American cheese: Does it deserve its bad reputation?
Everything you think you know about American cheese is wrong.
Don't let EU have its whey on cheese name ban, dairy industry warns
Major dairy producers and processors have come out swinging against the European Union’s proposed ban on the use of cheese names, warning it will cost the local industry tens of millions of dollars in lost sales and added compliance and marketing costs.
South-west dairy manufacturers condemn EU protections that could see brie, camembert and other products dropped
Julian Benson pulls on a pair of white knee-high gumboots and adjusts his hairnet before opening the door of his cheesery.
Dairy Report: Milk Production Drops in March; Cheese Exports Rising
March milk production falls despite more per cow milk output, while cheese exports are on the rise.
Berks cheese maker expects to double production with state grant
The Pennsylvania Dairy Investment Program awarded grants to 2 Berks County cheese makers to stimulate the ailing dairy industry.
Cheese Kings Worth $19 Billion as Dairy Dynasty Grows Riches
Besnier family are owners of world’s biggest cheesemaker.
Low-profile French siblings market President, Galbani brands.
Economic losses from EU’s generic cheese name policy could cost dairy industry billions
The dairy industry could suffer a severe economic blow for U.S. cheese exports if the European Union (EU) has its way in further expanding restrictions on generic cheese names like feta, gouda, parmesan and more.
Economic losses from EU's generic cheese name policy could cost dairy industry billions
The dairy industry could suffer a severe economic blow for U.S. cheese exports if the European Union (EU) has its way in further expanding restrictions on generic cheese names like feta, gouda, parmesan and more.
Study finds cheese is good for your health
Study finds eating two servings of dairy every day results in a reduced risk of stroke and developing cardiovascular disease. Yum.
What's the future for British cheese after Brexit?
When Francis Gimblett started his Surrey cheese business three years ago, he expected to wrestle with issues involving microbes and maturation temperatures. Finding a ready supply of milk was low down his list of worries, but getting hold of the white stuff proved to be surprisingly difficult.
