Hannah Howard

2 months ago | culturecheesemag.com | Hannah Howard

| When I was an 18-year-old college student in New York City, I found a job on Craigslist. It happened to be at a Michelin-starred, old-school French restaurant called Picholine with a magnificent cheese cart curated by Maître Fromager Max McCalman. Each afternoon, just as I started my shift, he would share a taste of a new or beloved cheese with the staff. I wasn’t expected to attend those meetings, but I didn’t want to be anywhere else. The cheese lit up something inside me.

Mar 26, 2025 | timeout.com | Hannah Howard |Rhys Thomas |Danielle Goldstein |Alex Floyd-Douglass |Jennifer Banful

Courtesy: Booking.com | The MooreCourtesy: Booking.comPut yourself right in the action of several hot New York ‘hoods when you stay at the best hotels in Chelsea, NYCWednesday March 26 2025FacebookTwitterPinterestEmailWhatsAppContributors: Danielle Goldstein, Rosemary Waugh, Alex Floyd-Douglass & Jennifer BanfulAdvertisingIf you want to be beside countless fantastic Manhattan neighborhoods, then you need to stay at one of the best hotels in Chelsea.

Mar 24, 2025 | cheeseconnoisseur.com | Hannah Howard

Last September, I stepped onto the farm of Le Gruyère AOP milk producer Nicolas Jotterand into what felt like the Sound of Music. We were in the countryside outside of Biere, Switzerland. Jotterand’s farm was perched on a hilltop north of the Alps, in the foothills of Mount Moléson. The hills were alive with regal Holstein cows, whose large bells rang in the gentle breeze as they munched on grass and wild herbs. In every direction, the sun shone generously on bright green hills.

Mar 24, 2025 | cheeseconnoisseur.com | Hannah Howard

Feta packs a punch like nothing else. Its dimensions of tang and richness, tartness and brightness, lend a depth of flavor to anything and everything it touches. It represents a tradition of family and friends, getting together, and sharing the good life,” says Quentin Wright-McDuffie the Import Manager at Schuman Cheese, the parent company of DODONI feta. DODONI Feta is Greek, where the story of feta began.

Mar 17, 2025 | delibusiness.com | Hannah Howard

Blue cheese is not exclusively blue. Look closely at the veining throughout a blue cheese and you’ll see shades of blue, green and gray in a beautiful web. All cheese is the controlled spoilage of milk — with blue cheese, this fact becomes visually clear. Blue cheeses encompass a wide array of styles. You can find mellow triple cremes with just a hint of peppery blue, or super piquant, salty blues that will make you pucker. They might be creamy or crumbly; spreadable or meltable.