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You make have never given a thought to Japanese cheese, but you should. These 5 cheesemakers are creating something unique and entirely their own.
Cheesemaker Mike Thomson produces Northern Ireland’s only raw-milk cheese, and now grapples with the politics that could affect his business.
Next time you’re in the Land of the Rising Sun, make sure to stop by these shops, restaurants, and schools for all of your cheesy needs.
Spring in Sweden means blue lakes, picturesque hills, endless skies…and some delicious cheese.
When wandering the streets of Paris, you’ll find a fromagerie on almost every corner. However, this dairy is something entirely new.
A visit to a street market in southern Italy might yield a glimpse of caciocavallo impiccato. This cheese is melted over embers and then scraped over a slice of bread.
On the hilly, volcanic Azore islands, dairy is an essential part of life. Quejo do Vale, or “Cheese of the Valley,” is definitely one of a kind.
While much of cheesemaking in Colombia remains informal, the national mania for cheese has finally started to spill beyond its borders.
Cheese-focused travel allows people to see where the product comes from and to interact with cheesemakers.
American cheese and beer lover Tripp Nichols takes a look at Norway’s burgeoning artisan cheese scene.