2 Intro

10 Letters from F

14 Into the Origin
Cheese meccas around the world, filled with fascinating stories and flavors.

20 The Artisan Story

24 Traditional Artisan
Montgomery Cheese from the UK and La Boriot Farm from France, showcasing the authenticity of traditional artisan cheese.

34 Modern Artisan
A representative brand of modern artisan cheese that combines modern systems and traditional methods, Grand d'Or, France

44 Mass Production
Hilmar Cheese Company in the U.S., where you can see the changing quality and status of processed cheese.

48 Coexistence
The ABC Caserta Buffalo Breeders Association, an economic community linked by cheese

52 Academic Manual
A dictionary of cheese trivia organized into seven themes: history, tradition, trends, and cheese guides.

78 Interview

78 Se?bastien Bras
Sebastien Bras, owner chef of 'Le Suquet', who has created a culinary world that is different from the existing grammar of the gastronomic world.

83 David Breeden
David Breeden, executive chef of The French Laundry, a faithful successor to Thomas Keller's reputation.

88 On the Table
Hot Cheese Plates Featured at Restaurants Around the World

96 F Lab
Chef Steps' exciting cheese experiment, which explores cooking and ingredients using cutting-edge technology.

100 User Scene
Four Cheese Lovers Discuss the Pairings of Cheese, Food Ingredients, and Beverages

108 F Cut
Cheese God with colorful shapes, textures and aesthetics of diversity

118 New Wave on Cheese

118 Soyoung Kim
Kim So-young, owner of Andante Dairy, America's premier cheese maker

122 Benton Brown & Susan Boyle
Benton Brown and Susan Boyle, owners of Crown Finish Cave, a cheese aging facility in Brooklyn.

126 Retail
Artisan Cheese Specialty Shop run by passionate cheesemongers

138 Extended
A variety of slicers to choose from depending on the type of cheese

140 References
Books Recommended by Cheese Experts and Chefs

142 Outro

150 Dictionary

151 Index

Magazine <F> is a food documentary magazine that selects and introduces food ingredients that have a significant impact on human food culture, in collaboration with Magazine <B> and Baedal Minjok.
Through the magazine <F>, we aim to take a deep look at each ingredient, including the process through which the ingredients that make up the food we eat every day are grown or made, what types there are, how their uses vary by region, what the related economic effects are, and how chefs handle them.


Cheese is made by coagulating and fermenting the milk of livestock such as cows or goats. It is a delicacy on its own, but it also shows its true value as an ingredient used in popular dishes such as pizza as well as high-end cuisine.
There are over a thousand different types of cheese, including mozzarella, gorgonzola, manchego, and parmigiano-reggiano, which can be distinguished by the energy of the land, the type of livestock, and the aging method. Each cheese has its own unique flavor, which can be compared to wine.
Moreover, it can be said to represent the essence of food culture in itself, as it is a way to express the individuality of a region and an individual while protecting traditional methods that have been passed down for thousands of years.