Vegan innovator and Miyoko Schinner isn’t your typical cheesemonger. The founder and former CEO of Petaluma’s vegan Miyoko’s ...

This cheese journey takes travellers from vast wetlands to dramatic mountains and sweeping valleys in search of some of ...

Macaroni and cheese is an ultimate comfort food, particularly the boxed kind. We tested out 16 different brands to determine ...

Nutritionists explain the nutritional similarities and differences between Greek yogurt and cottage cheese and how to add ...

Using watermelon seed milk as a base for vegan ricotta creates “an incredibly milky flavor and delicate texture with a hint ...

Whole milk has been controversial in school cafeterias ever since the low-fat craze of the 1980s and ’90s. But lawmakers and ...

In the quiet hills of Azerbaijan, fresh milk is turned into cheese using age-old methods. Simple, pure, and full of flavor ...

From Alpine caves to Corsica's mountains, travellers are discovering France's landscapes and traditions through its most ...

Paneer and cottage cheese are both fresh, protein-rich dairy products, but they differ in texture, preparation, and ...

Feta is a fresh, semi-hard cheese traditionally made from sheep’s milk or a mix of sheep and goat milk. It has a firm, crumbly consistency and a creamy texture. Its flavor is often described as ...

You’re shopping for some milk, and there it is. A bottle of the white stuff in just the right shape for picking up and putting into your shopping cart.

The only maker of unpasteurised cheese in Wensleydale has built a new dairy ahead of the annual Yorkshire Dales Cheese ...