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A deadly earthquake couldn’t stop cheesemakers from Kathmandu to the Himalayan foothills.
“The first cheese that really made an impression on me was Parmigiano Reggiano.”
Star monger Anne Saxelby on Italian markets and her bike logo.
Contributing Editor Laurel Miller looks back at the man and his good work
Feeding pigs leftover whey from cheesemaking makes for some tasty bacon and eliminates waste to boot!
Culture contributing editor Laurel Miller—on assignment in the Kathmandu Valley—misses the quake by a day.
This cheese plate from a Denver cheesemonger showcases the diversity of high-altitude cheeses and accompaniments
Although best known as the affable host of the Travel Channel’s Bizarre Foods, Chef Andrew Zimmern is also a dedicated philanthropist, educator, and activist
Each Paraguayan family has its own recipe for chipa guazú – corn and cheese soufflé – usually kept in the matriarch’s head; but all versions of this cheesy dish yield tasty results
In the second part of her response to a recent Jezebel article, Laurel Miller discusses prison animal-assisted programs’ benefits to both inmates and society