Before Todd and Shereen Wilcox traded in their lives for an existence devoted to making and selling crumbly, ash-lined cheese pyramids, they lived in Williamsburg.
Print Issue: Spring 2012: Issue No. 25
String (cheese) theory in the heart of Brooklyn.
In search of fertilizer, a chef-turned-farmer finds something unexpected.
Milk Thistle Farm’s unexpected demise ends a sweet partnership.
Join us for two upcoming, unforgettable events.
The Smith Street chef who blazed the trail to great cooking in Brooklyn.
The innovative couple behind one of the country’s sweetest cheese shops.
Italian immigrants brought new ingredients to Brooklyn—and the American diet.
