Cheese Styles: Traditional Swiss

In Switzerland, traditional cheesemaking serves many functions. Without the low-intensity, seasonal cow grazing that helps to regenerate and maintain them, these grasslands—hotspots of biodiversity— would begin to disappear.

Cheese Styles: American Cheddar

Before the 20th century advent of processed cheese food known as “American cheese,” cheddar was the national standard.

Cheese Styles: Blue

Centuries ago, blue cheeses were probably all mistakes. Modern cheesemakers prefer consistency and control, so they inoculate the milk or curds with the mold of their choosing.