America’s oldest Italian cheese store still stocks luscious lactic heritage by the tub.
Dan Barber brings cows back to his grandmother’s farm—without the herd mentality.
New Yorkers lucked into local goat cheese when Coach’s founders got a brand new bag.
A spectacular dairy’s unexpected demise ends a sweet partnership.
Raw milk might be great-tasting and good for your health, but it’s still seriously inconvenient.
The biggest thing in American cheese since sliced bread.
The medium is the message.
Members of clandestine raw milk clubs may think they are the first to thirst for a better milk supply. But in New York City, the search has been a struggle for centuries.
Since Anne Saxelby first opened her eponymous stall in the Essex Street Market in 2006–essentially redefining American cheese–she’s taken strolls or bike-rides around and down all the crooked streets that define this part of Lower Manhattan, which sits in the shadow of the Williamsburg Bridge. Consider it her way of meeting her neighbors, and soaking up the diversity, edible and otherwise, that still haunts this nabe.
We don’t know what your procrastination techniques might be, but ours usually involve window shopping at grocery stores. It’s “research,” right? We’re not really goofing off. So while we should’ve been hard at work on all the details of the Dairy issue that’s due to the printer in about 20 minutes, we figured it was a good time to check out Beecher’s Handmade Cheese, the Seattle import that hit the corner of 900 Broadway near Union Square last summer.