cheese

A new book traces the transatlantic cheese wars that led to the rise of factory cheeses and loss of traditional varietals, and looks at the farmhouse cheesemakers working to restore that lost legacy.

Three Americans and their coach traveled to a prestigious competition in France to try to win a place among the world's best go-to cheese stewards. And this year, for the first time, one of them did.

An outbreak of botulism caused by nacho cheese sauce from a gas station has hospitalized nine people and killed one man in northern California.

The first, second and third-place cheeses all hailed from America's Dairyland.

To feed their cheese habit, the author and her father took a crash course in mozzarella on a Pennsylvania farm. The experience offered valuable insight into the science and history of cheese-making.

Because of unstable milk prices, small-dairy owners are also selling artisanal cheeses to help them stay afloat. The idea is catching on — in Iowa, the number of on-farm cheese-makers has doubled.

Cheese is gaining popularity in this South Asian country, but it is mostly imported and expensive. An Indian-based monastery with Italian roots is trying to change that — by making it themselves.

A new technique that examines the evolution of taste suggests that the strong flavor of red wine may dominate the taste of some cheeses, while white varieties may be more versatile and refreshing.

Leprino's is the largest mozzarella manufacturer in the world. Now that the company is expanding, Colorado dairy farmers are beefing up their operations. The changes don't come without costs.

For this week's Sandwich Monday, we try deep-fried cheese curds. They're a regional specialty and the reason we haven't left the Midwest.