Cottage cheese is hardly new. It has been made and eaten for thousands of years (though it only got its homey name in the 19th century), and remains a breakfast staple. But in recent years, cottage ...

Each year, millions of pounds of fresh cheese curds vanish within days of production, driven by a devotion that’s as much cultural as culinary. Every mid-October, National Cheese Curd Day rolls around ...

Animal rennet is still prevalent in many of Europe’s cheeses, despite a shift towards vegetarian rennet. Geographical indicators are a key reason why. Rennet is a vital part of cheese production.