Cheese Shops - Cheese Coursehttp://www.slashfood.com/2010/10/01/five-best-american-cheese-shops-cheese-course/http://www.slashfood.com/2010/10/01/five-best-american-cheese-shops-cheese-course/http://www.slashfood.com/2010/10/01/five-best-american-cheese-shops-cheese-course/#commentsFiled under:

Cowgirl Creamery in San Francisco CAPhoto: niallkennedy, Flickr


Finding the crème de la crème of American cheese shops is no easy task. We did it, however, by carefully considering the variety, distinctiveness, and quality of cheeses that hundreds of them carry, as well as the extent to which they've promulgated the availability of handmade artisanal cheeses. Check out our five picks after the jump.

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]]>best cheese shopsBestCheeseShopscheese listingCheeseCourseCheeseListingcheesestoreMax ShremFri, 01 Oct 2010 16:00:00 ESTPairing Cheeses with Apples and Pears - Cheese Coursehttp://www.slashfood.com/2010/09/22/pairing-cheeses-with-apples-and-pears-cheese-course/http://www.slashfood.com/2010/09/22/pairing-cheeses-with-apples-and-pears-cheese-course/http://www.slashfood.com/2010/09/22/pairing-cheeses-with-apples-and-pears-cheese-course/#commentsFiled under:

Photo: Alamy


Deliciously juicy crisp apples and pears - just some of the fruits we associate with autumn - make especially tasty cheese pairings. Their crunchy texture and sweet taste enhance the flavors of many cheeses, ranging from spicy creamy blues, like Vaquero, to nutty Alpine cheeses, including Gruyère and Pleasant Ridge Reserve. Since this blend of tastes and textures works so well, it would seem as if the cheese options were limitless. However, after eating a large number of cheeses, we discovered that the ones which work best are those with complex flavor profiles that do not overwhelm the palate.

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]]>applesBlueCheesecheeseCheeseCourseCheesePairingpearsMax ShremWed, 22 Sep 2010 16:00:00 ESTHow to Choose Cheese for Pizza - Cheese Coursehttp://www.slashfood.com/2010/09/15/how-to-choose-cheese-for-pizza-cheese-course/http://www.slashfood.com/2010/09/15/how-to-choose-cheese-for-pizza-cheese-course/http://www.slashfood.com/2010/09/15/how-to-choose-cheese-for-pizza-cheese-course/#commentsFiled under:

sausage and arugula pizza with Fior di Latte cheesePhoto: avlxyz, Flickr


Selecting the appropriate cheeses for a pizza involves finding the perfect balance of textures and tastes between all the ingredients, whether vegetables or meats. Apart from the standards like mozzarella, the options are limitless, ranging from Swiss Gruyère to Italian Gorgonzola Dolce. We spoke to pizza masters Jim Lahey, owner of Co. and NYC's renowned Sullivan St. Bakery, and Andrew Feinberg, owner of Franny's and Bklyn Larder, to find out where to begin.

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]]>cheesefior di lattegruyeremozzarellaParmigiano Reggianopizzapleasant ridge reservestracciatellaMax ShremWed, 15 Sep 2010 17:00:00 ESTFive Must-Buy Cheeses While in France - Cheese Coursehttp://www.slashfood.com/2010/09/07/five-must-buy-cheeses-while-in-france-cheese-course/http://www.slashfood.com/2010/09/07/five-must-buy-cheeses-while-in-france-cheese-course/http://www.slashfood.com/2010/09/07/five-must-buy-cheeses-while-in-france-cheese-course/#commentsFiled under:

French cheese platePhoto: cwbuecheler, Flickr


In Paris, the end of summer means that some of the best cheese shops, including Fromagerie Barthélémy and Fromagerie Trotté, will re-open their doors for business after being on holiday for several weeks. American tourists and gastronomes alike should take up this opportunity to taste France's most celebrated cheeses -- varieties that are either unavailable stateside or poorly represented in American food stores. Here are five must-buy French cheeses travelers should try next time they're in France.

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]]>beaufortcheesechevrefeaturedfrench cheesefromagerie barthelemyRoquefortMax ShremTue, 07 Sep 2010 11:00:00 ESTGrana Padano - Cheese Coursehttp://www.slashfood.com/2010/08/31/grana-padano-cheese-course/http://www.slashfood.com/2010/08/31/grana-padano-cheese-course/http://www.slashfood.com/2010/08/31/grana-padano-cheese-course/#commentsFiled under:

Photo: Di Palo Selects


It's easy to understand why Grana Padano is Italy's most popular (and most consumed) hard cheese. Whether eaten on its own or grated over pasta and salad, its deep golden color, fruity aroma, firm texture loaded with deliciously crunchy amino acid crystals (concentration of calcium lactate) and sweet caramel-like taste make it irresistible.

Grana Padano's rich history is reflected in its complex array of flavors. The cheese dates back over a thousand years, to the 10th century, when Cistercian monks reclaimed the region around the Po River Valley in Northern Italy (often referred to as the "bread basket of Italy"), and, decided to produce a cheese that would stand the test of time. To learn more about this cheese's current production, we spoke to Lou Di Palo, owner of Di Palo's, the legendary Italian specialty food store, located on Grand Street in New York City.

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]]>cheese courseCheeseCoursegrana padanoGranaPadanoitalian cheeseMax ShremTue, 31 Aug 2010 17:00:00 ESTMexican Corn on the Cob - Cheese Coursehttp://www.slashfood.com/2010/08/24/mexican-corn-on-the-cob-cheese-course/http://www.slashfood.com/2010/08/24/mexican-corn-on-the-cob-cheese-course/http://www.slashfood.com/2010/08/24/mexican-corn-on-the-cob-cheese-course/#commentsFiled under:

Photo: josewolff, Flickr


Corn is in season which means there's no better time to relish the sweet flavorful kernels Latin American-style with a dash of fresh mildly-salty cheese. From New York City's Café Habana to Austin's La Condesa, Mexican-style corn on the cob covered with Cotija cheese has become a popular dish, one that balances the juicy sweetness of maize with the spicy-savory taste of Queso Fresco. Fortunately, this cheese-coated snack is easy to make at home.

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]]>CheeseCoursecorncotijamexican cornMexicanCornqueso frescoMax ShremTue, 24 Aug 2010 13:00:00 ESTZigorome - Cheese Coursehttp://www.slashfood.com/2010/08/17/zigorome-cheese-course/http://www.slashfood.com/2010/08/17/zigorome-cheese-course/http://www.slashfood.com/2010/08/17/zigorome-cheese-course/#commentsFiled under:

Photo: Murrayscheese.com

What happens when cheesemakers blend the best of goat's milk and washed-rind cheeses? Imagine the sweet grassiness of a soft-ripened chèvre, like Andante's Acapella, combined with the gaminess and spiciness of a washed-rind cheese, like Sablé de Wissant.

Ziegenhof Leiner's Zigorome is just such a cheese hybrid from Sulzberg, Germany. This washed-rind goat cheese, just 150 g (5.5 oz), is brushed with a brine (a combination of water and salt) during a four-week-long aging process that gives the rind its light orange-like color and sticky touch.

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]]>cheese courseCheeseCoursegerman cheesegoat cheeseZiegenhof LeinerZiegenhofLeinerzigoromeMax ShremTue, 17 Aug 2010 15:00:00 ESTMacaron de Chèvre - Cheese Coursehttp://www.slashfood.com/2010/08/10/macaron-de-chevre-cheese-course/http://www.slashfood.com/2010/08/10/macaron-de-chevre-cheese-course/http://www.slashfood.com/2010/08/10/macaron-de-chevre-cheese-course/#commentsFiled under:

Photo: Max Shrem


In France, cheese is typically eaten at the end of the meal, and many restaurants even serve it as a dessert. So it's not shocking that when developing a cheese and vegetable (shallots and chives) dish, Fromagerie Foucher's Hugues Foucher would look to the ever-popular macaron for inspiration.

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]]>CheeseCoursefrench cheesegoat cheeseGoatCheesemacaronmacaron de chevreMax ShremTue, 10 Aug 2010 14:00:00 ESTKrotovina - Cheese Coursehttp://www.slashfood.com/2010/08/03/krotovina-cheese-course/http://www.slashfood.com/2010/08/03/krotovina-cheese-course/http://www.slashfood.com/2010/08/03/krotovina-cheese-course/#commentsFiled under:

goat cheese and sheep cheese layered with ashPhoto: mkorcuska, Flickr


The black-greenish powdery film of vegetable ash that runs through the middle of cheeses is often mistakenly identified as mold. In cheeses, such as Humboldt Fog, this layer of edible ash is purely aesthetic. But, when it comes to Morbier, a French cow's milk cheese, it's all about giving the impression of preserving tradition. Hundreds of years ago the line of ash separated the morning milk from the afternoon milk; sadly, that's no longer the case. Interestingly, this custom is being revived and reworked by an American dairy, Prairie Fruits Farm in Champaign, Illinois. In their pyramid-shaped Krotovina (shown above), vegetable ash divides the cheese into two distinct parts - goat's milk and sheep's milk.

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]]>cheeseCheeseCoursegoat cheeseGoatCheeseKrotovinaPrairie Fruits FarmPrairieFruitsFarmMax ShremTue, 03 Aug 2010 17:00:00 ESTCheese Washed in Beer - Cheese Coursehttp://www.slashfood.com/2010/07/27/cheese-washed-in-beer-cheese-course/http://www.slashfood.com/2010/07/27/cheese-washed-in-beer-cheese-course/http://www.slashfood.com/2010/07/27/cheese-washed-in-beer-cheese-course/#commentsFiled under:

Photo: Max Shrem


Warning: Cheese washed in beer may sound like a perfect combination - and for flavorists, it definitely is - but it sure makes a stink. Garbage that's been sitting out for days, dirty undergarments, and rotting food are just a few odors that come to mind when taking a whiff of Sablé de Wissant, a raw cow's milk cheese washed in wheat beer and sprinkled with breadcrumbs. Sable de Wissant isn't alone. When researchers at Cranfield University in the U.K. used an electric nose to find the world's smelliest cheese, they identified another soft cow's milk cheese washed in beer - Vieux Boulogne. So why does beer cheese smell so bad?

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]]>cheeseCheeseCoursefeaturedvideofrench cheeseFrenchCheeseMax ShremTue, 27 Jul 2010 12:00:00 ESTCapricious - Cheese Coursehttp://www.slashfood.com/2010/07/20/capricious-cheese-course/http://www.slashfood.com/2010/07/20/capricious-cheese-course/http://www.slashfood.com/2010/07/20/capricious-cheese-course/#commentsFiled under:

Photo: Scott Lawrence, Flickr


When it comes to cheese, surprisingly, there is a universe of caramel and butterscotch flavors to explore. Often occurring in aged cheeses, such as French Mimolette and Dutch Roomano, the sensation of savoring the candy-like flavor happens thanks to the type of milk used to produce the cheese and the process of affinage. This is certainly the case with an aged piece of Capricious, a goat's milk cheese from Achadinha Cheese Company in Petaluma, Calif. Below its rustic brown rind is a yellowish white paste and a caramel-like treat.

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]]>achadinha cheese companycapricious goat cheesecheeseCheeseCoursegoat cheeseGoatCheeseMax ShremTue, 20 Jul 2010 15:00:00 ESTWatermelon and Goat Cheese Salad - Cheese Coursehttp://www.slashfood.com/2010/07/13/watermelon-and-goat-cheese-salad-cheese-course/http://www.slashfood.com/2010/07/13/watermelon-and-goat-cheese-salad-cheese-course/http://www.slashfood.com/2010/07/13/watermelon-and-goat-cheese-salad-cheese-course/#commentsFiled under:

Photo Courtesy Jane Restaurant


This time of the year, with temperatures routinely in the nineties, no fruit is more refreshing than watermelon. Those seeking a break from the heat can enjoy the cool taste of chilled watermelon salad with feta cheese. To find out the best way to combine the sweet and salty components, we turned to Chef Glenn Harris from restaurant Jane in New York City. He shared the recipe for one of his signature dishes that's on the menu at Jane until mid-September - "Watermelon & Yellow Tomato Tartare with Baby Arugula and Catapano Goat Cheese Vinaigrette." (Catapano is a soft and creamy, feta-like cheese made with goat's milk from Catapano Dairy Farm in Peconic, N.Y., near Long Island's North Fork.)

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]]>cheeseCheeseCoursefetagoat cheesewatermelon saladMax ShremTue, 13 Jul 2010 17:00:00 ESTTop Five Vermont Cheesemakers - Cheese Coursehttp://www.slashfood.com/2010/07/06/top-five-vermont-cheesemakers-cheese-course/http://www.slashfood.com/2010/07/06/top-five-vermont-cheesemakers-cheese-course/http://www.slashfood.com/2010/07/06/top-five-vermont-cheesemakers-cheese-course/#commentsFiled under:

Photo: muckster, Flickr

From firm and earthy Cabot clothbound cheddar to Consider Bardwell Farm's sweet and creamy Mettowee, Vermont's cheeses run the gamut of flavors and textures. So, in preparation for the Vermont Cheesemaker's Festival, which takes place on July 25, we've put together a list of five must-visit cheesemakers. Since there are dozens of Vermont cheesemakers (exactly 41 are members of the Vermont Cheese Council), we've selected the ones that are the most innovative and worth the journey.

Consider Bardwell Farm, West Pawlet, Vt.
Located in the bucolic hills of the Champlain Valley, near the N.Y. border, this farm, which dates back to the 19th century, has gone through many transformations. It started off as a cheesemaking co-op in 1864 by Consider Stebbins Bardwell. Today it's run by Angela Miller, Russell Glover, Chris Gray and Peter Dixon and boasts some of the state's most distinct cheeses - the oozy washed-rind Dorset with an scent reminiscent of a stinky French Livarot and Manchester with its unforgettable rustic earthy taste. Make sure to call ahead of time to arrange a visit. Note that the farm is open to cheese enthusiasts only on weekends.

More after the jump...

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]]>cheesecheese courseCheeseCoursefeaturedVermont CheeseVermontCheeseMax ShremTue, 06 Jul 2010 11:00:00 ESTFirst-Ever Cheesemonger Invitationalhttp://www.slashfood.com/2010/06/30/first-ever-cheesemonger-invitational/http://www.slashfood.com/2010/06/30/first-ever-cheesemonger-invitational/http://www.slashfood.com/2010/06/30/first-ever-cheesemonger-invitational/#commentsFiled under:

Photo: Max Shrem


What happens when the country's most prominent cheesemongers come together to celebrate cheese? Imagine cheese paradise - a room with a long rectangular table covered by tantalizing geometric patterns of cheeses ranging from dried-fruit-covered German Limburger to Oregon's Caveman Blue, meringues topped with creamy Strathdon Blue and juicy sweet raspberries, the full range of Tom Cat Bakery breads, and a selection of refreshments from Butternuts Beer and Ale.

That's exactly what the scene was like this past Saturday at the first ever Cheesemonger Invitational. Filling up a vast food warehouse in the Long Island City neighborhood in Queens, N.Y., the event celebrated the country's best cheesemongers, from Anthea Stolz at San Francisco's Bi-Rite Market to Matthew Rubiner at Great Barrington's Rubiners Cheesemongers & Grocers. In town to attend the Fancy Food Show, pretty much anybody else in the food business who's interested in or even remotely involved in cheese was also in attendance.

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]]>cheesecheese festivalcheesemonger invitationalMax ShremWed, 30 Jun 2010 17:30:00 ESTAcapella - Cheese Coursehttp://www.slashfood.com/2010/06/29/acapella-cheese-course/http://www.slashfood.com/2010/06/29/acapella-cheese-course/http://www.slashfood.com/2010/06/29/acapella-cheese-course/#commentsFiled under:

Photo: avlxyz, Flickr


Before you get the wrong idea, this isn't a blog post about cheese-themed choir pieces sung by nerdy high school students à la TV's 'Glee.' Instead, it's about Acapella, a smooth creamy goat's milk cheese that harmoniously blends a peppery taste from its ash-coated rind with an herbal aroma emanating from its soft cake-like paste. So, what about this cheese from Andante Dairy in Petaluma, Calif. evokes a cappella singing? We spoke with Soyoung Scanlan, owner of Andante Dairy, to find out how this reference to music reflects not just the pure taste of goat's milk, but also the handmade process involved in creating the cheese.

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]]>cheesecheese courseCheeseCoursegoat cheeseGoatCheeseMax ShremTue, 29 Jun 2010 17:00:00 ESTStrathdon Blue - Cheese Coursehttp://www.slashfood.com/2010/06/22/strathdon-blue-cheese-course/http://www.slashfood.com/2010/06/22/strathdon-blue-cheese-course/http://www.slashfood.com/2010/06/22/strathdon-blue-cheese-course/#commentsFiled under:

Photo: nikoretro, Flickr


Never judge a cheese solely on its smell? An in-depth breakdown of Strathdon Blue's flavor profile reveals a series of gustatory impressions, ranging from earthy and spicy to rich and sweet. Blues are often misconceived as pungent, and even putrid. However, slowly savoring a bite of Strathdon Blue, from cheesemaker Ruaraidh (pronounced "Rory") Stone in the region of Tain in Northern Scotland, we discovered a mild peppery taste with a lusciously creamy texture.

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]]>blue cheesecheeseCheeseCoursefeaturedstrathdon blue cheeseStrathdonBlueCheeseMax ShremTue, 22 Jun 2010 16:00:00 ESTBelle and the Bees Breakfast Cheese - Cheese Coursehttp://www.slashfood.com/2010/06/15/belle-and-the-bees-breakfast-cheese-cheese-course/http://www.slashfood.com/2010/06/15/belle-and-the-bees-breakfast-cheese-cheese-course/http://www.slashfood.com/2010/06/15/belle-and-the-bees-breakfast-cheese-cheese-course/#commentsFiled under:

Photo: Belle Chevre

Looking for an enticing alternative to cream cheese? Try the Belle and the Bees Breakfast Cheese from Fromagerie Belle Chèvre in Elkmont, Ala. Its lusciously creamy, fluffy texture and its tangy, floral and fruity flavor make this cheese spread taste like rich goat's milk ice cream drizzled with honey. And, the cheese's mild approachable taste and smooth consistency mean that it's ideal for spreading on all sorts of breads, including bagels. To find out more about the tanginess and sweetness of this cheese spread, we spoke to Tasia Malakasis, owner of Belle Chèvre.

The addition of tupelo honey from a Savannah beekeeper gives this cheese a delicate taste of rosewater and a distinct pear-like aroma. The combination is similar to the experience of tasting tangy yogurt with syrupy honey or to that of eating sliced pears with fresh goat cheese. "I like to play with the cheese to enhance the sweetness," says Malakasis. Thanks to her mixing of flavors, the spread has just the right balance of sweet and tangy.

More on the Belle and the Bees Breakfast Cheese after the jump.

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]]>bell chevreBellChevrebelle and bees breakfast cheeseCheeseCoursecream cheeseMax ShremTue, 15 Jun 2010 17:00:00 ESTBest Cheeses for Summer Salads - Cheese Coursehttp://www.slashfood.com/2010/06/08/best-cheeses-for-summer-salads-cheese-course/http://www.slashfood.com/2010/06/08/best-cheeses-for-summer-salads-cheese-course/http://www.slashfood.com/2010/06/08/best-cheeses-for-summer-salads-cheese-course/#commentsFiled under:

Photo: Cremo, Flickr


Looking for a salad topper? Think beyond the usual standards, such as feta, goat cheese and blue cheese, and consider which cheeses pair well with the vegetables of the season. Since it's summer, and most of us have access to several different kinds of lettuce and aromatic herbs, it can be even harder to make an appropriate pairing. Where to begin? We asked Eduard Frauneder, co-chef and co-owner of Seasonal Restaurant & Weinbar for his advice on the best cheeses for summer salads.

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]]>CheeseCoursegoat cheesesummer cheesesummer saladMax ShremTue, 08 Jun 2010 17:00:00 ESTBaby Shepherd - Cheese Coursehttp://www.slashfood.com/2010/06/01/baby-shepherd-cheese-course/http://www.slashfood.com/2010/06/01/baby-shepherd-cheese-course/http://www.slashfood.com/2010/06/01/baby-shepherd-cheese-course/#commentsFiled under:

Photo: Valley Shepherd Creamery


Innovative American cheesemakers, including Mateo Kehler and Willow Smart, have long been inspired by their European counterparts. Valley Shepherd Creamery, based in Long Valley, N.J., gets its inspiration from sheep's milk cheeses of Italy, Spain and France. On a recent visit to their stall at New York City's Union Square Greenmarket, we tasted Baby Shepherd, the farm's alternative to the French Petit Basque. Although the cheese has a similar smooth firm paste and mildly nutty flavor, it is distinct in its flawless blend of savory earthiness and sweet fruity taste.

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]]>Baby Shepherd cheesecheeseCheeseCoursevalley shepherd creameryValleyShepherdCreameryMax ShremTue, 01 Jun 2010 11:00:00 EST