Parmesan rind is a protective layer that forms on the cheese as it ages. While it's safe to eat, its commonly discarded ...

Yet in the fertile valleys of Parma, Italy — the birthplace of Parmigiano Reggiano — cheese is practically currency. Like other coveted goods, it is susceptible to copycats and counterfeits ...

All cheese deserves a seat at the table, but cotija and Parmesan enjoy particular fame. Here's what makes each of these umami ...

Raise your hand if you love cheese,” writes columnist. “Wow! I see a lot of you out there. Some are waving enthusiastically.

The Maltese Ġbejna has been recognised as Malta's first Protected Designation of Origin (PDO). The list aims to promote and protect the names of quality agricultural products and ...

Critics noted the meeting's absence, but ECR Secretary-General Antonio Giordano, who was in Washington with Meloni, played ...

I bought MT a pasta maker set for Christmas, and yes, as she reported in a recent Test Kitchen, when she wanted to try it out, I suggested we should use up all the leftover ham first.

Known as the birthplace of iconic staples like Parmigiano Reggiano, prosciutto di Parma, and balsamic vinegar, this region is full of flavours & traditions.

A cheeselet made from sheep milk, the ġbejna tan-nagħaġ now joins the ranks of Roquefort, Parmigiano Reggiano and Greek feta cheese with EU protection status ...

No meat? No problem. There's TONS of healthy meatless proteins out there that make for an amazing high protein vegetarian ...