Set the cream cheese aside: a smooth-melting washed rind cheese like Ashbrook is the secret to an incredible cream sauce in this classic pan-seared chicken recipe.
Lifelong farmer Amy Forgues has always wanted to make farmstead cheese with her own milk. Now she's running one of the country's best sheep's milk creameries.
"You have this intense seasonality," farm owner Eric Glasgow explains. "There's a lot of people here for a brief window. Our focus was, 'what can we do to preserve the bounty of the farm to make it available to seasonal visitors?' Cheese was the obvious answer to that."
Mark and Gari Fischer, the owners of Woodcock Farm in Weston, Vermont, have embodied the spirit of artisan cheesemaking for 23 years. Now they want to pass the torch to the next generation of cheesemakers.
Boston Post Dairy is one of our favorite creameries in Vermont; a true family affair with a reputation for delicious firm and bloomy rind goat's milk cheese.
Tapenade is a black olive spread that hails from Provence, in the southeast corner of France. This recipe combines tapenade with chevre for a rich, tangy spread with a briny bite thanks to garlic and capers!
Most cheesemakers wind up bringing work home one way or another, but few do so as literally as Rebecca Velazquez, the co-owner of Barn First Creamery with her husband Merlin Backus.
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