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Featured Articles
Suddenly, Ricotta's A Big Cheese
Tony Cenicola/The New York Times
“Bland can be wonderful,” said Gabe Thompson, the chef at dell’Anima in
the West Village. “Bland is important.” Mr. Thompson was talking about
the role of fresh ricotta in his kitchen. more...
Nibbling Through Spain’s Cheese Country
Matias Costa for The New York Times
THE only words of caution were, “Just be careful you don’t wake up the bats.” I was in a pitch-black cave following a 44-year-old woman wearing tight jeans and more...
CheeseCharles de Gaulle once commented on the impossibility of governing
a country that had 246 cheeses. He probably underestimated the number
of French cheeses by at least 100.
The world’s cheese inventory keeps growing, as new cheesemakers,
especially in the United States (where no goat cheeses were made before
1981 and where now there are more than 200), keep dreaming up new ones. more... Breeds of Dairy Cattle In the United States, dairy cattle are divided into seven major breeds: Holstein-Friesian, Red and White Holstein, Brown Swiss, Guernsey, Ayrshire, Jersey and Milking Shorthorns more...
Spanish CheesesSpain has about 100 different varieties of Cheese. Every region has its own specialty, covering a full range of cheese types, from fresh to cured, to fermented and blue-veined. One esential more...
 French CheesesFrance's 400 sorts of cheese could puzzle Mickey mouse ... We also get confused when confronted with the uncountable designation of cheese more...
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