Also more textural breakdown and that means that a cheddar cheese becomes sharper and sharper, but so would a lot of other varieties that are meant to be aged for quite a period of time.

As Varela points out, this hard, aged cow’s milk cheese from Italy “is probably one of the most recognizable cheeses in the world.” Many Italians refer to Parmigiano Reggiano as “the king ...

While similar to Parmigiano Reggiano in that it's an aged, raw cow's milk cheese from ... Stewart adds her own flair to her cacio e pepe with the extra cheese as well as two more ingredients ...

New research shows it can harbor the infectious bird flu virus for months. "There is a risk of infection," lead study author ...

The biennial contest, held in opposite years of the World Championship Cheese Contest in Madison, has seen Wisconsin ...

While Cabot’s Sharp Cheddar didn’t take home the win, it did place in both second and third in the Sharp (6 Months to 1 Year) ...

An curved arrow pointing right. Feta is made with a combination of sheep's and goat's milk, which gives it that creaminess and an extra kick compared to cow's milk cheeses. But depending on where ...

Certain cheeses that have been aged but not heated (or pasteurized) may contain probiotics. These are healthy bacteria that may improve gut health, lower inflammation, and protect against disease.

This is the product's overall performance score, based on key tests conducted by our industry experts in the CHOICE labs.

This is the product's overall performance score, based on key tests conducted by our industry experts in the CHOICE labs.