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.
The post These Cheese Shop Owners LOVE American Cheese appeared first on culture: the word on cheese….
Meet queso Menonita: A superb melting cheese made by Mennonites in Mexico.
The post Mexico’s Most Popular Cheese You’ve Never Heard Of appeared first on culture: the word on cheese….
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…
In a shift to sheep’s milk products, the triple cream was cut from the creamery’s product lineup. It’s always sad to say goodbye to a beloved cheese. This time, it’s Nancy’s Hudson Valley Camembert by Old Chatham Creamery, as the New…
We are deeply saddened to share that Rick Lafranchi of Nicasio Valley Cheese died unexpectedly on April 13, 2026. He was 74 years old. Rick was one of three brothers who owned and operated the family creamery in Nicasio, California, which…
The third Tuesday of every month, cheese-curious enthusiasts gather at San Diego’s AleSmith Brewing Company, where the room hums with chatter and there’s a toasty scent of malt in the air. Queso Diego, San Diego’s only social cheese club, has convened…
GLP‑1 use is rising fast, but USDA data shows strong 2024 demand for butter, cheese and ice cream. Can high‑fat dairy stay resilient?