cheese

Americans consumed almost 37 pounds per capita in 2017, but that wasn't enough to reduce the country's 1.4 billion-pound cheese surplus. The stockpile of cheese started to build several years ago.

The European Union is considering ways to fight back if the Trump administration adopts tariffs or quotas on imported steel and aluminum.

A new book traces the transatlantic cheese wars that led to the rise of factory cheeses and loss of traditional varietals, and looks at the farmhouse cheesemakers working to restore that lost legacy.

Three Americans and their coach traveled to a prestigious competition in France to try to win a place among the world's best go-to cheese stewards. And this year, for the first time, one of them did.

To feed their cheese habit, the author and her father took a crash course in mozzarella on a Pennsylvania farm. The experience offered valuable insight into the science and history of cheese-making.

Physician Neal Barnard argues that cheese is unhealthy and addictive. Anthropologist Barbara J. King takes a look at Barnard's provocative new book.

Because of unstable milk prices, small-dairy owners are also selling artisanal cheeses to help them stay afloat. The idea is catching on — in Iowa, the number of on-farm cheese-makers has doubled.