50 Great Soup Simply
Cooked in a soup or melted on top of it, cheese instantly ups the ﬂavor ante in our one-pot wonders.
By Caroline Wright
From 4-H to For Proﬁt
Jennifer Lynn Bice turned her love for a four-legged friend into a creamery with eco-sensitive ideals.
By Molly Watson
64 A Northern Star
Big Woods Blue from Minnesota is the award-winning result of a couple’s Roquefort-style inspiration.
By James Norton
72 Cáis Feirme
“Cheese of the farm” in Ireland was a dying craft until hippies and hard times led to a do-it-yourself revival.
By Maggie Armstrong
88 Wheels in Motion
Follow the epic journey of a Spanish cheese from its rural home in Tarragona to a NYC customer.
Photography by Ivan Raga
24 Sides & Savories
A good smear of mustard isn’t just for meat; cheese likes it, too.
41 A Chef’s Dish
A New Zealand chef savors his country’s cheese comeuppance in recipes.
80 Close Encounters
Visit Pennsylvania Amish Country, where new cheese trends are preserving old ways
37 Farm Animal
One of the hardiest sheep breeds, the Awassi has endured by virtue of its unique tail.
Cathy Strange, global cheese buyer for Whole Foods Market, speaks from 22 years of experience.
106 Cheese IQ
The well-stamped rind on every wheel of Parmigiano Reggiano tells a story in code.
108 Cheese Talk
In Ragusa, Italy, a global fellowship meets to safeguard traditional cheesemaking.
71 Centerfold Club
Join the club and receive limitededition cheeses and accompaniments, starting with this issue’s centerfold, Big Woods Blue, and small-batch raw buckwheat honey.
Update your fondue fashion with any one of these hot modern dipping pots.
Creating their own economic recovery, DIYers build a biz with cheesy food trucks.
22 Ask The Cheesemonger
Why are some cheeses coated in ash? Can I ripen a too-young cheese at home?
128 Ruminations A French immigrant ﬁnds her struggle for assimilation reﬂected in a cheese.
IN EVERY ISSUE
5 From the Editor
8 Readers Write
9 Digital DO
10 News & Events
14 The Giveaway
17 Cheese Lit
110 The Crossword