The world of artisan cheese production stands as one of the most fascinating intersections of tradition, science, and pure craftsmanship. From small family farms to specialized creameries, skilled ...

The ISU Creamery will soon double its production of cheese and ice cream thanks to a significant state grant. The $25,480 award to the student-run ISU Creamery will help fund a $51,000 project that ...

Protein-obsessed Americans are eating more cottage cheese: in bowls, spread on toast or turned into the latest low-carb ...

Swiss cheese gets its characteristic holes from the emission of gas by prokaryotic bacteria. Inside of the Young’s Jersey Dairy in Yellow Springs, shelves of cheese curds dripped excess moisture onto ...

To put that into perspective, that’s about 960 slices of American cheese annually — or more than 2.5 slices a day. Bongards Creameries is one of the cheese producing companies in the region that has a ...

“Cheese making is a concentration of milk,” Daniel Wavrin, head cheesemaker, yells over the din of machinery, as he gestures to the agitators, which look like upside-down pitchforks, sloshing through ...

The country's oldest cheese plant is back in business. Crowley Cheese Co. has quietly resumed production of its artisanal cheese at its Healdville factory. Fallout from the recession forced Crowley to ...