At a competition celebrating homegrown talent, a delegation of French cheesemongers were on the hunt for tips and tricks ...

Students from Eldred and Franklin were among 29 Lincoln Land Community College students who spent a week in Italy studying ...

At Mrs. Wick’s, the rhubarb pie achieves that mythical perfect balance – tart enough to make your taste buds stand at ...

A new exhibit at Los Altos History Museum tells the story of Sarah Winchester’s younger sister Isabel Merriman, an active force in the rural community that predated Los Altos who fought for ...

Bellawood Farm is an 82-acre, marine-owned farm in Canal Winchester. The farm's grand opening on June 14 will feature music, food and drinks. The farm's focus is on community and providing a ...

Butlers Farmhouse Cheeses has expanded its award-winning Parlick sheep’s cheese range with a new product, ‘Parlick Reserve’, launching in brand at M&S Food nationally on June 23rd. Parlick Reserve ...

Butlers Farmhouse Cheeses has expanded its Parlick sheep’s cheese range with a new Parlick Reserve variant, launching at M&S Food nationally on 23 June. The Lancashire-based cheesemaker’s NPD is ...

The farm also runs Green Dirt on Oak, the farm-to-table restaurant on : 1601 Oak St. with a menu built around the cheese they make from sheep’s milk and the meat raised on their farm in Weston.

On March 19, the FDA issued a Class II notice recall for Aldi's shredded cheese, which was found to be possibly contaminated with metal.

This Is Officially the No. 1 American-Made Cheese, According to This Year’s U.S. Championship Cheese Contest The 13-month-aged Gouda just made history as the first cheese to win Best in Show twice.

Arethusa Farm Dairy in Connecticut won the U.S. Championship Cheese Contest for the second consecutive contest. Their winning entry, Arethusa Europa, is an aged gouda that narrowly beat out the ...

Mike, owner of Lyburn Cheese Farm, at Landford, near West Wellow, said: "I will have many stories to tell during this evening, including the story of the 25-year journey from making 5kg cheese a week ...