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Mentioned in Jane Austen’s novel Emma, Wiltshire Loaf was one of England’s lost cheeses until a cheesemaker tracked down the recipe.
Norway’s recent cheesemaking renaissance started with Jærosten, a raw milk, Alpine-style cheese.
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.