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9 hrs ago | The Capital-Journal
Participants learn how to make mozzarella , chevre, feta, paneer, ricotta and cheddar cheese, as well as butter and yogurt.
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11 hrs ago | Washington Times
Tillamook Cheese has completed a 65,000-square-foot expansion of its cheese-making facility at the Port of Morrow to process both lactose powder and a dried whey protein concentrate.
14 hrs ago | Milwaukee Journal-Sentinal
Today's Paper, also known as the e-Edition, is an online replica of the printed newspaper.
18 hrs ago | Examiner.com
Ricotta cheese is a by-product of whey, the liquids formed during the cheese making process.
It's not just a name referring to the color. The Michael Lee Fine Cheeses Company in West Yorkshire, UK, really makes cheese made with charcoal.
Just an hour from Reno, in the oasis of Nevada, you will find hundreds of heifers making more than just milk; they are making history.
Greeks are particular about their feta. Some like theirs soft and mild; others prefer it hard and crumbly.
Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but softer and more substantial.
A European Milk Market Observatory has been launched by the European Commission this week, offering a 'one-stop shop' for market data.
If Red River College ever looks to amend its journalism program, it might want to add "tour a goat farm" to the curriculum.
Blyth Farm Cheese has a several new laurels to add to the many awards the local company has received including Best Gouda at the inaugural Canadian Cheese Awards in Toronto earlier this month.
New England is known for its clambakes, Louisiana for gumbo and Texas for barbecue, but few can name the defining food of the Northland.
But having bought a handful of companies already over the past year alone, this one would be its largest in recent memory, and the growth-by-acquisition strategy could backfire if the buyout goes awry.
Town Crier Dick Smith said: "This event is one of the perks of my job, if I am not here it is probably not worth going to.
Foodie historians, foodies and historical foodies rejoice--Rediscovered Books is hosting its second annual Book, Cheese and Beer Night with author Tami Parr.