A video-driven online encyclopedia of cheese called "Joy of Cheese," created by a Delmar man who quit his career as an engineer in the energy field to devote attention to developing the course, is an ...

Dorothy De Oliveira first tasted fresh burrata cheese more than a month ago, but its delicate flavor and unctuous texture still haunt her. ''I went to a restaurant that served it on bruschetta with ...

Any cheese with Rolf Beeler's name on it is a cheese I want to try. This Swiss affineur, or cheese ager, selects the best young wheels from Switzerland's producers, matures them himself and then ships ...

Since I reported on the darkest corners of the meat industry last year, I haven’t been able to eat anything with a face. It’s a workplace hazard, I guess. Dining on vegetables and grains and tofu is ...

TOP EDUCATORS IN THE COUNTRY FROM UNIVERSITIES TO HOSPITALS AND BEYOND. BUT WHAT IF YOU WANT TO STUDY CHEESE? THERE ARE SOME PLACES FOR THAT TOO. WE’RE PASSIONATE ABOUT MAKING FOOD ACCESSIBLE. FINE ...

Allison Hooper, co-owner of Vermont Butter & Cheese, learned cheesemaking technique in France, and her company's product line reflects that. Although she does make Italian-style mascarpone, she also ...

• A new book In a Cheesemaker’s Kitchen by Allison Hooper takes cheesy tales from chefs like Eric Ripert and Mireille Guiliano and gives them room to breathe. Why? Because almost everyone has a ...