Cheese maker

From the first milking to the cheese on your table. A first-hand account of the virtuous cycle that has been repeated simply and consistently since man domesticated the cow.

In the midst of life I woke to find myself living in an old house beside Brick Lane in the East End of London

Explore Patrick JCH's 1977 photos on Flickr!

Spend a week with a cheesemonger and learn how you can apply professional cheese making practices and techniques in your own kitchen. Read more here: https://foodal.com/knowledge/paleo/7-lessons-learned-from-cheesemaker/

Ever wondered what cheeses are the highest in protein? Cheese is one of the most fundamental dairy foods. It is a great addition to any meal...

Blue cheese

It's difficult -- like really difficult -- to pick a favorite Ontario made cheese. That doesn't mean we won't try! Here are our top 10 right now.

Unpasteurised cheese and artisan charcuterie, handmade in Somerset by Tom Calver and team. Westcombe Cheddar, Aged Caerphilly, Somerset Ricotta and Westcombe Charcuterie.

Making Comté isn’t all chomping on wildflowers and gazing dreamily at the yonder rolling hillsides. Every twenty-four hours, the milk from those happy cows goes off to the cheesemaker — called a fruitière in this part of France — to be made into fresh wheels of Comté. This, my cheese-loving friends, is where the magic happens. You have to get up early if you want to make Comté cheese.