Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

They're so delicious that you'll want to add them to your shopping list.

I love cheese, especially sharp cheddar cheese, but it’s crumbly and messy and is not something I would want in a skirt or pants pocket. That’s why I could never understand people who said they used ...

ST. CLOUD, Wis. - String cheese may be a staple of kids' school lunches these days, but the market research that gave rise to the now ubiquitous cheese was conducted during the late 1970s in bars. And ...

Eating cheese, for many, is one of life’s great pleasures. And while cheese-makers and scientists have long understood that bacteria transforms milk into the creamy, flavor-packed product, they ...

Reader Bites celebrates dishes, drinks, and atmospheres from the Chicagoland food scene. Explore all of our favorites at chicagoreader.com/food/reader-bites. “No ...

Green-carpeted hills roll away from Maryland Farm in Somerset, England, where a man named Daniel Barber began making farmstead cheese in 1833. Nearly 200 years later, his family’s Barber’s Farmhouse ...