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The cause of this paradox boils down to the efficiency of the fluid milk supply chain in this country.
Although there may be little difference in how these two categories of cheeses taste, they tell the consumer something as to how the cheese was made.
Lactose is the second-most prominent component of milk behind water. But that doesn’t mean lactose intolerant cheese lovers are doomed.
There’s plenty that justifies the steep price tags on your local artisan cheeses.
Watching your sodium intake when it comes to cheese might not be as difficult as you think.
They use the same ingredients and go through much of the same process. So when do cheese and yogurt diverge?
Why do some cheeses get firmer as they age, while other cheeses get runnier? We delve into the science behind your favorite wedges.
Cheese is a delicious addition to any meal (or a snack), but did you know it’s also an excellent source of minerals, protein, and calories?
Cheese expert Gianaclis Caldwell explains how to properly send cheeses in the mail.
Ever wondered where washed-rind cheeses get their color? We have your answer.