Most of the cheese sold in the UK is single curd but Mrs Kirkham’s make double curd: a blend of young “alive” curds and two-day old richer, nuttier curds. Combining the two matures the cheese and deepens the flavour.
A small family dairy farm specializing in additive-free grass fed milk is suing the state of Florida for requiring them to label their skim milk as "imitation milk."
Suffolk’s dairy farmers are making specialist cheeses—including the UK’s first raw brie—rather than remain trapped in supermarket pricing wars that see milk sold for less than bottled water.
At long last, Australia is finally opening up its heart to raw-milk cheese. And don't worry—it's safer than ever.
A victim of industrialization and pasteurization, Stilton is no longer the amazing blue cheese it once was. Luckily, however, an American and a Brit got together and decided to revive this traditional cheese, and the Stichelton was born.
If there’s anything the French love more than taking to the streets in protest, it’s retiring, which citizens aged 62 years and older do with gusto. But their departure from the workforce is leaving the food safety sector particularly vulnerable.
Lately, there's a rising fear in food—people have developed a strange aversion to anything that isn't shrink-wrapped with a barcode on it. But when the issue behind raw milk bubbles to the surface, the cheese world is swimming in a sea of it. Here's...
Parmesan cheese, or Parmigiano-Reggiano, is money. It gets branded like a tattoo and sent directly off Parmigiano banks. But behind the dank flavor, this complicated wheel of enzymes and curds has an insane history guarded by a fiercely protective...
There are plenty of reasons to object to the soda ban that was recently overturned by a judge, and most have nothing to do with carbonated beverages—it's just another part of the government’s effort to police our bodies and place routine activities...