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.
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 But some say the state's agricultural image is outdated, and want a more progressive slogan.
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.
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.
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.
