Since I reported on the darkest corners of the meat industry last year, I haven’t been able to eat anything with a face. It’s a workplace hazard, I guess. Dining on vegetables and grains and tofu is ...

Etc.: Several more advanced cheese classes are offered before the open house for those with cheese experience. Most classes are $39. You could say Kate Johnson is an accidental cheesemaker. Not ...

In his memoir The Physiology of Taste, the 18th century French epicure Jean Anthelme Brillat-Savarin writes, "Un dessert sans fromage est une belle à qui il manque un oeil" -- a meal without cheese is ...

Any cheese with Rolf Beeler's name on it is a cheese I want to try. This Swiss affineur, or cheese ager, selects the best young wheels from Switzerland's producers, matures them himself and then ships ...

There are cheeses galore to choose from at The Cheese Course-some 150 from around the globe. At lunchtime the place fills up indoors and out, as people munch on cheese-adorned sandwiches and salads, ...

When I purchased an Hervé Mons Camembert at Whole Foods late this summer, I realized that I had not brought home a Camembert in years. Authentic French Camembert with AOC (appellation d'origine ...

Much has been written recently about chef Christian Puglisi of Relae in Copenhagen. He has a (very cool) new cookbook that's actually more about ideas than recipes. He's tinkering with all sorts of ...

A video-driven online encyclopedia of cheese called "Joy of Cheese," created by a Delmar man who quit his career as an engineer in the energy field to devote attention to developing the course, is an ...