Charles Wilson of The New York Times Magazine writes on the history of the Kraft Single, and even calls in culture's own editor Elaine Khosrova to comment:

Why were Kraft Singles so popular?

After World War II, food production was going industrial. Cheese was a part of that. If it came from a factory and was standardized, it was considered a high-quality food. I have a soft spot for Kraft Singles. I grew up on them in the 1960s. My mother made me bologna-and-cheese sandwiches.

What is the future of cheese?

You’re always going to need a brick of cheap Cheddar for your kids’ macaroni. But I think the demand for specialty and artisanal cheese will continue to grow steadily, because these foods are losing their elitist reputation; they’re becoming more mainstream.

Read more

Sweet roasted peppers are stuffed with whole-wheat couscous and vegetables then finished off with an oozing layer of melted Comté for a delicious and nutritious side dish or main course.

Preheat the oven to 425°F. Brush a baking dish with olive oil.

One man's love for Feta is affecting the entire market. The massive spike in Feta sales in Greece and Turkey has been attributed solely to Matthew Rennet (Rennet!), who is buying in anticipation of the Greek economy's collapse.

“What can I say, I really love feta cheese,” said Rennet. “If Greece’s economy collapses I don’t want it to have a negative impact on my lifestyle, so I’m bulk buying all the feta I can get my hands on.”

“I’ve had the spare bedroom turned into a giant walk in fridge and I’m storing it all in there. I also have a shotgun, if anyone reading this thinks they can break into my house and help themselves to my supply of delicious feta.”

Read More
Photo by Like_the_Grand_Canyon

At one point in our history, beer was considered safer to drink than water! "Beer Here" explores the past of New York brewing, including its stint as the country leader of hop production, British and German influence, and of course, Prohibition. The exhibit ends in a local beer hall, where brews can be purchased and sampled.

Beer, we learn, under the firm guidance of the show’s curators, Debra Schmidt Bach and Nina Nazionale, is one of those small things through which large forces can be discerned. And its history in New York is as unexpected as the variations in taste produced during today’s micro-brewing renaissance.

Read More
Photo by Jenny Downing

Planning a visit to the twin cities, or are you a native of Minnesotan? Either way, be sure to check out these five wine and cheese bars in the area, named best by Amber Ranzau.

Bin Wine Bar has been voted Best Wine Bar by Minneapolis St. Paul Magazine, so the secret must be out that it’s one of the new great places to go for wine. The bar offers up a full menu and wine flights if you can’t decide which wine you fancy. Bin Wine Bar just turned two at the beginning of the year, so stop in for a glass of wine and a plate of cheese and cheers to Bin.

Read the full list here
Photo by Casey Fox

Sue Riedl gives us a list of her favorite cheeses for burgers, recommending spice for the traditional beef burger, herbal for a turkey or veggie burger, and a tropical, coconuty Gouda for a curried burger. Time to fire up that grill!

I recommend going easy on the other toppings: Just let your burger and cheese do the talking. And be bold: Give stronger cheeses a chance – you may not like cumin Gouda on its own, but once melted it mellows and melds beautifully into the flavours of the burger.

Read More
Photo by Thomas W

After Italy's devastating earthquakes, the Parmesan industry is attempting to recoup some of it's losses by selling the damaged cheese.

Thousands of wheels of parmesan cheese crashed to the floor of Dante Caretti's factory in San Giovanni di Persiceto when the first earthquake struck northern Italy in the early morning of May 20. Italian trade association Coldiretti has launched a solidarity initiative to speed up the sale of the damaged cheese.

Watch the video here
Photo by Joi Ito

The summer 2012 class schedule is here! Join The Cheese School of San Francisco for one or more of their many classes being offered this summer, ranging from pairings, cheesemaking, regional cheeses and much more. Sign up today; classes fill quickly:

The summer schedule is here and it is guarenteed to make you salivate. We'll whet your palate in July with a taste of Lombardy, then quench your thirst with some ciders and suds. Our first road trip will take you to Sonoma, to Brack Mountain Wine Co. for a private tour and cheese pairing.

See the full schedule
Photo by Lori C.

Artisanal, the son of Artisan, husband of Organic, father of Natural and Green and cousin of Hipster, passed away this Memorial Day of unknown causes. Perhaps it was the recent attribution of his name to absolutely anything, from Dominos Pizza to Dunkin Donuts.

He was a mercurial character; vain at best, snobbish and cruel at worst. Yet he was charismatic, drawing nouns to him like moths to a handcrafted soy candle's flame. Everyone wanted a piece of him. And despite his flaws, he was generous, willing to give of himself as well.

Read More

We were deeply saddened to hear of the second earthquake earlier this week in Northern Italy, just over a week after the 6.0 magnitude earthquake that shook the region on May 20th. Our thoughts are with the families who lost loved ones, as well as with the injured and homeless, and we hope for a safe rebuilding period for the region.

The Parmigiano Reggiano industry sustained serious damage from the first earthquake, as we know, and we received this report from the Consorzio del Formaggio Parmigiano Reggiano this morning.

Information supplied by Nancy Radke, Director, U.S. Information Office Consorzio Del Formaggio Parmigiano-Reggiano and webmaster of www.Parmesan.com

The Consorzio thanks all for helping during this disaster and demonstrating concern for the affected cheese houses. These are a few responses to questions being asked.