CheeseXchange: The Curated Voice of Cheese Excellence

​CheeseXchange is a dynamic, curated platform dedicated to the world of fine cheese. Designed for discerning consumers and industry professionals alike, it serves as a trusted authority on both domestic and imported cheeses. Drawing on decades of hands-on experience in the cheese industry, CheeseXchange blends deep expertise with a passion for quality, offering insights, trends, and stories that celebrate the art and craft of cheese.
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​Cheese X Change
​

CheeseXchange:  The Curated Voice of Cheese Excellence
​
CheeseXchange is a dynamic, curated platform dedicated to the world of fine cheese. Designed for discerning consumers and industry professionals alike, it serves as a trusted authority on both domestic and imported cheeses. Drawing on decades of hands-on experience in the cheese industry, CheeseXchange blends deep expertise with a passion for quality, offering insights, trends, and stories that celebrate the art and craft of cheese.

CheeseXchange is a web magazine, an online publication that is a curated site and an authority subject matter expert focused on all things cheese.
A web magazine is an online publication that offers content similar to traditional print magazines but is accessible via the internet. These magazines cover a wide range of topics, including web design, technology, lifestyle, fashion, and more. They often feature articles, interviews, reviews, tutorials, and multimedia content like videos and interactive elements.

This site has been created and is managed by a former cheese importer, food retailer and merchandising executive, who also was in publishing and media. 

CheeseXChange presents content all about cheese for the serious cheese lover who is a well-educated foodies and also industry professionals — with information about specialty cheeses, celebrity cheesemakers, chefs, wines, travel opportunities and complementary foods and beverages.
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Cheese X Change news

State of the industry: Cheese leads the way

Specialty cheese production growing in Wisconsin

The real price of tariffs on cheese

Lactalis Buys Fonterra's Consumer Business for $2 Billion

Schuman Cheese, GOOD PLANeT Foods unite to impact plant-based dairy

Lactalis USA Spending $75 Million on Plants in Upstate New York

spring_cheese_guide_2025

Saputo USA wins IDFA Workplace of the Year

Sartori acquires Rumiano Cheese

Scarlett Johansson Says This Too-Easy Party Appetizer Is “So Good”
https://nationaltoday.com/national-cheese-lovers-day/
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CheeseXchange web based magazine is devoted to cheeses of all kinds, domestic and Imported and will feature a rich variety of content to appeal to both consumers who are advanced in their taste and knowledge of cheese and industry professionals. 

For Consumers:
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1. Cheese Profiles: Detailed articles on different types of cheeses, including their origins, flavor profiles, and best uses.
2. Recipes: Creative and delicious recipes featuring various cheeses, from appetizers to desserts.
3. Pairing Guides: Tips on pairing cheeses with wines, beers, and other foods.
4. Cheese Tasting Events: Information on upcoming cheese festivals, tastings, and other events.
5. Cheese Shops and Markets: Reviews and recommendations of the best places to buy cheese locally and online.
6. Health and Nutrition: Articles on the nutritional benefits of cheese and how to incorporate it into a balanced diet.

For Trade Professionals:
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1. Industry News: Updates on the latest trends, innovations, and developments in the cheese industry.
2. Production Techniques: In-depth articles on cheese-making processes, equipment, and technology.
3. Market Analysis: Insights into market trends, consumer preferences, and sales data.
4. Interviews: Q&A sessions with cheese makers, industry experts, and influential figures in the cheese world.
5. Regulations and Standards: Information on industry regulations, quality standards, and certifications.
6. Business Strategies: Tips and advice on marketing, branding, and growing a cheese-related business.
7. Social Media Use: Tips to use various social media to build your cheese brand or store brand.

Would you be interested in any specific type of content or have any particular questions about cheese? 🧀  askprofessorjohn 

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​Cheese X Change - History of Cheese

The history of cheese is fascinating and stretches back over 7,000 years! Here are some key points:

1. Origins: Cheese-making likely began by accident when milk was stored in containers made from animal stomachs, which contained rennet, an enzyme that curdles milk[1]. The exact origin is unknown, but it could have started in Europe, Central Asia, the Middle East, or the Sahara[1].
2. Ancient Evidence: The earliest direct evidence of cheese-making comes from clay sieves found in Poland and Croatia, dating back over 7,000 years[1]. Cheese-making was also depicted in Egyptian tomb murals from around 4,000 years ago[2].
3. Roman Influence: By the time of the Roman Empire, cheese-making had become widespread across Europe and the Middle East. The Romans refined cheese-making techniques and traded various types of cheese throughout their empire[2].
4. Medieval and Modern Times: Many popular cheeses we know today, like Cheddar, Swiss, Parmesan, and Gouda, appeared within the last 500 years[2]. Cheese-making spread to the Americas with European immigrants and became a significant industry, especially in places like Wisconsin[2].

Cheese has evolved significantly over the centuries, influenced by different cultures and regions.
​
[1]: History of cheese - Wikipedia [2]: History of Cheese - National Historic Cheesemaking Center

References
[1] History of cheese - Wikipedia
[2] History of Cheese - National Historic Cheesemaking Center

​Here are some top consumer websites for cheese enthusiasts:

1. Cheese.com - A comprehensive resource for all things cheese, including a vast database of cheeses, pairing suggestions, and recipes.
2. Culture Cheese Magazine - The online presence of Culture magazine, offering articles, recipes, and cheese-related news.
3. Cheese Connoisseur Magazine - Features articles on specialty cheeses, cheesemakers, and pairing ideas.
4. The Cheese Society - Provides information on cheese events, awards, and a directory of cheese shops.

These websites are great for discovering new cheeses, learning about cheese-making, and finding delicious recipes.
Here are some of the top consumer magazines for cheese enthusiasts:

1. Culture: The Word on Cheese - This magazine is dedicated to the love of cheese, featuring stunning photos, cheesemaker profiles, recipes, and more
2. Cheese Connoisseur - This publication provides information about specialty cheeses, celebrity cheesemakers, chefs, wines, and travel opportunities

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These magazines offer a wealth of information and inspiration for anyone passionate about cheese. 

​Cheese pairings can elevate the flavors and create delightful culinary experiences. Here are some classic and popular cheese pairings:
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1. Cheddar and Apples: The sharpness of cheddar complements the sweetness and crispness of apples.
2. Brie and Honey: The creamy texture of brie pairs beautifully with the sweetness of honey.
3. Blue Cheese and Pears: The strong, tangy flavor of blue cheese is balanced by the sweetness and juiciness of pears.
4. Goat Cheese and Beets: The earthy flavor of beets pairs well with the tangy, creamy texture of goat cheese.
5. Parmesan and Prosciutto: The salty, nutty flavor of Parmesan is enhanced by the savory, slightly sweet taste of prosciutto.
6. Gruyère and Caramelized Onions: The nutty, slightly sweet flavor of Gruyère pairs wonderfully with the rich, sweet taste of caramelized onions.
7. Mozzarella and Tomatoes: The mild, creamy flavor of mozzarella is a perfect match for the juicy, slightly acidic taste of tomatoes.
8. Feta and Watermelon: The salty, tangy flavor of feta contrasts nicely with the sweet, refreshing taste of watermelon.​​

https://culturecheesemag.com/awards/cultures-2025-hot-list-cheese-people/

Pairing cheese with wine can be a delightful experience when done right. Here are some general guidelines to help you create perfect pairings:
Basic Principles:

1. Match Intensity: Pair mild cheeses with lighter wines and strong cheeses with more robust wines.
2. Complement or Contrast: Choose wines that either complement the flavors of the cheese or provide a pleasant contrast.
3. Consider Texture: Creamy cheeses often pair well with wines that have good acidity to cut through the richness.

Classic Pairings:

1. Brie and Chardonnay: The buttery texture of Brie pairs beautifully with the creamy, oaky notes of Chardonnay.
2. Goat Cheese and Sauvignon Blanc: The tangy, fresh flavors of goat cheese are complemented by the crisp acidity of Sauvignon Blanc.
3. Blue Cheese and Port: The strong, salty flavors of blue cheese are balanced by the sweetness and richness of Port.
4. Cheddar and Cabernet Sauvignon: The bold, sharp flavors of aged Cheddar match well with the full-bodied, tannic nature of Cabernet Sauvignon.
5. Parmesan and Chianti: The nutty, savory notes of Parmesan are enhanced by the earthy, fruity flavors of Chianti.

Tips for Successful Pairings:

1. Experiment: Don't be afraid to try different combinations to find what you enjoy the most.
2. Serve at the Right Temperature: Ensure both the cheese and wine are served at their optimal temperatures for the best experience.
3. Balance: Aim for a balance where neither the cheese nor the wine overpowers the other.

When matching cheeses and wines that come from the same region/location this can create a good balance also, and sever with other related food items also from the same area.

 🍷🧀

​Sure! Pairing cheese with beer can be a delightful experience. Here are some popular combinations to try:

Light Beers (Lagers and Pilsners)

1. Mild Cheddar: Complements the clean flavor of the beer.
2. Swiss Cheese: Nutty notes enhance the beer's crispness.
3. Mozzarella: Fresh, light flavor matches the beer's profile.
4. Havarti: Creamy texture balances the beer's carbonation.
5. Young Gouda: Buttery notes pair well with lagers[1].

Dark Beers (Stouts and Porters)

1. Blue Cheese: Strong flavors balance the beer's robustness.
2. Aged Cheddar: Sharp notes complement the beer's roasted flavors.
3. Aged Gouda: Caramel notes enhance the beer's maltiness.
4. Brie: Creamy texture contrasts with the beer's body.
5. Stilton: Pungent flavor stands up to the beer's intensity[1].

Hoppy Beers (IPAs and Ales)

1. Goat Cheese: Tangy flavor complements hop bitterness.
2. Feta: Salty notes balance the beer's hop profile.
3. Aged Cheddar: Sharp flavor stands up to strong hops[1].

Sour Beers

1. Creamy Cheeses (like Camembert): Smooth texture balances the tartness.
2. Fresh Cheeses (like Ricotta): Light and fresh flavors complement the sour notes[2].

Wheat Beers

1. Feta: Salty and tangy flavors pair well with the beer's light profile.
2. Goat Cheese: Mild and creamy, matches the beer's smoothness[2].

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Feel free to experiment with these pairings and find your favorites! 🍻🧀 Do you have a favorite type of beer or cheese you'd like to pair?

References
[1] Ultimate Guide to Pairing Beer and Cheese: Tips for Perfect Matches Of ...
[2] Everything You Need to Know About Pairing Beer and Cheese - CraftBeer.com
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Why Charcuterie Boards Are Expected to Grow 25 Percent 
​The charcuterie board market in the U.S. has been experiencing notable growth. According to a report by Datassential, charcuterie boards were expected to grow by 25% on U.S. menus over the next four years from 2022[1]. This growth is driven by the increasing popularity of shareable and visually appealing dining experiences, especially as people seek more engaging and social dining options post-pandemic[1].

​Additionally, the market is adapting to new consumer preferences, including the rise of plant-based charcuterie options to cater to health-conscious and vegan consumers[2]. This shift reflects broader trends in the food industry towards more diverse and inclusive offerings.
References
[1] Why Charcuterie Boards Are Expected to Grow 25 Percent
[2] Charcuterie Trends: Data And Analytics - Tastewise

Here are some of the most popular Instagram accounts for charcuterie boards that you might enjoy:

1. @ainttooproudtomeg - Meg Quinn's account is known for its stunning charcuterie boards and has a large following[1].  749k
2. @berryandtheboards - Alaura Berry shares elevated cheese and charcuterie boards, along with recipes and cocktails[1].  570k
3. @thatcheeseplate - Marissa Mullen's account focuses on cheese plates and charcuterie boards, offering step-by-step tutorials[1]. 434k
4. @charcuterienthings - Kim Charon provides easy food styling tips for everyday hosts, featuring beautiful charcuterie boards[1]. 434k
5. @silverlakesocialite - Lauren's account showcases artisan charcuterie boards and grazing tables with thoughtful designs[1].
6. @makefoodlovely - Emily Love Leserman shares lovely food and drink ideas, including holiday hosting tips[1].
7. @wildsaltstudio - Tyler offers food styling and recipe development, with a focus on charcuterie and grazing tables[1].

These accounts are great for inspiration and ideas on how to create your own charcuterie boards.

Do you have a favorite type of charcuterie or any specific ingredients you love to include? 🧀🥖🍇
References
[1] Top 90 Charcuterie Board Influencers in 2025 - FeedSpot for Influencers
[2] The 17 Best Charcuterie Board Accounts On Instagram
[3] 19 Most Followed Charcuterie Board Influencers On Instagram of 2024

If you're a cheese enthusiast looking for some top Instagram accounts to follow, here are a few popular ones that have garnered a lot of attention:

1. @thecheeseexplorer - This account dives deep into the world of cheese, sharing tasting notes and pairing suggestions.  26k followers
2. @thatcheeseplate - Marissa Mullen's account is known for its beautifully crafted cheese plates and has even inspired a book[1].  434k followers
3. @nyccheesechick - Focuses on cheese experiences in New York City, offering a local perspective on the best cheese spots.  81k followers
4. @cheesefromscratch_ - Shares the process of making cheese from scratch, perfect for those interested in the craft. 168k followers
5. @grilledcheesesocial - As the name suggests, this account is all about delicious grilled cheese creations[1].
6. @cheeseinsider - Provides deep dives into the history and making of various cheeses, along with mouth-watering close-ups[2].
7. @janetfletchernv - Janet Fletcher highlights American cheesemakers and offers pairing suggestions with wine and beer[2].

These accounts are great for discovering new cheeses, learning about cheese-making, and getting inspired for your next cheese board!
Do you have a favorite type of cheese or a specific cheese-related topic you're interested in? 🧀

References
[1] 20 Most Followed Cheese Influencers On Instagram of 2024
[2] 12 Influential Cheese Accounts to Follow on Instagram
[3] Top 25 Cheese Influencers in 2025

​​Subscribe - Cheese Connoisseur
Digital Cheese Connoisseur  issue 16 winter 23-24
CHEESE CONNOISSEUR magazine is the authority on all things cheese. We provide our readers — sophisticated, well-educated foodies and industry professionals — with information about specialty cheeses, celebrity cheesemakers, chefs, wines, travel opportunities and complementary foods and beverages.

Published by the award-winning publishers of PRODUCE BUSINESS and DELI BUSINESS magazines, CHEESE CONNOISSEUR has been turning heads since its inception in the winter of 2008. ​
Cheeses Make the Perfect Picnic Centerpiece    ​June 26, 2024
​From Wine to Rind
Gayle Martin curates the best of local and gourmet at Plum Plums Cheese.

Discover Manouri, a Versatile Greek Classic

​​What You Need to Know Before Opening a Cheese Shop

EAT   READ   LOOK   GO   CHEESE 101   For the Trade   ​SUBSCRIBE

​​culture's 2025 list of the best award-winning cheeses is here!
Meet the 60 Best Cheeses of 2025At culture, we eat a lot of cheese—funky cheeses, flavored cheeses, ones with bloomy rinds and ones sans rinds, cheeses made of several animal milks, cheeses made from plants, so on. We also attend national and international competitions each year alongside makers and folks in the biz so that we can add award-winning cheeses to our breadth of cheesy knowledge.
Our talented team of food writers and cheese professionals have curated a group of 60 award-winning cheeses we think you should know about. The competitions we sourced these cheeses from include the 2024 American Cheese Society Judging and Competition (ACS), 2024 World Championship Cheese Contest (WCCC), 2023–24 World Cheese Awards (WCA), and the 2024 Good Food Awards (GFA).
We hope you enjoy browsing this list and learning more about the best-of-the-best cheeses from around the globe.

Show Me the 🧀 🧀 🧀

A new era of cheese rebels is cracking the code on wonderfully weird, climate-friendly, and Instagrammable dairy.

5 Surprising Facts You Should Know About Cheese, According to an Expert
​Can you guess which cheese is consumed the most in the United States?
By Merlyn Miller  Title: Social Media Editor, Food & Wine
Location: New York, New York
​
Education: Merlyn graduated with a bachelor's in anthropology from Cornell University.

While at Cornell, she centered her studies on the role that food plays in human culture and archaeology.

Expertise: sustainable food systems, food history, Southern and Cajun cuisines, food media trends.

​Merlyn Miller is a social media editor and writer with a love for the ever-changing modern food culture. She curates visual directions for social media, identifies topics and content that appeal to a brand's audience, and follows new trends in food media.

Experience: Merlyn Miller began her tenure in food media by working with Mold, a publication about the future of food. She developed a social media strategy for Mold, wrote about food design and sustainability, and edited the work of others. After her stint there, Merlyn moved over to Cook Space Brooklyn, a cooking studio that hosted recreational cooking classes. She was responsible for keeping tabs on food trends, managing the brand's Instagram, and curating classes for students. Merlyn subsequently worked with cast iron cookware brand Field Company, where she managed the company's social media accounts, wrote about cast iron care, and even developed a few recipes. 

https://www.wisconsincheese.com/our-cheese/pairing
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​State-rankings/cheese-production-by-state
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Leading U.S. states in total cheese production in 2023 

Top Cheese Retailers

​6 Grocery Chains With the Best Cheese Department
Cheese shopping is serious business.
By Ariel Klein
 
The key to being the perfect host is to have some light bites, snacks, and refreshments ready before your guests arrive. A charcuterie board is a popular choice since it’s ideal for grazing and you can get creative by customizing it with an assortment of cheeses, crackers, nuts, fruits, and spreads. These days, people take enormous pride in building beautiful snack boards, and the star of the platter is almost always the same: cheese.

If you’re looking for gourmet, aged, or imported cheeses, there are countless grocery stores with superior selections, some of which even have designated cheese mongers. Whether you’re splurging on Manchego with black truffles, or craving a decadent port salut, Whole Foods or Kroger may be your best bet. Need some delicious but reasonably priced cheeses? Trader Joe's and Aldi might be your new go-to. Whatever your cheese needs might be, these six grocery chains have some of the most impressive cheese departments around.
 
10 Best Grocery Store Cheeses to Buy For Your Next Charcuterie Board

Trader Joe’s
TJ's has every type of cheese you could need—from sliced, shredded, blocks, and spreadable varieties—you can certainly find whatever you’re looking for. And if you haven’t tried TJ’s famous Unexpected Cheddar, grab your tote bag and pick some up immediately; just know that you'll most definitely be back for more.

Whole Foods
It’s nearly impossible to walk by the cheese counter at Whole Foods, especially since there’s a designated cheese monger to help with your selections. Whole Foods prides itself on providing an elevated experience where customers can sample cheese, request cuts of any size, and even order a cheese platter for events both big and small. Don't skip out on the Roth Buttermilk Blue, which is creamy and tangy, yet still mellow enough to eat on its own.

Kroger
Back in 2017, Kroger decided to expand its cheese program by acquiring the New York City staple, Murray’s Cheese. That means you don’t have to visit Greenwich Village to get some of the highest quality cheese around. Customers can shop from the "monger’s selection" section, or peruse the extensive array of cheeses, like flavorful Cheddars, mild Manchego, and aged Parmesan, among other types.

Stew Leonard’s
Founded in 1969, Stew Leonard’s went from being a quaint dairy shop to the “World’s Largest Dairy Store”. Unlike any other market, Stew Leonard’s has their own brand of cheeses, and even has specialty offerings like artisanal burrata and freshly made ricotta.

Wegmans
While you can certainly find a bottle of Easy-Cheese at Wegmans, we urge you to indulge in the retailer's assortment of cave-ripened and gourmet cheeses. If you’re someone who likes to experiment with trying new cheeses, you won’t be disappointed with Wegmans' impressive selection.  If you're a fan of soft cheeses, try the award-winning Professor’s Brie, which boasts a buttery taste with a mushroomy rind.

Aldi
Some cheese varieties can set you back a pretty penny, but Aldi has everything you need for the perfect charcuterie board without breaking the bank. Brands like Emporium Selection and Happy Dairy are of the highest quality, but remain affordably

​​7 of the Best Places that Specialize in Cheese in New York City

​MURRAY’S CHEESE
Speaking of Bleecker Street, that is as good a place as any to start, because that’s where a NYC cheese pilgrimage must begin. Murray’s isn’t the oldest retail cheese operation in New York, but it is the largest. Whether that necessarily makes it the most important, the pilgrimage to Murray’s is necessary, and given the time and day, you may run into one of the local West Village food tour operations which includes the store among its many worthy stops. Murray’s Cheese has been at it since 1962 and remains one of the largest cheese retailers in the country, offering hundreds of selections at its flagship location. (Murray’s also has a sizable outpost in Grand Central Station, and you can also find Murray’s cheeses in Kroger stores throughout the country.)

In addition to its deep cheese selection, Murray’s also offers an impressive collection of charcuterie and cheese-adjacent condiments—get yourself a Pralus Chocolatier’s Pistachio Infernal Bar to pair with some Herve Mons 1924 Bleu and and thank me later— as well as numerous weekly classes in its upstairs education annex. (Where you may find yours truly as an educator for cheese and beverage pairing classes.)

So long as you’re on Bleecker Street, and (presumably) a cheese/dairy lover, you might have a bite at next-door Murray’s Mac & Cheese, grab an old-school New York pizza slice at John’s, or grab a cone at (what else?) Cones. 

BEDFORD CHEESE SHOP
I have it on good (nameless) authority that some Murray’s mongers like to spend their own money at Bedford Cheese Shop, for a solid selection that rotates more frequently, and also goes a little deeper in the stinkers category. (A recent visit revealed adventurous stinkers such as Tulip Tree Creamery Foxglove, Cabricharme, and Torta del Casar.) Bedford Cheese Shop’s story begins in Brooklyn’s Williamsburg neighborhood, where many cool NY stories begin. Founded in 2003 by Jason Scherr and Jason Jeffries to bring artisanal cheese to what was then an up-and-coming neighborhood (no doubt made cool by the introduction of cheese), Bedford Cheese Shop expanded in 2018 to Gramercy Park, which is now their sole location, operated by additional co-owners Christina Earle and Samantha Fantauzzi, along with GM Katelind Kuhn. (Notably, BCS also profiles all of their cheesemongers on their website, which is a nice, personal touch.)
In addition to the requisite cheese accoutrements for purchase, Bedford also has a small cafe operation where one might sit with a cheese board or sandwich from their cheese-forward chalkboard menu.

SAXELBY CHEESEMONGERS
If you’re someone who hears the words “American Cheese” and immediately thinks “Pleasant Ridge Reserve” rather than “Kraft Singles”, then Saxelby Cheesemongers in Chelsea Market—a worthy food tourism destination unto itself—is the place for you. The late Anne Saxelby began Saxelby’s as a cupboard-sized stall in the Lower East Side’s Essex Market in 2006, as the first all-American artisanal cheese shop in the United States. (Parmigiano Reggiano remains the only import available, for its inability to be replicated by any other cheesemaking country on earth.) Saxelby’s lives on after Anne’s untimely death in 2021, continually dedicated to championing America’s great cheesemakers, and Saxelby’s is an ideal place to sample a variety of American cheese creations from long standing cheesemakers such as Jasper Hill, as well as newer and smaller operations.
Occupying a neat corner in the downstairs annex of Chelsea Market, a visit to Saxelby neighbors Buon’Italia for some harder-to-get Italian selections or Dickson’s Farmstand Meats for locally made charcuterie makes the trip all the more worthy.

FRENCH CHEESE BOARD
The French Cheese Board is dedicated to all things France: not only its celebrated cheeses, such as Époisses, Mimolette, and Saint Nectaire, but decadent butters and elegant mustards as well. (When shipping delays made French cheeses all but unavailable to typical retailers in New York, FCB still had the goods.) Located in a brand-new space on Spring Street in Soho, the FCB is an oasis in a posh neighborhood of otherwise non-cheese related shopping, with its spacious, industrial vibe.
The FCB is also the only place where one may have a truly immersive cheese experience, (since a cheese spa doesn’t yet exist,) with its gallery of recently commissioned NFTs and virtual reality lab. (This is real, and this is worth it.)

CASA DELLA MOZZARELLA
If you are in New York City and consider yourself a cheese lover, if you don’t at least try to visit a place called the “house of mozzarella,” then did your visit even count? The Bronx’s Arthur Avenue is the real Little Italy of NYC, lined with purveyors of traditional Italian goods of every imaginable category. Go to Casa Della Mozzarella for the minutes old-mozzarella made by father and son team Orazio and Carlo Carciotto, stay for the rest of the Italian cheese selection, or the epic sandwiches that employ said mozzarella, (not to mention the burrata,) toward one of its most magnificent purposes other than pizza.

If a trip up to the Bronx isn’t in your cards, Italian wonderland Eataly also has a worthy cheese counter, or try Hudson Yard’s Mercato Little Spain for the same effect, Spanish-style.

CASELLULA
New York is fortunate, because of its excellent cheese retail culture, to have a plethora of restaurants where one might find a laudable cheese plate on the menu. If I had to pick just one, though (which I don’t, but again, I’d like to submit this list before I retire), it would be Hell’s Kitchen’s legendary cheese and wine cafe, Casellula. (Note intentional order of words.) Opened in 2007 with a cheese program then curated by cheese goddess and author Tia Keenan, the particular thrill of Casellula is in its brilliant cheese boards whose already interesting cheese selections all come with their own individual, highly original adornment: creamed spinach, cashew brittle, deviled quail eggs, and pickled string beans have all made appearances.

So long as you’re in Hell’s Kitchen, a trip to Balkan cheese dream Kashkaval Garden for fondue is also in order, and then you can just hop the N train to Astoria to visit some of my other favorite cheese plate places, twin bars Astoria Bier & Cheese and Bier & Cheese Collective.

CHAMA MAMA
Of course I wasn’t going to leave you hanging on the Georgian cheese bread thing. While pizza and mac and cheese are dishes you’re going to run into all over the place in NYC whether you’re seeking them out or not, khachapuri requires a little extra effort. (Your effort will be handsomely rewarded, however, with one of the most decadent pools of salty cheese ever to be encased in a bread boat.) If you can’t make it down to southern Brooklyn to immerse yourself in the Georgian enclave around Sheepshead Bay or Bensonhurst, Manhattan boasts no fewer than 9 restaurants that offer khachapuri. My vote goes to Chama Mama: a well-located and worthy tavern on 14th Street with a spacious back patio perfect for noshing on cheese bread while enjoying a sip or two from their deep selection of amber, Georgian wines.

PAMELA VACHON -NOVEMBER 4, 2022

The History of Cheese
The production of cheese predates recorded history, beginning well over 7,000 years ago. Humans likely developed cheese and other dairy foods by accident, as a result of storing and transporting milk in bladders made of ruminants' stomachs, as their inherent supply of rennet would encourage curdling. There is no conclusive evidence indicating where cheese-making originated, possibly Europe, or Central Asia, the Middle East, or the Sahara.

Earliest origins
​It is unknown when cheese was first made. The earliest direct evidence for cheesemaking is now being found in excavated clay sieves (holed pottery) over seven thousand years old, for example in Kujawy, Poland, and the Dalmatian coast in Croatia, the latter with dried remains which chemical analysis suggests was cheese. Shards of holed pottery were also found in Urnfield pile-dwellings on Lake Neuchatel in Switzerland and are hypothesized to be cheese-strainers; they date back to roughly 8,000 years ago.
​
For preservation purposes, cheese-making may have begun by the pressing and salting of curdled milk. Animal skins and inflated internal organs already provided storage vessels for a range of foodstuffs. Curdling milk in an animal's stomach made solid and better-textured curds, which could easily have led to the conscious addition of rennet.
Hard salted cheese is likely to have accompanied dairying from the outset. It is the only form in which milk can be kept in a hot climate. Dairying existed around 4,000 BC in the grasslands of the Sahara. Cheese produced in Europe, where climates are cooler than in the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their pronounced and interesting flavors.

The earliest written evidence of cheese (GA.UAR) is the Sumerian cuneiform texts of Third Dynasty of Ur, dated at the early second millennium BC. The earliest cheeses were sour and salty and similar in texture to rustic cottage cheese or present-day feta. In Late Bronze Age Minoan-Mycenaean Crete, Linear B tablets recorded the inventorying of cheese, (Mycenaean Greek in Linear B: 𐀶𐀫, tu-ro; later Greek: τυρός) flocks and shepherds.

An Arab legend attributes the discovery of cheese to an Arab trader who used this method of storing milk.  However, cheese was already well known among the Sumerians.

• Food history
• List of ancient dishes and foods
• List of cheeses
• List of European cheeses with protected geographical status
• Cheesemaking

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Cheese of Italy

Italian cheeses A_Z

​Most Popular Cheeses by Country of Origin

• Most Popular Cheeses in France
• Most Popular Cheeses in Italy
• Most Popular Cheeses in England
• Most Popular Cheeses in the United States

Cheese

​​Cheddar
Blue Cheeses
​Mozzarella & Burrata
​Goat Cheese
​Brie & Triple Crème
Italian Style Cheeses
​Feta & Greek Cheese
Kits & Variety Packs
Ricotta & Mascarpone
Cream Cheese
Gouda
Swiss & Alpine Style
Hispanic Cheeses
​Loaves, Slices, & shreds
Fresh Cheese

Charcuterie

Pancetta & Guanciale
Prosciutto
Smoked & Cooked MeatsSalami & Cured Meats
Pate

April 15 - 17, 2025
​Alliant Energy Center, Madison, Wisconsin
Join Wisconsin Cheese Makers Association and Center for Dairy Research as they host exhibits, seminars and networking opportunities designed to help you grow your business! 
 https://cheesecon.org/​
​​
Articles of significance:
​The Future of Plant-Based Cheeses
The federal standard of identity for cheese is defined in Title 21, Part 133 of the Code of Federal Regulations (CFR). This section outlines the specific requirements for various types of cheeses and related cheese products. Here are some key points:

1. Definitions: It includes definitions for milk, nonfat milk, cream, and pasteurized ingredients[1].
2. Methods of Analysis: It specifies methods for determining moisture, milkfat, and phosphatase levels in cheeses[1].
3. Specific Standards: There are detailed standards for different types of cheese, such as Cheddar, Colby, Mozzarella, and many others[2].

References
[1] 21 CFR Part 133 -- Cheeses and Related Cheese Products
[2] CFR - Code of Federal Regulations Title 21 - Food and Drug Administration

How Lactalis brought new life to Kraft natural cheese after $3.2B purchase
Lactalis CEO Philippe Palazzi leaves dairy giant amid disagreement over strategy  - Published Feb. 7, 2022

DFW shares key cheese trends for 2025
​
BelGioioso formatting cheeses to meet consumers' expectations
​
Lactalis Canada opens ESG-focused distribution facility
​Lactalis Canada, which operates 20 manufacturing facilities, said its distribution center in Oshawa, Ontario, will have approximately 80 employees. Mark Taylor, president and chief executive officer for Lactalis Canada, called the new facility a testament to the company’s ambitions as a dairy leader in Canada.
US dairy benefits from record cheese, butter consumption

$55M expansion project to boost Lactalis' feta production
​Schuman Cheese acquires cheddar brands
​
​Chile agreement protects US cheese, meat exports
​https://www.dairyprocessing.com/articles/2719-chile-agreement-protects-us-cheese-meat-exports?

Saputo closing plants in US
Cheese ingredients ignite excitement
​The $18.5 billion cheese category, which includes shredded, chunks, slices, string/stick, crumbled, cubes, and ricotta, experienced a 3% year-over-year (YoY) increase in total U.S. multi-outlets and convenience stores for the 52 weeks ending Jan. 28, Chicago-based market research firm Circana reports. Unit sales increased by 2% YoY to 4.78 billion.

The cheese category is fueling investments

Bolstered by private-label sales, cheese continues to rise to the top
The growing feta cheese market

​A report published by Allied Market Research in January showed that the feta market was worth $10.5 billion in 2019, and it’s expected to reach $15.8B by 2028.

Report examines growing world cheese market
BelGioioso emphasizes artisan methods
Cheese sales continue their ascent
​Strength continues to be seen.
State of the Dairy Industry: Natural cheese scores a hat-trick with diverse flavors, types and textures
​Shredded cheese tallies $6.6 billion in dollar sales with no signs of slowing down.

Raw Milk Versus Pasteurized Milk Cheeses  
​May 1, 2023 Insider Insights

Saputo's Jenny Englert Discusses Treasure Cave Influencer Partnerships

2025 cheese trends call for a 'global cheese renaissance
​
Tropical Cheese gains new investment

Atalanta Partners With Minerva Dairy

​2023 annual cheese report: Consumers are whey-ing their options

Specialty Cheese Shops Develop New Revenue Streams

​St. Malachi Named Best of Show at ACS Competition

Canadian importers and distributors left hanging as British cheese talks stall
Lactalis Canada to open new distribution centre in Ontario
​https://canadiangrocer.com/lactalis-canada-open-new-distribution-centre-ontario

​ Cheese council calls on Canadian government to act to prevent loss of access to British cheese

Why Certain French Cheeses Are Facing Extinction
Culture's 2024 Cheese Trend Predictions

THE MAKINGOF A STAR

The Stella® brand includes a broad selection of fine artisan cheeses crafted with a rich heritage of Italian cheesemaking, dating back to 1923. 
 
As the story goes, Count Bolognesi, an Italian diplomat, was enamored with Wisconsin’s rolling pastures, clear waters, and pure milk. To bring a little bit of his homeland to this beautiful new countryside he loved, Bolognese began making authentic Parmesan cheese on a small farm on Lake Nebagamon in northern Wisconsin in 1923, hiring a master cheesemaker from Italy. The cheese was packaged under the Red Star label, a symbol that would stand for quality, and the Stella® brand was born. The cheese caught the fancy of the locals, and over the years, continued to grow in popularity. 
 
The ownership and where it’s produced has changed over the years, but the cheesemakers along the way have followed the principles of the brand’s founders by paying close attention to the details.

ILE DE FRANCE CHEESE - Savencia

• Our Cheeses
  • Aceto Balsamico Di Modena
  • Asiago D’Allevo Vecchio
  • Asiago Fresco
  • Fontina Val D’Aosta
  • Gorgonzola
  • Grana Padano
  • Italian Fontal
  • Mascarpone
  • Montasio Mezzano
  • Mozzarella
  • Mozzarella di Bufala
  • Parmigiano Reggiano
  • Pecorino Romano
  • Provolone Piccante
  • Ricotta Salata Toscanella
  • Taleggio
• Pairings
  • Pairings with Wine
  • Pairings with Beer
  • Pairings with Fruit
  • Spring and Summer Pairing
  • Fall and Winter Pairing​

Cheese Exports by CountryBelow are the 15 countries that exported the highest dollar value worth of cheese during 2023.

1. Germany: US$6.5 billion (15.3% of total cheese exports)
2. Netherlands: $5.7 billion (13.4%)
3. Italy: $5.4 billion (12.6%)
4. France: $4.2 billion (9.8%)
5. United States: $2.2 billion (5.2%)
6. Denmark: $2.1 billion (5%)
7. New Zealand: $1.8 billion (4.2%)
8. Belgium: $1.6 billion (3.8%)
9. Ireland: $1.4 billion (3.4%)
10. Poland: $1.2 billion (2.9%)
11. United Kingdom: $1.02 billion (2.4%)
12. Greece: $1 billion (2.4%)
13. Austria: $920.4 million (2.2%)
14. Spain: $818.1 million (1.9%)
15. Switzerland: $760.5 million (1.8%)

5 Major Dairy Exports vs Exported EggsBy value, the listed 15 countries shipped 86.4% of cheese exported globally in 2023.

Among the top exporters, the fastest-growing cheese exporters since 2022 were: Greece (up 24.4%), Italy (up 14.6%), Belgium (up 14.5%) and Spain (up 12.6%).

The United States of America posted a decline in its exported cheese sales, down by -4.3% from 2022.


RANK EXPORTER CHEESE EXPORTS 2022-23
1.Germany                       $6,497,957,000 +4.3%
2.Netherlands                $5,675,368,000 +4.9%
3.Italy                             $5,351,699,000 +14.6%
4.France                         $4,173,932,000 +10.5%
5.United States             $2,195,620,000  -4.3%
6.Denmark                    $2,138,741,000   +8.3%
7.New Zealand              $1,789,305,000   +6%
8.Belgium                      $1,627,143,000   +14.5%
9.Ireland                        $1,430,370,000  +5.2%
10.Poland                       $1,249,976,000  +3.1%

Among the above top international suppliers, the fastest gainers were

Djibouti (up 7,375% from 2022), Mauritius (up 3,033%),
Iraq (up 926.8%),
mainland China (up 132.5%), Guatemala (up 98.4%) 
Vietnam (up 71.4%).


Countries Earning Largest Trade Surpluses from Cheese

The following countries posted the highest positive net exports for cheese during 2023. Investopedia defines net exports as the value of a country’s total exports minus the value of its total imports. Thus, the statistics below present the surplus between the value of each country’s cheese exports and its import purchases for that same commodity.

1. Netherlands: US$3.6 billion (net export surplus up 1.2% since 2022)
2. Italy: $2.5 billion (up 22.2%)
3. New Zealand: $1.7 billion (up 5.3%)
4. Denmark: $1.6 billion (up 8.4%)
5. France: $1.2 billion (up 7.5%)
6. Ireland: $1.1 billion (up 6.5%)
7. Germany: $858.4 million (down -0.7%)
8. Poland: $596.2 million (down -7.6%)
9. United States: $371 million (down -43.2%)
10. Bahrain: $340.3 million (up 5.1%)
11. Greece: $296 million (up 249.8%)
12. Argentina: $278.3 million (up 14.8%)
13. Cyprus: $258.7 million (up 13.3%)
14. Nicaragua: $216 million (up 31%)
15. Switzerland: $166.5 million (down -22.1%)

The Netherlands generated the greatest surplus in the international trade of cheese. In turn, this positive albeit slowing cashflow confirms Netherlands’ strong competitive advantage for this specific product category in part due to its strategic geographic location for distributing cheese products to fellow European markets.

Countries Facing Worst Trade Deficits from Cheese

The following countries posted the highest negative net exports for cheese during 2023. Investopedia defines net exports as the value of a country’s total exports minus the value of its total imports. Thus, the statistics below present the deficit between the value of each country’s cheese import purchases and its exports for that same commodity.

1. United Kingdom: -US$1.45 billion (net export surplus up 9.2% since 2022)
2. Japan: -$1.39 billion (up 2.1%)
3. Spain: -$1.1 billion (up 5.8%)
4. mainland China: -$965.1 million (up 25.6%)
5. South Korea: -$853.8 million (up 9%)
6. Mexico: -$837.9 million (up 18.2%)
7. Sweden: -$684.7 million (down -0.3%)
8. Belgium: -$629.1 million (up 11.2%)
9. Saudi Arabia: -$575.6 million (down -4.9%)
10. Romania: -$441.9 million (up 5.4%)
11. Canada: -$393.8 million (up 7%)
12. United Arab Emirates: -$328.6 million (down -7.7%)
13. Finland: -$326.4 million (up 9%)
14. Portugal: -$314.8 million (up 10.6%)
15. Chile: -$277.7 million (up 18.3%)

The United Kingdom and Japan recorded the highest deficits in the international trade of cheese. In turn, these negative cashflows highlight those countries’ competitive disadvantages for this specific product category but also signals opportunities for cheese-supplying countries that help satisfy the powerful demand from consumers and businesses.

Cheese Exporting Companies

Below are the top dairy companies that dominate the worldwide trade in cheese and other dairy products. This ranked list was compiled by market information researchers from Agriculture and Agri-Food Canada (AAFC)-AID.

Shown within brackets is where headquarters is located for the cheese exporting companies.

• Nestle (Switzerland)
• Danone (France)
• Lactalis including Parmalat (France)
• Fonterra (New Zealand)
• FrieslandCampina (Netherlands)
• Dairy Farmers of America (United States)
• Arla Foods (Denmark)
• Saputo (Canada)
• Dean Foods (United State)
• Yili Group (China)
• Unilever (Netherlands/United Kingdom)
• Meiji Dairies (Japan)
• DMK Deutsches Milchkontor GmbH (Germany)
• Mengniu Dairy (China)

Research Sources:
Agriculture and Agri-Food Canada (AAFC)-AID, market information centre, 

Top Global Dairy Companies, Processing Sector. on September 2, 2024

Central Intelligence Agency, 
The World Factbook Field Listing: Exports – Commodities.
on September 2, 2024

International Trade Centre, 
Trade Map. on September 2, 2024

Investopedia, Net Exports Definition. Accessed on September 2, 2024

Wikipedia, Cheese. Accessed on $

​​www.cheesejourneys.com/

​Richard Bramble, a British artist known for his unique designs on ceramics, textiles, and fine art prints. His work often features food and ingredient themes, and he collaborates with top chefs to create beautiful, functional art pieces.
Richard Bramble's designs are available on various items like plates, mugs, and tea towels, and he even offers personalized pieces. His studio is based in Dorset, UK, and his products are available for worldwide shipping[1].

References
Richard Bramble Store
About — Richard Bramble Store

​If you’re interested in giving back to the cheese community, here are some of our favorite industry non-profits that pay it forward!⁠
⁠
- @cheeseculturecoalition⁠
- @annesaxelbylegacfund⁠
- @thecheeseletes Back in the Vat grant⁠
- @dzte2022 Daphne Zepos Teaching Endowment⁠
- @cheeseeducationfoundation⁠
⁠
​Cooking With Cheese Archives - Cheese Connoisseur


​https://www.instagram.com/cheesemaking/

Article on Cheese Merchandising Innovation Schratter Import  1984