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5 Japanese Cheesemakers You Need to Know


You make have never given a thought to Japanese cheese, but you should. These 5 cheesemakers are creating something unique and entirely their own.

Bucking Tradition (and Brexit)


Cheesemaker Mike Thomson produces Northern Ireland’s only raw-milk cheese, and now grapples with the politics that could affect his business.

A Turophile’s Guide to Tokyo


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.

Discovering Cheese and Tradition in the Swedish North


Spring in Sweden means blue lakes, picturesque hills, endless skies…and some delicious cheese.

The First Raw Milk Buffalo Mozzarella Dairy in Paris


When wandering the streets of Paris, you’ll find a fromagerie on almost every corner. However, this dairy is something entirely new.

Caciocavallo

Wheys Less Traveled: Caciocavallo Impiccato


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.

Volcanic Cheese of the Azores

Volcanic Cheese of the Azores


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.

Best Cheeses: Colombia


While much of cheesemaking in Colombia remains informal, the national mania for cheese has finally started to spill beyond its borders.

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