This decision was announced this Wednesday (4 December 2024) during the 19th ordinary session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage, held in ...

In Kosovo's Sharr Mountains, shepherds still produce traditional sheep cheese using centuries-old techniques. The Balje family makes more than 1,000 kilograms of Sharr cheese each season. Usually ...

“Milk is one of the simplest things in nature,” says Jim Stillwagon, an eccentric cheesemaker standing in his cluttered kitchen somewhere in the Pyrenees. “When a child vomits on your shoulder, those ...

After three decades of legal clashes, an appeals court in Nantes, western France, became the final battleground for a long-standing feud between traditional Camembert makers and dairy giants this week ...

What makes a good mozzarella? It has to be flavorful. It should become gooey and stringy when melted. It needs to perfectly balance an acidic tomato sauce. But does it have to be made from animal ...

When you’re in the mood for mac and cheese, you’re probably not craving the boxed variety. You want some melty, cheesy, homemade mac, and Ina Garten has got you covered. She has an amped-up mac and ...

When Isa Chandra Moskowitz became a vegan, most of the vegan cheese she was able to find on store shelves was “really processed, really stiff, and not melty,” she says. “I just tasted melted crayons.” ...