Cheese Blog

Nobody makes cheese like Lazy Lady Farm's Laini Fondiller, and in a few years, they might never again. After four decades of producing farmstead cheese on her off-grid, wind- and solar-powered Vermont homestead, this 73-year-old artisan pioneer and veteran goat breeder is thinking about retirement around 2027.

A brick of feta is a pasta sauce waiting to happen. Release its potential with this springy, creamy, gently spicy pasta recipe!

Grafton Village Cheese is joining forces with Vermont Farmstead to build a sustainable future for artisan dairy.

For cheese nerds in search of something distinctive and delicious, the Farm at Doe Run has fast become a new standard-bearer in the artisan cheese world.

A bit of aged cheese can propel simple roasted asparagus to new heights.

The future (and past!) of cheese is female!

If you want to taste good gouda, you've got to talk to the Pentermans.

"Think about the difference between sourdough and conventional bread. Then imagine there are only five sourdough bread bakers in the United States." Rachel Fritz Schaal doesn't mince words about the kind of cheese that she and her husband, Peter Dixon, make at Parish Hill Creamery in Vermont.