Traditional Swiss Fondue
Authentic recipe featuring Gruyère and Emmental
Explore the Magic of Cheese
Every cheese has a story. Slice into the fascinating world of cheese, explore our curated guide today.
Brie de Meaux AOC
The king of French soft cheeses
Gorgonzola DOP
Dolce
Aged Gouda
18-month aged Dutch cheese
Parmigiano Reggiano
36-month aged Italian classic
Roquefort AOP
Classic French blue cheese
Manchego DOP
Spanish sheep's milk cheese
Gruyère AOP
Swiss mountain cheese
Buffalo Mozzarella DOP
Fresh Italian buffalo milk cheese
Comte AOC Fort St. Antoine
14 Month Aged
Pecorino Romano DOP
Hard Italian sheep's milk cheese
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Artisanal Cheese Recipes
Artisanal Cheese Soufflé
Light and airy French soufflé with aged Gruyère and Parmesan
Cheddar Scones
Buttery scones packed with sharp cheddar and fresh herbs
Classic Raclette
Traditional Alpine dish with melted Raclette cheese
Hot Cheese Dip
Creamy, bubbling hot cheese dip with four cheeses
Parmesan Cheese Straws
Crispy, flaky pastry straws loaded with aged Parmesan
Three-Cheese Quiche
Rich and creamy quiche featuring three premium cheeses
Truffle Mac and Cheese
Luxurious macaroni and cheese elevated with black truffle
Ultimate Cheese Board
Create a perfectly balanced board with expert tips
Blue Cheese & Walnut Tart
Savory tart with blue cheese and toasted walnuts
Upcoming Cheese Events
Find and join cheese events nearby you, all around the world!
Wednesday, July 23, 2025
Portland, Oregon
American Cheese Society Conference
Annual conference and competition celebrating American artisan and specialty cheese.
The Art of Cheese Making
Traditional Methods
From milk to mature cheese, discover the centuries-old techniques that create the world's finest cheeses:
- Curdling: Using rennet or acid to separate curds from whey
- Cutting: Precise curd cutting for proper moisture content
- Draining: Removing whey to achieve desired texture
- Molding: Shaping cheese into traditional forms
- Aging: Developing complex flavors over time
Aging & Affinage
The art of cheese aging requires precise conditions:
- Temperature: 10-15°C (50-59°F)
- Humidity: 85-95% relative humidity
- Air Flow: Constant but gentle circulation
- Time: From weeks to several years
Each cheese type requires specific aging conditions to develop its unique characteristics.