As protein demand surges, dairy processors are using CIP optimisation, membrane efficiency and AI tools to increase whey production without major capital investment.
We’re turning up the heat on your summer cheese board with this blowtorched French wheel. At its core, Tommette Brulée is a classic P’tit Basque—a hard sheep’s milk cheese from France’s southern Basque region—until the torch comes out. Made from Manech…
I have never felt more confident shopping for wine than when staring at a shelf tag advertising “94 points.†I don’t know who gave it the 94. I don’t know what happened to the missing six. I just know that 94…
High-protein dairy is outperforming the wider market, with strong growth in yogurt, cottage cheese and milk as consumers seek premium nutrition and functional benefits.
Jasper Hill earns a top spot again. It’s official: Jasper Hill makes the best cheese in America. The Vermont farmstead creamery won First Place Best of Show at the American Cheese Society Judging & Competition with Winnimere, a cheese that also…
There’s a certain kind of confidence that comes from knowing a system inside and out, then choosing to remake it on your own terms. After slinging cheese behind a counter in Massachusetts, working her way through professional kitchens in New York,…
The 2025 Young Cheesemonger of the Year also took First at the national competition in New York. After numerous challenges spanning blind taste tests, oral presentations, and timed cheese cuttings, cheesemonger Hanna Lee won this year’s Cheesemonger Invitational at New York’s…
Summer’s hottest dogs just dropped in time for Independence Day. The patron saint of summer is found sizzling on a grill and paired with a smattering of condiments. Hot dogs are a deeply nostalgic and transportive American staple, eliciting memories of…
