Honor Independence Day and Bastille Day with ambassador cheeses from the U.S. and France.
Summer calls for a mix of strong and mild cheeses that have one thing in common: they can hold up in the heat.
Goat cheese isn't just for spreading on crackers; this cheesemonger shows how to use it to make dessert.
A trip to the Seattle Cheese Festival makes the author realize how many wonderful cheeses are made in the U.S. Elbowing through the crowds at the 100-year-old Pike Place Market, she discovers countless gems.
Days after the U.S. dropped threatened tariffs on luxury food imports from Europe, the author celebrates a classic French cheese and ponders what life would have been without it. She also offers a theory for how American officials were convinced to cancel the taxes.
Named after a band of French Resistance guerrillas, Fleur de Maquis epitomizes the end of winter. It is rubbed with rosemary, juniper berries, fennel seeds, and tiny red chili peppers. A fresh, mild, moist sheep's milk cheese made on the island of Corsica in the Mediterranean.
From Wisconsin's Carr Valley, Snow White Goat Cheddar gives off the aroma of toffee and tastes even better. The wheel weighs around 38 pounds, and develops a mottled, gray, and white surface. And it won Best of Show at the Winter Artisan American Cheese Fair. The winning cheddar.
As American cheese begins to edge in on the European-dominated cheese world of old, increasingly prominent U.S. cheesemongers face an existential crisis of sorts. The cheese revolution has many questioning who they are, what they do, and -- most importantly -- what they should be called.