I cover food and agribusiness and have a special interest in sustainable supply chains, food safety and quality, as well emerging players and trends in the food industry. A background in forestry and ...

One of the better values at the cheese counter today is extra-aged Appenzeller. To earn the "extra" designation, this cow's milk cheese from Switzerland must age a minimum of six months to allow it to ...

Hundreds of cultured spectators nibbled on cheese and crackers, waiting patiently for an hour as dozens of judges deliberated Wednesday night before naming a Dutch Vermeer the world’s best cheese.

A Dutch Gouda has been crowned the big cheese among more than 2,500 entries from around the world. An international panel of judges at the World Champion Cheese Contest, held every two years in ...

Chef Roland Schai's Appenzeller spättzli with apple sauce. Source: The Matterhorn Swiss Restaurant A warm and creamy bowl of spätzli is the ultimate comfort food for Swiss chef, Roland Schai. He's ...

All products featured on Glamour are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Short for ...