Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There ar

A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese—cheese made from unpasteurized milk—is an expans

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a f

"Cheddar is the world's most ubiquitous and beloved cheese. More than that, cheddar holds a key to understanding our food politics and even our cultural identit