https://cheeseinthecity.com/2015/04/06/american-raw-milk-cheese-tasting-home-made-pairings-and-regional-wines/https://cheeseinthecity.com/wp-content/uploads/2015/04/4-1-15-raw-milk-cheese-tasting-pre-shoot-8.jpg4-1-15 Raw Milk Cheese Tasting Pre-Shoot-82015-04-06T15:26:45+00:00monthlyhttps://cheeseinthecity.com/2011/03/27/we-learn-through-the-wisdom-of-farmers-let-us-come-to-revere-them-and-understand-them/2015-03-24T16:04:09+00:00monthlyhttps://cheeseinthecity.com/2013/02/13/cheese-supper-club-thursday-march-14th-730pm/https://cheeseinthecity.com/wp-content/uploads/2013/02/supper-club-plating.jpegSupper Club platinghttps://cheeseinthecity.com/wp-content/uploads/2013/02/greg-and-roasting-chickens.jpegFarm Chickens Roasting on a Spithttps://cheeseinthecity.com/wp-content/uploads/2013/02/greg-and-produce.jpegThe chef picking produce2015-03-08T21:43:58+00:00monthlyhttps://cheeseinthecity.com/2013/05/27/cheese-in-the-city-supper/https://cheeseinthecity.com/wp-content/uploads/2013/05/whey-braised-pork.jpgwhey braised porkWhey Braised Porkhttps://cheeseinthecity.com/wp-content/uploads/2013/05/table.jpgtableThe Tablehttps://cheeseinthecity.com/wp-content/uploads/2013/05/social-table.jpgsocial tableSocialhttps://cheeseinthecity.com/wp-content/uploads/2013/05/shmoozing.jpgshmoozingShmoozinghttps://cheeseinthecity.com/wp-content/uploads/2013/05/ricotta.jpgricottaRicottahttps://cheeseinthecity.com/wp-content/uploads/2013/05/pork.jpgporkMarlowe and Daughters Porkhttps://cheeseinthecity.com/wp-content/uploads/2013/05/oil-cured-goat-feta.jpgoil cured goat fetaOil cured fetahttps://cheeseinthecity.com/wp-content/uploads/2013/05/fresh-chevre.jpgfresh chevreFresh Chevrehttps://cheeseinthecity.com/wp-content/uploads/2013/05/feta-with-citrus-pistachios-mint.jpgfeta with citrus pistachios mintOil Cured feta with citrus, pistachios, minthttps://cheeseinthecity.com/wp-content/uploads/2013/05/eating.jpgeating!Home Made Cheese Supper Club2015-03-08T21:42:50+00:00monthlyhttps://cheeseinthecity.com/2015/02/26/cheese-in-the-city-supper-part-3-photography-by-faye-nwafor/https://cheeseinthecity.com/wp-content/uploads/2015/02/img_5418.jpgIMG_5418https://cheeseinthecity.com/wp-content/uploads/2015/02/img_5417.jpgIMG_5417https://cheeseinthecity.com/wp-content/uploads/2015/02/img_5415.jpgIMG_5415https://cheeseinthecity.com/wp-content/uploads/2015/02/img_5411bw.jpgIMG_5411bwhttps://cheeseinthecity.com/wp-content/uploads/2015/02/img_5411.jpgIMG_5411https://cheeseinthecity.com/wp-content/uploads/2015/02/img_5405.jpgIMG_5405https://cheeseinthecity.com/wp-content/uploads/2015/02/img_5398.jpgIMG_5398https://cheeseinthecity.com/wp-content/uploads/2015/02/img_5397.jpgIMG_5397https://cheeseinthecity.com/wp-content/uploads/2015/02/img_5391.jpgIMG_5391https://cheeseinthecity.com/wp-content/uploads/2015/02/img_5389.jpgIMG_53892015-02-26T18:34:34+00:00monthlyhttps://cheeseinthecity.com/2013/06/26/american-artisan-cheese-can-a-grassroots-movement-maintain-its-integrity/2015-01-29T18:41:38+00:00monthlyhttps://cheeseinthecity.com/2013/07/13/nyc-urban-cheese-making-contigency/2015-01-29T18:40:23+00:00monthlyhttps://cheeseinthecity.com/2013/08/17/vulto-creamery-made-by-one-man-with-love/https://cheeseinthecity.com/wp-content/uploads/2013/08/wpid-20130801_102727.jpgwpid-20130801_102727.jpghttps://cheeseinthecity.com/wp-content/uploads/2013/08/wpid-20130801_090504.jpgwpid-20130801_090504.jpghttps://cheeseinthecity.com/wp-content/uploads/2013/08/wpid-20130801_090634.jpgwpid-20130801_090634.jpghttps://cheeseinthecity.com/wp-content/uploads/2013/08/wpid-20130801_123902.jpgwpid-20130801_123902.jpghttps://cheeseinthecity.com/wp-content/uploads/2013/08/wpid-20130801_130110.jpgwpid-20130801_130110.jpghttps://cheeseinthecity.com/wp-content/uploads/2013/08/wpid-20130801_114540.jpgwpid-20130801_114540.jpghttps://cheeseinthecity.com/wp-content/uploads/2013/08/wpid-20130801_091044.jpgwpid-20130801_091044.jpg2015-01-29T18:39:25+00:00monthlyhttps://cheeseinthecity.com/2013/08/22/flocculation-and-cheese-making-at-the-cellars-at-jasper-hill/https://cheeseinthecity.com/wp-content/uploads/2013/08/kinsman-ridge-sm-2.jpgkinsman-ridge-sm-2Made by Landaff Creamery, Aged by Jasper Hill. Photo by Formaggio Kitchenhttps://cheeseinthecity.com/wp-content/uploads/2013/08/harbison-cellars-at-jasper-hill.jpgharbison-cellars at jasper hillhttps://cheeseinthecity.com/wp-content/uploads/2013/08/making-winnimere.jpgMaking WinnemereMaking Winnimere2015-01-29T18:38:07+00:00monthlyhttps://cheeseinthecity.com/2013/10/15/urbanlocal-a-cheese-speakeasy-november-8th/2015-01-29T18:37:01+00:00monthlyhttps://cheeseinthecity.com/2013/10/28/defining-molecular-gastronomy-in-the-context-of-cheese/2015-01-29T18:36:16+00:00monthlyhttps://cheeseinthecity.com/2013/12/04/a-photo-journal-of-the-speackcheesy/2015-01-29T18:35:04+00:00monthlyhttps://cheeseinthecity.com/2014/11/04/cheese-lovers-unite-my-new-company-cheese-grotto-has-a-kickstarter/https://cheeseinthecity.com/wp-content/uploads/2014/11/cheesegrotto1-e1422556372570.jpgCheeseGrotto12015-01-29T18:34:04+00:00monthlyhttps://cheeseinthecity.com/2014/01/02/presentation-party-night-on-artisan-cheese/2015-01-29T18:29:56+00:00monthlyhttps://cheeseinthecity.com/2014/01/22/pop-up-dinners-homemade-cheese-fridays/2015-01-29T18:28:46+00:00monthlyhttps://cheeseinthecity.com/2015/01/22/celebrate-the-year-of-the-goat-and-the-sheep-cheese-in-the-city-supper-222/https://cheeseinthecity.com/wp-content/uploads/2015/01/persimmon-tree-1.jpgpersimmon-tree-1https://cheeseinthecity.com/wp-content/uploads/2015/01/sheep-and-goat-farming.jpgSheep and Goat Farming2015-01-22T17:13:31+00:00monthlyhttps://cheeseinthecity.com/2014/12/22/cleaning-wooden-cheese-boards/https://cheeseinthecity.com/wp-content/uploads/2014/12/10882186_968140269881588_617861285848071993_n.jpg10882186_968140269881588_617861285848071993_n2014-12-22T18:47:39+00:00monthlyhttps://cheeseinthecity.com/2014/12/09/cheese-making-gift-certificates/https://cheeseinthecity.com/wp-content/uploads/2014/12/mozzarellabatch.jpgmozzarellabatch2014-12-09T16:24:21+00:00monthlyhttps://cheeseinthecity.com/about/https://cheeseinthecity.com/wp-content/uploads/2013/02/skytown.jpgskytown2014-12-09T16:19:06+00:00weekly0.6https://cheeseinthecity.com/urbanlocal-a-cheese-speakeasy/https://cheeseinthecity.com/wp-content/uploads/2013/10/cheesegrotto_300.pngcheesegrotto_300https://cheeseinthecity.com/wp-content/uploads/2013/10/urbanlocal-postcard-staples.jpgurbanlocal-postcard-staplesUrban/Local Cheese Speakeasy Invitationhttps://cheeseinthecity.com/wp-content/uploads/2013/10/urbanlocal-postcard4-1.jpgurbanlocal-postcard4 (1)2014-11-11T15:00:39+00:00weekly0.6https://cheeseinthecity.com/2014/08/28/cultural-ferment-talking-cheese-at-the-roger-smith-foodtech-conference/2014-08-28T19:28:00+00:00monthlyhttps://cheeseinthecity.com/sign-up-for-the-homestead-cheese-and-pairings-soiree/https://cheeseinthecity.com/wp-content/uploads/2010/02/cheese-map.pngcheese mapThe Cheese Map with Guri Venstadhttps://cheeseinthecity.com/wp-content/uploads/2010/02/dsc_1777_ps.jpgMozzarella MakingMozzarella Making2014-08-27T19:04:45+00:00weekly0.6https://cheeseinthecity.com/photo-gallery/https://cheeseinthecity.com/wp-content/uploads/2012/11/causse-noir.jpgcausse noirNatural Rind Hard Cheesehttps://cheeseinthecity.com/wp-content/uploads/2012/11/la-fleur-du-midi.jpgla fleur du midihttps://cheeseinthecity.com/wp-content/uploads/2012/11/caramel-de-chevre.jpgcaramel de chevrehttps://cheeseinthecity.com/wp-content/uploads/2011/01/tittle2.jpgTittle2Soft-Ripened Cheesehttps://cheeseinthecity.com/wp-content/uploads/2011/01/tittle1.jpgTittle1Soft-Ripened Cheesehttps://cheeseinthecity.com/wp-content/uploads/2011/01/ricotta.jpgQueso FrescoQueso Frescohttps://cheeseinthecity.com/wp-content/uploads/2011/01/the-lowing.jpgThe Lowing2015-02-09T17:11:24+00:00weekly0.6https://cheeseinthecity.com/2014/08/27/american-cheese-independence-anne-saxelby-on-handmade-cheese/2014-08-27T18:27:31+00:00monthlyhttps://cheeseinthecity.com/2014/08/27/cheese-in-the-city-supper-summer-edition-a-photo-experience/https://cheeseinthecity.com/wp-content/uploads/2014/08/img_1716.jpgDessert 2dessert: house mascarpone, lavender honey syrup, blueberry coulis, nectarinehttps://cheeseinthecity.com/wp-content/uploads/2014/08/img_1687.jpgDessertdessert: house mascarpone panna cotta, lavender honey syrup, blueberry coulis, nectarinehttps://cheeseinthecity.com/wp-content/uploads/2014/08/img_1651.jpgVegetarian Entréevegetarian entrée: portobello stuffed with house ricotta and herbshttps://cheeseinthecity.com/wp-content/uploads/2014/08/img_1681.jpgEntréeentrée: whey brined chicken breast, fingerlings, summer succotash, house jalapeno butterhttps://cheeseinthecity.com/wp-content/uploads/2014/08/img_1630.jpgsecond coursesecond course: house burrata, duck prosciutto, roasted rosé cherries, mustard greenshttps://cheeseinthecity.com/wp-content/uploads/2014/08/img_1610.jpgfirst coursePlating Cheesehttps://cheeseinthecity.com/wp-content/uploads/2014/08/img_1579.jpgIMG_1579The Communal Dining Experiencehttps://cheeseinthecity.com/wp-content/uploads/2014/08/img_1575.jpgthe greeting tablethe greeting table2014-08-27T16:49:53+00:00monthlyhttps://cheeseinthecity.com/2014/07/10/cheese-in-the-city-supper-friday-august-1st-700pm/2014-07-10T01:03:41+00:00monthlyhttps://cheeseinthecity.com/2011/03/02/nigerian-dwarf-goat-cheese-tomme/2014-01-23T01:18:31+00:00monthlyhttps://cheeseinthecity.com/2011/03/13/the-tommes-aging/https://cheeseinthecity.com/wp-content/uploads/2011/03/picture-085_tomme3.jpgTommes!https://cheeseinthecity.com/wp-content/uploads/2011/03/picture-085_tomme2.jpgPicture 085_TOMMEhttps://cheeseinthecity.com/wp-content/uploads/2011/03/picture-085_tomme1.jpgPicture 085_TOMMEhttps://cheeseinthecity.com/wp-content/uploads/2011/03/picture-0861.jpgTommes from abovehttps://cheeseinthecity.com/wp-content/uploads/2011/03/picture-086.jpgPicture 086https://cheeseinthecity.com/wp-content/uploads/2011/03/picture-085_tomme.jpgPicture 085_TOMME2014-01-23T01:15:47+00:00monthlyhttps://cheeseinthecity.com/2011/03/23/antonellis-cheese-shop-austin-tx/https://cheeseinthecity.com/wp-content/uploads/2011/03/cheesecounter.jpgcheesecounterhttps://cheeseinthecity.com/wp-content/uploads/2011/03/antonellis.jpgAntonelli's2014-01-23T01:14:38+00:00monthlyhttps://cheeseinthecity.com/2011/03/30/old-world-and-new-world-cheeses-anne-mendelson/2014-05-29T17:58:20+00:00monthlyhttps://cheeseinthecity.com/2011/04/04/cheese-aging-caves/2014-01-23T01:11:49+00:00monthlyhttps://cheeseinthecity.com/2011/04/04/soft-ripened-goat-cheeses/2014-01-23T01:10:34+00:00monthlyhttps://cheeseinthecity.com/2011/04/04/sourcing-perishable-cheeses-from-far-far-away/2014-01-23T01:09:32+00:00monthlyhttps://cheeseinthecity.com/2011/05/07/mold-plus-yeast/https://cheeseinthecity.com/wp-content/uploads/2011/05/4330124853_c0fbbf7594_m-1.jpgMucor Development on Camembert Style2014-01-23T01:08:17+00:00monthlyhttps://cheeseinthecity.com/2011/07/06/les-agents-de-laffinage-les-enzymes-naturelles-du-lait/2014-01-23T01:07:12+00:00monthlyhttps://cheeseinthecity.com/2011/07/06/quality-of-taste-and-how-it-correlates-to-an-understanding-of-production/2014-01-23T01:05:46+00:00monthlyhttps://cheeseinthecity.com/2011/07/06/a-cheese-and-its-ambiance/https://cheeseinthecity.com/wp-content/uploads/2011/07/sapori-antichi.jpgSapori AntichiOld Cheeses Left to Age, Stacked ontop of Each Otherhttps://cheeseinthecity.com/wp-content/uploads/2011/07/humidity.jpgHumidity ControlAncient Humidity Control!!https://cheeseinthecity.com/wp-content/uploads/2011/07/gorgonzola-tasting.jpgGorgonzola TastingBlue Cheesehttps://cheeseinthecity.com/wp-content/uploads/2011/07/cave-shot.jpgCave Shot2014-01-23T01:03:56+00:00monthlyhttps://cheeseinthecity.com/2012/11/16/a-morning-with-sheridans-cheesemongers-in-dublin-ireland/https://cheeseinthecity.com/wp-content/uploads/2012/11/sheridans-cheesemongers-store-front.jpgsheridans-cheesemongers-store fronthttps://cheeseinthecity.com/wp-content/uploads/2012/11/master-logo-sheridans-cheesemongers.jpgMASTER LOGO Sheridans-Cheesemongershttps://cheeseinthecity.com/wp-content/uploads/2012/11/claudio-carallo-chocolate.pngclaudio carallo chocolatehttps://cheeseinthecity.com/wp-content/uploads/2012/11/coffee-angel.jpgcoffee angelhttps://cheeseinthecity.com/wp-content/uploads/2012/11/irish-cows.jpgirish cows2014-01-23T01:02:23+00:00monthlyhttps://cheeseinthecity.com/2012/12/18/feta-cheese-making-for-holidays-brooklyn-style/https://cheeseinthecity.com/wp-content/uploads/2012/12/dry-cows-in-snow.jpgDry-cows-in-snowhttps://cheeseinthecity.com/wp-content/uploads/2012/12/battenkill-milkbottle.pngBattenkill Milkbottlehttps://cheeseinthecity.com/wp-content/uploads/2012/12/img_0609.jpgCheese Submerged in Oilhttps://cheeseinthecity.com/wp-content/uploads/2012/12/img_0608.jpgCheese in Oil with Herbshttps://cheeseinthecity.com/wp-content/uploads/2012/12/img_0606.jpgCheese and Herbs in a Bowlhttps://cheeseinthecity.com/wp-content/uploads/2012/12/img_0604.jpgDried Cheesehttps://cheeseinthecity.com/wp-content/uploads/2012/12/img_0602.jpgFeta Marinadehttps://cheeseinthecity.com/wp-content/uploads/2012/12/img_0595.jpgCheese Air Dryinghttps://cheeseinthecity.com/wp-content/uploads/2012/12/img_0600.jpgCheese in Brinehttps://cheeseinthecity.com/wp-content/uploads/2012/12/img_0599.jpgKosher Salt2014-01-23T01:01:06+00:00monthlyhttps://cheeseinthecity.com/2011/02/15/the-rungis-market-a-reflection/https://cheeseinthecity.com/wp-content/uploads/2011/02/img_1131.jpgThe Rungis Market...A Reflection2011-02-15T21:17:55+00:00monthlyhttps://cheeseinthecity.com/2011/02/08/how-ruminant-animals-help-support-county-agriculture/2011-02-08T19:18:49+00:00monthlyhttps://cheeseinthecity.com/2011/02/08/ripening-cheese-how-does-cheese-maintain-its-balance-kosikowski-style/https://cheeseinthecity.com/wp-content/uploads/2011/02/4330124853_c0fbbf7594_m.jpgLooking up close at a sheep and goat camembert I madehttps://cheeseinthecity.com/wp-content/uploads/2010/02/monteillet-cheese-cave.jpgMonteillet Cheese Cave2011-02-08T18:39:50+00:00monthlyhttps://cheeseinthecity.com/2011/02/07/the-cheese-matrix-i/2011-02-07T21:10:27+00:00monthlyhttps://cheeseinthecity.com/2011/02/07/new-america-the-transformation-of-industry-and-creation/2011-02-07T02:00:05+00:00monthlyhttps://cheeseinthecity.com/2011/01/23/mysterious-cheeses/2011-01-23T18:56:59+00:00monthlyhttps://cheeseinthecity.com/2011/01/12/vermont-adventure-1-shelburne-farms-and-twig-farm/https://cheeseinthecity.com/wp-content/uploads/2011/01/img_3061.jpgIMG_3061https://cheeseinthecity.com/wp-content/uploads/2011/01/img_3060.jpgUnderground Cellar? I think yes!https://cheeseinthecity.com/wp-content/uploads/2011/01/img_3059.jpgBlue Ledge Farm Signhttps://cheeseinthecity.com/wp-content/uploads/2011/01/img_3058.jpgBrine Bathhttps://cheeseinthecity.com/wp-content/uploads/2011/01/img_3057.jpgFuzzy Wheel!https://cheeseinthecity.com/wp-content/uploads/2011/01/img_3056.jpgAwesome Rind Developmenthttps://cheeseinthecity.com/wp-content/uploads/2011/01/img_3055.jpgWash Rindhttps://cheeseinthecity.com/wp-content/uploads/2011/01/img_3054.jpgIMG_3054https://cheeseinthecity.com/wp-content/uploads/2011/01/img_3053.jpgIMG_3053https://cheeseinthecity.com/wp-content/uploads/2011/01/img_3052.jpgGoat Tomme2011-01-12T22:41:43+00:00monthlyhttps://cheeseinthecity.com/2011/01/12/the-nigerian-dwarf-goat-experience/https://cheeseinthecity.com/wp-content/uploads/2011/01/picture-177.jpgPowowhttps://cheeseinthecity.com/wp-content/uploads/2011/01/picture-154.jpgsneaking through the fencehttps://cheeseinthecity.com/wp-content/uploads/2011/01/picture-151.jpgForage!!!https://cheeseinthecity.com/wp-content/uploads/2011/01/picture-1501.jpgI love youhttps://cheeseinthecity.com/wp-content/uploads/2011/01/picture-1291.jpgMunch timehttps://cheeseinthecity.com/wp-content/uploads/2011/01/picture-128.jpgstylish goatshttps://cheeseinthecity.com/wp-content/uploads/2011/01/picture-081.jpgWalking the linehttps://cheeseinthecity.com/wp-content/uploads/2011/01/picture-078.jpgPicture 078https://cheeseinthecity.com/wp-content/uploads/2011/01/picture-074.jpgRelaxing in Pasture!https://cheeseinthecity.com/wp-content/uploads/2011/01/picture-068.jpgPosing with the girls...on a rock, their favorite2011-01-12T19:35:50+00:00monthlyhttps://cheeseinthecity.com/2011/01/12/nomadic-feasts-and-power-food/2011-01-18T23:25:21+00:00monthlyhttps://cheeseinthecity.com/2011/01/04/edward-behrs-thoughts-on-cheese/https://cheeseinthecity.com/wp-content/uploads/2010/02/goats-grazing-on-party-prairie.jpgGoats Grazing on Party Prairie, Alsace, France2011-01-05T00:34:22+00:00monthlyhttps://cheeseinthecity.com/2010/12/14/the-beginnings-of-the-goat-milk-hunt/https://cheeseinthecity.com/wp-content/uploads/2010/12/fromagerie-7.jpgpastoral ladies in mid winter2011-01-04T23:27:18+00:00monthlyhttps://cheeseinthecity.com/2010/12/26/the-old-soul/2011-01-12T22:44:52+00:00monthlyhttps://cheeseinthecity.com/2010/12/21/food-extremists-and-the-real-quest-for-nourishment/2010-12-21T02:19:52+00:00monthlyhttps://cheeseinthecity.com/2010/07/15/homestead-cheese-and-pairings-rural-cheese-farm-meets-urban-farm/https://cheeseinthecity.com/wp-content/uploads/2010/03/fromagerie-9.jpgfromagerie 92010-07-26T23:56:46+00:00monthlyhttps://cheeseinthecity.com/2010/02/16/san-franciscos-first-homestead-cheese-pairings-soiree-2/https://cheeseinthecity.com/wp-content/uploads/2010/02/cheese-in-the-city-one2.jpgCheese-in-the-City-ONEhttps://cheeseinthecity.com/wp-content/uploads/2010/02/cheese-in-the-city-one1.jpgCheese-in-the-City-ONEhttps://cheeseinthecity.com/wp-content/uploads/2010/02/cheese-in-the-city-one.jpgCheese-in-the-City-ONE2010-02-27T02:01:45+00:00monthlyhttps://cheeseinthecity.comdaily1.02015-04-06T15:26:45+00:00