Cheesemaking is agriculture, chemistry, tradition, geography, economics, and art, all compressed into a single wheel. A magazine devoted to cheese is, by extension, a magazine devoted to everything that cheese touches — which is more or less everything. CHEESE is an independent magazine with worldwide origins that places people and produce at the centre of its stories, examining the unusual through what it calls the great prism of cheese.
The editorial approach treats cheese not as a gourmet niche but as a cultural phenomenon — a product that connects rural traditions to urban markets, ancient techniques to modern innovation, and local identity to global trade. The stories are about the people who make cheese, the places where it is made, and the communities that have organised their lives around its production for centuries. The writing is warm, knowledgeable, and entirely free of the kind of food snobbery that makes most specialist magazines unreadable. A profile of a fourth-generation cheesemaker in the Pyrenees sits alongside a piece about a Brooklyn affineur with equal seriousness and equal affection.
For the fromage fanatic — and there are more of them than you might think — CHEESE is the magazine they have been waiting for: a publication that takes their passion seriously, tells them things they did not know, and does so with the good humour and generosity of spirit that the subject demands. It is entertaining, well-researched, and personal — three adjectives that apply to both the magazine and to the best cheeses themselves.