Author: 071628489937

Vasudha Viswanath is the founder of We Ate Well, a community for vegetarian foodies, and the author of a new cookbook, her debut – The Vegetarian Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World. 

A few years ago, Viswanath went for her annual physical. Her doctor told

Editor’s note: When we started seeing photos of Tenaya Darlington and a cheese cart, (also sometimes called a cheese trolley) in Luxembourg, we had to know more. She’s back in the US now and we’re so glad she’s sharing her first-hand account of the experience. 

It’s a Friday night, and

Wisconsin produces a variety of cheeses infused with indulgent flavors such as bourbon and chocolate that are fitting for holidays, but black truffle cheese is perhaps the most extravagant of flavorings. Truffle season peaks right around Valentine’s Day making it a popular ingredient, especially when paired with cheese in everything

You might find the name of a cheesemaker or the name of an affineur on a package of cheese that comes from Europe. That’s been much less common in America. But times are changing, and so is cheesemaking. Modern cheesemaking has evolved to include partnerships or collaborations among

Widmer’s Cheese Cellars, best known for its authentic brick, Colby, and Cheddar cheeses, has added a line of butterkäse this year. It’s the first product developed by Joseph Caleb Widmer, the 35-year-old vice president of operations for the

Cheese fans are bound to fall in love with Adjaruli Khachapuri. A gooey decadent dish that is one of the national dishes of Georgia, it has grown in popularity in the U.S. recently for good reason. Striking-looking and designed for sharing, it’s become more