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Norway’s recent cheesemaking renaissance started with Jærosten, a raw milk, Alpine-style cheese.
Skyr is one of Iceland’s most adored food. This cultured dairy product is made from skim milk and resembles lush, ultrathick Greek yogurt.
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.
Queens reign supreme in this Swiss Alpine valley.