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NPR
The Salt
Right: Cows pictured as if for a classic Dutch landscape painting. Left: Remeker is a Dutch farmhouse cheese, made using organic, raw milk. It's a variation on traditional gouda.

Reinventing The Cheese Wheel: From Farmhouse To Factory And Back Again

Dec 15, 2017
A new book traces the transatlantic cheese wars that led to the rise of factory cheeses and loss of traditional varietals, and looks at the farmhouse cheesemakers working to restore that lost legacy.
NPR
The Salt
Though California has surpassed Wisconsin as the nation's largest producer of milk, Wisconsin still produces the most cheese.

Is Wisconsin Still 'America's Dairyland' Or Does It Need A New Slogan?

Nov 01, 2017
Wisconsin has always been proud of its dairy industry, even branding itself "America's Dairyland." But some say the state's agricultural image is outdated, and want a more progressive slogan.
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NPR
The Salt
Ten international cheesemongers competed to be named the best cheesemonger in the world at Mondial du Fromage. Nathalie Vanhaver, from Belgium, in center, took gold. Christophe Gonzalez, from France, on the left, won silver; and for the first time ever,

How Do You Become The Best Cheesemonger In The World?

Jun 21, 2017
Three Americans and their coach traveled to a prestigious competition in France to try to win a place among the world's best go-to cheese stewards. And this year, for the first time, one of them did.
NPR
The Salt
The monastery makes a small range of Italian cheeses, including bocconcini.

These Monks Have A Calling: Making Fresh Italian Cheese — In India

Jan 25, 2017
Cheese is gaining popularity in this South Asian country, but it is mostly imported and expensive. An Indian-based monastery with Italian roots is trying to change that — by making it themselves.
NPR
The Salt
Once boiled and cooled, <em>jibneh baida</em>, fresh white cheese, makes a chewy, salty snack.

Making Cheese In The Land Of The Bible: Add Myrrh And A Leap Of Faith

Mar 28, 2015
Spring in the West Bank means Bedouin herders' ewes and nanny goats are full of milk — and cheese making abounds. The traditional method relies on a few simple ingredients and a long cultural memory.
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