We’re turning up the heat on your summer cheese board with this blowtorched French wheel. At its core, Tommette Brulée is a classic P’tit Basque—a hard sheep’s milk cheese from France’s southern Basque region—until the torch comes out. Made from Manech…
Photographed by Nina Gallant | Styled by Madison Trapkin For a creamery built on bloomy rinds and triple creams, Golden Gate is a deliberate departure. Marin French Cheese Co. has spent 160 years perfecting fluffy white wheels, developing a reputation for…
In each issue of culture, we spotlight a stunning, crave-worthy cheese for our most irresistible feature: the centerfold. We dive into the unique story behind each cheese and its maker, then style and photograph it to celebrate its character, craft, and sheer beauty….
Photographed by Nina Gallant | Styled by Madison Trapkin At Jasper Hill Farm, blue cheese has long meant Bayley Hazen Blue—the iconic, award-winning wheel that set the bar for American blues. Withersbrook Blue starts with that same recipe, but instead of…
An Amish gouda captures hearts and stomachs along the Eastern seaboard and beyond Jake Stoltzfus didn’t grow up dreaming of cheesemaking. By the time he made his first batch of cheese in 2011, he and his wife Sylvia had already raised…