There can be few things so culinarily devisive as cottage cheese (with the exception, perhaps, of a certain yeast extract).

Whether it’s cheese curds, brats, or a good old-fashioned burger, the state has no shortage of culinary delights. But if ...

It’s one of those places where the cheese curds, beer-battered and crispy fried, are so mind-blowingly good that they alone ...

The Monroe Optimist Club introduced its secret recipe deep-fried cheese curds in 1972. In 2004, there was the state’s largest cheese fondue. The newest addition to the biennial celebration came on ...

It wasn’t too long ago that this semi-soft cheese was relatively unknown in the U.S. and found only in specialty cheese shops ...

Owners Deborah and Gez Lyon purchased the Heaning Estate in 2016 and meticulously renovated it using traditional Lakeland practices, local builders and skilled craftspeople. They transformed the ...

Originally developed in Switzerland as a way to reduce waste and patented by James Kraft in 1916, American cheese is made ...

The Poutine Dip Sandwich was a toasted sub roll crammed with roast beef, curly fries and Quebec cheese curds served drowning ...

Everything is ready for the new edition of the cheese-making course, organized by the training school of the Mozzarella di ...

Mozzarella and burrata have much in common: both are white filata - or stretched-curd - cheeses that are widely used in ...

One of America’s most popular frozen snacks and appetizers brands, Farm Rich, is adding four new tasty snacks to its product lineup: Stuffed Buffalo Crunchers with Frank’s RedHot® Sauce, Spinach ...

Regardless of the milk that’s being used, mozzarella and burrata both begin like any other cheese does: with cheese curds. Cheesemakers start by separating the milk into curds and whey. Curds can be ...