Category: Milk And Diary

Blame it on TikTok, or perhaps the high-protein craze, but cottage cheese, which has 25 grams of protein per cup, is cool. In fact, Circana has reported that cottage cheese sales jumped 20% from June 2024 to June 2025.

There are not many people in the world who can say they have hosted a cheese burlesque or started a cheese church. Erika Kubrick of Cheese Sex Death has done both. Now on the verge of publishing her second book Cheese Magic, she wants

One wouldn’t necessarily think of the Nutmeg State when it comes to great cheese, but the quality found in its shops is as impressive as you’ll find anywhere. I’m inclined to believe that a food-conscious and cheese-savvy customer base is a large contributing factor.  It

You really can’t go wrong with a good chocolate mousse. Traditionally made from heavy cream, melted chocolate, and whipped raw egg whites, this spoonable chocolate dessert frequently appears on restaurant and dinner party menus, and for good reason. It’s a classic. But according to

Never buy overpriced flatbread-style crackers again. This cracker recipe will set you back around $1.50 a batch.

Over the past ten years, as cheese boards have gotten fancier and fancier, so have crackers. You know the ones: filled with rosemary and topped with flaky salt, they’re more akin

Unlike countries that boast hundreds of named cheese varieties, Bulgaria’s dairy traditions are more modest. The two main staples are white-brined cheese, or sirene, and kashkaval, with yogurt-like products such as katak and krokmach rounding out the dairy scene.

This doesn’t signal a lack of interest in cheesemaking. The

Four gooey, rich, fall-favorite cheeses to taste this season.  Expert recommendations for autumn’s best cheeses.

We’ve all heard that cheese is seasonal. That’s because the composition of milk changes based on the season and what the animal is eating. If you make the same

The East End of Long Island, comprising five eastern towns of Suffolk County, Riverhead, Southampton, Southold, Shelter Island, and East Hampton, has long maintained a strong agricultural identity. Over the years, potatoes, fruits and vegetables, seafood, duck, and most recently wine have all been produced

Planning a trip to Maine? According to the Maine Cheese Guild, there are more than 80 licensed cheesemakers, many of whom have farmstead operations or source their milk locally, and most only sell directly from their farms and at farmers’ markets. 

Amy Rowbottom,

Traditional Austrian cheese is deeply tied to the country’s long-standing dairy traditions and shaped by its diverse geography. From the country’s alpine pastures to the rolling lowlands, these are cheeses that reflect artisanal practices passed down through generations.

While modern, large-scale cheese production has moved