American Cheese Obsessives Are 'Adopting' Alpine Cheesemakers to Preserve a Fading Tradition
“It seemed like a good way to get our hands on some obscure, off-the-beaten path cheese. What started as curiosity became an obsession."
How I Accidentally Became an Award-Winning Cheesemaker
Our cave-aged blue cheese is wrapped in pear brandy-soaked grape leaves and tastes like cured bacon, milk chocolate, vanilla, and truffles all at the same time.
Making Cheese on the Comté Trail in the French Jura
Making the glorious cheese known as Comté is a communal endeavor, requiring up to 120 gallons of fresh milk from multiple small herds to make one 90-pound wheel.