Yes, provolone is a tried-and-true deli staple. But this pasta filata cheese rewards heat, patience, and a little imagination. Its name is rooted in the Italian words prova or provola, which mean “globe shaped.†After the curds are stretched in salted…
Since the renaissance of artisan cheese in the late twentieth century, the American dairy scene has undergone a remarkable transformation. Over the past few decades, artisan cheesemakers from Oregon to Vermont have embraced traditional methods and local terroir to create cheeses…
From snack pots to ice cream, cottage cheese is being reinvented through new formats, younger consumers and rising global demand.
A revival in cottage cheese is driving rapid sales growth and exposing supply limits, triggering new investment in UK production.
South Asian cheese is more than paneer, and Huma Siddiqui is proving it with her cheese company, White Jasmine. Based in Wisconsin, White Jasmine produces a line of goudas with mouthwatering names such as Citrus Ember, Saji BBQ, and Tandoori. All…
Investment in cheese and whey processing is shifting milk flows and reshaping dairy commodity prices, from butter to high‑value protein ingredients.
Cheese shop owners share why you should be stocking your cheese drawer with local and American-made wedges.
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Meet queso Menonita: A superb melting cheese made by Mennonites in Mexico.
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Twenty minutes outside of Madison, Wisconsin, lies Paoli: A blink-and-you’ll-miss-it town rooted in the state’s long-standing dairy tradition. From 1888 to 1980, Paoli served as a hub for butter and Swiss cheese production, thanks to a factory perched on the banks…
The Cheesecake Cocktail from the Patterson House The name of this column is “Drinks with Cheese,†and we’re taking that moniker a little more literally this time around. As in: pairing curds with cocktails that are shaken or stirred with a…