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The best lesson that the author has learned is not to waste anything—from egg shells to cheese rind to stalks, everything can be put to use.
A father-son duo is breaking away from tradition in the Swiss Alps and making a delicious, creamy sheep milk cheese.
Anna Juhl, the founder of Cheese Journeys, takes us on a cheddar odyssey to England—the birthplace of cheddar.
In this multi-part travelogue series, Anna Juhl, founder of Cheese Journeys, takes you deep into the world of cheese.
Vials of milk used by makers are kept for six months as insurance by the Swiss AOP— the time it typically takes for a Gruyère wheel to show signs of any problem.
The Foundation is matching $25,000 in donations for up to $50,000 that will go directly to organizations aiding local communities through food donations and other support.
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Fans of funky cheese will dig this little stinker: Cato Corner Hooligan, an ultra-ripe washed rind. This semi-soft cheese becomes more assertive as it ages.
In the tradition of the southern Italian classic, this burrata from Colombian producer Deca & Otto is made using grass-fed buffalo milk.
Since 1984, the Grubbs have been creating Cashel Blue, Ireland’s first artisanal blue cheese. Cashel Blue has a rich, creamy texture and a blue tang.
From Vermont’s off-the-grid Lazy Lady Farms comes La Petite Tomme, a gooey disk of creamy cheese made with milk from pasture-raised goats.
Délice de Favières is a mold-ripened cheese with pureed black truffles. The funky truffles and the super creamy cow’s milk cheese are a heavenly match.
Kaune's Neighborhood Market has been providing home delivery for years, allowing staff to develop close ties with elderly and otherwise homebound customers.
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