Kristine Jannuzzi

If an Italian calls you una scamorza, you might want to toughen up a bit...

And which Cheesemakers Took Home the Gold?

Behind the approximately 4 million wheels of Parmigiano Reggiano produced annually, there is a tiny team of 24 battitori responsible for ensuring the quality of each one. Armed with a small metal hammer, these specialized “drummers” tap every wheel after the minimum aging period of 12 months

How to enjoy this versatile cheese from the Veneto

A closer look at the origins of “hanged” caciocavallo

Kristine Jannuzzi is a journalist, cheese specialist, content creator, and World Cheese Awards Judge. In 2023, she was inducted into the Guilde des Fromagers in Bra. A dual American/Italian citizen, Kristine hosts cheese tastings and bespoke tours in Tuscany and beyond. On this episode, Jessica catches up with Kristine from across the Atlantic.

Parmigiano Reggiano is often referred to as the “King of Cheeses,” and the sight (and scent) of thousands of imposing wheels aging gracefully on wooden shelves is indeed a majestic experience for the senses

This prized pecorino is made exclusively by women

Discover this stunning region of northern Italy and its most famous food, Speck Alto Adige PGI, as well as a recipe that’s perfect for chilly nights

The Puglia native reflects on the Southern Italian traditions and flavors that inform her new book

Up your cheese board game with these top picks for Tuscan formaggi to enjoy this fall.

From historic neighborhood institutions to newer specialty food stores, NYC’s Italian cheese scene encompasses an abundance of flavors and shopping experiences.

Five days devoted to discovering more about the iconic Greek cheese

Lasagna Ennese is a robust dish that alternates layers of pork ragù and a unique saffron-infused Sicilian cheese

The Villecco family’s cheesemaking history on the Italian island spans over 130 years, bridging tradition and innovation