Brown's Cheese started as an exercise in independence 35 years ago, and now it's one of the only artisanal cheesemaking operations in East Africa, churning out mascarpone, feta, cheddar, Camembert, Brie, halloumi, Parmesan, and more.
Gary Grossen, the master cheesemaker at the University of Wisconsin, lives and breathes cheese—so much so that it's nearly impossible to reach him by cell phone or email.
Due to its ongoing ban on Western cheese, Russia is trying its hand at making French-style cheeses to meet demand within its borders, sending cheesemakers to French producers to pick up on some of that French cheese magic and bring it back to the...
Cyprus is applying to protect and monopolize on the production of halloumi cheese, but UK cheesemakers argue that their stuff is low-quality, industrial junk.
Amarjit Singh, a self-taught cheesemaker and owner of Ingersoll's Local Dairy, is a busy man. After all, it takes a lot of hard work to produce paneer and award-winning Oaxaca cheese.
Translating to “buttery” in Italiano, burrata is a gooey, buttery mess of a cheese that will leave you feeling like a quivering virgin who just got impaled by a young Brando.
Do you like goat cheese? Do you really like goat cheese? Do you want to quit whatever dead-end job you’re currently procrastinating at while you read this and devote your very existence to caring for 56 goats in Alabama and eating all of the creamy...
Dealing with family during the holidays can make a rather rational person act like an excited 12-year-old. That's why we need affineurs—the grandparents of the cheese world—who have the wisdom to set us straight.
During France’s many wars, bunkers housed the artillery and weapons for armies. Now, they are the perfectly chilly aging houses for the coveted Comté—a stoner’s wet dream on the joy ride of flavor explosion.