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Christine Burns Rudalevige has been a working journalist for 30 years and has considered cheese her favorite food group for even longer. Ten years ago, when she attended culinary school, one of her goals was to write for culture.
“Fruit butters” and “fruit cheeses” are preserves dating back to medieval times made by simply simmering fruit puree with some type of sweetener.
Mushroom market growth—set to hit $20 billion by 2025—is driven by eaters seeking meat alternatives, but they’re not just for vegetarians.
High Lawn Farm, a Hundred-Year-Old Dairy, Finds New Success with Its Two-Year-Old Cheese Program
The ubiquitous carrot, which is seemingly always in season in one variety or another, can be prepared with imagination in myriad ways.
Having a single jar of crema in your fridge will help you solve many of your condiment quandaries. Or you can just eat it with a spoon.
Because we wanted to explore some lesser-known cheese destinations, culture asked five writers to take us on a tour of their home states.
The rural counties of western Massachusetts have a cheesemaking reputation of their own dating back to the Jeffersonian era.
Sweet-tart berries and citrus fruits pair perfectly with each other and with the right cheese. Here’s how to pair all three.
A chèvre-cream cheese combo paired with cherries makes the ideal filling.
Here are six of the dozen vegan cheeses we tasted and can point to as flavorful, innovative, dairy-free additions to a cheese board.
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