thedancingcheese

A specialty Norwegian cheese, brunost, proved so flammable that it burned for several days, badly damaging a Norwegian road tunnel.

Saulnois is the pride of a small creamery in the region of Lorraine, in northeast France, an area that stakes its gastronomic fame largely on quiche lorraine and plum brandy.

Reporting in from Gaborone, Botswana: Within 24 hours of arrival, Madame Fromage found her fix. Here is Yours Truly in Woolworth’s — believe it! — before a vast selection of pre-packed dairy.

NSFW Cheese? Behold the “From’Girls” (Fromage Girls) Calendar, a pin-up calendar with a cheesy twist: each girl is posing with a wheel of cheese, and is named accordingly, eg Mademoiselle Anne De Valencay, Roxanne Cantal, etc.

Thanks to the name of our blog, we tend to get a common question this time of year: what cheeses pair best with Champagne?

Scientists discover what gives blue cheeses such as Stilton their unique aroma.

Even though only one half of the C+C duo celebrates Christmas (and I’m not that particular half), we both love Cheesemas and the special cheeses that appear in cheese cases this time of year.

Before the development of modern packaging, cheesemakers relied on natural wraps to protect their cheeses en route to market.

IT WAS inevitable that Pennsylvania's new breed of cheese-makers would bond with the state's thriving brewers. Artisan creameries and breweries are small, locally-owned businesses with handmade products that typically are unique, full-flavored alternatives to their run-of-the-mill mainstream competitors.

The stilton (or any blue cheese) offsets the slightly sweet taste of the crust in this wonderfully rustic pie. Make sure you cook the beef the night before.

An arresting sight on Penn Avenue: A black-clad Amish couple -- he, bearded, wearing a flat-top hat, she in Pilgrim bonnet and pinafore -- striding past Bakery Square in East Liberty, in animated conversation with a flannel-shirted companion, also luxuriantly bearded. Who can they be ? Who must they be ?

 Paxson, an anthropologist, takes an anthropologist’s approach to studying the world of cheese; living with the cheesemakers and farmers, observing their daily routines, bringing back in-depth and thoughtful reports from the field that delve into the economics, cultures, philosophies and technical practicalities of the cheesemaking process.

Seemingly hundreds of books have been written about why French people don't get fat, despite their wine, cheese, and white bread habits. Oh, and they have quite a smoking habit, too. So what's the deal?