For the past six months, Virginia Thomas has asked customers the same question: "What's your favorite cheese?" Those answers ...

From coast to coast, producers in the U.S. are making world-class cheese. Here’s what to seek out whether you’re in New York ...

Swiss cheese gets its characteristic holes from the emission of gas by prokaryotic bacteria. Inside of the Young’s Jersey Dairy in Yellow Springs, shelves of cheese curds dripped excess moisture onto ...

The world of artisan cheese production stands as one of the most fascinating intersections of tradition, science, and pure craftsmanship. From small family farms to specialized creameries, skilled ...

To put that into perspective, that’s about 960 slices of American cheese annually — or more than 2.5 slices a day. Bongards Creameries is one of the cheese producing companies in the region that has a ...

Joseph Gallo Farms, a third-generation cheese company based in Atwater, California, is celebrating 80 years in business!

The ISU Creamery will soon double its production of cheese and ice cream thanks to a significant state grant. The $25,480 award to the student-run ISU Creamery will help fund a $51,000 project that ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. The joke that ...

Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...