Category: Milk And Diary

Editor’s note: When we learned about the Reports and Data Cheese Ingredients Market research report we were eager to learn more. The report looks at the market for natural cheddar, parmesan and mozzarella and processed cheese, restricted-melt, standard-melt, quick-melt, by ingredient (milk, enzymes, cultures, additives), and at markets by region

Nachos for Dinner is the latest cookbook from The Food in My Beard blogger Dan Whalen. In his world, anything can get the nacho treatment—not just appetizers but sandwiches, soups, salads and even desserts. So it comes as no surprise that everything you need to know about cheese and nachos

Mix together an “evangelistic” enthusiasm and growing knowledge of cheese, a trip to Italy where a taste of Taleggio cheese prompted deep thoughts, and a visit to New York City’s mecca, Murray’s Cheese, and you have the ingredients for Caputo’s cheese caves, according to Matt Caputo, CEO of Caputo’s

When firing up the grill this summer for meats, seafood and vegetables, consider putting cheese on top of the flames, too. This is a food tradition in many cultures, from Finland’s bread cheese to India’s paneer. While many kinds of cheese can be added to grilled foods such as a

In our new series of cheese profiles, we further examine those cheeses that have been called out as best sellers from places in our “Cheese Shops We Love” series. Next up, the classic, iconic English blue, Stilton.

People who love blue cheeses really love them, but with as many of

Pineapple pizza haters, you may want to stop reading now. Pineapple is an excellent pizza topping, bringing sweetness and additional acidity to what is basically already a perfect food, also playing beautifully off other salty, savory, or smoky toppings like ham, onion, and bacon. I will not be entertaining opposing

With a background in veterinary medicine and animal husbandry, but no experience in making cheese, Terry Homan launched Red Barn Family Farms with his wife, Paula Homan, in 2008. After all, great cheese is made with great quality milk. And

Forget the scary supermarket neon-colored cheese spreads. Using alcoholic beverages to make artisan cheese is all the rage. I was inspired to write this story upon discovering new cheeses that incorporate delicious boozy drinks, like Withersbrook Blue from Jasper Hill in Vermont and Trilby

Who doesn’t love mozzarella? Rich, moist, and slightly elastic when fresh (meaning from a few hours to a couple of days), it’s pretty chewy when still warm right after being made. Releasing a generous quantity of whitish liquid as one cuts it open and spreading a lovely

Close your eyes and picture a cheese board. It likely includes a fruit element like apple slices, clusters of grapes, a jar of cherry jam, or dried apricots. Fruit and cheese are classic companions—not only can