Cheese wheels, in all their tasty varieties, have existed for thousands of years. They are steeped in history and best ...

Rosettes made by scraping Tête de Moine, or “monk’s head,” cheese result from variations in the friction between the blade and the cheese.

Cheesemongers say to avoid plastic wrap, which can trap moisture and lead to off flavors and textures. Here are three smarter ...

After 18 months, the cheese is sharper and drier. It tastes of barnyard, hazelnuts, flowers. Made with raw milk, these wheels are different from American knock-offs also called Gruyère.

The Cheese Rolling event is set to be held on the late Bank Holiday, on May 26, in Coopers Hill, near Brockworth. The eagerly ...