How to Make Your Lover a Cheese Board

To celebrate my first month devoted to eating American cheese every week for a whole year, I threw a little cheese soiree at my house for dear friends. It was such a luscious night, and it was so easy to pull together,  that I thought I’d share a few tips. Maybe you’d like to explore […]

Smoke and Funk: A Fall Cheese Board

In fall, I love when the air smells of damp leaves and wood fire. It’s a good time for a hike with wool hats and a hamper of cheese. Find a smooth tree stump or an overturned log without too many mushrooms, and you can create a woodland snack scape fit for a band of […]

Tales from Cheesecon

Dear reader, as I type this I am trundling from Wisconsin to New York, via Philadelphia, with my little cheese valise in tow aboard Amtrak train #646. The work of a cheese courtesan is never done. She must hustle books, bites, and bright wisdom. Bear with me as I regale you with a few photos […]

Washed Rind Season

By now, you have probably seen them at cheese counters: small, moonish orange wheels wrapped in balsa wood or bark. Glory is upon us, dear ones. Thanksgiving isn’t just about turkey and pumpkins; it’s the season of washed rind cheeses. If you haven’t planned Thursday’s cheese plate yet, get on the phone this instant and […]

At Atera, Winnimere Butter and More

Raw Milk Ice Cream Sponge

At Atera, an intimate Manhattan restaurant featuring foraged lichen and pickled quail eggs, dairy is being reimagined. Have you ever heard of anyone soaking cheese rinds in a vat of cream before churning it into butter? That’s what Chef Matt Lightner does to make his exquisite Winnimere butter, the most sensual dairy experience of my […]