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The Cheese Grotto: Changing Your Curd Storage
“It’s kind of a shrine to cheese,” says Jessica Sennett, founder of the Cheese Grotto.
Blue Cheese Gets a Few Extra Colors at Faun
Blue cheeses like sweet accompaniments, so why not rainbow sprinkles?
Many Fold Farm to Halt Cheesemaking
Georgia’s Many Fold Farm announced last week that it will shut its creamery doors come the first of the year.
6 New Ways to Make Mac and Cheese
Love mac and cheese but want to get a little more creative in the kitchen? Check out these six inventive recipes
Japanese “Lava Tarts” Might Melt Your Heart
They’re somewhere between a cheesecake and savory cheese tart…
Are We Nuts for Loving Almond Milk?
Almond milk is growing in popularity, but could it ever truly replace the dairy products we know and love?
A Bronze Age Cheesemaking Mistake
A recent archaeological discovery shows that people 3,000 years ago were making cheese—and messing it up, too!
Grilled Cheese Gives Some a Second Chance
Delicious, melty grilled cheese is at the center of an effort to give individuals with criminal records a fair chance in the workforce.
The Grass is (Ever)Greener at the Washington Artisan Cheesemakers Festival
If you’re looking for an excuse to head to the Northwest this weekend, check out the Washington Artisan Cheese Festival and catch up with the state’s thriving scene.
Have Your Plastic Wrap and Eat it, Too
Researchers recently developed an edible plastic wrap for food. The secret? Protein found in milk