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This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese.
Loving cheese can have a big effect on how you live your life. Maybe your birthday wishlist gets overtaken by s…
This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese.
Loving cheese can have a big effect on how you live your life. Maybe your birthday wishlist gets overtaken by specialty knives and fondue pots, or perhaps your grocery budget is monopolized by rare wedges from your local monger. You might order cheese fries as your entrée, or opt for the after-dinner snack board as dessert.
We’ve teamed up with our pals at Artikaas to shine a spotlight on sustainability in Dutch cheesemaking, from eco-friendly dairy practices to harnessing the flavor of each season in their cheeses.
When someone mentions the Netherlands, your mind may …
We've teamed up with our pals at Artikaas to shine a spotlight on sustainability in Dutch cheesemaking, from eco-friendly dairy practices to harnessing the flavor of each season in their cheeses.
When someone mentions the Netherlands, your mind may go to tulip fields, windmills, or wooden shoes. Maybe you think of canals and bikes, or perhaps Van Gogh. “Going Dutch” has long been synonymous with splitting a tab among friends. But since at least the 12th century, going Dutch has also meant a deep connection to the land—and a cheesemaking tradition squarely rooted in environmental stewardship.
We’ve teamed up with Dairy Farmers of America and The Nerd Herd to shine a spotlight on the sustainability efforts of their family farm-owners, from farm to table to cheesemakers and beyond.
Between Buffalo and the Finger Lakes, there stands a 143-y…
We’ve teamed up with Dairy Farmers of America and The Nerd Herd to shine a spotlight on the sustainability efforts of their family farm-owners, from farm to table to cheesemakers and beyond.
Between Buffalo and the Finger Lakes, there stands a 143-year-old tree surrounded by vast acres of neon-green pastures. The tree, one of the largest cottonwoods in the state of New York, was planted in 1880 by Frank Tillotson, who had just bought the land to raise dairy cows. He named his emergent business Cottonwood Farms after the tree—a business that is not only still thriving today, but innovating.
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Before you get engaged, a wedding registry sounds like one of the most…
Before you get engaged, a wedding registry sounds like one of the most fun parts of getting married. Mandatory shopping? For things I won’t have to pay for? Seems like reason enough to pop the question. But like most aspects of planning the big day, it’s likely to have you breaking out in flop sweat soon enough.
It’s hard to keep our spirits high this time of year. The days are bleak, our vitamin D comes mostly in pill form, and it feels like all the good parties are squarely in the rearview. Our mood boards may sparkle with aprés ski scenes and fireside chats…
It’s hard to keep our spirits high this time of year. The days are bleak, our vitamin D comes mostly in pill form, and it feels like all the good parties are squarely in the rearview. Our mood boards may sparkle with aprés ski scenes and fireside chats, but our reality is all austere resolutions and dry nights in. How do you bring the warm conviviality, dopamine dressing, and mountain-top chalet to you? Set a match to your tealights, folks—it’s fondue time.
Much has been made of fondue’s connection to the 1960s, and with good reason. There's a song from the decade that goes: “I think it's so groovy now that people are finally getting together,” and I had these lyrics stuck in my head for most of 2021—a time when our stressed-out society was just starting to tilt back toward groovy gathering. This was also the prevailing vibe in the post-war years, when an Alpine restaurant at the 1964 World’s Fair Swiss Pavilion introduced newly swingin’ Americans to the time-honored art of communal melted cheese.