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

The book is about cheese in all its many glorious varieties. What it looks like, what it tastes like, where it comes from, what you should do with it and why, h

Beginning in 2006, the agriculture departments of several large states-with backing from the U.S. Food and Drug Administration-launched a major crackdown on sma

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

"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