Cheese Around the World
Cheese Around the World follows cheese beyond the dairy and into everyday life: how people eat it, share it and give it a place at the table. Start with the broad view, then explore individual countries, regional perspectives and the recognition of cheesemaking as cultural heritage.
Cheese Around the World: How Different Countries Eat It
Curds dry in the Mongolian sun, on their way to becoming aaruul, a portable food suited to nomadic life.
Cheese in French Life
Cool, humid air slips through the natural fissures called fleurines and into the maturing caves of Roquefort-sur-Soulzon.
Cheese in Italian Life
Pumpkin gnocchi, smoked ricotta, a mouthful of Friuli Venezia Giulia.
British Cheese Culture: Ploughman's, Pubs and Cheeseboards
The pickled onion cracks between your teeth.
Cheese in the United States
At Hampton in Maryland, a natural spring chilled milk cooling in stoneware jars.
How Cheese Is Eaten Across Asia
Look up at a Mongolian ger roof and you might find curds drying in the sunshine, becoming food to carry and keep.
Cheesemaking and UNESCO Intangible Cultural Heritage
Between May and October, cattle, sheep and goats head for Switzerland’s high pastures.