Hannah Howard

1 week 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.

1 month ago | 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.

1 month ago | 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.

1 month ago | 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.

2 months ago | parent.com | Parent Co |Hannah Howard

by ParentCo. February 14, 2025 My daughter used to have a babysitter who would look after her for a couple hours each week so I could get some writing done. In that concentrated time, they did nothing but role play. They played doctors, with an endless stream of cuddly toys as patients. They made a post office with dozens of letters and an elaborate delivery system. They played shops, and vets, and my daughter never stopped coming up with fun ideas for imaginative play.