Charlotte Kamin
My Quest to Find the Holy Grail of Cheeses Wasn't Easy
Being violently hungover is a difficult way to start a road trip, but I set out on an adventure through the the Pyrenees to find some of the greatest cheeses in the world.
If You Ask Me, the Fancy Food Show Is a Fancy Shit Show
What started off as a food fair of sorts way back in the early 1900s—when exotic ingredients such as tiger and elephant were presented to the masses of newly “gourmet”-minded consumers—has devolved into a full-on circle jerk of industry folks flaunting...
The Pyrenees Is a Wonderland of Sheep and Cheese
Big corporations making Istara or Petit Basque want to sell you the vibe of the Pyrenees, but I call BS. It’s like the difference between Audrey Hepburn and Kim Kardashian.
Blue Cheese Burgers Are Better Than a One-Night Stand
Sure, there might be nothing as good and nostalgic as a rubbery slice of Kraft American Singles (seriously, no judgment here), but let's talk about upping the game a little, shall we? Let's talk about the blue cheese burger.
I Got Plastered at the Cheese Rave
Each year at the Cheesemonger Invitational, my colleagues come together to celebrate their knowledge of and love for all things dairy. But when the lights go out, it always deteriorates into a good old-fashioned bender.
Burrata Will Leave You Drooling in a Pool of Satisfaction
Translating to “buttery” in Italiano, burrata is a gooey, buttery mess of a cheese that will leave you feeling like a quivering virgin who just got impaled by a young Brando.
Australian Feta Tastes Like a Young Mel Gibson's Sweaty Chest
There's a certain Australian feta cheese that's stirring up addiction in the cheese world. Upon first bite—a high if you will—you will always strive to find again, like a shirtless Mel Gibson pre The Man Without a Face.
Your Rosé Habit Should Be Best Friends with Your Cheese Addiction
With the arrival of warm weather comes booty shorts, Wayfarers, and rosé. And nothing pairs better with a glass of pink wine than some sunshine and a wedge of cheese.
How to Avoid Sounding Like an Idiot at the Cheese Counter
People are often worried about sounding like plebians at the cheese counter, but don't worry and don't clam up. You can tell me that the wheel of Pierre Robert tastes like butter, and I will understand.
This Is What Happens When an American Makes a Traditional English Blue Cheese
A victim of industrialization and pasteurization, Stilton is no longer the amazing blue cheese it once was. Luckily, however, an American and a Brit got together and decided to revive this traditional cheese, and the Stichelton was born.
Buffalo Are the Bad-Ass Bovines of the Dairy World
Mozzarella made from cows’ milk is good, but mozzarella made from water buffalo milk is euphoric, almost orgasmic. Silken in texture, and gooey in the center, this cheese is basically a porno in lactose form.
Getting Real About the Fear Behind Raw Milk
Lately, there's a rising fear in food—people have developed a strange aversion to anything that isn't shrink-wrapped with a barcode on it. But when the issue behind raw milk bubbles to the surface, the cheese world is swimming in a sea of it. Here's...