The American Cheese Society conference has been an annual highlight for me for the past 25 years. I get to learn, connect with colleagues and eat cheese until I cry “uncle.” Held in steamy Louisville earlier this month, the three-day meeting brought together makers, mongers, suppliers, distributors, shop owners and groupies like me. My favorite event is the walk-around Meet the Cheesemaker tasting, when dozens of creameries from around the country showcase their wares. When a cheese stands out for me in that cacophony, I know I’ll enjoy it even more in a calmer setting.
Read moreThe Unforgettables
It has been a pretty good year on the cheese beat, all things considered. Some shops are offering samples again. Importers are expanding shipments from Europe. And our domestic cheesemakers seem to have largely rebounded from their pandemic straits. Looking back on the year’s highlights for me, I compiled a short list of standouts—
Read moreRobiola Rave
Wow. Just wow. I am so impressed with this cheese. I tasted it when it first debuted about five years ago, but it is off-the-charts delicious now. Did I change or did the cheese? “It’s the same recipe,” says the cheesemaker, “but we have some really awesome milk now.” Hugely aromatic, supple and beautiful to boot. Put this on your summer cheese boards and wait for the raves.
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