Martin Hintz is a freelance writer extraordinaire. But don't think for a moment that he's a passion-less pen for hire. "Wisconsin Cheese," co-written with his wife Pam Percy, is a perfect example of a ...

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Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. What do you ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. A new cheese book hit the shelves this month -- ‘American Cheeses: The ...

Now, the University of Wisconsin Press has published a second edition of the book with updates by Apps, a respected voice in Badger State history, traditions and more. He is the author of more than 40 ...

In 2023, a curious vellum-bound manuscript from the 1580s appeared at auction in the U.K. for the first time. Across more than 100 pages an unnamed author explored the qualities, processes, and ...

"Brie" prepared, Texas: a New Braunfels cheese shop has plans to release a book detailing the "grate" history of cheese-making in the Lone Star State. Bob and Rachel Pineda, owners of Otto's Cheese ...

The book describes cheese being made from the milk of camels, horses, donkeys and even dogs, according to a news release from the University of Leeds. Photo by the University of Leeds In 2023, an ...

The fun of unwrapping a flaxen slab of delicious cheese is inversely proportional to how frustrating it is to wrap in the first place. At least when you don’t know what the hell you’re doing. I ...